The wheat sourdough culture was in need of feeding and baking this week.
So, yesterday morning I took out my King Arthur crock with the wheat starter fed it a 1/4 cup of warm water and 1 cup of unbleached all purpose flour. Around 7:30 last nite I poured all this into a big pottery bowl and did the next proof with 2 cups warm water and 3 cups of the same flour.
12 hours later this morning-it looks beautiful!! lol
I took out two cups to put back into my now cleaned crock and put back in the frig for next time-and decided to make up a big french loaf and also a pan of raisin cinnamon rolls with what was left-I can't eat these but they sure smell sooo good baking.
Out of the oven:
cinnamon and raisin rolls just out of the oven
with icing drizzled all over
If I could eat one I would definately be sampling that small one in the corner lol Hubs had to go to town this morning so am hoping he gets back in time to try one still warm.
I did pick up the book before my trip for a different approach to gluten free bread baking: Gluten-Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg MD and Zoe Francois
which I am hoping to try out this weekend or next week for sure. I needed to find a 5 to 6 gallon proofing bucket with lid for their method as you make up a big batch of dough-it rises for the most part in the frig and then you just break off what you need for a loaf or what ever making. It stays in the frig for up to 10 days, so along with their other gluten free bread baking tips I am hoping for success.
I found the buckets I needed at King Arthur