Breakfast dessert sampler of the day:
matcha pineapple bun from Joyce, slice of meringue cake, brownie
Today's Childhood Trash Cravings: Asian Edition is goldfishiesssss.
My love for Goldfishruns swims deep. More than Cheezits, more than Cheetohs.... hmmm, but not more than Cheetoh puffs. More than cheesy Chexmix or those cheese whiz filled cracker sammiches or gouda Triscuits. Anyways, it used to be quite a treat to get white cheddar or parm goldfish and then there were pretzel goldfish... what a game changer. Ooh, and those tricolor goldfish are fun.
When I started at Geltor, my greatest demise was having access to giant cartons of goldfish. And now that work from home also means no more work from snacks...I have been fantasizing hard about snacks.
Conveniently adapted Ruth's sourdough crackers recipe (+ 50g shredded white cheddar + 5g chili oil) to feed my child within. Cut with my little fishy cutter I fashioned appropriately from the top of a sardine tin *hugging face emoji* (note: I had no idea that was what this emoji was for. I definitely thought it was the 'ta-da' emoji).
Afternoon fika break from sourdough things... to consume more sourdough.
Joyce came over with her first (!!) baby loaf with her freshly made chili oil and Jamie's mushroom butter. With apricot jam I found in the fridge, and a few seared cured oyster schrooms.
pc: Joyce
I had dramatic plans for dinner until Kavin offered to drop off an A+ burger with bacon, cheese, fried eggplant, and Jack Daniel's Honey bourbon glaze, so um, why would I say no? This marks my first take out meal since quarantine started, and I kinda felt like I was eating real food for the first time.
matcha pineapple bun from Joyce, slice of meringue cake, brownie
Today's Childhood Trash Cravings: Asian Edition is goldfishiesssss.
My love for Goldfish
When I started at Geltor, my greatest demise was having access to giant cartons of goldfish. And now that work from home also means no more work from snacks...I have been fantasizing hard about snacks.
Conveniently adapted Ruth's sourdough crackers recipe (+ 50g shredded white cheddar + 5g chili oil) to feed my child within. Cut with my little fishy cutter I fashioned appropriately from the top of a sardine tin *hugging face emoji* (note: I had no idea that was what this emoji was for. I definitely thought it was the 'ta-da' emoji).
Afternoon fika break from sourdough things... to consume more sourdough.
Joyce came over with her first (!!) baby loaf with her freshly made chili oil and Jamie's mushroom butter. With apricot jam I found in the fridge, and a few seared cured oyster schrooms.
pc: Joyce
I had dramatic plans for dinner until Kavin offered to drop off an A+ burger with bacon, cheese, fried eggplant, and Jack Daniel's Honey bourbon glaze, so um, why would I say no? This marks my first take out meal since quarantine started, and I kinda felt like I was eating real food for the first time.
Plus fries. I can barely lay on my stomach without struggling to breathe. This is not comfortable. I am so happy.
proper sourdough journal
It is 932 and I am mixing my sourdough to autolyse. While I wait for the temperature of my water to hit 75F (because it's getting warmer these days), I might as well try to document what I actually do when making bread since people ask, and my final answer is usually "uhh you just get a feel for it." Also that my method to this day has not been consistent from loaf to loaf at all. It's because I'm one of those lazy scientists. But I prefer the term "efficient." And unwilling to wash more dishes than I need by the end of a food project. And also terribly forgetful at home where I don't carry around a timer with me for time sensitive projects. But anyways...Wild Yeast is my new go-to guide for ease and conciseness and recommendation by Ruth, my preferred sourdough guide.
100g ripe starter (doubled overnight)
450g flour
60g rye flour
340g water at 75F
Mixed at 945 so that it looks like this:
In my 6qt bucket dedicated to bread making. I asked Alicia to get me more for my birthday when she asked about 3 years ago and she basically scolded me for thinking she would actually just get me a couple plastic tubs for my birthday. I asked for a spiralizer instead... and still haven't used it. But now I have the time!
Pinched in 11g of salt at 1015ish:
First fold about 30min after pinching in the salt around 1045.
Second fold around 1130.
Then I started spacing it out longer to accommodate my need to sit around browsing articles for longer periods of time//making and eating lunch of leftover roti//daily walks around the neighborhood + bonus game of dodging other humans.
Third fold around 1230.
Fourth fold around 1330.
Fifth fold around 1430.
Sixth fold around 1530.
Last fold and shaped around 1630. This is where I aggressively folded in two types of olives, preserved lemon, and raisins prior to shaping. Allowed to rest about 30min before nestled into proofing basket and left at [warm as fuck] room temp for what ended up being 3 hours because I got distracted bidding on Salesforce tower and doghouses.
I forgot the before picture, but this guy had expanded quite a bit.
See you tomorrow, sweet bebe.
Although I can tell you now that I bake first thing in the morning.
500F in covered Dutch oven for 20min
reduce oven to 450F for 15min
uncover and continue baking for 15min
cool completely and cut and cherish every chewy bite
[first thing in the morning]
pre bake
post bake
post longest day at work ever (except that it was less than a normal normal day)
Honestly this is why I should write down what I do each time... note to self to bake longer covered because the crust isn't thicc enough.
Second fold around 1130.
Then I started spacing it out longer to accommodate my need to sit around browsing articles for longer periods of time//making and eating lunch of leftover roti//daily walks around the neighborhood + bonus game of dodging other humans.
Third fold around 1230.
Fourth fold around 1330.
Fifth fold around 1430.
Sixth fold around 1530.
Last fold and shaped around 1630. This is where I aggressively folded in two types of olives, preserved lemon, and raisins prior to shaping. Allowed to rest about 30min before nestled into proofing basket and left at [warm as fuck] room temp for what ended up being 3 hours because I got distracted bidding on Salesforce tower and doghouses.
I forgot the before picture, but this guy had expanded quite a bit.
See you tomorrow, sweet bebe.
Although I can tell you now that I bake first thing in the morning.
500F in covered Dutch oven for 20min
reduce oven to 450F for 15min
uncover and continue baking for 15min
cool completely and cut and cherish every chewy bite
[first thing in the morning]
pre bake
post bake
post longest day at work ever (except that it was less than a normal normal day)
Honestly this is why I should write down what I do each time... note to self to bake longer covered because the crust isn't thicc enough.
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