{"id":134,"date":"2005-01-23T21:36:41","date_gmt":"2005-01-23T21:36:41","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=134"},"modified":"2005-01-23T21:36:41","modified_gmt":"2005-01-23T21:36:41","slug":"sourdough_bread_try_1","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=134","title":{"rendered":"Sourdough Bread try #1"},"content":{"rendered":"<p>\nI tried a free form attempt at making sourdoug bread.  I used some new techniques.\n<\/p>\n<p>\n<b>More follows:<\/b>\n<\/p>\n<p><!--more--><\/p>\n<p>\nThe first was to use more fermentation stages.  I started with a tiny amount of culture and a small amount of flour and water.  I waited until it was growing at its maximum rate and then added more flour and water (essentially doubling the size).  I waited again and repeated the process.  The expected result I was aiming for would be <a href=\"http:\/\/home.att.net\/~carlsfriends\/dickpics\/cmpd_growthcurve.GIF\">this<\/a>.\n<\/p>\n<p>\nThe second thing that I did differently was to proof the bread in the oven with the light on (the light was for warmth (~80 degrees)) and leave it in there.  When the bread was  done proofing, I turned on the oven to 425 degrees farenheit.  I did not attempt to add steam to the oven.  I let it bake for 45 minutes and this is the result:\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry1_1s.jpg\" alt=\"bread try #1\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry1_2s.jpg\" alt=\"bread try #2\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry1_3s.jpg\" alt=\"bread try #3\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry1_4s.jpg\" alt=\"bread try #4\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry1_5s.jpg\" alt=\"bread try #5\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry1_6s.jpg\" alt=\"bread try #6\"><\/img>\n<\/div>\n<p>\nIt is amazing how many variables there are with just 4 ingredients!  I have learned that I am not yet ready to go free-form just yet.  Next time, I am going to try this <a href=\"http:\/\/home.att.net\/~carlsfriends\/dickpics\/Instructions.doc\">recipe<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I tried a free form attempt at making sourdoug bread. I used some new techniques. More follows:<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-134","post","type-post","status-publish","format-standard","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=134"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/134\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}