{"id":140,"date":"2005-02-06T20:14:35","date_gmt":"2005-02-06T20:14:35","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=140"},"modified":"2005-02-06T20:14:35","modified_gmt":"2005-02-06T20:14:35","slug":"sourdough_bread_try_2","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=140","title":{"rendered":"Sourdough Bread try #2"},"content":{"rendered":"<p>\nI baked some more bread today.\n<\/p>\n<p>Update: I forgot to add that I made sweet potato french fries on Saturday.  Very good!\n<\/p>\n<p>\n<b>More follows:<\/b>\n<\/p>\n<p><!--more--><\/p>\n<p>\nFor the whole week, I maintained an active culture in the turned off oven.  I figured that by leaving the culture to sit out for a long time, that it would increase the lactobacillus&#8217; life cycle and the lactic acid and acetic acid would be increased.  Based on the results, I would say &#8220;not!&#8221;  Sigh.\n<\/p>\n<p>This time, I tried weighing flour that I added in an effort to be more precise.  To figure out how much 1\/2 of a cup of flour weighed, I sifted out some flour, spooned that flour into a 1\/2 cup measuring cup, leveled off the top, and then weighed the result.  I came up with a value of 60 grams.<\/p>\n<p>\nHere it as after the following:<\/p>\n<blockquote><p>\nStarter &#8211; 2\/3 cup (approximately)<br \/>\n<br \/>Water &#8211; 1 cup<\/br><br \/>\n<br \/>White flour &#8211; 1 1\/2 cup<\/br>\n<\/p><\/blockquote>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry2_1s.jpg\" alt=\"bread try #2\"><\/img>\n<\/div>\n<p>I let that sit in a warm environment for 3 hours.  This was the first mistake.  The recipie says overnight (24 hours) but it was Sunday and I was not waiting.\n<\/p>\n<p>So, after waiting, I then added the following:<\/p>\n<blockquote><p>\nWater &#8211; 2 cups<br \/>\n<br \/>White flour &#8211; 5 1\/2 &#8211; 6 1\/2 cups<\/br><br \/>\n<br \/>Fine sea salt &#8211; 1 Tbsp<\/br>\n<\/p><\/blockquote>\n<p>I started with 5 1\/2 cups of flour by weight and the mixture was far too wet.  I ended up adding 2 more cups of flour.  Now it was still overly tacky buy at least I could knead it.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry2_2s.jpg\" alt=\"bread try #2\"><\/img><\/div>\n<p>I left it to proof in the oven for three hours.  Notice that I ran out of room on my pizza stone and had to use parchment paper to separate the loaves.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry2_3s.jpg\" alt=\"bread try #3\"><\/img><\/p>\n<p>I baked it for 45 minutes at 425 after a &#8220;cold&#8221; start.\n<\/p>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry2_4s.jpg\" alt=\"bread try #4\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry2_5s.jpg\" alt=\"bread try #5\"><\/img>\n<\/div>\n<p>\nAnd, of course, the obligatory garlic spread picture.\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/BreadTry2_6s.jpg\" alt=\"bread try #6\"><\/img>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I baked some more bread today. Update: I forgot to add that I made sweet potato french fries on Saturday. Very good! 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-140","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\/140","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=140"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/140\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}