Today marks the 2 week mark in my sourdough crumpet journey. For the last week or so i’ve just been feeding and splitting the starter to refine the sourness and make sure it is still happy.
Last week i ordered some flour from Honest To Goodness in Sydney. 5kg of organic unbleached white bakers flour and 5kg of organic rye flour.
The courier company called me on Thursday afternoon in a huff about the perishable goods package they had for me. They wanted to deliver it immediately but no one was going to be at the shop (this was 5pm). Friday was fine i said, so of course they still havent delivered it. I hope it is ok? couriers.
So anyway I purchased some organic bakers flour from the Vic Market on Sunday and split the starter in half, kept one half small and the other half I added 200g flour and roughly the same amount of water to make a batter for the crumpets. Stuck them in the fridge and this morning they were still bubbling and very happy. They smell awesome.
Day 7 arrived with much fanfare. Rhys was outside with some mates ready to film an interview with myself and Matt for uni project or something. Cameras and boom mics and stuff everywhere.
After that. i decided to trim down the starter and feed it another 50g flour and only 20g of water. I filled a latte glass up and turfed the rest down the drain then gave the jar a good wash through the dishwasher as it was getting a bit grimey. Seems a waste to throw some out but if i left it too full i think it might start to stagnate a bit? Just imagine it would i base that on absolutely nothing.
When i checked it at lunchtime it was bubbly and happy and it is smelling like sourdough does. No photo today as it is pretty unchanged in look!
Today is Monday and it is day 6 of my sourdough experiment. Day 4 consisted of another feeding while extremely hungover so no photos huhu. Day 5 i left it all to itself to see what would happen. So i was pretty happy when i fed it this morning with another 50g of floud and 50g of water and it immediately doubled in size! Should have taken a shot before tbh as it looked pretty ordinary, flat with yellow liquid underneath.
Observe:
It no longer stinks like hell which is what is meant to happen i think. At this stage i actually reckon it’s ready to use but as I have only this much i want to keep feeding it for the next week or so to get about 1/2 a cup out to use and still have some left to keep growing.
It smells pretty horrible and looks no better to be honest.
So today i am meant to feed it again. I was going to do a smaller amount of water this time to try and make it less runny, but i stuffed that up and made it 60g flour and 60g water. I also put it in a new jar as it more than doubled in size so would most definately ooze out all over the place if i kept it in the original jar!
This morning I took 50g of plain flour, put it in a sterile glass jar and added 50g of filtered tap water. Today was the start of the future of breakfast.
I’m assuming using filtered Melbourne tap water won’t be a problem but it probably will. I guess we’ll find out maybe by Friday.
I like Croissants. We buy them pretty much every weekend for breakfast so i thought i would see if i could make them myself! Shouldn’t be too hard i thought. Well as it turns out, it probably isn’t too hard, just that it takes THREE DAYS to make the dough. Three days. i had no idea. Anyway, i found a pretty good video on youtube by a chef called Pino Ficara, he makes it look incredibly easy and i am about to find out.
Here is the video:
Now his measurements aren’t entirely easy to get so here they are translated into sensible metric.
350ml whole milk, warm (38ºC) – i think 38ºC might be a tad too warm for the yeast so i would say somewhere between 25 and 30ºC should be OK
1 teaspoon dry yeast
450gram all purpose flour (heckers or king arthur) – i’ve no idea what these brands of flour are so i am using just ordinary plain flour
1/2 tsp salt
70gram sugar
285gram butter (plugra or french butter) – just using normal supermarket butter, i am sure this will be my downfall.
for egg wash: 1 eggs, 2 yolks, 1 pinch of salt, 1 pinch of sugar, 2 tbsp whole milk
Here they are in crazy talk:
12oz whole milk, warm (100F)
1 tsp dry yeast
1 lb ap flour (heckers or king arthur)
1/2 tsp salt
2.5oz sugar
10oz butter (plugra or french butter)
–
Ok so what i did was pretty much follow that video. Mixes all the ingredients together and wrapped the dough in plastic wrap. This is what i got. Crappy photo sorry got only phone camera here.
Nicely wrapped up bundle of dough. It is now in the fridge for the next 8 hours. See you then.
he is out to ferment overnight on the bench.![[del.icio.us]](http://www.madcaow.com/blog/wp-content/plugins/bookmarkify/delicious.png)
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couriers.
