Rye

Please excuse the lack of posts this past week, I got sick.  Had to take an extra day off after my regular two.
Not fun.

Yesterday I was out longer than I expected so I didn't start any doughs. Got a bunch of new books to read though.  Next week I am going to have to try something new and funky. Maybe I'll just close my eyes and put my finger on the table of contents. Leave it up to chance.  I got a huge bag of whole wheat flour I need to start using.  

Today I am making my usual sourdough with a twist. Grapefruit Stiegl into the final dough. I just gave the dough it's first fold, so it's only a few hours away from baking.

I also made a soaker and a starter for some rye bread.  Going to go to the beer store and find a stout or porter to use in it. Hm. What goes with caraway?

Split days off suck

So for the last week my shifts at work have been all over the map.  Split days off, working mornings, then closing, I haven't really had the energy to do as much baking as I'd have liked this past week.

However I have been making sourdough consistently every couple of days.  I have a formula that works, using Baker's Percentage to adjust my batch sizes.  This past Wednesday I used tomato juice instead of water, add 15 grams of dried rosemary and voila! Tomato Rosemary Sourdough!!

Anyway I think I have two days off in a row next week, so I'm going to get creative then.