Today we made a batch of rolls from a basic milk bread dough. We learned a few different shapes - the double knot (the one with seeds), Parker House (the ones shaped like lips) and cloverleaf (the one with three bumps).
Below is a pic of all the starters that I made today. Some of these will only ferment a day or two and some we'll need to feed for several days before using them. From left to right: apple, grape, plain sour,
Jewish rye, yogurt, and potato. Each is covered in cheesecloth so that the wild yeasts in the air can get in and do their work.
Today we made a batch of rolls from a basic milk bread dough. We learned a few different shapes - the double knot (the one with seeds), Parker House (the ones shaped like lips) and cloverleaf (the one with three bumps).
Below is a pic of all the starters that I made today. Some of these will only ferment a day or two and some we'll need to feed for several days before using them. From left to right: apple, grape, plain sour, Jewish rye, yogurt, and potato. Each is covered in cheesecloth so that the wild yeasts in the air can get in and do their work.
2 comments:
These are beautiful. Both the baked breads AND the starters. Every time I look at your blog I want to eat delicious things. Mmmm....
Thanks, Eileen! The starters are actually pretty gross, but don't they look cute with their little strings? I wish you lived close enough for me to send some baked goods your way!
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