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.
These are beautiful. Both the baked breads AND the starters. Every time I look at your blog I want to eat delicious things. Mmmm....
ReplyDeleteThanks, 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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