In my last post, I talked a lot about re-taking up baking as a hobby. I’m in the habit of picking a basic recipe out of whatever cookbook I’m using and baking that a few million times before trying out another bread. I frequently have so-so results on a recipe the first time I make it, but if I think it’s something worth taking the effort to really get down, I’m pretty happy to keep trying it until I get it right.
And boy, do I need to keep trying. My mom got me a copy of The Easy Way to Artisan Breads & Pastries for christmas because it was pretty thin and had a variety of recipes in it. I have one of the basic ones down pretty well at this point, so I decided to try out another one. The book as a bunch of recipes that call for sourdough starters. I don’t have the kitchen equipment or space to even attempt a natural sourdough starter here so I decided that I’d try just taking a bit of yeasty bread dough and sticking it in the fridge for a few days to let it sour a little. I figured it’s be at least somewhat similar to a proper starter since it’s both old and yeasty.
I tried out my theory yesterday. It was a disaster. I mixed up the dough and everything seemed fine, but it was rising really slowly. And by slowly I mean barley at all. the recipe called for a 6 hour rise after shaping the dough into a loaf. It was supposed to get to be about three times larger. After about ten hours it had risen a good deal, but not really tripling the size of the loaf. I finally gave up and baked it. I figured that the old dough just didn’t have enough live yeast left in it. It wasn’t until I cut a piece off the finished loaf that I realized what the problem was.
It was salty. Really, inedibly salty. It sort of tasted like a pretzel that’s been so covered in rock salt on top that you can’t really see the bread. It was during that first piece of bread that I realized that I’d mixed up TEAspoons with TABLEspoons and had managed to put three times as much salt in the dough as I should have. Yikes! Salt kills yeast dead. It’s a wonder that the bread rose at all. It’s also a wonder that I didn’t die of dehydration just putting a piece of it in my mouth.
I was really sad at my failed little loaf of bread. Look at that picture of it! Doesn’t it look like it should be tasty? I think the least it could do is look terrible if it was going to be so bad, you know? I’m trying to bake all the bread we eat right now so I’m making another loaf of bread right now. I don’t have any old dough left at the moment so I’m baking something from a fresh starter. In a few days I’ll have a properly fermented nugget of dough ready to try the recipe again. Hopefully I’ll manage to put the right amounts of salt in this time.
(I have the tablespoons vs teaspoons problem all the damned time, by the way. I cannot tell you the number of times I’ve done something like this. I’ve also managed to switch salt and sugar amounts on numerous occasions. I need some kind of system to keep these things straight.)
