Day 11 out of 40
At home, I can’t control the exact time it takes for the wild yeast and bacteria to ferment the flour. And I don’t want to. I don’t see the work my mother culture is doing, but I get to experience the time while watching the leaven rise. So much of the work around food in our lives are invisible. We buy a bag of beans and can’t connect with the journey it took for those beans to reach our table.
I am interested in unique loaves of bread and unique eating experiences that baking at home provides. and I get to play a part in the process.
When I started teaching myself how to bake with wild yeast, I made a list of steps and wrote them down in my bread notebook. There are steps between those steps but also steps we can skip.
Here a sample of one of those pages
- Take mother culture from the fridge
- Take a portion from the mother culture and make leaven and let it rise to make bread
- Feed the mother culture, let it rise, put back in the fridge
- When the leaven rises and is ripe and bubbly, mix with flour, water, salt (other ingredients also)
- Let it rise to almost double, turn dough during bulk ferment
- Shape bread
- Second rise, proof