double batch of bread, rising

Craving homemade bread.

I was having complete cravings for it, so I took my sourdough starter out of the fridge for a couple of days, (fed it) and made a double batch of rye/wholewheat.  I had been babysitting a friend’s cat for a week and she has a really great bookshelf, so I always read to her cat, Gabby, so she doesn’t get lonely.

We found a breadmakers book,  Breadwinners, published in the mid-seventies by a guy living on an island somewhere up in the NorthEast corner of New York, or close to.  Everybody in the book, dancers, publishers, writers, CEO’s, seemed to commute.  The author introduced the reader to all these interesting people and their recipes.  The author was a documentary film director and travelled the country, picking up recipes and bread buddies along the way.  It was a very good read.  You can’t really read something like that, though without wanting some homemade bread of your own.

When I get the author’s name I will post it, maybe tomorrow.

Mine turned out even tougher and heavier than usual, I think because it was hot and rainy, the dough rose really fast and tall, I punched it down an extra time because I carried it over to Gabby’s house to bake it and it fell a little.  It was too hot to bake in an oven if anyone was going to try to be home, so I used my friend’s empty house.  Also, I used mostly whole grain flours.  Next time I want to try sprouted grains, I have some grains that might sprout pretty well.

I have to say, though, that the taste is perfect.  I just toast it a lot, and it’s fine.  Crunchy.

high humidity, high heat

I can’t seem to get off my butt and finish the solar oven.  maybe today, hope springs eternal.

Rye bread, baked on a stone