As my stock of bread dwindles, I’m contemplating what breads to bake this weekend, as well as what I may want to try before the New Year. I’m also pondering my baking successes and failures these past few months. Mostly successes, although a few have been “qualified” successes – edible but not optimal.
First my levain – sourdough – mix got dumped last week. It went off and really stank. Unpleasant. I suspected it was struggling for a couple of weeks, ever since I tried – and failed – to make a decent sourdough bread with it as a starter. They rose only minimally, even when left overnight, and baked into bricks with uncooked centres.
The starter didn’t respond well to feedings any more, either. A crust formed over it and I knew it was dying. Very disappointing, but we motor on.
I have to try to make a starter again, this time I will begin with pineapple juice rather than water, to ensure a lower pH (more acidity), which will discourage some of the more competitive bacteria. I had used some in my first batch, but later, not from the start.
Second my bread machine. I bought one recently on sale at Canadian Tire – a Black & Decker B6000C that advertises it makes 1.5,2 and 3 pound loaves. (What ever happened to metric? Isn’t Canada supposed to use metric?)
All of the recipes in its book have volumetric measurements, and I’m using weight measurements for everything else to have greater consistency, so I didn’t try anything until I found an interesting pumpkin-cranberry bread machine loaf online. That’s when I finally unpacked it.
The machine started grumpily and hesitantly, a bit like I am some mornings after a rough, sleepless night. It didn’t want to knead the bread, and after a few dis-spirited grunts that suggested it was having a difficult time with the paddles and the dough consistency, it simply sat there. The ingredients unmixed.
After an hour of fretting and waiting while it did nothing, I reset it, roughly mixed the dough by hand, and started again. This time it worked, the paddles paddled, and the cycle completed without any problems that I could find.
The bread that resulted was – well, okay. Nothing spectacular. Although rather yellowy-orange looking, the pumpkin flavour is very subdued, the cranberries too few to really influence the taste.* I also used buttermilk and molasses instead of water and honey, so I set myself up with this loaf right from the start. It’s edible and not bad toasted, but hardly what I expected. The texture and crust were fine so I’m eating my way through it.
I’m also unsure if the recipes in the machine’s instruction book are designed for American or Canadian flours. I’ve read comments online that recipes need to be altered when using Canadian flour in many of these recipe. Again, one of those things that requires some testing.
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