more bread

[mindstalk]

Made my fourth loaf of whole wheat sourdough today. After dipping into Flour Water Salt Yeast last night, I decided to try an extra long ferment. 1 cup flour, water, and starter, left overnight; then adding another cup of flour, water, salt, etc. letting that rise most of the day, and baked.

It still looks like it lost a war with gravity, but is still pleasantly spongy. Also, "etc." included two spoons of caraway seeds (sadly I don't recall if tablespoon or teaspoon), and now I can finally taste the caraway. I feel I achieved "actually tastes good" rather than "ambiguous but I keep eating it."

I'd also used a smaller amount of dill weed; not sure I can taste that. Does dill rye even use weed, or dill seed? ... seed, apparently. Hmm, don't have any of that.

Do I taste an effect from the long ferment? Can't tell, too many variables. I can say its spongier than the previous loaf.

(If you're thinking that 2 cups of flour isn't much bread, (a) I don't have a large mixing bowl and (b) if I'm going to be experimenting a lot, I want small experiments. Also, still kind of a low carb diet.)

In unrelated news, "not using Dawn dishsoap" continues to be a great move for not having stinky scrub pads.

In yet more unrelated news, Dreamwidth URL slugs ("fourth-bread") have to be unique, even though they're differentiated by date. What.