Sunday, September 28, 2008

La Brea sourdough

It's almost 3.5 hours into the 1st rise of the La Brea sourdough, i.e., the "Country White" with wheat germ. So far so good! Started it this morning. It's an interesting comparison between the two (KAF and LBB, i.e., La Brea Bakery).

after 5 minutes of kneading in the mixer, was sticky but less wet then KAF
after autolyse + 5 more min kneading, a lot tighter and smoother than KAF
hand-kneading with pinch/flip/slap LBB teachnique, was a lot smoother/less sticky.

Maybe this means that the KAF is slightly too slack. The big difference is that I followed LBB's instructions to weigh out all the ingredients, and it turned out balanced. KAF uses volume measures, and despite my attempts to convert to weight measurements, seems to work better using volume measure.

I shared a bunch of the leftover La Brea starter with work colleagues on Friday, with the KAF recipe (i.e., sourdough #5, listed earlier in this blog). Hope it turns out good for them!

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