This week we made sourdough breads, We also worked with liquid and stiff levains. A levain is defined as a mature sourdough culture used to ferment the dough. We actually made them the week before. This is because we needed the culture to start working before we could make the starter for the sourdough. So on Monday we made the starters for sourdough (stiff), sourdough (liquid), whole wheat sourdough, and asiago sourdough. We also made puff pastry. I'm still a bit lost on why we made puff pastry this week. I definitely did not fit with the theme. We had a lot of down time on Monday. Tuesday was a different story. This was the first week where we really had to make and follow our own timeline. Everything turned out just fine except the whole wheat. The culture was not active enough, so the end result was slightly flat bread. Tasty but flat.
We used: oven, bowl, spoon, mixing bowl and a scale.
We used: oven, bowl, spoon, mixing bowl and a scale.