Heres the roundup of my second effort at sourdough. I used the 750g Rye Loaf Recipe and this time followed it to the dot.. well not really, I kneaded with oil instead of flour, and forgot to add the salt to Loaf 1
Loaf 1. Turned out well without any salt.
Loaf 2. Added the salt this time. Cells weren't as large. Used Treacle instead of molasses in this one. I also cooked this one a little less. The outside looks better, but it might have need a bit longer on the inside.
Well I think they're a big improvement on last week. Any comments, suggestions, questions?
The taste was alright, however not very sour. The starter may not yet be as robust as it should.
Just a quick question. When making the starter for these loaves (autolyse is it called?) instead of using a teaspoon of preexisting starter, I used it all. I just mixed in the flours and water in with the 200gms of preexisting starter. Is this timesaver a good idea?
repeatedly, water covered soap, covered oil, covered dough covered hands