If there’s anything working with a sour dough starter has brought home for me, it’s that (A) I am an impatient person, good grief, and (B) I haaaaaaaaaaaaate not being good at stuff. Hate it. It’s VERY frustrating.
And I didn’t expect the learning curve on this to be quite as steep as it has been, if only for me specifically.
Today I made sour dough pancakes.
Am in the process of cooking them (and probably burning them) as I write this.
They should be just fine. If only because, while I’m using some starter in lieu of baking powder, I’m still aiming for something closer to the “French” pancakes – meaning something like a crispy crepe, especially with four eggs in them – I made as a kid, rather than the thick and fluffy ones that might come to mind if I said, like, “flapjack” or something (stuff that’s closer to a flattened out drop-scone or Welsh cake, basically).
So my attempts at using levain as a quick-bread levener are… probably unsuccessful but also probably tasty, so we’ll see how it goes.
Successfully making Actual Bread, however, is going a lot more slowly.
Both in the sense that I haven’t quite managed it yet, AND in the sense that this process takes 36+ hours to actually do.
The dough seems to do best when rising in the fridge. It develops the sticking-to-itself tendency and the cohesive texture that I want in bread dough that way, whereas if I let it do its thing on the counter, while it does rise reliably, it never loses that sticky, heavy feeling and it’s hard to deal with (meaning: my hands get just COVERED in dough, and it’s hard to scrape off AND it feels gross).
So I think I’ll try to do all-in-the-fridge rising with this batch and see if it works.
Beyond that… This surprised me, though it really shouldn’t have. Sour Dough bread takes a lot more flour. Not all at once, per se, but over time. Because you have to feed the starter every couple of days (provided you keep the starter in the fridge as well).
Which means I get to try and clear some space in the fridge today.
Wish me luck. 😀