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I just spent an hour kneading sourdough to get it to the nice, glutinous stage of things. AN HOUR.
My arms are gonna hurt tonight.
On the other hand, I discovered that if you're kneading bread, listen to something with a beat, and then just mash it leftwards with the right hand and roll it back, then mash it rightwards with the left hand and roll it back. Right hand, left hand, right hand, left hand - anything with a beat will do you, although you might have to go every second beat if it's a fast piece.
Anyway, I have discovered what well-kneaded dough feels like.
Now it's rising in the (turned off) oven, and I think I might try letting it rise for 12 hours. Apparently sourdough does best with a nice long proofing time - 4-12 hours! If you want it really sour, apparently you leave it for 12-24 hours, but I think I might just go moderate sourness for this one. Doesn't need beating down and re-proofing unless you really want to, but I don't think I will.
Now someone invite me to an Australia Day BBQ so I can make more fancy bread things. Please?
My arms are gonna hurt tonight.
On the other hand, I discovered that if you're kneading bread, listen to something with a beat, and then just mash it leftwards with the right hand and roll it back, then mash it rightwards with the left hand and roll it back. Right hand, left hand, right hand, left hand - anything with a beat will do you, although you might have to go every second beat if it's a fast piece.
Anyway, I have discovered what well-kneaded dough feels like.
Now it's rising in the (turned off) oven, and I think I might try letting it rise for 12 hours. Apparently sourdough does best with a nice long proofing time - 4-12 hours! If you want it really sour, apparently you leave it for 12-24 hours, but I think I might just go moderate sourness for this one. Doesn't need beating down and re-proofing unless you really want to, but I don't think I will.
Now someone invite me to an Australia Day BBQ so I can make more fancy bread things. Please?