Sourdough Wednesday
A little chive, black olives, Anaheim and jalapeno peppers
I’ve been boosting my sluggish starter with a little dark rye flour whenever it’s time to bake sourdough bread, usually Tuesday-Wednesday. (I overnight-rise.)
I should boost it the regular way, by feeding it until it rises steadily within four hours, but I don’t feel like make a thousand pizza focaccias right now as a result of all that leftover discard.
So far, so good.
Rye makes the dough a little dense, but hearty, depending on the amount. I don’t use much more than 100 grams in a 500-gram flour mixture. Good thing rye goes with lots of inclusions.
Today’s sourdough bread is fortified with clipped chives, and Anaheim and jalapeno peppers from the garden, and leftover black olives, about four halved ones…Christina and Dominic’s favorite flavors.
Soon, it’ll be time to add pumpkin…
I’ve stopped adding inclusions during the third stretch and fold. They go in the first pre-shape now, a 30-minute final set, then into the fridge for the final rise. That way, just in case, I don’t have rotting, moldy poison brewing in the three-hour, 80-degree-room-temp fermentation process.
Don’t be afraid to experiment. Use inclusions that don’t contain a lot of water. They also help the dough rise.
Some of my favorites:
Blackberries
Cheddar
Chocolate
Jalapenos, fresh and pickled
Herbs — chives, parsley, cilantro, thyme
Olives, black or green
Got any leftover summer berries that aren’t quite sweet enough? Throw them in for a pseudo-hearty bread.
Leave the wet inclusions for focaccia.
