Hello there,
It’s been a very long time since my last post, and I have no idea of what that even was. Mostly I use The Fresh Loaf as a resource, and I must say I am always amazed at the detail in most of the posts. I myself am a rather haphazard baker, mostly making the same thing (Tartine style loaf) over and over.
I’ve never really made a good ciabatta, a fact that always gnawed at me, and discovered a had a recipe that I has stashed away in my iPad notes that I had never tried. It’s the Ponsford ciabatta recipe, and it really worked amazingly well. Given the cost of bread nowadays, I plan to make this in large batches and freeze it since it defrosts so quickly.
The other bread I have made lately is the Pumpkinseed Rye from Stanley Ginsberg’s The Rye Baker, except it has no pumpkinseeds in it. Turns out my oldest son is allergic to pumpkinseeds, a fact I became aware of the last time I made this bread. I replaced it with sunflower seeds, and I love this bread. It’s roughly 60% rye, and has an amazing texture. I’d post a picture, but I have tried but have no idea how to do so. The upload process told my file was too big. Oh well.
I do have one question after all this. I keep a firm rye sourdough in the fridge ala No Fuss No Muss courtesy of dabrownman (many thanks, by the way) but lately I have found I am getting a thin layer of white mold over my culture within about 10 days of refreshing it. Does anybody have a favorite container they keep a firm culture in?
Thanks very much,
Cameron
