Culinary Adventures with Camilla

After Sourdough Round v. 1 , I had some random thoughts... I think I kneaded too much and squished out all of the air pockets. This needs more salt. Maybe I should try one of the recipes that the other girls are baking instead of out of a book that no one else is using. If I'm taking the time to bake a loaf, why wouldn't I bake two? I think I need another banneton (proofing basket) so I don't end up with one beautiful twin and one ugly twin! It was the second to the last thought in the list that inspired the twin loaves that I baked this morning. And, yes, I am specifying in the post title that they are fraternal twins because, it was rightly noted that "they don't look anything like, Mom." Fine. And it was the last thought that had me hoping online to order another banneton. With the shipping delays due to the coronavirus pandemic, I don't expect to receive it for a few weeks. Until then, fraternal twins it is. Also, I decided to stick wi...

So, I had my starter - nicknamed Dough-ba Fett - and I fed it (read about that here ). Now to actually bake something with it.  While the Secret Sourdough Sisters have been great at sharing videos, I'm a reader first. So, I pulled a book off my shelf that I have never used - Country Breads of the World: Eighty-Eight of the World's Best Recipes for Baking Bread by Linda Collister and Anthony Blake - and flipped through the recipes. I landed on Clive's Sourdough Loaf. This is very slightly adapted from the original recipe. Ingredients makes 1 loaf 1/2 C sourdough starter (feed the starter twice about 12 hours apart so it's lively) 1 C lukewarm water 4 C flour + more for dusting 1/2 T fine sea salt corn meal for baking Also need: banneton or proofing basket or bowl lined with linen, Dutch oven Procedure Combine starter with water, flour, and salt in a large mixing bowl. Mix until the dough is smooth and no longer sticky. Then turn it ou...