||[Sep. 3rd, 2007|08:40 am]
Spelt is an ancient grain, and I have about a pound of it to play with. I think I did loaves of it before, but I was experimenting with many flours about 2 years ago and kinda lost track of which ones were good in bread. Now I'm working with a core recipe and seeing what various flours do with it.I have two batches of preferment going, both with spelt flour. One is at room temp so I can do it later today, the other is fridged for use in a day or two. |
I think it's also time for me to standardize my loaf slashing, so I can tell what the loaf is by sight. It's one of those silly baker things, work with me.
On the sewing front, someone at faire had a burlap tricorn that I though was cool, and on closer inspection I was told that it's just burlap backed with muslin and stabalized with a thin cotton batting. I've already plotted my test version of this, which also involves banging my head against the wall trying to get my hat pattern to work, but another conversation with the hat seller at faire has given me new ideas and at least temporarily renewed my interest. Let's see how long that lasts.
Beyond baking a loaf of spelt bread today, I have no idea what me and the family have planned. A zoo trip, perhaps.