Recently I posted the first half of my “Kitchen Bootcamp Challenge”, by Jen Schall, to make a yeasted bread.
Well, I ‘rose’ to the challenge, so to speak, but my bread did not. Here’s why: I was using an enriched starter, meaning that is has milk, sugar, and flour added to grow the yeast. A baguette style bread is just flour and water. Hmm…. made me think about how my starter was (or was not) aligning with my eating values.
I really have no business feeding my bread sugar and milk when I try to minimize those in my own diet. So, I’m putting my starter on a diet and ‘leaning’ it out, based on what I learned in the Professional Chef cookbook. Let’s see what happens.
One good result was that I added an egg wash to the bread, which made for a nice shiny finish. We ate the buns with turkey burgers instead of steak becasue I frankly don’t like steak sanwiches that much.
Enriched buns are quite tasty, but a little too cakey to be a good sandwich or baguette bread. Next time…..