Et cetera, et cetera, et cetera

endless experiments with small things that bring joy to life

Grape mother sourdough

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Here I present the grape mother sourdough.  I essentially use the same recipe as the potato mother sourdough.  The stark difference between the progeny of two mother doughs is flavor.  While potato mother is more robust, grape mother is more delicate and subtle.  Both bread’s texture are very similar (it is because I knead both bread), and more distinctive flavor will release as you chew.  Again, the progeny for both mother doughs only smell like sourdough, but does not taste like it, given how young both mothers are. 

Mix all ingredients together, with salt goes in last

When all ingredients are incorporated, without much kneading

After about 5 minutes of kneading

Ready to rest

After shapinig

After a night in the refrigerator

Ready to bake!

Sourdough rolls

Cross section of the roll
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