- Joined Feb 21, 2001
I went to the library and got Ms Silverton's book, or as Jay Severin would call her, Mzzzzz Silverton, determined to find something in it that I liked. I had a freshly fed starter at work and was kind of bummed to read, 2-day bread, 3-day bread when all I had was today. So I made the Rosemary Olive Oil bread and cut out the retard. And you know what? I'd make it again. It came out very nice. The starter was actually fed Tuesday and held cold. I mixed a sponge for Reinhart's sourdough and it rose steadily, and I fed the starter and it rose, but the bread dough didn't do much till I put it in a warming cabinet. It fermented for 4 hours, then I shaped it, put it in baskets, proofed it for an hour and a half, and by 1:30, I had nice bread. Maybe I'll try another one tomorrow.