Tag: sourdough

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Photo of a sourdough, whole wheat sandwich on a wooden cutting board from above.

My Low Effort Sourdough Whole Wheat Sandwich Bread recipe has been updated with with two techniques that have greatly improved the quality and consistency of these loaves recently: 1) Final proof in the fridge overnight and 2) Bake in a preheated, covered dutch oven. Still not pro quality, but a tasty bread nonetheless.

I hoped to make some progress on the jukebox project this week. However, an initially productive vibe configuration session led me to a dead end as can happen with vibe configuring and vibe coding. Actually, dead ends aren’t uncommon with old fashioned configuration and coding. Perhaps the LLM makes one encounter the brick wall faster. That’s progress, right?

All was not lost though. I learned a couple things in the process and rethought what I was working towards initially. Now, I’m moving forward with a slightly different plan. I’ll post a progress report when I have a little more to show for the effort.

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We tried two new tunes in Friday’s jam session. They sounded surprisingly good given that this was the first time playing them together. I got complements the drum track for Last Time, I think it was because of the tambourine. We have a live jam coming up in a couple weeks we’re all looking forward to. Need to practice more than I have been.

We saw 80º (26.6º C) in NYC on Saturday. Pretty much everybody was outside, seemingly in or on there way to a city park. The Great Meadow in Prospect Park was absolutely rammed. There were so many people that the din of their collective conversations was noticeable to passers by.

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I tried another variation of the Low Effort Sourdough Whole Wheat Sandwich Bread today. The result was so great, I neglected to take a picture of it before it was (mostly) eaten. The ratio of whole wheat to bread flour was changed to:

  • 80% whole wheat flour
  • 10% bread flour
  • 10% oats, pulsed in blender to resemble flour

The dough was noticeably drier and easier to work than the original recipe, or even the 75% whole wheat flour version. After baking, it is just a touch more dense, but still soft and sandwich-ready. The crust also seemed more tender than usual.

Special thanks to @dbazuin for giving me these flour ratios. See, sometimes you should listen to people on the internet.

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Sailing season is right around the corner–in this part of the world anyway. Uno went into the water this week, unexpectedly early thanks to some of the guys at the club. That’s one less thing on my pre-season todo list. The next step is cleaning and rigging. I hope to get a shakeout sail in over the next couple weeks.

I did some more tweaking/experimenting with my Low Effort Sourdough Whole Wheat Sandwich Bread. The results were good. Plus, I got some good advice on Mastodon about pushing the whole wheat content even higher and adding some oat flour. I’ll try that out next weekend.

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Loaf of whole wheat sourdough sandwich bread on a wooden cutting board with three slices.

Experimentation with my Low Effort Sourdough Whole Wheat Sandwich Bread recipe continues.

Today, I tried 75% whole wheat, 25% bread flour. It looks about the same as the 50/50 version, but has a bit more bite and a nuttier aroma as expected. The bit I sampled with some butter was tasty. So far, I’ll call it a success. I’ll see how it is with sandwiches.