Double Starter Soldiers

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A recent post on Reddit’s /r/sourdough asked about using two starters in one loaf.

CHALLENGE ACCEPTED!

So a regular sourdough loaf, but with 100g of rye sourdough starter added to the mix, which if nothing else will up the hydration level due to its 200% hydration.

 

I was going to try this for one of my xmas loaves, but a need has arisen for plain bread this weekend…

I got some duck eggs from the local food assembly, and I didn’t quite know what to do with them. Thankfully the French couple that run the food assembly posted an meal with soft-boiled eggs with celeriac wedges to dip, and I also got celeriac from them. The details are somewhere in this discussion list… but I can’t link directly :(

Anyway: great dipping idea, but apparently these Frenchies don’t know about dipping soldiers! I tried to explain, but I wasn’t getting anywhere, so I’m going to have to make some to demonstrate.

So double starter dough:

SAMSUNG CAMERA PICTURESMakes double starter loaf. Looks damned good… I have high hopes for this.

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High hopes were well founded: the crumb is great!

 

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And while I’m making things to dip in eggs, I picked up some Tito cheese from the food assembly, which is like halloumi apparently, so I’m going to griddle some strips of that to dip as well.

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Except it doesn’t griddle like halloumi…

 

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Celeriac wedges are easier.

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Eggs boiled for five minutes, bread was toasted…

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So the moment of truth… how are the yolks?

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Woohoo! Lovely runny yolks, and it works really well with all the dippers.

The taste of the bread was great. I think this trick of adding rye starter to the mix really works.

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