The 1847 sourdough bread is gone. It lasted longer than Dr. Science predicted, but not by much. It wasn’t very sour, so I liked it. The crumb looked okay—maybe a little tight:
Yesterday I made a loaf of the default whole wheat. Today I tried another loaf of sourdough from a radically different recipe, and the dough was very wet. Cibatta dough isn’t this wet. I did bake it, but I’m not calling it bread. I’m trying another of Jeff Hamelman’s recipes tonight; that’ll have its bulk ferment overnight in the fridge.
Last week I suggested sending in a cake with Dr. Science one day for a treat, and he suggested today because they were having a lunch meeting and it would make a good dessert. I made the King Arthur Flour Kitchen Sink carrot cake, which is turning into my favorite carrot cake recipe, and decorated it with marzipan carrots, just for fun:
I followed the directions in The Professional Pastry Chef, and it was pretty easy. For 12 carrots, you weigh out 2½ oz of marzipan and dye ½ oz green and the other 2 oz orange:
You roll those into ropes and cut the ropes into 12 pieces, then you roll the pieces into balls. Then you roll the balls into cones:
You use the back of a knife to make the little indentations in the carrots and use a skewer or similar to poke a hole in the ends of the carrots:
Then you stick the green pieces into the carrots and cut them to resemble the carrot greens. The marzipan is sticky at first, but after awhile it gets a little drier and easier to work with.