Disaster Recovery

Oops!

I had prepared my 16 oz. of starter and was ready to prepare the first step of the rye bread recipe.

I was supposed to add 1 cup of white bread flour, before kneading and setting it aside for 8 hours.  My brain took a short break, and I added 1 cup of water.  Now, that was going to be a little difficult to undo, but at least I hadn't mixed anything before my brain came back from break.  I put the gooey mess into a colander to strain off most of the water, returned the strained goo to the bread pan and added a cup of flour.  After mixing, it looked too liquidy.

I added about 1/4 cup more flour, set it to mix again, and hoped for the best.  I set that out overnight to wake to this:

Not bad, really.  Now I'll just adjust the flour and water amounts from the recipe and see how it goes.  In addition to the other ingredients, I'm supposed to add 1 cup of white flour and 1/2 cup of water.  I'm going to start with 1/2 cup of flour and no water.  After a few minutes in the bread machine, my dough ball looks a little too dry.

I added 2 Tbl. of water and scraped the chunks off the corner.  Starting the cycle again, I have a reasonable looking dough ball.

It might be a little too sticky, but I'm going with it.

The Result

Well, it came out a little rugged looking,

 but it tastes delicious!

Next time I try this, I think I am going to substitute my normal starter preparation step for the first part of the recipe.  In my last post I mentioned that the book says that I can just take the starter right out of the fridge and begin the recipe.  My next attempt I'm going to try this:

Caraway Rye Bread
Remove 4 oz. of starter from the fridge.  Add 6 oz. of white flour and 6 oz. of water.  Set in a warm place for about 6 hours until it doubles in size.  Then, add
Water	½ Cup
Salt	1 tsp
Caraway seeds	1 Tbl
Vital gluten	2 tsp
Rye flour	1 Cup
White bread flour	2 Cup
Water as needed

Next: The second rye loaf after a vacation