2120: pre-ferment done, by weight, except 2 Tbsp starter (40g).
For the jerky marinade, I followed the original foodie recipe but skipped the brown sugar (we were out), and subbed coconut aminos for soy sauce, left out liquid smoke, used regular paprika, and added slightly more cayenne then called for. I sliced the 2.5 lbs of top round with the grain mostly.
9:50: meat is in marinade.
0815, next day: I added the remainder of an old packet of regular yeast to the sourdough, about 5g. Then the rest of the ingredients.
1115: sourdough has already expanded so much, it’s time for the pan.
This is great! So nice and big. It is significantly less sourdough tasting, though. That’s a big down side. Next time I should try only a gram of the industrial yeast.
1040, next day: that was a long marinade period, but the jerky is on the smoker now at 175.
I eat lots of bread. I eat lots of smoked meat, too, but unfortunately we need to eat all the stuff in the freezer now. It’s no time to make more smoked meat. But sourdough? That’ll be eaten in a week.
This time I used 1.5 Tbsp starter instead of 1, hoping to get more rise in the dough for the same about of sit time.
0930: finished kneading. Last night I did the pre-ferment, and earlier this morning I mixed in the rest of the ingredients.
1400: the bulk rise seems sufficient, now to let it sit in the bread pan for a few hours.
2000: started it baking!
The result is probably a little lighter and larger than in the past. So, even better. I should use even more starter next time, 2 Tbsp, or maybe 1 Tbsp with some standard yeast.