we collaborated on another nice batch of bread. this time we fed the WW starter from sharon with half rye. i did a side-by-side taste test with the last batch of bread, made with the starter that began as all rye, and i think both starters yield about the same result when fed a half-and-half mix. similar rising activity and similar sourness level.
the bread rose overnight and in the morning i put it in the oven with some sweet potatoes and an acorn squash. jana's sour milk biscuits were baked just after. then i stuck the squash seeds in to dry out.
my seed preparation is still evolving. i used to toast them more. now i like the husks just crispy by keeping them at a low, dry heat for longer. then i sometimes add oil, salt, and seasonings. the best batch i've done this way was with spaghetti squash seed coated in a fresh oregano and thyme infused olive oil and celtic sea salt. this was my contribution to the wonderful dinner we enjoyed the first night of my short stay at Green String Farm. the seeds from one of the squash that night were already sprouted and we were able to easily peel off the hull and enjoy them raw! very special treat i thought. i want to incorporate sprouting of the seeds in every preparation.
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