Sourdough Starter – Part 4 (The End)

You’ve read about Enoxella 2.0 and how well it rose on day 2, and it didn’t stink like how Knox did. Cass and I were hopeful that Enoxella 2.0 would be an active and healthy baby. But he died 😢. He didn’t grow on day 3 onwards. On the 7th day I told Cass to discard Enoxella 2.0 as time was running out. Cass has to submit her experiment report by 15 October 2021.

So Plan B has to be executed, which is to make regular bread with yeast.

Cass started to prep the dough last night and set her phone alarm to wake up at 6.30 a.m. today to make the bread. Her online class would start at 7.30 a.m.

Cass googled for a fail-proof, quick and no-kneading bread recipe and found Recipe Tin Eats (Nagi). She knows that Nagi is my favorite food blogger who creates magic in the kitchen. Nagi is a Japanese Australian food blogger who also runs a soup kitchen in Australia.

Long story short, the recipe that Cass chose was for an artisan bread. It sounds and looks hard to make but the steps are pretty straight forward and there’s no kneading required except for a few flips. The dough has to be left to proof in the fridge for 10-12 hours.

The bread was quite a success, despite a few boo-boos. Coming from a 13-year old kid who has never baked any sort of bread, cookie or cake before, I would say that this recipe is indeed fail-proof that even a kid can handle with minimal supervision. Cass told Sherilyn and me not to help her as this is her project.

The exterior of the bread is very crispy but the insides are a tad dense and not fluffy. With a slight toast in the oven, good butter, some mashed avocado, omelette and gourmet sausages that hubs recently bought, we’re going to have a Big Breakfast tomorrow with Cass’ homemade artisan bread meant for a Biology experiment on food fermentation 🤣

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