Wednesday WIPs: In the Kitchen with Betty

 

Right before my nasty cold hit me, I made another loaf. This was my favorite so far. It wasn't too sour. I cold proofed it for 24 hours. I'm not sure if it made a difference but it was nice and fluffy on the inside with a crisp crust. 

That night I used Betty's discard to make my first crackers. I thought they were good but The Mister thought they were too thick and too crunchy. 

My second try was too thin. The Mister declared these chips and that they needed salsa...lol. Oh, well. I don't need to be eating crackers anyhow.

I've also got two starters going now. Brown Betty is on the left. She's the original one that consists mostly of wheat and rye flour. I used a bit of her to start another all white flour Betty that I call Betty White. 

I put a very little bit of both their discards in a bowl in the refrigerator overnight and had my first starter explosion. It came over the top of the bowl and pushed off the lid. What a mess. At 34 days old Betty is really starting to flex her muscles.