I made another loaf of no knead sourdough bread using one of one other three new starters I made last month. This time I used the King Arthur one and got a better rise with this loaf, than the last one with the rye and bread flour starter, because the starters have matured a lot more in the last month. This loaf has 25% whole wheat flour and 75% bread flour. It makes a nice, hearty and tasty loaf. I expect in time the starter will give me a more sour flavor which I'm looking forward to.
Next loaf I make I want to try the Tartine method. I've been watching some of the videos on you tube and I got the book out of the library and I think I can tackle that very wet dough and all that folding to get a really great crumb.
We're still dealing with yuk weather for the next few days but by the end of the week the sun will come out for a day or two and that may be my chance to plant this new group of asparagus roots I bought last week. Right now Southern Oregon is on a Winter storm warning with rain and snow coming later in the day. Since the ground is too wet to dig and plant, I laid the asparagus roots on top of the ground when I brought them home and covered them lightly with soil. I'm hoping they will be fine until the end of the week.
It's pea planting time too, but I think I'll just put some seeds on wet hand towel paper in a zip lock back and they should be sprouted in a few days and then I can plant them at the end of the week when our daytime temperature will be going up to the low or mid fifties. Hopefully the ground will start to dry out a bit after a couple of no rain days.
After a couple of days of meat dinners (roast chicken and pot roast), tonight I'm making an orichette pasta with olive oil, garlic, anchovies and hot pepper flakes making up the sauce, and with the addition of steamed broccoli florets and some pignoli nuts. It's an easy, quick recipe that I got years ago in a Italian country cookbook I bought on one of our wine buying trips to the Napa valley and it's been one of my favorite, non meat, pasta recipes since then. I cook it so often that I haven't looked at the recipe for years. The original didn't call for the pignoli nuts but my late husband was such a fan of me experimenting with adding them, that it quickly became part of the recipe. I had to agree with him that it did add so nice other texture and a bit more protein to the dish.
Pasta is always a comfort meal for me and I usually try have it at least once a week and I rotate this non meat one with pasta putanesca and another vegetarian one made with caramelized tiny tomatoes, lots of fresh ground black pepper and a bit of heavy cream and pecorino romano cheese. Yum!