ET is a repetitive stress injury and I got it from watching Grey's Anatomy on my handheld device. Which is why I should sue both ABC and the manufacturers of the device. Although maybe not ABC if they let me pick my doctor from the show...
See, what happened was that I was trying to get ready for Season 8 (which just started) by watching all seven previous seasons (which I had never seen before). That's 148 episodes and by episode 140, I guess my left hand grew tired of holding the thing up so that I could better see MerDer drill holes in people's skulls. It gave up without prior notice, leaving me unable to tie my shoe laces, cut veggies, feed my levains (which had to be forcibly dehydrated, poor babies), mix bread and, worse, hold my youngest (one-month old) granddaughter in my arms.
- I own one of the powerful blenders you can see demonstrated at big warehouse stores
- I got a grain attachment for it (for these seeds or beans which might damage my regular mill)
- This grain attachment came with a booklet of recipes
- Two of these recipes looked interesting: one for sourdough bread, one for hearty multi-grain yeasted bread
- I had levain galore (as usual)
The blender was going to do the work, so I didn't have to worry about anything, right? Well, almost true. But let me tell you, I still found it exhausting to make bread that way. Too many ingredients. Weighing 5 g of this and 7 g of that countless times to get just one loaf in a 8.5 x 4.5 pan! Call me lazy but I don't think it's worth it.
The original multi-grain loaf recipe makes no mention of salt (did they just forget it or is it deliberate?) and eschewes bulk fermentation. The dough goes straight from the blender to the oiled pan. It is supposed to rise in 30 minutes, go into a 350°F oven for 30 to 35 minutes and voilà, bread done.
Well, it didn't quite happen that way. The blender did a good job of milling the minute quantities of millet, buckwheat, flax seeds, wheat, spelt, rye, barley, sunflower seeds, etc. It did mix the dough reasonably well (but I had never had a dough come out at 87°F before and that, even though I used really cold water). I added salt (which is listed as optional in the sourdough recipe). I did upend the blender over the pan to let the dough drop gently into it. But I waited almost 5 hours for it to rise enough to go into the oven (and it had been in a warm place all that time). In all fairness I must say the recipe for the sourdough bread indicates that it might take anywhere between 30 minutes and 8 hours, depending upon the temperature of the room.
The result is as can be seen above. Not pretty but better than just edible. Will I make it again? No. Will we eat it? Yes. At least I will. It actually tastes very healthful. I am hoping it's good for extensor tenosynovitis.