Gas station without pumps

2020 December 11

Caught up on grading

Filed under: Uncategorized — gasstationwithoutpumps @ 16:41

It has been almost a month since I last posted on the blog.  I’ve been spending a lot of my time grading (and, as my wife says, complaining about grading). I’ve also spent a lot of time on Zoom, helping students in the at-home labs, helping students in office hours, in faculty meetings, in Academic Senate committee meetings, meeting with the chair and the grad director about our curriculum & leave plans for the next two years, … .

I caught up on all my grading yesterday, so I finally will have a weekend off this quarter, with no more grading until the last set of design reports come in on Tuesday!

Of course, I still have a lot of other things to do—like edit video transcripts for my Winter course, make more videos (I still have 16–20 to do for next quarter’s course),  rewrite the syllabus for the course (to reflect the changes that have to happen for the at-home labs), order T-shirts for the 2020 class, edit the book for a release in the next 2 weeks (13 to-do notes), read a senior-thesis proposal, schedule and hold senior-exit interviews, emergency meeting for the Committee on Courses of Instruction, department faculty meeting, … .

I did take an hour off this afternoon to mow my back yard, as I have not had time to do that for a couple of months, and rain is predicted for this weekend.  I did get the back yard mowed, though it started drizzling while I was mowing (and stopped as soon as I finished mowing).  The front yard needs mowing also, but it was in better shape than the back yard, as I mowed it more recently (beginning of November?).

I’m baking bread now for my last bread-and-tea of the quarter.  This one is a half whole-wheat sourdough, made without a recipe.  Here is roughly what I did:

  • Add 2 cups each of bread flour and water to the starter, ferment overnight.
  • Set aside a cup and a half of the sponge (one cup for the fridge, the other half I mailed to my son).
  • Add salt, brown sugar, and olive oil to the sponge (about 2 teaspoons of salt and 2 Tablespoons of the sugar and oil).
  • Stir in whole-wheat flour until the dough is no longer sticky, but still very slack. Knead in the mixing bowl.
  • Oil the bowl and let rise the dough for a day in an oiled bowl.
  • Shape the loaf on baking parchment on a peel.  The dough is slack enough to spread a bit, but not flow too much.  Let rise for about 6 hours.
  • Slash the top and bake at 375°F for about 50 minutes (until center is about 210°F, which may be a bit too high).

This recipe is similar to the successful white sourdough I made last week, which had a similar recipe, but using only bread flour.  Last week’s dough was even slacker and could not be shaped on the baking parchment, but had to be almost poured into buttered bread pans.  I did not photograph last week’s loaves (no time), but they had a good sourdough flavor and a better crumb than I’ve previously managed with sourdough.

The half whole-wheat sourdough loaf came out looking pretty good, if a bit flatter than I like (the slack dough could not support a thicker loaf). It’s about half an hour before bread-and-tea time, when I’ll get to cut the loaf, check the crust and crumb, and taste it.

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: