I never thought I would make bread in a blender. Yet that’s exactly what I did yesterday and I can explain why in two words: extensor tenosynovitis (ET). Unless you are a physician or have had ET yourself, chances are you don’t know what I am talking about. Until day before yesterday I didn’t either and believe me, I wish I never learned. It is diabolically painful (and this, from someone who is known for having an abnormally high threshold for pain).
- 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)
I decided to combine these recipes by just replacing the yeast by liquid starter.