Also vacuum the house. So maybe later.

BUT I have to tell you that I have attained my latest Holy Grail, baking a high-rising fluffy loaf of sourdough bread without adding any yeast. Here is what i did differently than previous times:

• Kneaded the dough longer. This is said to something something gluten and so on, enabling more rising action.
• Instead of using 5 cups of all-purpose flour, I used 4 cups plus one of Lancelot flour, from the King Arthur Flour company, that my cousin Lisa gave me.
• I also added a tablespoon of gluten powder to the mix when making the dough.
• I let the dough rise until doubled, as always, about 4 hours, then divided it into two loaves, as always. But then I let the loaves, which I put into forms, rise pretty long, about 5-6 hours, but not so long that they would dry out (i.e not overnight, as I did last time).
• Then I asked my wife to bake them, as I was away from the house and couldn’t get back in time.

Here is what my wife did differently while baking, which I think also had a lot to do with getting a soft-crusted loaf rather than loaves with a crust that makes your gums bleed:

• She sprinkled the loaves liberally with water (which I usually did).
• She put a dish of water into the oven while baking (which I never did).
• She turned the heat down from 220 C to 200 C because the bread seemed to be browning too fast.
• She let the loaves get good and cool before covering them, then covered them with a Tupperware cake cover rather than popping them into a plastic bag like I always did.

The result was 2 loaves of tangy sourdough bread with the consistency of, very nearly, Wonderbread. Just a little easier to slice, not quite as soft.  I just had a slice with ham, and two more slices with half an avocado each. Tasty stuff. I’d post photos, but I’m lazy, also one of our cameras is currently in Carinthia, the other is in Indonesia.

Now I need a new Holy Grail. Learn the Star Spangled Banner on the electric musical saw, perhaps.