If you do a Google search for sourdough recipes, you’ll get 25,600,000 results. There is a ton of information — and misinformation — to sift through. I tested five different methods and this version, from Full Proof Baking’s Kristen Dennis was the clear winner. Although it is time consuming, and a little tricky, the instructions are very detailed and the steps are demonstrated on the video, linked below. This is an all day affair — a perfect loaf for #bakingwhileworking.Continue reading “Week 56: Sourdough”
The word “Sourdough” is in quotes because the name is a total misnomer. This is a wild yeast starter, and not all breads made with this non-commerical yeast are always sour. Using this type of starter (also known as a levain) doesn’t equate to making a sourdough loaf, and it’s often used to make all sorts of baked goods, such as pancakes, brownies, etc.
When you let a mixture of flour and water sit, the wild yeast that naturally occurs in flour (it’s actually everywhere) starts to grow by eating, i.e. metabolizing, the starches/sugar, producing lactic acid. This gives it a tangy taste. Bacteria then feeds off the yeast’s waste, producing acidic acid, which is what makes it sour. While all this is happening, it’s considered live, and the mixture gets bubbley and rises. Once everything’s consumed, it falls and is dormant until the next feeding. So that you don’t end up with a massive amount of starter, you throw some away just before each feeding, and then add some fresh water and flour to the remainder, thereby keeping a consistent amount.
You can actually purchase starters on line, if you want guaranteed success. And the 1847 Oregon Trail Sourdough Preservation Society will send you one for free. Yes, it’s been around for that long!Continue reading “Week 55: “Sourdough” Starter”