Sourdough In The Making

 

I have never had the notion to make sourdough.  Honestly, I don’t like the store bought sourdough, had no desire to taste it homemade.

A couple weeks ago, I ran across a starter recipe that looked really easy, and hubby said he liked sourdough, so I figured, why not?

So, I put together 1 cup of wheat flour and 1 cup of white flour, and 2 cups or so of water into a bowl.  The first night it set, it stunk to high heaven.  It was brown, bubbly, smelled of grain alcohol combined with something dead, and just plain yucky.  After a couple days of feeding, the smell started getting better!  By day 5 it smelled kinda like regular bread dough.  Day 7, we have this:

Sourdough Starter “Herman”, day 7

 

To feed “Herman”, I used a couple cups of flour a day, with 1 to 2 cups of water, and lots of stirring.  Herman grew from his bowl and into a stockpot.  Now, he has 3 bags and a bowl in the freezer, and a little brother “Norman” in the fridge, plus he’s still growing after baking about 1/3 of him.  He’s a very prolific little thing.

I made some dough with him, enough to make 4 loaves of bread and some flat bread things that taste like saltines.

sourdough mix on the first rise

 

The loaves were near satin and beautifully elastic in handling!

 

Then baked at 400 degrees until they were extra golden brown.  I put a pie pan full of water in as well to keep humidity going.  I LOVE how the water works in there when baking breads!

 

I love how these have turned out!  And as prolific as Herman is, there will be lots lots more!

 

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6 thoughts on “Sourdough In The Making

  1. Yum! I have been wanting to make sourdough starter. It has been on my mind this week and I may try on Monday! Do you have the bread recipe? It looks wonderful!

    • Hi! It is excellent, and it grows like a weed!

      To make bread, just use any general sourdough recipe, or put a cup of starter in a bowl, add 5 to 6 cups flour (your choice of kind), 2 or so cups of water (adjust as needed), and a little commercial yeast (1 pkg or 2 tsp of bulk) if you want your rise faster. Without the yeast it’ll take a good 12 to 20 hours to rise, with it, hour to hour and a half tops. Do your first rise, punch down, shape, do second rise, bake 350 or 400 (I like both) til golden and hollow sounding.

      I use oil in my pans and it gives a chewy crust. I also put a pan of water in the oven for extra humidity.

      This seriously works in just about any sourdough recipe as far as I can tell. I’ve subbed it in for cookies and bread thus far and works well. 🙂 LOVE the cookies!

  2. Pingback: A Handmade Life Part 12–Sourdough Cookies, or Herman’s Babies | Sunny Patch Cottage

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