Adventures in Sourdough
I baked two loaves of sourdough bread today. Because I can. Not because an entire wagon train or sod-roofed cabin full of 13 hungry children were depending on me.
Why would I do such a thing? The project began approximately two weeks ago, when my 13 yo daughter whipped up a batch of starter. Since I don't drink (see below) I thought I better do something productive with it. And, well, it's kinda fun. Fun in an accomplished, foodie sort of way, not in an instant gratification, last minute kind of way. Fun to think "I could have survived the frontier! I know how to make sourdough bread!" And it's really really tasty with warm butter and homemade strawberry jam (that's a future post - the plants aren't even blossoming yet). And it just seems crunchy, in a back to the earth, I can do it myself, two year old kind of way. Crunchy I am.
So for all of you dear readers out there who want to make your own (and stand a little taller, in a couple weeks when it's finally done)......here goes. A few things might be helpful before you get baking. 1. Coming from Viking stock is really good. Viking descendants just don't know when to stop and they routinely try things they probably aren't quite cut out for. If you are at least part German that would help. 2. Having nothing better to do than play around with flour in the kitchen for many many hours is also good. 3. If you've been told "You need more patience my dear!" then this project is just the ticket.
The Starter
A really long time before you want to eat your bread, combine 1 cup warm water (105F), 1 tsp active dry yeast (make sure it's fresh), and 1 cup whole wheat flour (I use Wheat Montana, because it's local and it's good) in a glass or ceramic bowl. Stir w/ a wooden spoon until it's pretty smooth (some lumps are ok). Cover with a clean cloth. Let it stand in a warm place (that wouldn't be anywhere near my house lately) for at least a day. Stir every day, and every couple days add 1 cup of warm water mixed w/ 1 cup of whole wheat flour and stir in. A clear liquid will form on top (this is the "hooch" - and if you are desperate for a fix you can drink it). Stir it back into the starter. The starter will smell like alcohol and fermentation (because that's just what it's doing!). Once it's bubbling nicely and making hooch, you're ready for bread. (You can also stir a cup into a batch of buttermilk pancakes). If the starter ever turns pink or just plain weird, THROW IT AWAY FOR GOD'S SAKES!!! This happened once to me. Shudder.
The Overnight Starter, the next morning
The night before you want to bake bread, make the overnight starter. Mix 1 cup sourdough starter, 2 cups warm water, and 2 1/2 cups all purpose flour in a glass or ceramic container, with a wooden spoon. Cover and let stand overnight. (I turn my oven on to the lowest temp, let it heat, turn it off, then let the starter rise inside the oven.)
It's morning!! Hooray. You are finally ready to bake today. Now, heat 1 cup of milk in a saucepan until ALMOST boiling (just really warm). Stir in 3 tbsp butter (please don't use margarine!), and 3 tbsp sugar and 2 tsp salt. Then let cool for 10 minutes. Meanwhile, dissolve 1 envelope active dry yeast in 1/4 cup warm water. Stir both yeast and milk mixture into the overnight starter. Now beat in 3 cups of flour, until smooth. Cover with a cloth and let rest in a warm place free of drafts (was there such a place on the prairie?) for 30-40 minutes or until almost doubled in size. This step is also called the SPONGE. Weird, I know.
The Sponge! After rising.
Ok, so you took a little break, maybe caught a nap, now it's time to turn this sucker into real dough. Oh, no, nope, you're not ready to bake yet. Remember, this is an exercise in patience.
Stir down the sponge. Gradually stir in enough flour to make a medium-stiff dough. Your arm will be tired. Don't break your spoon. Turn out onto a floored surface and start kneading. You will have to keep adding flour. Your goal is a smooth and elastic, non-sticky dough. Your arms will be burning and it will take at least 10 minutes.
Divide the kneaded dough in half, shape into balls. Cover and let rest for 10 minutes. Give yourself a pat on the back - if your arms aren't too tired - you're are almost done!
Roll out each ball into a long rectangle, then roll up the rectangle and pop your loaf into a greased bread pan.
Spray the tops of the loaves with cooking spray, cover with a cloth, and put back in a warm place for the FINAL rise. It will take about an hour for the dough to rise up above the top of the pan.
Preheat the oven to 375 and bake for 45-50 minutes until loaves sound hollow when you tap them (they really do have a "done" sound). Remove from pans and cool on a wire rack. You can brush the tops w/ butter if you like. I like.
Ta Da!
Bread and Jam for Bella
This bread is moist, but dense and chewy, with a super chewy crust and a nice tangy taste. Don't eat more than one piece at a time or it will sit like a lump in your belly and you'll be very sorry. It's really good grilled up, or just toasted w/ honey or jam. You know "Bread and Jam for Frances"? If her mama gave her sourdough, she would've never gotten sick of eating it.
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