Sourdough Starter Update

I understand that many of you have been waiting with bated breath to find out how my sourdough starter is holding up, so I figured that I would provide a quick update for you. This is also a way of saying that I had nothing at all to write about, so I will just bore you with details that you probably could care less about. Now, since I published my article on How to Make Sourdough Starter (yup, shameless self-promotion), I have had the opportunity to bake over 20 loaves of bread and I am happy to report that the bread is continuing to turn out great and the starter is still chugging along nicely.

Since I have gotten more comfortable with the starter, I have started to experiment a little with what I add to the bread. I have begun to add some granulated garlic to my french breads and at some point, I would like to add sun-dried tomatoes. I have also experimented with using wheat flour. This flour kneads differently than the white flour so, if you decide to use it, please be sure to watch carefully as you add it, because one minute it may look too moist and then BAM, you've added too much.

If you have your own starter, don't be afraid to experiment with it. The worst thing that can happen, is that the bread won't rise and you end-up with flat-bread (great for dipping in soups). Remember, don't skimp on the proofing times (yes, I've done that, too).

One thing though, my bread is very dense and I was wondering if anyone out there would know how I can get more air-holes in my bread (making it nice and fluffy)? Would substituting shortening for the olive oil make a difference? If anyone has any suggestions, please let me know.

Sorry for this strange article, but I have been totally slammed this week and have had very little time to devote to writing.

Baking With Your Sourdough Starter

Okay, your starter is sitting in your fridge and is real lonely, so you need to take him out and make some bread. There are several ways to do this, but I will tell you about the one that I use, since I know it works (which can be somewhat helpful). Here's what you need to do...

The night before you want to make your bread, take the starter out of the refrigerator and add:

1 cup of flour

1 cup of warm water

stir well and place in a warm location. Again, I usually keep it in the oven with the light on.


The next morning, your starter should have a yeasty smell and should have increased in size. Now, for the bread recipe:

What you need



• 2 cups of your proofed starter (now called the sponge)


• 3 cups flour


• 2 tablespoons olive oil


• 4 teaspoons sugar


• 1 ½ teaspoons salt

What to do


1. In a bowl, add your 2 cups of proofed starter


2. With your leftover sponge, add 1 cup of flour and 1 cup of warm water
   
3. Mix well and place back in the refrigerator


4. Add sugar, salt, and oil


5. Mix well


6. While mixing, gradually add the flour ½ cup at a time
   
   
   
   • Now, even though the recipe calls for 3 cups of flour, you may not need that much or you may need more. It all depends on the moisture content of your sponge and the humidity in your area
   
   
   • I only use the machine until the dough is completely mixed and then I let the machine go for maybe another 30-45 seconds. The dough is supposed to be slightly sticky, so you will have to go more by feel, than by a strict recipe
   
   
   • If it is too moist, add more flour
   
   
   • If it is too dry, add more oil
   
   
   
   
7. Once done, spray a glass bowl with Pam (I use the same one I mixed it in) and roll the dough in the bowl to coat with oil then form the dough into a ball by tucking the dough under itself


8. Place the dough in a warm place, cover with a towel (I usually spray some water on the towel) and allow to rise until double its size (this may take several hours)


9. Once doubled, punch down and knead again


10. Place the dough in the bread pan of your choice and return to its warm resting place


11. Once doubled, place in a cold oven


12. Set oven to 350°


13. Bake for 30-35 minutes


14. Check to see if its done (take your finger and thump the top of the bread, if it sounds like you are thumping a cardboard box, the bread is done


15. Turn-out onto cooling rack and give the thump test on the bottom, just to be sure


16. If your bread is not done, place back in oven and check every few minutes


17. Now the hard part...waiting


18. Wait until the bread comes to room temperature before cutting

Enjoy!

Troubleshooting... The Dough Also Rises

First in series... How to Make Sourdough Starter

How to Make Sourdough Starter

Being that the cost of a loaf of sourdough bread is roughly $4.00, I decided that since we are trying to save money, why not try and make my own sourdough bread. So, with this thought echoing in my mind, I went on a journey to discover what I would need to do. I have made regular bread before, but I have never even attempted sourdough, basically because with terms like starter and sponge...it seems a little intimidating. However, as you will see, it is pretty easy. I have already tried the following recipe and, believe it or not, it actually works. I made one loaf yesterday (pictured above with some Parmesan cheese sprinkled on top) and, as I write this, I am proofing a loaf of french bread (which I'm going to pour a mixture of melted butter and granulated garlic over before baking).

What you need



• Mason jar (wide mouth) or other glass container


• Cheese cloth (Something to cover the container, but will allow it to breathe)


• 1 cup of flour


• 1 cup of warm water

What to do



1. Put 1 cup of flour into glass container


2. Add the 1 cup of warm water


3. Stir well to combine


4. Cover and leave in a warm place (between 70-90 degrees) (I leave mine in the oven with the light on)


5. Each day you will need to remove ½ cup of the starter and replace it with ½ cup of flour and ½ cup of warm water


6. Stir and repeat step 5 for the next three to four days (may take longer) or until your starter is ready

You will know when your starter is ready, when you notice a "beery" or yeast smell coming from it. You may also notice that a liquid forms along the top (called hooch). If this happens, just pour the liquid out.

Once your little pet is up and running (I call ours Fluffy), you can cover him with a lid (poke a hole in it, please) and place him in the refrigerator. He will only need to be fed (refer to step 5) once week.

Next in series... Baking With Your Sourdough Starter