Bread Baking and more with sour dough – a book review (Part 2)
Once the yeast water was ready, it’s time to make the real starter.
I was somewhat confused by this process, although I’m far from new to making sourdough starter, this perplexed me.
First of all I have this 2 quart jar of yeast water and I’m using this tiny amount.
What am I supposed to do with all these fermenting raisins?
Sarah mentions you can use this in place of sweet wines, but it seems so wasteful to have this huge batch of stuff.
A Book Review of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens
I put it in the fridge, it’s supposed to be good for 6 months, so I’ll have plenty of time to figure something out and research a bit about yeast water right?
Back to making that Starter
I did make the starter with white organic flour as suggested in the book, even though I do attempt to use as little white flours as possible in my cooking.
It surprised me that it grew in the jar so fast!
One inch in the morning turned to a full jar of starter by evening.
By the next day it had fallen to half a jar.
cookbook really doesn’t explain this process very well.
Am I supposed to keep feeding it?
Before I did anything I tried the readiness test explained in the book.
Place a tablespoon of starter into a glass of water, if it floats it’s ready, if it sinks it isn’t.
so I fed it again and waited another day.
I put it to the test again…it failed.
We decided it wasn’t warm enough sitting on the counter.
So I put it in my Bread Prooferon its lowest heat with the cover off.
That did the trick!. It’s not only me that likes to be cozy and warm!
It was more active, but more important – it passed the readiness test
(wish I took pics of this for you!)
Getting the Starter ready took way longer than I thought it would.
Thankfully I have my Wild Starter to play with in the mean time.
I make my wild yeast starter with freshly ground whole wheat flour
Since I had sourdough starter waiting and ready to use I decided to try out a Chocolate Cake for my daughter-in-law’s Birthday.
I wasn’t sure how it was going to taste. It does seem like a really odd combination.
But I can report that my chocolate cake experiment was quite tasty.
You can find the chocolate cake recipe in The King Arthur Flour 200th Anniversary Cookbook
I added a little strawberry sauce and a topping of organic confectionery sugar.
Sourdough has many uses…biscuits and pancakes, breads and cakes too.
Next up Pane Di Farro
Adele, Blogging the Creative Life
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