Let’s talk Sour Dough
I love bread.
(and personally I think bread gets a super bad rap)
- Sour Dough is a fermented bread
- I’ve read that it is easier to digest and healthier
- you can capture your own “culture” with just flour and water
- Or you can give it a boost with commercial yeast.
For this little experiment – I choose to go Wild 🙂
To make my culture also know as starter
- I mixed 2 cups of luke warm water with 2 cups of freshly Organic Hard White Wheat, in a glass bowl and covered it with a dish towel.
- Next just put it someplace, out of the way, where its warm enough to ferment and also where there would be airborne yeasts. (you need that to make your wild yeast)
- Leave it for 4 days or so, stirring once a day
I wasn’t sure if this would work and totally forgot to stir it everyday. I’d look at it and think well it’s kinda bubbling, but doesn’t really look to active.
But OMG Sour Dough Bread, when it's good, it's like a slice of heaven. Click To Tweet
Oh, that liquid that forms on top. That’s “hooch” – alcohol. and yes they’d drink that back in the old west…and NO I have not every tried that!! are you kidding? It does have a “sour” smell – hence the name sour dough
Back to the experiment.
After day 3, I started stirring my mixture…it had a nice aroma, for sour dough starter…didn’t have a funky smell or anything and no mold.
All good signs. (so if you try this, funky smell, mold, weird color) throw it and try again.
After day 5, I decided to try my starter.
and make one loaf of sour dough bread.
Here is the recipe, adapted from King Arthur Flour Cookbook.
It will make two loaves, simply divide in half for one.
A delicious, nutritious hunk of bread.
Gotta love it. This starter is for keeps.
So, if you get a starter you love, love, love. You need to care for it.
Use it often – if you don’t need a loaf of bread, I bet you know someone who’d love one (and appreciate the thoughtfulness)
When it’s in the fridge the “hooch” will separate. So mix that back in take out what you need for your recipe. Replace that amount with equal amounts of flour and water.
For example. If the recipe calls for one cup of starter, you’d take that out and put a cup of water + 1 cup flour back in. Mix it and leave it sit out for about 12 hours. Let it do it’s think, then put it back in the fridge.
Simple. Just don’t forget and let the starter . . .die . . . that would be so sad 🙁
If you don’t bake with it every week to two, then you should still feed it. remove some starter (give it away or if you don’t want to use it or give it away you’ll just be tossing it) then replenish with the flour water. – I know tossing seems like a waste.
So…maybe try some cake!
Sour Dough Recipes on the web
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Adele, Creative Domestic Engineer