Making Of Sour Dough Bread On The Wild Side

Let’s talk Sour Dough

I love bread.
(and personally I think bread gets a super bad rap)

5 Things for an enchanting picnic - Sliced Sour Dough Bread

  • 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.

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

But OMG Sour Dough Bread, when it's good, it's like a slice of heaven. Click To Tweet

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.

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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.

Whole Wheat Sour Dough Bread

Cook Time: 25 minutes

Yield: 2 loaves of bread

Serving Size: 2 slices

Whole Wheat Sour Dough Bread

Ingredients

1 Cup Sour Dough Starter

1 1/2 cups warm water

6 - 7 cups Organic Wheat Flour (Hard White Wheat, used in this recipe)

1 tablespoon Salt

2 Tablespoons Raw Honey

2 Egg Whites, Beaten until frothy (Set aside Egg Yolks)

1 Teaspoon of Baking Soda

Ice Cubes

Instructions

    Make the Sponge.
  1. (Your starter has most likely separated, blend it well when you take it out of the fridge)
  2. Pour 1 cup of starter into a glass bowl, to that add 3 cups of flour and all of the water.
  3. Mix together.
  4. Cover the Sponge for 2 - 24 hours.
  5. Make the Dough
  6. Add 2 cups of flour, the salt, honey, and baking soda to the sponge.
  7. Mix together with a large spoon.
  8. Mix in the frothy egg whites.
  9. Begin adding more flour, when it holds together turn it out onto a floured board.
  10. Knead the bread for several minutes, adding more flour as necessary to make a fairly stiff dough.
  11. Place the dough in a greased bowl and cover away from a draft.
  12. Let Rise for 2-4 hours.
  13. Shape the Bread
  14. Punch down the bread and shape as desired. (It can be shaped in an oval, as long and narrow like french bread, or even into rolls.
  15. Place on a prepared baking sheet (I use parchment paper), cover and let rise for 2 hours.
  16. Or place on a baking peel covered with parchment paper - when ready to bake, slide onto a baking stone.
  17. Towards the end of the rising time, place a baking pan on the lowest rack of the oven (you'll be throwing ice cubes into this) and preheat the oven to 450 degrees.
  18. *(optional step)Just before baking mix the egg yolks with a bit of water and brush the loaves for a golden crust.
  19. And Carefully slash the tops diagonally.
  20. Place the loaves into the oven, in a rack right above the one with the pan on it.
  21. Now throw about 6 ice cubes onto that hot pan on the lowest rack. It'll make noise, and lots of steam, which will make a nice crust.
  22. Bake for about 25 minutes.
  23. Punch the bread down
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Result?

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)

Sour Dough Breads
Sour Dough Rolls and Loaf

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

Pretzels
Chocolate Cake
Pancakes

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Adele, Creative Domestic Engineer

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Sour Dough Bread, Making it Wild

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Fiber Artist, Author, Designer, Pianist, and Organic Foodee. My Mission is to inspire and educate the creator in you.

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