45. G’s Sourdough Bread

I know, I’ve made seventy gajillion kinds of bread lately. Call it a brief infatuation with the ol’ stand mixer… and a long-standing love affair with bread.

Recently, a student where I work gave me some sourdough starter that he and his mother have had since they lived in California years ago. He told me how to use it, how to keep it happy or let it go dormant in the fridge, and I was incredibly excited to try it out. I had a recipe from a blogger (thanks, Roast Smoke and Malt!) and a container of back-up store-bought yeast just in case, and I had a looooooong summer day to let it all rise and get perfectly puffy.

For the most part, I’d say it worked! I put a little bit of butter on top that I expected would melt in and become indistinguishable but instead it made for that weird discoloration, so maybe don’t do that, but the bread itself was wonderful – I ended up using back up yeast and adding enough flour to get me back to the same consistency after I added the activated yeast-in-water, but I still gave it an insane few hours of rising, probably close to 6 all told, and the final product had that sour tang to it that makes sourdough distinctive. I want to give it a chance to rise overnight next time, but for a first attempt, this certainly isn’t bad.

Dough hooks are your friend with this bread, as with so many – I would love to hear if people have a great success with handmade, not mixer-made, doughs, but I feel like having the mixer is my game changer.

Sourdough is such a cool food because it’s a bit like also having a pet (a pet you kill in the oven… perhaps not the best analogy after all) because you have to keep the starter alive, feed it, put it in the fridge to go dormant, etc. I like that I met G, who I hadn’t run into at work until that day, and got to share his life story by taking some of this starter. I hope to someday figure out a preferred recipe and grow the starter enough to give it to others myself!

IMG_4089

The second loaf, which rose beautifully.

45. G’s Sourdough Bread

I know, I’ve made seventy gajillion kinds of bread lately. Call it a brief infatuation with the ol’ stand mixer… and a long-standing love affair with bread.

Recently, a student where I work gave me some sourdough starter that he and his mother have had since they lived in California years ago. He told me how to use it, how to keep it happy or let it go dormant in the fridge, and I was incredibly excited to try it out. I had a recipe from a blogger (thanks, Roast Smoke and Malt!) and a container of back-up store-bought yeast just in case, and I had a looooooong summer day to let it all rise and get perfectly puffy.

For the most part, I’d say it worked! I put a little bit of butter on top that I expected would melt in and become indistinguishable but instead it made for that weird discoloration, so maybe don’t do that, but the bread itself was wonderful – I ended up using back up yeast and adding enough flour to get me back to the same consistency after I added the activated yeast-in-water, but I still gave it an insane few hours of rising, probably close to 6 all told, and the final product had that sour tang to it that makes sourdough distinctive. I want to give it a chance to rise overnight next time, but for a first attempt, this certainly isn’t bad.

Dough hooks are your friend with this bread, as with so many – I would love to hear if people have a great success with handmade, not mixer-made, doughs, but I feel like having the mixer is my game changer.

Sourdough is such a cool food because it’s a bit like also having a pet (a pet you kill in the oven… perhaps not the best analogy after all) because you have to keep the starter alive, feed it, put it in the fridge to go dormant, etc. I like that I met G, who I hadn’t run into at work until that day, and got to share his life story by taking some of this starter. I hope to someday figure out a preferred recipe and grow the starter enough to give it to others myself!

IMG_4089

The second loaf, which rose beautifully.