Archive for the ‘Sourdough’ Category

PostHeaderIcon Sourdough Bread Round 2

I have had my sourdough break and am ready to jump back in with both feet.  The last week I spent getting my starter pet back to health again and within 3 days it was looking healthy and frothy after a feeding.  I actually managed to make a half decent loaf of bread, it was not very risen, but it gave me hope that a successful sourdough bread may still be in my future.  Here is a picture of the first bread I made yesterday.  James and I ate most of it as soon as it came out of the oven at about 9:30 pm.  The rest he had for lunch at work.

Today I made another loaf , but it was very flat.  I think my problem is not the rise of the sourdough since you can see from the second picture below, the sourdough gets a good rise.  I think it is that I am making the dough too soft, not adding enough flour to give it substance to rise.  I have another starter proofing right now and hope to have better success tomorrow.

I used this recipe to make the bread and will continue to try it a few more times before I give up on it.


This was after the first kneading.


After 3 hours this is what it looked like.


My poor little disk of a bread.  It was very tasty and the girls and I each had a slice to eat.  However I could not get over the fact that it was very flat so I turned it into….


…croutons.  I cut the bread up into blocks and tossed them into herbed olive oil.  They are now in the dehydrator and will stay in there until the morning.  The girls and I love salads with croutons we also add them to our soups and Emily has already asked me to make vegetable soup tomorrow (yes in this heat).

Tomorrow I continue my quest for the perfect (or at least more than 2″ high) sourdough bread!

PostHeaderIcon Sourdough confession time!

Confession time! I am having a sourdough break right now!

I have been defeated by the symbiotic culture of bacteria and yeast that live (or fail to live) in my sourdough starter. Let me rephrase that; not defeated, but momentarily derailed. I will be back! Right after I finish licking my sourdough wounds and gather enough courage (and another bag of flour) and do more research.

From what I can tell, the starter is healthy or at least almost healthy, but not strong enough to raise a loaf. So for now my pet or adversary whatever you prefer is resting in a covered bowl in the fridge while we both regroup and prepare for round two!

PostHeaderIcon Sourdough starter pet

One of the sourdough websites that I have been reading refers to a sourdough starter as a pet.  I think this is such an apt description since you are constantly feeding and allowing it to rest and taking care of it as you do a pet.  For the last 3 days I have had my little pet eating, growing and sleeping in the kitchen and it seems to be doing very well.

The first time that I tried to start a sourdough pet, it was a total disaster.  I had more mold growing than bacteria and the two are enemies when it comes to sourdough starters.  So when I inquired on a Natural living forum about sourdough, the same lady who gave me my SCOBY offered to give me a sourdough starter.  It has been stored in the fridge and not fed for some time and needed to be revived, but that I read was much easier to do than to start your own so I was happy to give it a try.  Information about sourdough starters are also sketchy on the internet.  There are many people who make it, but everyone has different advice so it was hard to sort through all the information.  Fortunately this pet came with a great internet link that has been very easy to follow.  Here is a photo diary of my new pet.

This is what the starter looked like on day 1
This is my first attempt at reviving it.  I took 1 tablespoon of starter, 1 1/2 cup flour and 1 cup of warm water (75′F), mixed it together and let it proof for 24 hours.
Here is what it looked like after 24 hours.  When I saw the amount of bubbles and smelt the aroma, I was excited.  I was convinced that my pet was now ready to make bread.  I searched online and found that this was only the beginning stage of reviving the starter so I let it rest in the refrigerator for 12 hours then, I gave it one more feeding and let it proof.
Now there is a visible foam layer on the top along with lots of bubbles throughout the starter.  Tomorrow morning I will evaluate it again and see if I can finally make my first ever sourdough bread.


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