This is bread I made using a
sourdough starter that I made on January 10 of this year. It was delicious, but
this post isn’t about the bread, it’s about the starter. I’ll have the recipe
for the bread in a different post. In the meantime, if you’ve been
contemplating making a sourdough starter of your own, I hope this post will encourage you to do just that.
I read so many different
sites about how to make a sourdough starter. Everything sounded so
intimidating. So many dos and don’ts. So many contradictions on different sites
that had instructions. There were also many, many recipes for starters – recipes using pineapple juice and flour; milk and flour; water and flour. Some called for
yeast and some didn’t. Some took a few days and others took several days. Some
recipes said to pour off the hooch that formed and others said to stir it back
into the starter. Some said you should refrigerate it, others said you could
keep it on the counter as long as it was fed regularly.
Photo Credit |
I finally came across one
site that said something to the effect of “If sourdough starters were that hard
to start, or keep, they wouldn’t have been around thousands of years.” This was
my “aha” moment. I pictured “Cookie” out on the wagon trail making sourdough
pancakes for the crew and thought, well, if he could keep a starter alive in those conditions, surely I could do it, too!
I’ve made enough bread to
know that yeast is a magical thing. Providing the yeast hasn’t deteriorated
somehow, if you mix it with water, it’s going to do it’s thing. If the water is
a little too cool, it’s still going to do it’s thing… it’s just going to take a
little longer. I’ve never made anything with yeast that failed to work, so when
I decided that I wasn’t afraid of making a starter, I just went with it.
Although this site was wordy (and
yellow), I managed to wade through much
of what I thought were unnecessary steps and warnings. After I got past the
distraction of underlined and bolded text, I ended up adapting a starter
recipe from here only because I (erroneously) thought that I would get more of a sour tasting bread
by using milk in my starter. More about that later.
THE SPONGE BEFORE MAKING THE BREAD DOUGH |
As I look back on the
instructions that I adapted to make things easier, even they sound complicated, but I’m including them because it’s how I
actually made my starter.
I like a sour tasting sourdough bread. The first time I made bread, I was
disappointed that, although it smelled sour, it didn’t really have a sour taste. So much for my theory on using milk in the starter! After reading up on it, I
found that most sourdough breads only have a mild sour taste, and that many factors determine how sour the bread is. I found the main factors to be
hydration of the starter, rising time of the bread dough, and omitting sugar in the bread recipe.
*Hydration: I now feed
my starter at 50% hydration, which is 1 part H2O and 2 parts flour.
*Rising time: The
slower the rise of the bread, the more sour taste.
*Sugar: Omit sugar
from the bread recipe
*Refrigeration: When you make the sponge for the bread
(usually the night before), refrigerate it overnight
*Citric Acid:
Adding 1/8 tsp citric acid for each cup of flour used in the bread recipe will
increase sourness. Do not exceed 5/8 tsp for entire recipe. King Arthur Flour
sells this.
I haven’t made bread since I
changed the starter hydration to 50%. When I do, I’ll come back and edit this
as to the results, i.e., did I get a more sour-tasting bread?
It’s interesting that the
region where you make the starter will give the bread a different taste and is
dependent on air temperature, humidity, and even elevation. So, the bread that
I make with the starter made in Montana will taste different than one you make
in another climate.
Here are some notes I made
along the way:
In order to keep the starter active, feed it at
least every week using the instructions
for Day7.
If you want to bake more than one loaf of bread,
plan ahead and increase the starter by doubling the feed ingredients using
instructions for Day 7.
The starter may rise, then fall. This is okay;
it only means that it needs feeding.
I covered my container with a paper towel
secured with a rubber band. Don’t cover the container with a lid that won’t
allow it to breathe.
I found a square 2-quart plastic container with
a lid at the walmarts for $1.97. Do yourself a favor and find a round one.
The liquid that may form on top of the starter
is called “hooch”. Hooch is alcohol (so that’s where the name came from!) Just
stir it into the starter before you feed it. Or, drink it… I won’t judge.
If you’re going on vacation and won’t be home to
feed your starter, you can freeze it or dry it to be revitalized later. Or, if you wanted to send your best friend
some of your starter, you could dry it and send it along through the mail.
This is from
the King Arthur Flour Sourdough Primer, which I think is one of the best out
there.
Freezing - You may be able to ignore your
starter for a month or even much longer, but if you know you’re going to be
away for a time, you can store it, unlike children or pets, in the freezer. You
may want to transfer it to a plastic container first since it will expand as it
freezes.
When you are ready to use it again, give it a
day to revive, feed it a good meal, give it another day to build up an armada
of fresh, new wild siblings and it will be ready to go to work.
Drying - An alternative storage method is to
dry your starter by spreading it out on a piece of heavy plastic wrap or waxed
paper. Once it’s dry, crumble it up and put it in an airtight container. Store
it someplace cool or, to be safe, in the freezer.
To reactivate the culture, place the dried
starter in a mixture of flour and water as described in the first section. To
help the dried chunks dissolve, you can grind them into smaller particles with
a hand cranked grinder, a blender or a food processor before you add them to
the flour/water mixture.
I’ve heard
from a few of you that you’ve wanted to make a starter. So, whether you use my
recipe or not, I hope you’ll read up a little and then just dive right in and
make one. It’s not as difficult or complicated as some sites make you believe.
So go ahead, and then, before you eat them all up, post beautiful pictures of your sourdough breads,
pancakes, waffles, pizza crusts, rolls, pretzels, and even cakes!
Here are the instructions I followed to make my starter.
Lots of great info here, Karen! I made a starter years ago and made lots of bread from it so it would be great to do again. And to think how this has been around for thousands of years like you said...
ReplyDeleteKaren, what a wonderful post and explanation on sour dough starter. I have read all different ways to do it also, and just have stayed away. So glad to hear it can be frozen or dried if you can't get to it for a while. Thank you. BTW, your bread looks fantastic.
ReplyDeleteI've been dying to make a sourdough starter but I like mine really sour...should I wait for your next post to see if it is better?
ReplyDeleteI agree, if Cookie can do it .... :) I tried sourdough starter last year and just found it too complicated. Seemed it needed more attention than my dogs. I'd love to try it again though.
ReplyDeleteWhat GORGEOUS loaves of bread!!! I still find it too complicated, lol! I'll have to stick with my fake sourdough for now. Wish you lived next door!
ReplyDeleteYour bread always looks so pretty Karen. When i was young, I hated that sour taste you talk of... but now I love it.
ReplyDeleteWhat a fantastic post; Love to make bread and have always wanted to make my own starter. This one is saved so I can tackle when I get back home in April; thanks so much. glad I found you.
ReplyDeleteRita
Great instructions! I bought a dried sour dough mix once, revived it and followed all the directions. It was perfect, but it smelled so bad that I dumped it all- I think being pregnant at the time had an effect!! I can't wait to see more of what you do with this.
ReplyDeleteHi Karen, I just found your blog:-) I had a sourdough starter for 18 years! I didn't make it but was given it by a friend and told how to feed it. It's several years ago now that I got rid of it when the last of my children left home and we just weren't using it often enough anymore. I used it most often for biscuits and gave many jars of it away to friends. I loved the flavor of it and so did the many people who ate the biscuits! I kept mine in a Tuppereware juice jug (air tight) in the fridge for all those years. I fed it once a week if I hadn't used it and when it got too big for the container I just poured some off. It really is an easy thing to care for and we enjoyed it all those years!
ReplyDeleteWow, this is wonderful looking bread Karen! I have not tried to make sourdough yet. It always sounds so involved. But your bread looks so good that I may have to take the plunge. Can't wait to see more.
ReplyDeleteI've thought about trying to make sour dough bread and didn't realize making the starter was such a project. Now that I think about it it makes sense that it is. This is a fantastic post, Karen, and I've printed it and will add it to my bread recipe file.
ReplyDeleteWow Karen, I had no idea just how much goes into making sourdough bread! I think I'm living vicariously through you on this one though, my brain is swimming in a sea of yeast right now :-) Maybe starting with a basic white bread would be in my best interest! Looking forward to reading more though, I love to hear how it all turns out (& that bread is making me drool right now!)
ReplyDeleteI haven't done this for such a long time.
ReplyDeleteJust looking at your bread....I need to start!
I've always been so scared of sourdough but this post is so inspiring!
ReplyDeleteI love homemade bread! This sounds delicious!
ReplyDeleteyou always amaze me with your work, very impressive :p
ReplyDeletethumbs up.
Karen,
ReplyDeleteAfter reading this post, you had made me want to get my own sourdough starter.
I will let you know how it goes.
Mely
Thank you for posting. :) As a sourdough newbie, I am wondering a) could I substitute water or almond milk for the whole milk? and b) could I substitute all-purpose flour for whole wheat/white whole wheat?
ReplyDelete