Yep! I did it. I'm getting into the sourdough thing.
It was the end of the fall harvest, and I was putting away all the canning equipment and getting ready for the cold winter months. A thought struck me (seriously) that I should try sourdough again. So i watched a few YouTube videos on how to do it and the science project began.
This is how I did it.
Day 1 - 1 cup of All-purpose flour (you can use any kind as long as its wheat) and 1 cup of non-city water. We have a well, so I used that. You don't want to use chlorinated water; it could mess up the fermentation process. Mix that up with a non-metallic utensil and cover it with a breathable towel or cloth. Let it sit on the counter away from a draft for 24 hours.
Day 2- remove 1/2 of the mixture and discard it. Add 1 cup of flour and 1 cup of water. (the non-city kind) Mix it up and let it sit for 24 hours.
Day 3, 4, & 5- Repeat Day 2. You should be starting to see bubbles.
Day 6 & 7- in the morning, remove 1/2 the mixture and discard it. Add 1 cup of flour and 1 cup of water and mix it up. Repeat this process in the evening.
Days
Day
I
Day 8 - You are ready to make bread. Your starter should be nice and bubbly and smelling pleasant and healthy. My first loaf of bread was heavy and dense and very sour. I didn't think I was going to like it. But since that time, it has mellowed and has a mild sour dough flavor. the recipe I used the first time seems like a lot of bother. I'm not one to follow rules or recipes so I started playing around to see what I could do. The recipe I will share today is the one that we like the best, seems to be the easiest and tastes great! I start with:
1 cup of sourdough starter
Add:
2 cups flour
1 Cup water (that non-city type stuff again) Mix that up until it's all incorporated. Cover with a towel and let it sit for a couple hours until it starts to get bubbles and maybe beginning to rise.
To that mixture add:
1/4 cup melted or soft butter
2 teas Salt
1/4 cup honey or maple syrup 1 1/2 cups milk or fresh uncultured buttermilk (the kind leftover from making butter)
Start by adding:
2 cups of flour. Put the bowl on the mixer and using the dough hook mix it until it's all incorporated. Then begin adding more flour, 1/2 cup at a time until you have a sticky dough. It may take another 2 cups, but maybe not. When dough is sticky, yet still handleable turn it out onto a floured surface. Begin kneading the dough only adding enough flour to keep it from sticking to your hands. Knead the dough until it becomes soft and smooth and stretchy. Place the dough in a well buttered bowl to "proof" or rise. This could take all day depending on the weather. I know it sounds weird, humidity and warmth play a part in the speed of the rise. When the dough has doubled in size its ready for the next step.
Place the do
We are ready to shape the dough - Place the dough onto a lightly floured surface and divide it into how many loaves you want to make. flatten the dough out a little bit and roll it into the shape of the loaf you are wanting to make. Turning a shaping until you have a smooth top. Pinch the bottom of the loaf to seal it and place it in a well buttered baking pan. Continue with all the loaves. Gently rub soft butter over the tops of the loaves. Place a damp towel or plastic wrap over the dough to keep it from drying out. By this time its probably evening time. I place the dough in the refrigerator overnight. It still rises but not as fast as if you left it out.
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