Tag Archives: Sourdough

Pain au Levain!

I got a new cookbook at Costco last week, “The King Arthur Flour Baker’s Companion”, and I tried out a sourdough recipe from it today. It was a traditional French sourdough bread. This means flour, water, salt, and starter, but no other ingredients. Continue reading

Sourdough Pizza?

I was going to get home late last night, because of an Aikido class, so I didn’t want to cook dinner after I got home. So, I found a recipe for sourdough pizza. This solved two problems for me. One: What’s for dinner? Two: What am I going to do with the cup of sourdough I discard during every feeding? It turned out quite good, although next time I’ll make it a bit thinner. Continue reading

A Bounty of Breads

Today, I tried to see how much bread I could possibly bake in one day in my tiny oven. I estimated that I could do about six loaves in a day, and that turned out to be spot on. I tried two loaves each of three types of bread. This was a neat experiment because I have never baked this much before, and i hadn’t done any of these breads before either. Continue reading

Yummy Sourdough Bread

Alright. So you’ve got a sourdough starter, and you’ve been feeding it religiously for a few days. Now, it is time to bake delicious sourdough bread. I got a bit creative this time, adding flaxseed, but this is essentially the recipe I’ve been using for sourdough. Sourdough is a bit different to work with than bread made with baker’s yeast, but it is well worth it. The biggest difference is the amount of time it takes. You have to plan ahead to bake sourdough bread, since it rises more slowly. You also want to give it time for that delicious sourdough flavor to develop. The advantage is that sourdough tastes amazing, you don’t have to keep purchasing yeast, and it keeps much better, letting you bake more bread in advance and reducing waste. Continue reading

Feeding a Sourdough Starter

Later today, I will post a recipe for sourdough bread. First, however, I would like to talk about sourdough starters. In many of today’s breads, we use baker’s yeast to make the bread rise. This works well, because while the yeast munch away on the sugars and starches present in flour, they give off carbon dioxide, creating gas bubbles in the dough which rise the bread. While baker’s yeast is a pure strain of factory-cultured yeast, sourdough is a culture of wild yeasts and bacteria that occur naturally on flour. The bacteria acidify the dough, giving it a characteristic flavor and preserving the bread. By using a sourdough starter, you no longer have to buy commercially produced yeast. Also, sourdough bread keeps much longer than yeast bread, so you don’t have to bake as often to be able to eat healthy, fresh bread. Continue reading