I am new at this, but have learned a lot through trial and error and taste testing!
The first recorded use of sourdough was by the Ancient Egyptians around 1500 BC.
Traditionally, sourdough starter was thought to be essential in the pioneering times, when fresh baking yeast was always readily available. Because sourdough starter is a live active culture, it is often handed down generation to generation. It does not die (when cared for), and gets better with age.
Why Sourdough?
Well, it is fermented. We talked about fermentation in my kefir post. There have been studies about Sourdough breads being nutritionally superior over other breads, including whole grain even- particularly because the fermentation changes the starches in the bread, keeping your body's glucose levels in check.
How To Start?
THIS is the best tutorial I have come across, you'd do better reading it than looking at my pictures. But, just for fun, here are mine:
My starter took about 28 days to make and fully mature. See all the bubbles?
Once it began "growing" quickly, I transferred it into a loosely covered jar. In a couple short hours, I came into the kitchen to find it had "crawled" out of the jar, onto the counter and all over the floor! It was a MESS! No, I did not take pictures. I was too annoyed and tired (it was 11pm). I have had a couple refrigerator escapes as well. Tight lids are your friend.
What Can You Do With Starter?
*Always remember to reserve some of your starter, and keep it fed! It will last FOREVER if properly cared for.
(A lot of these recipes and methods come from my friend Tacyia, they have been in her family for more than 200 years)
You need to activate your starter. This is sort of what bakers refer to as a "sponge":
1 C Starter
4C Flour
1/3 C sugar or honey
enough warm water to make a batter
Place ingredients in a large mixing bowl (glass or ceramic is best) and mix til smooth. Let rise in a warm area covered loosely for 6-12 hours (overnight is best). If I need to rise it in the cold months, I place the bowl in the warm base of my yogurt maker, you can also use a heating pad if you have a cold house like me :)
To make pancake or waffle batter:
Add to the activated starter (or sponge)-
3 eggs (or equivalent replacement)
3T Oil (I use coconut)
1/2 tsp salt (sea salt is the best)
Beat until smooth with a wooden spoon
add 1/2 tsp Baking Soda to 1/2 C warm water till dissolved, stir gently and let rest until bubbly.
Makes a TON of pancakes!!
*you can freeze prepared pancakes and waffles for another day.
To bake Bread:
Follow pancake recipe
Can add 1/4 C honey or brown sugar (or rapadura) to make a 'sweeter' bread
Add enough extra flour to make a pliable dough
Knead until smooth, 5-6 minutes
place in a greased bowl and let rise until doubled
Punch down and form 2-4 loaves (depending on if you used the batter for pancakes or waffles before making bread)
Let rise 30 min
Bake at 325 for 25-30 min, until they sound hollow when tapped
*you can also make dinner rolls by baking in muffin cups, just remember to adjust the baking time.
To Make Cinnamon Rolls:
Follow bread recipe
add 1/4C brown sugar (or rapadura) to batter
After the first rise, roll out dough into a rectangular shape, brush on melted butter, and sprinkle with cinnamon and brown sugar (again- rapadura is better). Jelly roll, and cut into 1" sections. Place in greased round pan.
Let rise 30 min, or until doubled.
Bake at 325 for 20-25 min, until golden brown.
For more recipes such as English Muffins, ciabatta, bagels, pizza crusts, etc, click HERE.
*When starting or feeding your starter, if your instructions say to discard 50% please consider giving that portion away instead of wasting it.
Enjoy!
I'll blog about sprouting next.
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