Sourdough, part two: Bread & following your instincts.

Fresh warm sourdough bread and sweet creamy butter, a warm house and a cup of tea...life is good!

I finally found time to make my homemade sourdough the other day, it was well worth it. It came out pretty good for my first attempt; soft slightly chewy with a crispy crust. Although I did have to divert from the recipe a little, and in doing so used up all of poor Hugh (my starter, evidently you have to name them). You see the recipe I followed called for much too little liquid...but I trusted in it, and followed it anyway. Some times you have to follow your instinct and do what you feel is right, even in baking.
So I was trying to knead life into the dry dough as it was turning into sawdust before me, and decided that pursuit was futile.

I then proceeded to follow my instincts and made the dough again this time adding more liquid, and the rest of my first starter, Hugh. This is more like it I thought, a nice gluttonous pillow of dough formed before me, soft yet elastic. I kneaded it to life and after leting it rise for a couple of hours baked it into the beautiful loaf above. I may have to stop buying my bread and become somewhat of a baker.

Sourdough, part one: Starter

As the days grow colder and the nights get longer, I can’t seem to consume enough baked goods. The warm comfortable smell of anything baking in the oven calms my soul. I’m eagerly anticipating the colder months ahead, because with cold weather comes the most comforting and familiar food.

I’ve got the baking bug…all that seems to go through my mind lately is bread and butter, so after a few breakfast breads or “quick breads”, I’m moving on to something a bit more well…bready. Sourdough.
The sourdough starter recipe I used was found in an old cookbook, simply titled baking.
All you will need is:

2 ½ cups warm water
1 ½ cups white flour (I added a bit more flour; the starter didn’t seem thick enough)
1 packet of dry active yeast

Using a medium sized glass bowl mix the yeast in the warm water and let dissolve for 15 minutes.
After the time has elapsed, slowly add the flour and mix to incorporate.
Cover with some cheesecloth- to let air in and keep nasties out- and wait about three days, mixing occasionally.
When it gets going, you should see some little bubbles.
After at least three days the starter can then be used to make bread…more on that next time.

My starter has been going for two days now, and looks splendid!
By the way…I’ve heard you have to name your starter for good luck; I’ve named mine Hugh after a personal hero.
I can’t wait to have some homemade sourdough!