You begin by boiling potatoes...
*To really start from scratch you would not use yeast but leave your potato water and flour mixture open to the air and let the air bacteria begin the fermentation process. But I'm not going there.
This is how to make your own sourdough starter the result will be your own Artison bread.
It's worth a try. The aroma of that baking bread will waft through your house and probably out into the neighborhood. Be forewarned though, you might have a line of people and dogs outside your front door.
The idea of my own steaming sourdough bread slathered with butter is driving me, although normally I avoid cooking every chance I get.
You will have to tend the starter, stirring it once a day for 4-10 days, and taste it occasionally to get your preferred amount of sourness. Hey, how would we know, that? We're novices--at this game--at least I am.
And do you know how much of that starter goes into the bread recipe? I don't.
Think of the muscles we'll get by kneading that dough. And I know this much about baking bread, after kneading that risen dough and forming it into a round loaf, patting it feels as cushy as patting a baby's bare behind.
Here is the Recipe:
2 cups potato water, lukewarm.
(Water in which potatoes have been boiled until soft).
1/2 cup rye flour
1/2 cup whole-wheat flour
1cup unbleached white flour
2 tsp dry yeast
In a 2-quart jar, mix the water, flours, and yeast until smooth. Cover loosely with cheesecloth and let stand in a warm spot stirring every 24 hours, until bubbly and agreeably sour, usually 4-10 days. Taste it every day to know how it is progressing.
When it is ready store loosely covered in the refrigerator, refreshing it once a week by using or throwing away half the starter and adding 1 cup water, and 1 cup white flour.
It can be used in bread recipes, biscuits, pancakes, and even corn bread.
Now, doesn't that make it all worthwhile?
Commenti