Category Archives: Recipe – Sourdough

Let’s Look At Sourdough

24 Friday Mar 2023

Posted by in 5-Stars, Baking, Baking Sourdough, Boise Foodie Guild, Captain's Shack, Cast Iron, Classics, Comfort Food, Cooking Styles, Food Photos, Food Prep, Photos, Photos By: Bob Young, Recipe - Sourdough, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?

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captains-shack-pipe-signed_LMP

I know. Its been a while. But it has been a learning session. Making sourdough starter, bread and pancakes. But it has been an exciting adventure and a real learning experience. Started out with a basic

Sourdough Starter https://www.rockinrs.com/CS-Sourdough-Starter.pdf, then Sourdough Bread https://www.rockinrs.com/CS-Mixer-Sourdough.pdf, and finally Sourdough Pancakes, made from the discarded starter, https://www.rockinrs.com/CS-Sourdough-Discard-Pancakes.pdf

16Mar20-23_1_Captains Shack_Sourdough Starter

The starter, in my opinion, must be active, bubbly and smell somewhat “sour”. It is the starter is what gives the bread it’s name – Sourdough Bread or Pancakes, Cookies, Bagels or a host of other baked goods their name. The starter pictured here is my starter and you can see how it has doubled in size and is nice and bubbly. Thee rubber band around the jar marks the level at the start and then one can “see” how the starter has grown, or not. The starter is not especially difficult to do, but it does take some time and persistence to create. Check the recipe above to see how it is done, but don’t be intimidated by it.

23Mar2023_CaptainsShack_Mixer Sourdough from Oven


This is the bread right after it came out of the oven. The recipe link above has two different baking techniques listed. Personally I like the 500 degree F temperature best, but either one will work fine. See the recipe above. The crust could be a little browner, but not much more.

23Mar2023_2_CaptainsShack_ Sourdough Crumb

Here is the loaf after it has cooled and is partially sliced. Notice the crumb – the “holes” – in the surface and the color of the crust. Love the flavor from the starter. The interior is soft, but not gummy.. The crust is crunchy, but you won’t break any teeth on it. It is somewhat crunchy. However, it could be a little more crunchy.

And finally, we have one, of many uses, for the starter discard. Sourdough Pancakes. But you can also make cookies, bagels, rolls, etc. There are many recipes on the web, but the one I like is PantryMama, http://www.pantrymama.com. Many recipes there, but more importantly, much useful information and help in solving sourdough problems. You can also find help on Facebook.

So there you go! It was a long 5 weeks or so to gather, read and then produce this bread. It was a long process, but well worth it. And then too, I had a lot of personal help from friends and relatives. I want to Thank each and everyone who gave me assistance. Have fun with these recipes. It might be a new adventure, but a fun one. just remember – Temperatures are extremely important, so follow them closely. And please don’t use cups or ounces. Rather use an inexpensive digital scale that reads in tare and grams. They range from about $20 to well mover $100. The brand I use is Escali, for about $30 and it works just fine.  And please too, use a 10 quart Cast Iron pan with lid.

How to Make Sourdough Starter

14 Tuesday Apr 2020

Posted by in Recipe - Sourdough, Sourdough, Sourdough Bread, sourdough directions, Special Information, What's For Dinner?

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Always great information from the FoodNetwork. This is no exception if you want to make your own sourdough!! Here is the original recipe From the Foodnetwork. Robin sent me this link.
 
 

Ingredients:
1 cup (4 ounces) whole-wheat or rye flour
Warm water between 65 to 80 degrees F (see notes below)
Unbleached all-purpose or bread flour, for feeding (see notes below)
Supplies:
One 1-quart glass jar, very clean (see notes below)
Rubber spatula
Kitchen scale or dry and liquid measuring cups (see notes below)
Notes:
Water: If you know your tap water to be high in chlorine, fill a vessel and let it sit uncovered overnight to release the chlorine before using to mix a starter. Alternately, you may use filtered water. Aim to keep your starter at 75 degrees F. If your environment is much colder, you might want to start with warmer water.
Flour: After the initial mix, you will feed your starter white flour — both all-purpose and bread flour work — just make sure it is unbleached and look for one that has a protein content between 11 to 12 percent for best results.
Jar: To ensure you don’t bring unwanted mold or bacteria into your starter, sterilize your jar by running it though a hot dishwasher wash cycle, or for canning jars, boil for 10 minutes.
Scale: A kitchen scale is optional but if you plan on keeping up your sourdough starter for a long period of time, it will make the feedings a bit easier, less messy and faster.
Day 1: Initial Mix
Add 1 cup (4 ounces) whole-wheat or rye flour into a very clean 1-quart jar along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F. Stir well until all the flour is moistened and the dough resembles a thick paste. Cover loosely with the lid or plastic wrap. Set out at warm room temperature (75 to 80 degrees F) for 24 hours.
Day 2: First Feeding
You will not likely notice much of a difference in appearance in the starter after the first 24 hours other than some condensation and a wheat-like aroma. You will need to begin feeding it to encourage growth. Use a rubber spatula to measure out 2/3 cup (5.5 ounces) of the starter and add it to a stainless steel or glass mixing bowl; discard any remaining starter. Add 1 cup (4 ounces) all-purpose or bread flour along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F to a stainless steel or glass mixing bowl. Stir well to combine all ingredients, making sure all the flour has been incorporated and the starter is well mixed. Return the starter to the jar. Cover again loosely with the lid or plastic wrap. Set out at warm room temperature (75 to 80 degrees F) for 24 hours.
Days 3 to 5: Two Feedings Per Day
On day 3 you should notice some activity in your starter. The mixture should look bubbly and it will probably have risen some. It will have a fresh, slightly tangy aroma. Now you’ll feed the starter twice a day. It’s best to arrange the times to conveniently work with your schedule. Keep them as evenly spaced apart as possible — every 12 hours is the goal. To feed the starter, give it a couple of good stirs to release any bubbles. Measure out a heaping 1/2 cup (4 ounces) starter and place it into a stainless steel or glass mixing bowl; discard any remaining starter. Add 1 cup (4 ounces) all-purpose or bread flour along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F to a stainless steel or glass mixing bowl. Stir well to combine all the ingredients, making sure all the dry flour has been incorporated and the starter is well mixed. Return the starter to the jar. Cover again loosely with the lid or plastic wrap. Set out at warm room temperature (75 to 80 degrees F). Repeat the process 12 hours later and every 12 hours for the next 2 days.
Days 4 and 5: Checking In
You may notice the activity in your starter will vary between feedings over the next 2 days. It should consistently look bubbly and sometimes foamy before each feeding. By day 5 it will have nearly doubled in size before you feed it. The aroma should be pleasantly sour and slightly yeasty.
Day 5 or 6: Ready to Go!
By day 5 or 6 your sourdough starter should be strong enough to use in your first loaf of bread. Check the signs: The starter should be nearly doubling in volume between feedings and look very bubbly and slightly foamy at the surface. It should also have a strong, but pleasant acidic aroma. If you don’t feel your starter is ready, continue feeding it in 12-hour increments for another day or two.
Maintenance and Storage:
For frequent bakers: If you are baking with your starter more than once a week, keep it at cool room temperature (65 to 50 degrees F) and feed it once a day as instructed above.
For occasional bakers: If you are baking once a week or less, you want to slow the starter’s growth by storing it in the refrigerator. To prep your starter for cold storage, give it a regular feeding then let it ripen at warm room temperature until you see a good amount of activity, 3 to 4 hours. Then store in the refrigerator. Check the starter at least every other day and feed it weekly as instructed above, making sure to let it ripen at warm room temperature before you refrigerate it again. A refrigerated starter should smell pleasant and sour and you’ll see some bubbles on the surface. You should NOT see watery liquid on the surface or smell alcohol. If you do see liquid, try feeding it more frequently.
With time, you’ll get to know your starter and the environments and temperatures in which it will thrive best.