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Category Archives: Sourdough

How to Make Sourdough Starter

14 Tuesday Apr 2020

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

≈ 1 Comment

Tags

Sourdough, sourdough instructions


 
 
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.

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Twisted Eggs Benedict, Slightly!

27 Sunday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Boars Head Black Forest Ham, Boise Farmers Market, Breakfast, Captain's Shack, Dinner With Robin, Eggs, Eggs Benedict, Ham, Local Farmers Markets, Local Markets, Meadowlark Farms, Photos By: Bob Young, Recipe By: Russ Terrell, Recipe: Bob and Robin Young, Sourdough, Things To Do, Whats For Breakfast?

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Acme Bake Shop Sourdough, Blender Hollandaise, Boars Head Black Forest Ham, Boise Farmers Market, Eggs Benedict


The Wise Ole Owl says that if you have not tried this fantastically easy Easy Blender Hollandaise Sauce (Russ Terrell, this is still the best Hollandaise going!), you need to re-think your kitchen challenge. Notice, I said challenge not ability. If you read this blog, then your ability is sound. This recipe is soooooooooo easy and quick. And we tweaked the Eggs Benedict below and changed the bread. We did not use the English Muffin, as is traditional, but instead, we used a slice of lightly toasted Acme Bake Shop Sourdough. The bake shop is at the Boise Farmers Market each Saturday at 10th and Grove in Boise. Get yourself a loaf, or two! The best sourdough in town.

"Wise Ole Owl"

“Wise Ole Owl”

Eggs Benedict

Twisted Eggs Benedict
with
Lightly Toasted Acme Bake Shop Sourdough, Boars Head Black Forest Ham, Meadowlark Farms Poached Eggs and Easy Blender Hollandaise Sauce

And if the Twisted Eggs Benedict are not enough for breakfast, help yourself to one of these awesome Acme Bake Shop Cinnamon Brioche Rolls. Forget all the calories today! These are also available, sometimes, at the Boise Saturday Market.

And if the Twisted Eggs Benedict are not enough for breakfast, help yourself to one of these awesome

Acme Bake Shop Cinnamon Brioche Rolls

Forget all the calories today! These are also available, sometimes, at the Boise Saturday Market.

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Yummy Grilled Idaho Beef

07 Monday Apr 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Bitner Vineyards, Boise Artisan Bakery's, Boise Farmers Market, Buy Idaho, Cabbage, Captain's Shack, Comfort Food, Cuts of Beef, Food Photos, Grilled Vegetables, Grillin' and Chillin', Grilling, Idaho Wine, Indian Creek Winery, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Main Dish, Photos By: Bob Young, Salads, Sourdough, What's For Dinner?, Wine and Food, Wines - Idaho

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Tags

Beef Rib Steak, bitner vineyards, Homestead Farms, idaho wineries, indian creek winery, Purple Sage Farms


You might say that this was the “First of the Season” grilling, although I have grilled this past winter. This was a great change for dinner for one night. Loved the Beef Rib Steak from Homestead Farms. Medium rare, and tender. And of the two wines we had, we much prefered the Indian Creek Cabernet over the Bitner Vineyards Cab. The Indian Creek had a lot of fruit forward and went extremely well with the grilled beef. The Bitner Cab is probably on the “downhill side” of perfection.
The beef was from the Farmers Market, the sourdough was from the Farmers Market and the lettuce was from the Farmers Market. The potatoes were Idaho potatoes and the wines were from the Snake River AVA, Idaho. Eat Local! Enjoy!

Homestead Farms Beef Rib Steak Idaho Grilled Potato Wedges Slaw on Purple Sage Lettuce 2004 Bitner Vineyards Reserve Caberbet Sauvignon 2008 Indian Creek Cabernet Sauvignon

Homestead Farms Grilled Beef Rib Steak
Idaho Grilled Potato Wedges
Slaw on Purple Sage Lettuce
Acme Bake Shop Toasted Sourdough
2004 Bitner Vineyards Reserve
Cabernet Sauvignon
2008 Indian Creek Winery Cabernet Sauvignon

43.624890 -116.214093

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Boise Sourdough – Act III, "The Final Curtain"

15 Thursday Apr 2010

Posted by Bob and Robin in Bread, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes, Sourdough

≈ Leave a comment


So here we go … the Final Act! After the bread rises I always like to do the final rise in the pan that I am baking the bread in. That way I don’t disturb the rise and deflate the bread as much. Slash the top – the cut could be deeper – so the bread has a place to expand, especially when it hits a 450 degree oven.

After it rises to about 1/4 inch above the top of the pan, it is ready to bake. 450 degrees F for about 25-35 minutes. I always use an instant read thermometer. 190 degrees F is the internal temperature I am looking for.

And then … the Bread! The aroma in the house, and in the alley along the house, is amazing and reminds me of Freihoffer’s Bakery in Wilmington, DE. when I was “tiny”.

I took some of this bread with us last night to the TVWS Pinot Noir tasting and shared it with some “testing tasters”. “Good sour taste”, was the comment from Chef James. Other comments were “Good texture”, “Good taste”, “Great with the wine and the dinner”. If you want the recipe, and it is involved, just Click Here and enjoy the process!
Have fun and I do hope you have enjoyed the postings on this bread. Cheers!

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Boise Sourdough Starter, Part III

13 Tuesday Apr 2010

Posted by Bob and Robin in Bread, Photos By: Bob Young, Recipe: Bob and Robin Young, Sourdough

≈ Leave a comment


Let’s see. Almost 6 days to get to this point. But, the starter is made and can now be saved and used again. So, unless I mess up the starter I have, I should not have to make any more for, say, 100 years!! Now we start the bread making process. This will take 2 1/2 days, or there abouts.

Sourdough Bread

Ingredients:
For the starter: (04/13/10) See Note #4 below
• 1 piece of starter the size of a tangerine (kept out at room temperature for 6 to 8 hours or in the refrigerator for a few days)
• 2 cups warm water
• 2 cups organic, unbleached white or all-purpose flour

Directions:
1. (04/13/10) Break up the starter, dilute it in the water, and mix in the flour. Cover this mixture loosely and set it aside in a warm spot for 18–24 hours or until it is quite bubbly.

After mixing the 2 cups of water and the 2 cups of flour. Let this sit and rise. Remember: There is only wild yeast in this bread. No cultured yeast. So be patient!!

For the dough: (Not quite yet, but soon!)
• 2 1/2 cups organic, unbleached white or all-purpose flour
• 1 1/2 teaspoons salt
• 3/4 cup starter from the previous step
• 3/4 cup cool water
• Cooking oil (to grease the bowl)

2. Mix the flour and salt together in a food processor fitted with the plastic dough blade. Pour the starter in and pulse the machine several times to mix the ingredients. Then, with the machine running, slowly add the water and continue mixing for a few minutes (If you don’t have a food processor, simply mix the dough in a bowl for about 5 minutes, until it forms a ball.)
3. Remove the mixture from the bowl and place it on a well-floured work table and round it into a ball.
4. Let the dough rise in a well-oiled bowl, covered, in the refrigerator for 12–15 hours. Remove from the refrigerator and allow it to warm up at room temperature for 2 hours.
5. Divide the dough into 2 pieces, and stretch them into tight baguette shapes. Place each one on a baguette tray or a parchment-lined baking tray.
6. Cover the baguettes and let them rise for 6–7 hours, until they have doubled in size.
7. Preheat the oven to 450° F.
8. Using a sharp razor blade, slash the tops of the loaves diagonally 3 or 4 times (this will allow them to expand more easily while baking) and spray them with a fine mist of water from a spray bottle.
9. Place the loaves in the oven and immediately spray them, along with the walls and floor of the oven, with water. Repeat this step after about 5 minutes of baking.
10. Bake the loaves 25–30 minutes, until they are entirely golden and the crust is crisp and blistered. Cool on a rack for 15 minutes before slicing.

Notes:
1. The (Dates) represent the days that I performed the stated tasks.
2. Step #4 (04/09/10). I added 1 c King Arthur flour and 10 T of water. I placed the starter in a bowl and covered it with a warm, damp towel.
3. This starter is the same starter that Boudain Bakery in San Francisco uses. They have had theirs since 1849.
4. (04/13/10) It looks like this amount of starter is enough for about 8 loaves.

—————————–

I know it looks like a bread making. But, I won’t normally change any new recipe until I have tried it. Then I can see how the recipe works and can change it at that point. Cheers!

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Boise Sourdough Starter, Part II

12 Monday Apr 2010

Posted by Bob and Robin in Bread, Recipes, Sourdough

≈ 1 Comment


All three of these photos are from Step #7.

Boise Sourdough Starter
or
Celebration Sourdough Starter

Directions:
1. (04/06/10) In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. (04/09/10) Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.

7. (04/12/10) After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.
8. (04/12/10) Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

I will make some bread from this tomorrow, Tuesday 13 April. I will save you some. Yea ….. Right! Cheers.

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Boise Sourdough Starter, Part I

09 Friday Apr 2010

Posted by Bob and Robin in Bread, Food Prep, Sourdough

≈ Leave a comment


I have been asked to keep everyone informed about the progress of the Sourdough Starter I am making. The technique comes from the Boudin Bakery in San Francisco. Just the technique – not the starter. The photo here is at Step #4 in the directions as listed below. It looks like I will not be able to start any bread until 12 or 13 April. Maybe I’ll call it Celebration Sourdough Starter in honor of 15 April. You know, “Read it and weep.” At anyrate, here is the proceedure as of now. Enjoy!

Boise Sourdough Starter
or
Celebration Sourdough Starter

Directions: (See Notes Below)
1. (04/06/10) In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. (04/09/10) Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. (04/11/10) After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour. (See photo on Left Above)
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Notes:
1. The (Dates) represent the days that I performed the stated tasks.
2. Step #4 (04/09/10). I added 1 c King Arthur flour and 10 T of water. I placed the starter in a bowl and covered it with a warm, damp towel.
3. This starter is the same starter that Boudin Bakery in San Francisco uses. They have had theirs since 1849.

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Geno starts his journey into "sourdough"

14 Wednesday Jan 2009

Posted by Bob and Robin in Bread, Sourdough

≈ 3 Comments



Hi Fellow Foodies….

It’s Geno here….and this is my first blog entry ever…so please be kind….

Although I’m just beginning my journey in the world of bread making, I’ve become interested in sourdough baking since I recently saw some sourdough recipes in a dutch oven cookbook I found a few months ago on a trip to Bend.

I tried to make some sourdough starter as per my dutch oven recipe book….and I’ve used it once (it seemed ok). But then I realized I may want to get a bit more serious about all this. So, I turned to the web for some research on sourdough and quickly learned that one of the premier authorities on sourdough happens to live 60 miles to the north in the sleepy town of Cascade, Idaho. His name is Ed Wood and he is a medical doctor with additional degrees in nutrition and pathology. In his travels over the world, he has collected several sourdough cultures which he now sells through his business “Sourdoughs International” at www.sourdo.com. He has sourdough cultures for sale from San Francisco, South Africa, Australia, Italy, and New Zealand.

I purchased his cookbook “Classic Sourdoughs. It has tons of recipes of sourdough breads from all over the world….batter breads….pancakes…ryes and other grains…and even a special section on how to make sourdough in a bread machine. Pretty cool….right? I also purchased a starter of San Francisco sourdough. This starter has the dry bacteria cultures extracted from authentic San Francisco sourdough.

As soon as I get my starter going and perfect some recipes from the “Sourdough Classics” cookbook, I’d love to share with the group. Let me know if you have questions or want to borrow the book or some starter in the future. My sourdough journey is just beginning….but I’m excited to share my successes and failure along the way with the group.

Hopefully much more to come on this….

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Blog:
Boise Foodie Guild
Topics:
Food, Recipes, Cooking
 
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