Sourdough Tutors

I have been playing with sourdough for a couple years now. But it has always been a "side thing". We have such a wonderful selection of tried and true (commercial) yeast recipes we like that it makes the "mastering process" a slow one. However, I would LOVE to get to the point where I get so proficient with sour dough, that I won't even miss using yeast (or even baking powder!). This seems like a lofty goal because we have been braking our own things from scratch for so many years I have a very large list f tried and true recipes using those items.  This will take a SOURDOUGH IMMERSION and many many replacement options for us!  I expect it will take some time.  If I do not achieve this goal, I will at least have enriched our lives significantly with sourdough.  I'm OK with that.  I have been looking for resources to help me do that. I thought I would share with you the things that I have found. I also have books on my list, but for the sake of simplicity here, I will list online resources. I hope to share books at another time and lots more recipe in the future.

Beginners:

1. For a quick and easy introduction to sourdough, I would like to send you to my friend, Moira's blog; Not By Bread Alone. She has a wonderful tab explaining the benefits of Soaking Bread and Sourdough Bread. The sour dough section is below the soaking bread section - so just scroll down to it. Moira, likes to use videos by others and I think it gives a wonderful overview of the process and it is the next best thing to being in a friend's kitchen who can show you first hand! :-) She includes gluten free options for sourdough too. Be sure to check out her other recipes too, it is a wonderful site to visit when looking for some inspiration in the kitchen!  (By the way, if you are not using sour dough, seriously consider soaking... it creates a superior product that easily digested and is another one of our favorite breads.)

2. Sourdough Home Is a GEM of a resource that intend to use myself! It it through, easy to reference, has good reading. The other is clearly experience in using sour dough, but he presents his information in a way that less intimidating than other sites. I think he does a GREAT job at taking the intimidation our of traditional baking! I for one, appreciate that considerably! With some many things going on in my life..sourdough is only one of them..so I appreciate a straight forward resource that helps me get in and out of the kitchen when I need too. He offers ebook, local classes and lots of recipes and encouragement for free online.

 3. Wardeh Harmen has put together an amazing site called gnowfglins that is very user friendly and thorough. You can sign up for courses, which have video instructions and forum access. They are wonderful! Wardeh offers more than just sourdough - but she does offer a comprehensive course on sourdough which I have taken and recommend. Or you can access wonderful recipes directly on her blog. You an also sign up for her weekly newsletter which recaps the week's events. She also hosts a WONDERFUL blog hop every Thursday - which always has delivers interesting posts from like-minded bloggers.

Intermediate/Advanced:

1. This site is a delightful place to go for the one who likes to read about all things sour dough. They reference many other places and a comprehensive book about sourdough that can be purchased through Kindle called Discovering Sourdough at Northwest Sourdough I am putting this under the Intermediate/advanced section because it isn't as easy to navigate as other sites and it may be better appreciated after one has a foundation in sourdough. The recipes are using done in weights and advanced baking terms are used, so it assumes the reader understands those things. There isn't (at the time of this writing) a clear recipe index either...but it still a WONDERFUL site worth exploring for anyone who is serious about sour dough! It also has an AMAZING blog list for other places! So it's a wonderful place when you are in the mood to take sourdough bunny trail adventures!

 2. You can Do it At Home has a wonderful category on her blog for sourdough breads that she has tried. She shares the recipes and the books she found them in. There recipes use weights and baker's terms, which may be intimidating to some. However, it is a resource worth bookmarking if you want to try some new recipes!

Sourdough Community:
Sourdough.com is a wonderful membership based forum of folks that share everything sourdough! You'll conversation, Q&A, recipes, videos, blogs, a store and even jobs!

Sourdough Surprises is a blog that I just found, and am looking forward to exploring more!  From what I have seen thus far, it is a wonderful resource for sourdough recipes and links to other blogs with sour dough recipes!  They have this neat format where you can join in with a sourdough topic for the month and share your recipes that you tried that month for the item.  I was searching the web for sourdough scone inspiration when I found them.  What a wonderful way to encourage one another in art of sourdough!  I love it.  I want to play!

Super Simple Sourdough - with MANY Variations

Several month ago, I posted my sourdough starter recipe and a reader recently reminded me that I promised to post some sour dough recipes...but have forgotten to do that.  (blush!) So I am going to share one of my favorites with you - right off the bat (in the hopes to make amends).  :-)  We call it "Bucket Bread" we learned it from the Sourdough Course offered at gnowfglins.  (It is written in my words however.) I highly recommend their course for anyone who would like to incorporated sourdough into your lifestyle.  Sourdough can be used for so much more than crusty bread (as if that isn't enough).  Souring your dough is a healthy way for the phytates in the flour to be broken down so your body can better use the nutrients. It also eliminates the need to buy commercial yeast.  It truly is an old fashioned method that I am happy to keep alive.  But lets face it - the real reason why we stick with it is because it tastes great and once you get in the swing of it - it is easy to use!  

One of the reasons why I love this Bucket Bread is because you work with a ready made dough that can be used for many types of bread.  It is so nice to have pre-made dough on hand to make into a fresh loaf, buns, sweet rolls, bread sticks, English muffins, pita bread, pizza dough, or even crackers!  It is a busy mom's dream come true.  When you need to refill your batch, you simply mix the ingredients back together in the bucket (or cover bowl), pop it in the fridge and pull from it as needed.  This method was derived from Artisan Bread in 5 Minutes a Day.  They use yeast and white flours or a blend.  We use sourdough and whole wheat flours.

The dough is not a typical bread dough consistency.  It is wet, soft and sticky. Here is a great short video of the yeast version demonstrating a good consistency to look for.   I have also shared this recipe in a wonderful whole foods cookbook called For Zion's Sake Cookbook (pgs 84-85). (These instructions have been updated.) 

Sourdough Bucket Bread

When you first make this dough, the flavor is very mild, and you can bake with it right away! As it ages, the sourdough flavor increases. So keep that in mind as you use it. By the end of the week, it is much stronger dough than when it is first make. I really like this variance and love the additional variety it lends to our breads. For instance, sometimes I really like our English muffins tangy; other times, neutral and sweet :-) You can use this for sweet cinnamon rolls earlier in the week too. 

6 C pure water

3 T sea salt

3 C sourdough starter

13 C wheat flour (Spelt is nice too: you just need to use a little more.) 

Mix ingredients together in a large bucket, crock or bowl. (Do not use metal with sourdough.) This is a sticky, no-knead dough, sprinkle the top with flour(to keep from drying out) and cover, leaving a crack in your lid to vent. Store in the refrigerator. 

Refilling Your Bucket:

Simply leave 3C of dough left over in your bucket, to act as your "starter" in the recipe and add the remaining ingredients as before. (salt, flour water)  Mix well.  Repeat.  Isn't that super simple sourdough ?!!!!  Now, look at all the wonderful things you can do with it below.

To make a LOAF: 

1.  Prepare the oven; Preheat it to 400 degrees Fahrenheit and put a stone or baking sheet on the top or middle rack. (Make sure it is good and hot before you get your dough out.) To achieve an artisan bread texture with crispy thick crust and chewy tender center filled with nooks and crannies.  You want to follow steps a or b.  If you want a taller sandwich stile loaf follow the method in c.  You can do this one of three ways: 

a. If you have a large oven proof bowl or pot, you can put it over the top of the loaf in the oven for the first 15 minutes.  (I like to use a large stainless bowl over top my loaves; but if I am baking a large batch, it doesn't fit. This is my preferred method.)  OR you can use an oven safe dutch oven up side down or upside right with a lid.  (just make sure you preheat that as well.  This creates something like a French Bread Cloche.  (Like a mini preheated  brick oven around your bread.)  I have used my crock pot insert before.

OR

b. You can put a casserole dish on the bottom rack with water in it while you preheat the oven and leave it in there wile you bake the bread.This gives you an artisan style crispy crust and softer center. 

OR

c. Just preheat oven and toss your dough in a greased bread pan and bake!

2. Now, to shape the loaf; With floured hands or floured spoon, grab a junk of your cold dough in the loaf size you would like.  Put it onto floured parchment paper (for ease to put in the oven). If the dough is soft, quickly shape your loaf.  Use flour as needed.  If you want a classic artisan loaf, dust it with flour (and cornmeal if you like) and slit the top with a sharp floured knife and pop it right in the oven. If the dough is really stiff, slit the top with a sharp knife and let it rise for about 20 minutes: then bake.  For a taller softer crusted sandwich loaf follow the instructions for c.

The total baking time will vary depending on the size of your loaf.  It takes roughly 30-50 minutes. The nose knows.  When it starts to smell done, go to the oven and check.  Tap and press the center (largest) part of the loaf.  There should be very little give.

To make ENGLISH MUFFINS:

Sprinkle some cornmeal onto a clean surface.  With floured hands, grab a muffin-sized hunk out and without too much handling roll it into a ball.  (It's sticky) Flatten into a circle about 1 1/2 " thick all around on to the cornmeal surface. Pat cornmeal on the other side too.  Shape all your muffins then get your griddle nice and hot.  (I prefer cast iron.  I have to turn it down once it gets hot, or it will burn the muffins.) The muffins are cooked on a DRY griddle for 3-5 minutes on each side.  Tap the middle of the muffin.  I should not have any give, that is how you know they are done.  This part takes a little practice to get just right.  Split your muffin to see if you it is cooked though.  If it is not you may toast it open face on the griddle to finish it off.  We love these with eggs and make great QUICK sandwich "buns" in the hotter months.

To make PITA BREAD:

Preheat oven to a HOT 500 degrees Fahrenheit with the baking sheet in the oven. With floured hands, tear off a small hunk of dough put it on floured parchment paper - on a cookie sheet if possible.  (This helps the transfer into the oven.)  Pat the pita down to a 1/4 inch , leaving it a little thicker around the edges like a pizza crust. Repeat for as many pitas as you would like to make.  Let rest 5-10 minutes.  Carry the tray over to the oven and slide the parchment off onto the preheated sheet in the oven.  Bake 5-10 minutes until it puffs.  Remove tray from the oven and let pitas cool on a rack.  (They will deflate.) Cut in halve and peek in the center to see the wonderful pocket you have created!  Enjoy!

To make CRACKERS:

Preheat oven to a HOT 500 degrees  with the baking sheet in the oven. With floured hands, tear off a small hunk of dough put it on floured parchment paper - on a cookie sheet if possible.  (This helps the transfer into the oven.)  With very floured hands or rolling pin - Pat the crackers down as thinly and evenly as possibly.  You may do this in one big cracker and score it - or you may make like of individually shaped crackers, its your choice. Repeat for as many  crackers as you would like to make. Season your crackers with salt or any finely ground herb mixture you like.  I like to pat the seasonings in gently.  Let rest 5-10 minutes.  Carry the tray over to the oven and slide the parchment off onto the preheated sheet in the oven.  Bake 12-15 minutes until crisp.  Remove tray from the oven and let crackers cool on a rack. 

To make PIZZA CRUST:

Preheat oven to 425 degrees Fahrenheit with pizza stone or baking sheet in the oven as it heats.  Grab the desired amount of dough out of the bucket with floured hands.  Put cornmeal or flour on the a sheet of parchment paper placed on another baking sheet. Pat your crust to your desired thickness. Top with you favorite sauce, cheese and toppings. Bake about 15 minutes until golden.

To make DINNER ROLLS:

Preheat the oven to 375 degrees Fahrenheit.  Grease a muffin tin with butter or coconut oil. You may dust cups with flour or cornmeal if desired, but not necessary   With floured hands, grab roll sized hunks of dough.  Gingerly roll into a ball and drop each one into a muffin cup.  Bake for about 12 minutes until golden.

To make BUNS and BREAD STICKS:

Preheat oven to 400 degrees Fahrenheit and follow the directions above in the loaf bread instructions, but just shaping it into small buns or logs.  Bake 10-12 minutes until golden.  (You may try brushing your bread sticks with garlic butter and topping with grated Parmesan cheese!) 

To make SWEET ROLLS:

For the mildest sweet rolls make them within 24 hours of refilling your bucket.  Just flatten you breads sticks slightly.  Spread with soft butter and sprinkle with Rapadura  (or sugar of choice) and cinnamon. Roll into a spiral wheel and put on a preheated tray or in a muffin tin like the rolls methods listed above. Follow the temperature and times for either method. 

Once you have played with it a few times and you get comfortable with it - try to remember the recipe:  6,3,3,13.  How old-school is that??!!  



P.S.  If you are serious about adopting this method and you would like to get a handy dough rising bucket - this is where I got mine .  It is rather big and takes up a good bit of space in the fridge.  It is nice because you can see your dough through it at a glance.  However, you could use a 2 gallon plastic bucket or any plastic, glass or ceramic container that you can cover.  If you have an empty nest and don't use much bread, you can easily cut this recipe in half and do it that way. 

Starting Sourdough

I have seen lots of recipes for sourdough using yeast in the recipe. This is not "TRUE" sourdough. True sourdough is when grain and water left to naturally ferment and collect wild yeasts from the air. This creates an all natural starter - the old fashioned way. This is how we make our sour dough. Now, for those of us who try to keep the Biblical Feasts...we get used to starting a new sour dough culture (at least) one a year. Every Spring, as a part of the Feast of Matzah (Unleavened Bread) YHVH's (The God of Abraham, Isaac and Jacob) people are instructed to "get the leaven out" of their homes for the week of Matzah (which follows the day after Passover/Pesach). For those of us who like to use leaven as our foremothers did...this means we get proficient at starting our sourdough from scratch, year after year in the Spring after this Feast has past. There are many variations on how to start a sourdough culture...and we have tried quite a few...but this is our favorite...this is the one that "stuck" in our home and the one that will be handed down in our family cookbook for generations to come!

This method was learned from http://www.gnowfglins.com/ . Since we don't use rye regularly, I was excited to learn that the starter could be made with wheat alone. This process takes a week, of feeding the starter twice a day (every 12 hours).

The Beginning: Put 1/4C water plus 1/4C + 1/8C flour in a pint jar. (We use red wheat.) Stir vigorously, scrape the sides and cover with a cloth. Let sit on the counter for 12 hours.

Feeding 1: (12 hours later) Watch for bubbles (activity). If you don't see life (activity); stir well scrape the sides and let sit another 12 hours. If you DO see life, repeat the beginning step (adding 1/4 C water and 1/4c+ 1/8C flour), by adding the same amount of flour and water. Set aside for 12 hours.

Feeding 2: (If no activity has become evident, dump the starter and start from scratch.) If the mixture shows continued activity, remove 1/2 of the culture and repeat the beginning step.

Feeding 3: (Assuming activity is continuing) Remove half of the starter and feed 1/4C water, plus 1/4+ 1/8C flour, stir, scrape, cover, allow too sit 12 (or so)hours again.

Feeding all week long: Continue the process of "Feeding 3", all week long, twice a day (about 12 hours apart). It's bubbles will increase and it will double in size each day. After a week's time, it will be ready to be used for baking. You expand the starter to match the amount needed in for each recipe, always leaving enough left over, to "add too"...keeping the starter alive and growing for continuous use.

To expand your starter: We often make large recipes, so we often have to "grow out" our starter. A good formula to follow is this. If you are expanding the amount of leaven you need for larger or multiple recipes, do not exceed double the amount of expansion. In other words. If you have 1C of starter, you can add up to 1C of water and flour to it at a time. (This will make 3C of starter.) Stir and let sit for about 12 hours until it shows activity throughout the starter. Then you can use it, or continue to increase it by adding as much as 3C each of flour and water (or less - but no more).


Storing your Starter: If you are not using your starter daily, you can refrigerate it, which slows the activity. It still needs to be fed (as described above) once a week. If your starter gets a brown liquid that separates on top, it is OK. It is called "hooch". This is showing you that your starter is hungry and needs to be feed. You simply mix it up and feed it flour and water. OR you may pour it off and feed your starter. Mixing it in, will encourage the "sour" flavor in your dough, while pouring it off, will give you a milder flavored starter "sponge" to work with.

Another way we learned to store our starter from a friend was to add enough flour to it, to roll into firm "meat ball sized" balls. Bury in flour and store them in a container in the fridge. This is a nice way to travel with sour dough. This also stores for twice the time of a wet starter in a jar (2-3 weeks) which is very nice if you go away or take a sourdough break. To reactivate the starter, simply cut the ball in half and discard. Add flour and water (each item) equal to it's amount in size. Once again, add enough flour to make a stiff ball, bury in flour in jar or sip lock bag and label, date and refrigerate.

Tip: If you have ever had trouble getting a sourdough starter going, you might consider your water source. Do you have chlorinated water? If so, I would recommend using bottled or filtered water for (all) cultures. The natural fermentation process can be prohibited by the chemicals in chlorinated water.

Sourdough Whole Wheat Challah

I got this recipe from some dear friends of mine (the Fourniers) who do not use commercial yeast anymore, only natural (sourdough) leaven for all their baking. This is their staple Challah recipe. I LOVE sour dough, it is out primary bread especially in the winter...(However, I must admit when I want Challah...I usually default to my Whole Grain Honey Challah.) This is a tasty bread...and a great alternative to play with (or use on other days with your starter!). I have learned a new trick with all my other sour dough breads that I have not had a chance to try with this one yet. That is to put the loaf (on parchment paper) onto a hot (preheated tray or stone) and cover it with a bowl. This helps the sour dough spring up and creates a LOVELY texture in the bread...more spongy and less dense. The next time I make this bread, I plan to try that, because when I made it...it was tasty...but dense. It was more dense than when they made it and served it to me...so I am not sure what I did differently. :-)