Here is where my obsession started.
The baker and author of this book also loves surfing so we are sympatico from the beginning. He makes artisan bread in San Francisco and tells you how to do it at home. Preferably from a “wild yeast starter” aka “sourdough leaven”. Well how could I possibly resist? Complicated? Dedication and obsession required? I’m all over it!
The process…from the book “A culture is created when flour & water are combined and the mocroorganisms – wild yeasts & bacteria present in the flour, in the air and on the baker’s hands – begin to ferment spontaneously.” I kinda feel like a microbiologist! Scientists are my heroes so this is great.
Basically you mix up half white and half wheat flour. This will be used for the starter and for later feedings. I mixed up the flour with warm water in a jar with my hand, until the consistency was like a thick batter. (He doesn’t give proportions, I had to discover that on my own) Cover with a kitchen towel and leave in a cool place for about 5 days. Smell it every day. Yes your nose is very involved in this process. Also start to look for bubbles forming. I was very anxious during these first few days. I was worried that it wasn’t working, that I did it wrong, that it would be rotten. Don’t worry. It is a natural process that should work regardless of your anxiety! The smell will be yeasty and then more sour as it gets closer to being ready. He describes the smell as stinky cheese, but I’ve smelled some very stinky cheese in France and this wasn’t even close!
Ah I love sourdough bread. My starter is nearly 2 years old. I don’t bake as often as I used to so I always keep a small batch in the freezer as it will keep for up to 3 months. The rest I keep in the fridge so I only need to feed it every 2-3 weeks. I love the science of baking bread – then again I AM a microbiologist 🙂 !
Wow, a real microbiologist! Awesome!!! I just moved my starter to the fridge, I didn’t know you could freeze it as well, it doesn’t kill the yeast? Do you bring it to room temp and feed it the day before you want to use it or do you use it right out of the fridge?
If you keep your starter in the fridge it is best to remove it a day or two before you want to use it to ensure that it has become active. I have stored starters as a batter and a dough in the fridge and both work equally well.
As far as freezing is concerned, yeast are very resilient and will survive in the freezer. Just make sure you freeze it when it is very active.
Thanks for stopping by and visiting my blog. Now I am following you….always afraid to make bread…
Norma
Thank you! I think I would ahve been more afraid of making bread if I had read too much about it first. I tried first and then started reading blogs etc and saw how complicated it seemed. But I figure, people have been making bread in most cultures for years at home so if they can do it, so can I! Just jump in and then let me know how it goes!
Thanks for the visit and comments. I am now following your blog…like what I see so far!