You are currently browsing the tag archive for the ‘sourdough’ tag.

Sourdough crackers, salami from our trip to Seattle in early march, a bit of leftover quince jam from last fall, and homemade farmer cheese.

I’ve written several blog posts (here and here) about my adventures in sourdough. But then, as I’ve aged, I’ve found that I have a lot less aches and pains when I don’t eat gluten. So I’ve become one of THOSE people, who mostly doesn’t eat wheat. And because of that, I’ve mostly stopped baking (though I do really like this paleo pizza crust and I occasionally make this gluten free bread).

And then coronavirus hit. And in a nostalgic mix of “baking = comfort” and “OMG stores are sold out of flour and yeast” panic, I bought a 50 lb bag of Smalls Family Farm unbleached all purpose flour from Andy’s. I figured I could always bake for the neighbors. This also necessitated me scrubbing out and bleaching several 6 gallon plastic buckets that originally contained coconut oil for soapmaking, but had been repurposed to hold grain for sheep or other random farm uses.

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DSC07811watermarkI’ve done several blog posts on sourdough. This one is about how I got my starter to “start”, back in August 2010. This one is a follow up with a ton of recipes, written two years later. I’ve gotten a bit out of the habit of baking regularly (too busy, and trying to lose a few pounds by cutting out bread products, among other things), and my starter had been languishing in the back of the refrigerator for many months. I decided I needed to get it out and work with it again, before it perished. Read the rest of this entry »

HotDogBunsSo back in August 2010, I wrote about my adventures in sourdough. Well, it’s now been two years (can you believe it!) and my starter is still going strong. I thought I’d give an update, and include a bunch of recipes. Read the rest of this entry »

Fresh from the oven sourdough baguette.

Well, I wrote too soon. Turns out the morning after my sourdough post, my starter “woke up”.

I had decided to stop feeding it twice a day, as that had become a bit of a pain with little reward. Having not fed it the night before, I fed it that morning for the first time in about 24 hours.  As I puttered around the kitchen, I looked over at the starter jar and… drum roll… it was growing. “Well hello there” I said. Read the rest of this entry »

The dough (a 50-50 mix of white and rye flour) at the beginning of the adventure.

I don’t know why, but I want to make bread that is ONLY risen by a sourdough starter. I’ve messed around with sourdough starters for years. Years ago I used a recipe with baker’s yeast (not a good idea. The acidic environment in a good sourdough will kill bakers yeast). I also tried one that used yogurt to get things going (not a bad idea, as the wild bacteria in good sourdough is a lactobacillus bacteria, and so are some of the bacteria in an active yogurt culture. This would also explain why some starters feed with flour and milk, rather than flour and water, but…yuck…warm milk sitting on top of my fridge…can’t go there). I’ve made some tasty starters, but I have never been able to create a starter that could rise a loaf of bread on its own. Turns out, I still can’t. Here’s my adventure.   Read the rest of this entry »

Jennifer Kleffner

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