Sourdough Bread Update

A short note….

Regular readers of this blog know that I’ve been trying my hand at making my own bread from scratch. It’s been a couple of months since I started and now have more than a dozen loaves under my belt — literally and figuratively!

In my last bread blog, I told how I had tried a new sourdough recipe and it worked OK; maybe not as well as I wanted, but it worked. Since then, I’ve baked a few more loaves; but the last two that I did came out like bricks, really thick and heavy!

Even though I fed my sourdough starter every day (and even hired someone to feed my cat and sourdough daily when I was away!), it still lost its umph.

So, I started a new culture a week ago. Here it is with some fresh flour looking good and bubbly….

Here's some bubbly sourdough starter just right for starting a new loaf of fresh homemade bread. (Photo by Jim Ewing)

Here’s some bubbly sourdough starter just right for starting a new loaf of fresh homemade bread. (Photo by Jim Ewing)

and here’s one of the first loaves….

This sourdough bread loaf is a bit thin, but it's light as a marshmallow. I'm still working on getting it right! (Photo by Jim Ewing)

This sourdough bread loaf is a bit thin, but it’s light as a marshmallow. I’m still working on getting it right! (Photo by Jim Ewing)

It’s maybe not so pretty as some of those that people more experienced than I might make, but I can attest that it’s very light. Pick it up, and it almost seems to float off your hand! It’s like a big marshmallow.

I used the same recipe as before, except I used Organic All Purpose Flour rather than whole wheat.

For cosmetic purposes, I probably ought to invest in a bigger pan, rather than splitting the dough into two standard loaf pans. As it is, one pan is too small without the dough rising over the sides and overflowing; two pans results in a thinner loaf.

Pretty or not, I now prefer to eat my own bread than “store bought.” And I certainly have a greater appreciation for others’ home baking!

I’ll keep playing with it, and keep you posted.

Jim PathFinder Ewing is a journalist, author, and former organic farmer now teaching natural, sustainable and organic agricultural practices. His latest book titled Conscious Food: Sustainable Growing, Spiritual Eating (Findhorn Press) is in bookstores now. Find Jim on Facebook, follow him @EdiblePrayers or @OrganicWriter or visit blueskywaters.com.

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One response to “Sourdough Bread Update

  1. I’ve never used sourdough Jim but always make my own bread. Spelt flour, oats, oat bran, bread soda, seeds, honey, milk and yoghurt. Like you I don’t like eating anything from the store, who knows what is in it.

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