Regular readers of this blog know that I’m a rank amateur when it comes to kitchen matters. I can grow food well; it’s the cooking part that stumps me. But I’ve embraced my fears/inadequacies and have been embarking on a trail into the unknown: cooking from scratch.
I think I’ve mastered making bread from scratch – or rather, I can make bread that I’m happy with, even if it maybe wouldn’t win any medals at the county fair. But sourdough bread – which I think is much more nutritious than regular bread (read previous blog entries) – has somewhat eluded me.
With this in mind, I tried a no-knead recipe from Mother Earth News (December 2012/January 2014), and it works great! See: http://www.motherearthnews.com/real-food/no-knead-sourdough-bread-recipe-zmrz13djzmat.aspx
Part of the problem I’ve been having, I think, is that I haven’t been feeding my starter enough, and I’ve kept it out. If I had fed it until it was robust, then put it in the refrigerator, that probably would have done better.
My old water kefir sourdough starter kind of went limp; so I threw it out and started another starter that I had ordered online – one meant for gluten-free grains. It started off OK, though I used regular organic all-purpose flour; but I left it out too long without feeding it enough and it developed mold.
I researched what to do and was told that you can scrape off the mold and it will recover if you feed it enough. So, I did that — for a week …. scraping of mold, feeding it; scraping off mold, feeding it… Seemed like all I was doing was feeding the mold. So, I threw it out (into the flower bed, so it could return to earth).
But when I came back inside, I noticed there was still a quarter inch of starter clinging to the bottom of the jar and it actually looked pretty good — bubbly — and smelled good — fruity. So, I thought, what the heck, and fed it with quarter cup of flour and quarter cup of filtered water.
Well, it came back great guns! And it’s now fed and resting in the refrigerator. I’ll probably pull it out in a week or two (remembering to feed it once a week), and cook some bread with it.
Meantime, I had started another batch of water kefir sourdough starter (see previous blogs). Since I keep water kefir going, I thought, why not? It’s free.
So, I put two tablespoons of active water kefir with one-quarter cup of flour and quarter cup of filtered water and refed it with flour/water every 12 hours for a week. When the jar was full (Friday), I made my sponge and followed the recipe in Mother Earth News.
I also went out and bought a three-and-a-half quart stainless steel dutch oven (stainless because I bake so much now, I get tired of scraping off dough that’s like concrete). And I bought a spritzer that holds olive oil that deposits a fine spray for cooking surfaces. That’s a big help, too.
I’m quite pleased. If I can make it, so can you. Give it whirl! (And,yes, the corn meal on the top adds a little pizzaz.)
Jim PathFinder Ewing is a journalist, author, and former organic farmer now teaching natural, sustainable and organic agricultural practices. His latest book is Conscious Food: Sustainable Growing, Spiritual Eating (Findhorn Press). Find Jim on Facebook, follow him @EdiblePrayers or @OrganicWriter or visit blueskywaters.com.