I purchased a packet of San Fransisco Sourdough starter from Cultures for Health and am working through their instructions on rehydrating and activating it……
- Combine the dehydrated starter with 1 T flour and 1 T water in a quart-size glass jar and stir thoroughly with a non-metal spoon.
- Cover the jar with a coffee filter and store in a warm place for 12-24 hours.
- After 12-24 hours, add 2 T of flour and 2 T water. Stir briskly. The starter should have the consistency of batter, add more flour or water if necessary.
- After 12-24 hours, add ¼ C of flour and ¼ C water. Stir briskly.
- After another 12-24 hours, add ½ C of flour and ½ C water. Stir briskly
- Every 12-24 hours for the next several days, keep ½ C of starter (discard the rest or use it in some pancakes) and add it to ½ C water and ½ C flour.
- Continue this schedule. After 3 to 7 days, the starter should be bubbling within a couple hours after you feed it.
It’s been a little slow, and I’m not always as good a sourdough parent as I should be, but we finally have bubbles. IT’S ALIVE!
I made a batch of Soda Bread yesterday for St. Patrick’s Day supper. I forgot to take a photo of the loaf, but I have one of the leftovers and the butter I made from fresh, raw cream to go along with it.
- 1 pound white flour
- 1 t salt
- 1 t baking soda
- 1 3/4 buttermilk
- Preheat the oven to 450 degrees.
- Sift the dry ingredients together in a large bowl.
- Make a well and pour in the buttermilk.
- Stir to just combine and then pat into a round, about 1 inch thick.
- Slice the top with an X about 1/2 inch deep.
- Bake for 15 minutes
- Reduce the oven temperature to 400 degree and bake an additional 30 minutes.
- Cool on a rack.
Orange Cake – see recipe here
makes 1 gallon
- 2 1/2 pounds raw honey
- 1 Large orange – wash cut to fit for later removal from the gallon jug
- 1 small handful of raisins
- 1 teaspoon bread yeast – dies off quickly so the mead stays sweeter
- Balance water to one gallon
- Sterilize a 1 gallon carboy, airlock and funnel
- Dissolve the honey in warm water and put into the carboy
- Add the orange and raising
- Top off with cold water to 3 inches from the top.
- Shake the jug with top on, for aeration.
- Add 1 teaspoon of bread yeast.
- Install water airlock and put it in dark place.
After 2 months or so it will slow down to a stop and clear. Then you can siphon it off and bottle
*(adapted from a recipe by Joe Mattioli)
I made two more batch of sourdough on Saturday. I have never had such great luck with a starter. It’s just lovely. I used the recipe from Emilie’s Sourdough Beginners Guide at the Clever Carrot again and the dough was beautiful.
I again tested my starter – it floated beautifully. Then I and added filtered water, olive oil and flour called for (see the site linked above for the recipe). I let that autolyse for 30 minutes and then added the salt (kosher). Every 30 minutes I pull the dough up and fold it over on itself. Pull and fold four times – with a ninety degree turn of the bowl each time then cover it back up and wait. The folding and turning happens during the first two hours, then it’s just a wait until the dough is about 150% of the original volume.
I left for a few hours to pick up the milk at the dairy and when we returned, I put each batch into a vintage bread tin to proof. I baked it at 400 degrees for 10 minutes and then I lowered the temperature to 400 degrees for another 25 minutes.
The side blew out because I didn’t score it deeply enough, but overall I am pretty happy with the results.