Friday, November 6, 2009

Sourdough Bread Bowls

I was at the orchard and picked up 2 bushels of apples, a bushel of winter squash, 12 pie pumpkins, 1 head of cabbage, 5 pounds of broccoli, and a jug of apple cidar. I have been wanting to make some broccoli cheddar soup, and serve in a bread bowl. I thought i would be able to make for dinner tonight, but to make sourdough bread it's a few day process. So I will be salivating until Sunday Night Dinner.

Sourdough Bread Starter
2 cups water
2 cups flour
1 TBL sugar or honey
1 TBL yeast

Mix the above together, and set off in a warm draft free place. I put mine by the vent in the corner. Use a towel to place over the top. This will allow wild yeast to get into the mixture and taste better. If you use saran wrap, you won't allow the exchange of gasses to occur. You will have to be careful where it is placed, as if it gets too cold or too hot, it can kill the yeast. If you have a pilot light on your oven, you can place in the oven, and there should be enough heat to keep the starter going.

You will need to make the starter and let it sit for 2-5 days. When it is mixed, you will notice it start to bubble. If it doesn't bubble within about 10 min, you will want to through that mix away and start again.

You will know when the starter is ready, as it will start to have a yeasty smell to it. When this happens, either use your starter right away, of place in the fridge in a container with a loose lid.

As you use the starter you will have to refresh what is left. You want to refresh with equal amount of water and flour as you took out. Example, if you use 1 cup starter add 1 cup water, and 1 cup flour back into the starter. When you go to use the starter, you will have to let it warm up to room temp. So if you know you will need 1 cup, pull out the one cup the night before, so in the morning is it ready to go.

No comments:

Post a Comment