Bread

My baby brother-in-law wants me to send him some sourdough bread. I'm unsure how well bread travels via mail; however, it gave me the idea to make some for Andrew and myself. I am absolutely terrified of baking anything with yeast. Usually, the water is either too hot or cold...the yeast isn't properly proofed. That being said...the very thought of making homemade sourdough is horrifying. BUT! Gotta learn sooner or later. PS I will learn how to properly proof yeast and make yeast breads in school.
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After some research I found, "Starter Bread Starter Recipe: Starting a Starter" from Planet Green/Discovery.

Step 1: Use freshly miller flour. In a glass bowl combine 1 part water with one and a half part whole wheat flour. The start will be thick, paste like. (Ok. That's simple enough)

Step 2: Cover container with plastic wrap. Don't put an air tight lid on it. Place out of direct sunlight. Room temp only. (check!)

Step 3: After 12 HOURS check the start to see if it's begun to have bubbles in it. If not, stir and recover and let sit another 12 hours. If no activity after 48 hours...start over! (here is where the process stars to terrify me. Letting it sit...the true test..of sorts)

Step 4: When you see bubbles and the start has risen a bit, feed it by adding another part water and another one and half part flour. Stir and cover again. When the starter has risen twice its volume, discard half (compost...?) and feed again using same water and flour proportions.

Step 5: It's important to wait to feed the starter until it has risen abit. So check it every 12 hours--stir and feed it. After the first five feedings you can begin to use white flour, which will help build a strong culture.

Step 6: Once the starter is active, it will be bubbly (or should be!) and smell yeasty, doubling its size. Which is why we discard half and use it to bake it with. After a week, (that's right--yes 7 days) your starter is ready to use. If not baking right away, putting in the fridge slows down the culture.
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I've heard the longer you let the starter "ferment," the more sour the bread will be.


In sour dough bread making there really is an art form. I am reminded of New Holland Brew Company's slogan: "Art in fermented form." Sadly, it's a technique that slowly fading away.

(PS I wonder how much homemade bread costs vs. factory/store bread.)



I have yet to try making sourdough. However, I will let you know how it goes.