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Sour Dough Bread – the new past-time

Is it just me, or does it seem that everyone is doing a lot more baking during the stay-at-home times in place across the country right now?  Well not to be left out of the picture, I too have been learning the art of making that perfect loaf of bread.

One of the main ingredients needed is yeast, without which, making a fluffy loaf of bread is pretty hard to bake.  Then I read about Sour Dough Bread.  No store bought yeast required.  All you need is a container, (I use a leftover plastic ice-cream container) into which you place a 1 1/2 cups of flour and 3/4 cup of water.  Then mix and cover with a vented lid and wait.  The vented lid is just the container cover with a couple holes in it.  This lets any build-up of air out, so the lid doesn’t pop off.  Just store on the kitchen counter.  This is day one.

What you are going to do, is to cultivate (grow) some natural yeast which is found naturally in very small quantities in the air.  This trick here is to get the yeast to start growing in a much larger concentrated quantity in the flour mixture you have just made.

A very handy part of this process is that as the natural yeast starts to grow, it is eating some of the flour and producing a little bit of alcohol in the process.  This alcohol helps to keep mold from gowning, so your Sour Dough bread starter does not spoil.

On day two, first remove 1/2 cup of the starter, which can be thrown away.  Then add in another 3/4 cup of flour and 1/2 cup of water and mix.  On day three do the same thing.  You will notice that you are starting to see some good bubbling action in the mix and you are starting to get a little sour smell being generated.

By day 4 or 5, your container is starting to fill up as you keep adding more than you take out.  And, you are starting to see some really fast bubbling action after you add in the new fresh flour and water.  This is referred to as feeding your starter mix.

Now you have a culture of starter dough that has a nice supply of yeast, which is ready to make some bread.  Now it’s just mix in 1 1/2 cup of starter to 2 cups of flour and a teaspoon of salt to start making your first loft of bread.   Don’t forget to feed your starter, and now you can place the starter into the refrigerator, and instead of feeding it every day, just feed it once a week.  Take the starter out of the refrigerator at least one day before using it, and don’t forget to feed it.

Four really good sour dough bread, you need to fold it a number of times and even store the dough after it has risen, in the refrigerator overnight, to help enhance the flavors even more.  I have not included a step by step instruction, as there a number of really good free recipes available just by searching for “free sour dough bread recipe”.

What I really wanted to share, that in this time of things disappearing off the grocery store shelves, the lack of yeast does not have to stop one from making some home made bread.  Now if only there was a good simple way to make home made flour?

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This was my first attempt at sour dough bread.  The wine is really a good thing to go with fresh bread!

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April 26, 2020 Posted by | Uncategorized | Leave a comment