Sourdough bread

Sourdough bread sounds so simple: starter, water, flour, salt, sometimes a little yeast. What could be easier? Just the word sourdough makes you think of gold camp pancakes, San Francisco and pioneer cooking on the wood stove. But making really good bread (especially sourdough) is an art.

The starter is a sticky/living/breathing/growing/bubbling substance that needs to be fed weekly in order to "work." An old friend of mine and a SUPERB baker (she makes speciality quality loaves weekly) got me started with a dab of starter. Julie, the original gift is still alive and kicking. Although this summer when it was too hot to bake and I forgot to feed it, I think my starter saw The Light a few times.

The science is complicated, but basically real sourdough bread dough takes many hours to "proof" (rise) without yeast. This gives it the great crust and soft chewy texture. There are long hours when you do nothing at all, but then suddenly you must tend it! Sourdough baking is meant for someone who hangs around the cabin all day (or is clever enough to time their modern comings and goings to bread dough.)

The sourdough recipe I use with added yeast recipe doesn't have the same texture, but it's quicker--under 3 hours. In most bread making, the first step is to combine the ingredients, and knead. I usually knead until I get bored, 5 or 10 minutes. Then dough goes back in the bowl and is left in a warm place until it looks like this:

What a pretty sight! Then divide the fluffy dough into whatever shapes you like. I like to make small loaves or rolls for the freezer so I can take out a few at a time. Then it rises once more until it looks like this:

Bake in a hot oven for about 30 minutes. Done!

Don't be intimidated by a little white goo. If you want to try sourdough baking this winter, a good mail order source for starter and directions is King Arthur Flour Company.