Sourdough from Scratch

Inspired by the Netflix documentary “Cooked,” featuring Michael Pollan, this week I’m on a bread-making jag.

In this gorgeously filmed series, Pollen apprentices himself to masters in the cooking arts and learns how the classical elements fire, water, air and earth transform nature into food.

The episode titled “Air” includes visits to Morocco, food laboratories and master bakers to unlock the secrets of gluten, sourdough, and the art of baking bread.

michael-pollan-Cooked_thumb.jpg

As my husband will attest, the results of my bread-making have been mixed, but this time, infused with the Pollan spirit, I know I can do it! Sourdough from scratch. No packaged yeast.

Equipment and ingredients:
• Clean glass or enamel bowl
• Clean spoon
• Clean dish towel
• 2 cups flour
• 1 1/2 cups water (optional: 2 T acidic juice, pineapple, orange or lemon)

Day 1: mix 2 cups flour and 1 1/2 cups water in the bowl. Cover with the dishtowel.  Leave it out on a counter.

IMG_3208

The batter attracts wild yeast, which feeds on sugar in the flour. The process produces gas, which creates the bubbles that make bread rise. The resulting culture, known by sourdough officionados as the “mother” and referred to as “her,” might take a couple of days, but can start growing right away.

IMG_3209
Evening of day 1

Day 2: feed with 1/3 cup flour and 1/4 cup water. The batter will be lumpy but that’s O.K. The yeast will finish the job. If a clear fluid appears on top, stir it in. It’s alcohol, a natural byproduct that adds flavor and helps preserve the batter. A pinkish or moldy-looking fluid means you’ve attracted the wrong kind of bacteria. Discard the batter and start over.

IMG_3211
Day 2, before feeding

Day 3-7: repeat feeding procedure up to Day 7, then use or throw away some of the mother and keep the rest in a jar in the refrigerator. Batter that is ready to use is bubbly and has a nice sourdough scent. Mine might be ready by day three or four.

Or, it might not be ready—batter can be activated by the same bacteria that makes cheese ferment, making it bubble right away. Around day 3 or 4 though, this bacteria stops working. The batter becomes flat and dead-looking. This is the point where many would-be sourdough makers give up, when actually the yeast hasn’t started to work yet.

Yeast likes more acid than the almost-neutral pH combination of flour and water, hence the optional addition of an acidic juice listed above. If the culture doesn’t start to grow by day 6, add 1/4 teaspoon apple cider vinegar to the daily feeding.

It’s all right to leave the batter on the counter for an extra week or so to enhance flavor and texture.

Stay tuned for Part B: Sourdough Bread From Scratch. Maybe.

Are you a bread maker? Any tips on making sourdough from scratch?

For a trove of detailed instructions and recipes, visit experts like the Wild Yeast Blog, and The Fresh Loaf.

For more on this week’s WordPress Photo challenge: Admiration

Thank you Shawn Hoke for the featured image.

Advertisements

5 thoughts on “Sourdough from Scratch

  1. I used to dabble in the fine art of sourdough bread making. Made my own culture and kept it alive and well fed. It’s trickier then regular yeast, but the result is so much yummier 🙂

    Like

  2. I’ve got some starter in the back of my fridge now-just finished a little over a week ago-that I’m using to bake bread. Haven’t tried going without any commercial yeast yet though. Good bread wishes!

    Liked by 1 person

  3. Pingback: Admiration (Flower Parade 3) | What's (in) the picture?

  4. I was so inspored by Pollan’s documentary I wrote a post on the exact same thing! I’m so excited I found your page! I’m still trying to perfect the end stages- letting the dough rise after about 4 days of naturally fermenting. I’m baking on 325 for 30 minuites but the center comes out doughy and dense. If this current batch I have going is a success I’ll be posting a follow up blog to the first. You should check it out! 🙂

    Like

Go ahead, dish ...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s