Apparently, everybody in the world of quarantine have started making sourdough bread. I didn't even know this was a trend until I'd already began my starter! I think the reason it became so popular is because yeast is so hard to find in the stores.
You can make sourdough without yeast, but I chose to use one of my precious packets to attempt this recipe from an old bread book my mom gave me years ago.
So I gave it a try. It's important to use a glass bowl and wooden spoons, as certain metals can be reactive.
This recipe calls for simply stirring every day. And I did.
But by day three, my starter had a pretty substantial liquid layer on top. This is called hooch. And yes, it is what it sounds like...a fermented alcohol, naturally occurring. It's not bad, but it did make my starter rather runny.
I used it to make a recipe from Pinterest for sour dough rolls on Easter. And they were very good!
But honestly, what doesn't taste good with a stick of butter added to the dough?
So last night, I attempted my first loaf. Perhaps the house was cold, but I could not get a good rise out of the dough, even when I put it in a warmed oven. Maybe I was rushing the process.
In the end, my loaf came out like a two ton brick. Not a fan.
So today, I cut up the leftovers, tossed them in olive oil, garlic salt, and pepper, put them in a 350 oven for about twenty minutes, and turned them into croutons. Not bad.
I may attempt a new starter in the future. King Arthur flour has a recipe that seems to be a winner.
Have you ever attempted sour dough? Any tips you can share?
I've never attempted sourdough but every recipe I've made from King Arthur Flour has been a success, so this one may be a winner for you! They also have a Baker's Hotline to help you troubleshoot if you have problems. Those croutons look and sound delicious!
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