Wild about Sourdough and Snow

Two loaves of sourdough (the 24 hour kind, and baked in a pot)

Mixed: 3:45 pm

Molded: 10:30 am next day

Baked 4:30 pm

Cold weather and warm ovens mix so beautifully. The storm that passed through our state over the weekend beckoned me into the kitchen, and wasn’t I pleased when my batch of sourdough came out looking authentically wonderful? I just had to share.

It was already dark, but I noticed most of my nearest neighbors weren’t home. I grabbed the umbrella and prepared for an adventure. After combing the two nearest streets, I ended up almost back where I’d started–right next door, chatting on the front porch while the rain fell all around.

Warm bread. They were pleased, I was pleased, and that nice mood kicked off all sorts of weather planning once I returned home.

Having grown up in sunny Southern California, I relish any weather that veers from blue skies and warm breezes. Now, there are those around me, who grew up in just the same way, who don’t appreciate my viewpoint. I don’t mind this at all–for when a sprinkle of snow comes to our mountains, only the wild-eyed weather-seekers are motoring their way up the hills. And that is just what we did the following morning.

What fun. Whatever the weather, I pray this day finds you well, my friends. I’m off to bake some rye crackers and maybe even find my way to the library with the little ones. If it snows again, grab your boogie board, a thermos of hot chocolate and I’ll meet you on Figueroa Mountain.



10 thoughts on “Wild about Sourdough and Snow

  1. I love all the pictures! I especially appreciate how you and your family seize the opportunities life brings your way.

    How did you get that beautiful design on your sourdough loaf?? Did you do an cross it or something else?? Simply beautiful!

    Thanks Jane for always sharing!

    • Yes, Kristin. Right before I put the bread into the oven (this loaf of bread was baked in my big enamel pot) I scored a cross into the top with a small, serrated knife. Scoring allows the steam that develops inside the bread to escape. If you don’t score your bread, then you can never be quite sure where the bread will open itself–typically along the sides of the loaves, which makes it a bit contorted.

      With the no-knead loaves that you make, because you turn the dough upside down when you dump it into the pot, those folds that were on the bottom act almost like scoring…

      Look at the creative scoring my brothers did on this gorgeous loaf of bread! https://janegmeyer.wordpress.com/2010/08/17/behind-the-walls/

  2. Great pics as usual. Funny, we kept hearing about the forecast all weekend- that it could possibly SNOW in Bakersfield. It ended up being sunny here! But I can see that the mountains all around changed color. . .

  3. I tried my first sourdough…I think I didn’t let it rise enough before baking nor bake long enough, definitely too dense and moist. I will try again…

  4. Jane, I always love to take vicarious trips with you…in the kitchen, to the neighbors, the beach and now the snow. The photos were magical and amazing, but the thought of munching on that loaf of sourdough and sledding down the snowy slope put a smile on my face that is still lingering. Thank you!

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