Recently I’ve been sharing my sourdough starter as fast as I can bulk it back up. Two women two weeks ago, two more last week, and some for Dean who made sourdough dinner rolls and said they were kind of ugly, but delicious!
Here’s what I gave to Dean…
Typically my starter lives in my fridge, where I feed it once a week or less, if I’m not baking with it. It gets tucked all the way to the back left side, and usually has apples in front of it, or tubs of salsa, or a jar of homemade plum jam.
When I’m in a sourdough frame of mind, then the starter gets moved to the counter, where it lives in the open air and I feed it once, even twice each day. It goes bad out in the warmth if you don’t pay attention, so I keep it where I’ll always see it, right by the drawer that holds the dinner napkins and the phone charger. For the last two months, my starter has been working overtime.
Fido. I know it’s silly to name a sourdough starter, but Fi-means faithful and Do-is a lousy but fun version of dough. Catchy? Ha. Our family’s lore says that we Garaicoetxea folk (Ga-ra-ee-ko-eh-chay-uh… that’s the way you write our very Basque surname) brought our levain–our sourdough starter–all the way to the new world in the 1890’s. Since we were bakers in the Basque country, and immediately opened a bakery in California, it’s probably all very true! Here are some photos from my last trip there.
Anyway, what’s the big interest suddenly in sourdough? Well, articles are popping up everywhere about fermented foods, and so I thought I’d share a few links so that you might know a little more about this sour magic.
One person’s story on going grain-free, then reverting back to eating grains and their health benefits
The science behind sourdough, and a bit about San Francisco’s claim to sour fame
So, if you live near me and are tempted to try your hand at baking some of your own sourdough-based recipes, send me a message and I’ll put you in the giveaway lineup. If not, just make your own. Here are some sourdough starter recipes from trusted baking websites:
Bon Appetit–with some nods to Richard Bertinet, one of my favorite bread book authors, and a recipe for sourdough bread to boot!
Just be careful if you are inspired, but don’t want to bake sourdough bread yourself. Many of the commercial varieties aren’t all that special. Instead of using the traditional method of allowing the bread to ferment and rise over a long period of time–thus gaining that sour flavor and the benefits of fermentation, many of the large commercial bakeries simply add vinegars or souring agents to a typical loaf of industrial, yeasted bread… The ingredient list will be long, and you won’t gain any of the health benefits. Real sourdough bread has these three ingredients: flour, water, and salt. 🙂
Sourdough toast with butter and homemade plum jam. Stew and sourdough. French toast from sourdough bread. Bread pudding made from stale loaves. Egg in a hole. Grilled panini on homemade sour. Sourdough pancakes and waffles! Hot sourdough baked in a pot, on an open flame.
Are you hungry yet?
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Yay! My sourdough’s name Giasodo (shortened from Giacomo the Sourdough. 🙂 ). He’s been becoming pancakes more than bread lately, but I’ve about regained my courage to start trying the bread again. In the meantime, a good storebought brand is California Sour Dough- 24-hour rising period, 3 ingredients, and available in the bakery section of my Wal-Mart.
I would love some starter, Jane! And now to think of a name…
I loved the pics and especially that beautiful home! What a treasure for you to visit! The bread looks amazing, as usual. Thanks for all the yummy sounding home made food – I would be in heaven at your home….your family is blessed to have you and sell of those amazing talents God gave you! Btw, King Arthur flour is one oft favorites, if not my favorite!
Keep up the yummy mouth-watering work!
Love, Kh. “Now hungry” Tammy
I always get inspired when I read about and see the amazing photos of your breadmaking ventures, but I don’t actually MAKE them myself. I’m interested in your sour dough starter, but will I ACTUALLY make it is the question!
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Thank you. Do you have an original Basque sourdough starter? Would you be willing to share some of it?
You can reach me st Michaelmiran12@gmail.com or 585 305 7770.
This is a great post Jane. Thank you for your contribution. Michael