WOW it’s been a few weeks since I’ve posted, I’ve been super busy!! I’ve got some stuff going on that I’ll share this week, but first I wanted to post about how much better I am getting at making sourdough bread. It’s getting a lot easier now that I know how to care for the starter properly and proof the bread in the best way. I’ve made some mistakes – I shaped some beautiful loaves on a pair of cutting boards and let them proof overnight then realized when I went to put them in the oven there was no way to move them to a baking tray without wrecking them. I was also under feeding my starter which made it really runny instead of thick and bubbly. SIGH.
I think I’ve figured out the best plan now; let the starter get really big then make a double batch (4 loaves) and let them proof in well oiled (I use coconut oil) cake and bread pans. Then you just throw them in the oven in the morning and ta da! Fresh bread! I tossed a couple loaves in the freezer and these have lasted for a week. We eat a lot of sourdough so this is perfect.
I showed J how to make the recipe and this is his loaf, he used a cookie sheet instead of a loaf pan.
Here are my ill-fated loaves. Proofing on a cutting board doesn’t work, you can’t move them when they puff up!
My starter is really healthy now; it should be gummy and sticky and not runny. At first my starter was liquidy but that was because I wasn’t feeding it enough. It should be 1 part starter, 1 part water and 2 parts flour. So if you have 2 cups worth of starter in the container then you have to add 2 cups of water and 4 cups of flour… I had just been adding 1/2 cup water and 1/2 cup flour every day… not enough! Remember if you don’t need your starter to grow exponentially you can store it in the fridge and feed it just once a week.
If you missed my first post with the recipe and starter instructions, check it out here!