I'm having a very stressful morning and my sourdough starter isn't starting which is making everything worse. pic.twitter.com/DyBULfqA4n— Meghan O'Keefe (@megsokay) March 29, 2016
So many of you have one of "America's rising pets," as The New York Times put it. And those of you who do are succeeding in your loaf-making—but you're also experimenting and sometimes flubbing, and sometimes (hopefully) rebounding.
I know this because you're chronicling it for all to learn from on our (Not)Recipes app. You're helping each other help your starters along! So in the spirit of panicking together and also learning from each other, we've rounded up some of your sourdough tales here.
Need to know if your starter is looking right? Or to tell a group of eager folks that you made waffles with your starter? Head over to the app! We're looking forward to meeting your starter.
How's your starter going?
What are the bubbles supposed to look like? Is this how I store it? Friends are here to help:
1. Dissolve yeast in water and let sit about 5 minutes. Stir in sourdough starter.
2. Stir in flour and salt until shaggy dough forms.
3. Turn out onto a lightly floured surface and knead until a soft ball of dough is formed that bounces back when lightly poked. About 8-10 minutes of kneading. Sprinkle a few teaspoons of flour onto work surface if dough becomes too sticky. Final texture should be a little less sticky than a well chewed piece of gum. Gross, I know.
4. Place in a lightly greased bowl and cover with a towel and place in a warm place to rise until doubled - about 2 hours.
5. When risen. Grease a loaf pan 8inch by 5 inch or thereabouts)
6. Turn dough out onto work surface and shape into a sandwich loaf - gently flatten dough into a rough rectangle. Fold the dough like a trifold letter using the short sides. Then fold the dough letter in half. Pinch the ends and seam together.
7. Place seam side down in greased loaf pan, cover and let proof for about 1.5 hours or until dough is even with top of pan. Let proof in a warm place ( microwave with light on works well)
8. Preheat oven to 450F.
9. Fill a oven safe cup or bowl about half way with water. Place in oven - this will help with bread crusting well.
10. Slash the top of the bread with a serrated knife (about 3 times). Place in preheated oven and bake for 10 minutes. Reduce temperature to 400F and continue baking for another 30 minutes.
11. Bake until golden brown on top and the sound is hollow when the bread is tapped on the bottom.
12. Remove the bread from the pan and let cool on wire rack.
13. Enjoy warm or toasted or cooled completely.
Someday, your bread will look like that. (If it doesn't already!)
Oh, all the ways your finished product can go!
Made a batch of Tartine country bread, but folded in thinly sliced cremini mushrooms during the bench rest and again during the shaping. Baked as usual.
Bread and waffles and, and, and...
Make waffles with your starter. Tortillas, pancakes, and muffins, too!
Use discard starter and combine with buttermilk, whole wheat, and a spoonful of brown sugar. Let sit on counter, loosely covered, overnight (the "sponge").
Whisk melted butter, a beaten egg, and vanilla extract and stir all together. Make waffles and serve with fruit cooked in a little Grand Marnier, lemon peel, and a spoonful of sugar. Hubba. #breakfast #easter #easy #nocontest #norecipe #notarecipe #vegetarian #healthy #lickingtheplate
Do you have a starter in the works? Tell us how you're doing it on the (Not)Recipes app!