I have been experimenting with sourdough recently and since it has been a recent source of interest on the thread, I thought I would share.
I start the night before by creating the sourdough sponge. I take one cup of sourdough starter and put it in a crockery bowl. I then add two cups of water and two cups of flour and let it sit over night.
The next morning, I put my cast iron griddle on the stove and let it heat. I take a half cup of the sourdough sponge and put it in a mason jar with a half cup of flour and a half cup of water. I mix it well and put it into the refrigerator for the next use.
To the sourdough sponge I add:
2 teaspoons salt.
Everything else is whether I feel like it or not:
2 eggs
1/2 cup brown sugar
1 C. buttermilk
More flour or other ground grains, whole grains or fruit.
I just want something that ends up the consistency of pancake batter. I like
the batter on the thin side. If you like fluffy pancakes, you could add a teaspoon or two of baking soda, but I do not because I do not like fluffy pancakes.
At this point, make and eat yummy sourdough pancakes until you have a buddha belly. Tea is lovely too!
With the batter that is leftover, I add enough flour to make a stiff dough. I then knead for at least 500 strokes or 20 minutes. I let the dough rise in a crockery bowl for about 24 hours. I then grease as many loaf pans as I need or sprinkle baking sheets. I shape the dough (this morning it was two loaves) and let rise for another 12 hours.
I bake the bread at 325 degrees F for 45 to 60 minutes, until it is golden and the bottom sounds hollow when thunked.
This is turning out to be the bread of choice around our house. I normally use whole wheat flour as well, fresh ground.
Have fun experimenting!
I start the night before by creating the sourdough sponge. I take one cup of sourdough starter and put it in a crockery bowl. I then add two cups of water and two cups of flour and let it sit over night.
The next morning, I put my cast iron griddle on the stove and let it heat. I take a half cup of the sourdough sponge and put it in a mason jar with a half cup of flour and a half cup of water. I mix it well and put it into the refrigerator for the next use.
To the sourdough sponge I add:
2 teaspoons salt.
Everything else is whether I feel like it or not:
2 eggs
1/2 cup brown sugar
1 C. buttermilk
More flour or other ground grains, whole grains or fruit.
I just want something that ends up the consistency of pancake batter. I like
the batter on the thin side. If you like fluffy pancakes, you could add a teaspoon or two of baking soda, but I do not because I do not like fluffy pancakes.
At this point, make and eat yummy sourdough pancakes until you have a buddha belly. Tea is lovely too!
With the batter that is leftover, I add enough flour to make a stiff dough. I then knead for at least 500 strokes or 20 minutes. I let the dough rise in a crockery bowl for about 24 hours. I then grease as many loaf pans as I need or sprinkle baking sheets. I shape the dough (this morning it was two loaves) and let rise for another 12 hours.
I bake the bread at 325 degrees F for 45 to 60 minutes, until it is golden and the bottom sounds hollow when thunked.
This is turning out to be the bread of choice around our house. I normally use whole wheat flour as well, fresh ground.
Have fun experimenting!
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