7 Day Countdown to Starting a Sourdough Starter
This post explains the simple steps needed to grow a sourdough start at home.
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Author: Darryl Alder
#StopTheSpread, #WashHands, #StayAtHome, and #BakeBread
As we move into week three of doing our part through self-isolation to #StopTheSpread, here at the...
Read MorePandemic #SourdoughChallenge #BakeBaguettes
This week I am going to perfect my baguette game and #BakeBaguettes until I get it right. I am...
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Marbled Rye Bread and the Reuben Sandwich
This is the best post-St. Patrick’s Day meal I know. And it calls for an artisan loaf of rye bread to make a Rueben Sandwich with all that leftover corned beef.
In day-to-day baking, I seldom make a loaf of bread that doesn’t have half a cup of rye flour in it. It seems to deepen the flavor, especially the second day, so be sure you give this bread a day after baking to develop its full flavor. Especially if you complement rye’s mild, nutty flavor with caraway, fennel, and/or anise seeds, which will give it the traditional deli flavor most of us associate with rye bread.
The Rhythm of Sourdough Baking
Finding your rhythm for sourdough baking is more than popping a loaf of bread into the oven. There is the care and feeding of your start. The mixing, the slow cycles of stretching and folding the dough, and waiting on the long ferment. Shaping, proofing, and finally baking. The actual time you are engaged in the process is about ten minutes, but the bread needs 8–12 hours before it’s baked.
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