Years ago I had an awesome sourdough starter. I cultured it out of the air when we lived in Johnson. It was tangy and stable and made good bread.
Around the time Windsor was born (five years ago, how’d that happen??) I realized I wouldn’t be baking so much. And after a little googling I froze my starter and hoped for the best.
This summer Windsor decided she loves sourdough. She’s making pb&j on sourdough bread. Almost 5 year olds can eat a lot of bread. So I dug the starter out of the deep freezer and let it thaw. I fed it, and 24 hours later it was bubbling.
That’s the first dough I made. I didn’t give it nearly enough rise time and it baked into a delicious smelling brick.
The second week I let the kneaded dough rise overnight. But it barely puffed at all. In the morning I folded dry yeast into it and kneaded it again. This loaf was edible, especially with home made jam. But it was still pretty dense.
The great thing about this hobby is it doesn’t require much. I just add a little flour and water a couple times a week, then do the kneading and baking on the weekend.
For my third loaf I acknowledged the sourdough starter needs some help. So I added bread yeast to the batter starter the night before, and kneaded and baked in the morning.
It looks great! I mean, it is great. It’s light and fluffy on the inside. But it’s not sour.
So I’ll try again. I think this weekend I’m adding the yeast AND all the bread flour 24hrs before baking. Then letting it ferment longer…