Posts Tagged ‘bread’

At my house, we love pizza.  I mean, we LOVE pizza.  And the best pizza is always homemade.  That way you have the perfect thickness of crust, the exact amount of sauce, and the perfect combination of toppings.  I even have individual deep dish pans and three different sizes of pizza pans.  Did I mention that we LOVE pizza?

A size for any appetite!

Over the years I have tried a LOT of different pizza crust recipes.  The sourdough crust is good, but I have found the hands down, go-to pizza crust.  And it’s not even a crust recipe.  It’s a bread recipe.  Shocking.  I know, right?  Who uses a bread recipe for pizza crust?  Well, uuhhmm, I do…and it makes the most amazing pizza crust you’ve ever eaten.  It’s a recipe that I got a few years ago from my sister.  In the beginning, I made bread with it (like I was supposed to), and then I got a little crazy and I made some bread sticks to go with spaghetti one night.  Then I had the brilliant idea (yes I did say brilliant, because that’s what it was; brilliant) to make pizza crust out of it.  It was love at first bite.  I’ve never looked at another pizza crust the same way again.  I have gone so far as to make the pizza crust in the mini pans and freeze it so that we can have pizza whenever we want without having to wait for the dough to rise.  I have even, at times, used half the dough for a free form loaf of bread and the other half for pizza crust.  All at the same time.  What can I say, I live on the edge.

So in an effort to spread the love, I am about to share with you the Best. Pizza. Crust.  Ever.  (It’s really good for bread too.  :))

Italian Herb and Cheese Bread Recipe (AKA The Best. Pizza. Crust. Ever.)

1 Tbsp yeast

2 c. warm water

2 Tbsp dehydrated sugar cane juice, Sucanat, or Rapadura

1/4 c. olive oil

1 Tbsp sea salt

2 Tbsp dried basil

2 Tbsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1/2 c. romano cheese, grated

5-7 c. flour of your choice

Put water and yeast in a large mixing bowl and stir to dissolve.  Add all the other ingredients except flour and combine thoroughly.  Add 2 cups of flour and mix well.  Continue adding flour a cup at a time until dough becomes shaggy and leaves the sides of the bowl.  Turn out onto a lightly floured board and knead for 8 minutes until the dough is smooth and not sticky.

Clean out mixing bowl and oil with olive oil.  Place dough in bowl and turn to grease top.  Cover with plastic wrap or a damp towel.  Let dough rise in a warm place for 1 hour or until doubled.  After dough has risen, punch down and turn out onto a lightly floured board.

For Crust:

Cut off a portion of the dough and roll it to fit your pizza pan.  You can also make a freeform crust and bake it on a cookie sheet.  How much dough you need will depend entirely on how big your pans are and how thick you like your crust.  Heat your oven to 450 F.  If you are using a pizza stone, put it in the oven before heating and let preheat for at least 20 minutes.  While your oven heats, get out your pizza ingredients (or not if you are going to be freezing them :)).

When your oven is heated up, re-roll or re-press the dough to fit the pans.  It tends to shrink a little.  Use a fork to prick holes all over so that the dough doesn’t puff up.  Place in oven.  The crusts need to bake for about 15 minutes.  I like to take them out after 7ish minutes and remove them from the pans and put them back in directly on the pizza stone.  That makes the bottom crust crisper.  After 15 minutes remove them from the oven and top with your favorite fixins.  Return to oven for about 5 minutes or until the cheese has browned to your liking.  Sit back, relax, and receive the praises from your family for making them The. Best. Pizza. Ever!

Uuuuummmm, can you smell it?

And if you want to actually make bread with it, here’s what you do:

After the first rise, divide dough in half and form into two loaves.  This works equally will with loaf pans, round free form loaves, or french style loaves.  I have made four thinner baguette style loaves for brushetta or toasted rounds.  Let the loaves rise 1/2 hour or until doubled again.  Brush with egg wash (1 egg and 1 Tbsp water beaten together) and sprinkle with a little romano cheese.  This isn’t necessary, but it gives the loaves a pretty color.  Slash the loaves.  If using loaf pans, bake at 350 F for 35 minutes.  If free form or french style loaves, bake at 450 F for 25 to 30 minutes, until the loaves sound hollow when thumped on the bottom.  For an artisan crispy crust, throw a cup of hot water into a heated pan in the bottom of the oven when you put the bread in.  This bread is good anyway you want to eat it:  still warm from the oven, toasted, cold.  I’ve even made croutons out of it for salads.

So go whip up a batch and let me know your favorite way to eat it!

I shared this at Fight Back Fridays and


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English muffins, how do I love thee? Let me count the ways...

Ahhh, English muffins.  There is nothing I love more to pair with my morning cup of tea than a freshly baked sourdough English muffin.  Sometimes I eat them with just buttery goodness oozing into all the little holes in their golden toasted interiors.  Occasionally I will throw caution to the wind and slather a spoonful of blackberry jelly across their nooks and crannies.  And when I’m in a particularly wild mood, I will add a fried egg, a slice of sharp cheddar cheese, and some bacon or a sausage patty.  I know, right?  Just call me wild and crazy!  But no matter how I choose to “dress” them, I enjoy them thoroughly.

As you can imagine, I worked diligently to come up with my own recipe for these little beauties as soon as my starter could be called “started”.  I am happy to report I was successful in my endeavor.  Not only are they a staple at my house, but I have a friend who lamented that I have “spoiled her for store-bought ones.”  They are probably my most popular baked good among my friends and family and I get many requests for them.

In the interests of others of you helping to supply the general populace with amazing English muffins (that will spoil them all for store-bought ones), I am sharing my recipe with you here.

These work best with starter that has been fed within the past eight to twelve hours, although they will be fine if it hasn’t been, they just won’t rise as high.  There is a “secret” ingredient in these that helps to give them a stronger sourdough “tang” without having to wait all day.  It is citric acid, sometimes called sour salt, and it is available to most health food and natural food stores.  I usually have some in my pantry because I use it in cheese making as well as my homemade dish washer powder which you can find here.  If you don’t have any citric acid that’s perfectly ok, the muffins will still be wonderful. 

So let’s go to the kitchen and get started!

Sourdough English Muffins

4 Tbsp honey

2 cups warm water

1 Tbsp yeast

2 cups sourdough starter

7 to 10 cups unbleached all purpose flour

¾ cup non-fat dry milk

½ cup (1 stick) butter at room temperature

1 ½ Tbsp Kosher salt

¾ tsp citric acid (optional)

cornmeal or semolina to sprinkle on pans and on top of muffins

In a large mixing bowl, dissolve the honey in the warm water. Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble.

Mixture is bubbling

Add the dry milk, butter, salt, citric acid (if using) and a second cup of flour, and beat well.

Add the rest of the ingredients

Add 5 to 8 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.

Holds together well

Turn the dough out onto a lightly floured surface and knead it until it’s smooth and springy, but slightly on the slack side, about 8 minutes.  This dough is supposed to be slightly sticky.  Add flour only as necessary to prevent sticking.

Dough after kneading

Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides.

Dough in the oiled bowl before rising

Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours.

Dough after rising

Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes. Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness. Cut the dough into rounds; re-roll and cut any remaining scraps. I use a large cutter for my English muffins that makes them larger than the ones you would get at the store.  My cutter makes 24.  The number you get will be dependent on how big your cutter is. 

Rounds on cornmeal covered baking sheet

Place the rounds onto cornmeal- or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy, about 1 hour.

Rounds after rising

Transfer the rounds to an electric griddle preheated to 275°F. If you don’t have an electric griddle, you can use a non-electric one on your stove top, or you can use a big skillet on the stove top. 

Rounds on griddle

Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. Remove them from the griddle and cool on a rack.

Finished muffins cooling on a rack

You may have to play with your griddle to find the right temperature for the muffins.  I have more than one griddle and I have to set them on different temperatures.  They need to be nicely browned and crispy on the bottoms before you flip them.  If they cook faster than 10 minutes, you need to lower the temperature to make sure that they cook all the way through. 

And just in case you didn’t know, English muffins are not just for breakfast anymore.  These are also really good for sandwiches at lunchtime or a late night snack.  They are basically just pretty good at any time!

So what are you waiting for?  They don’t make themselves, ya know.

Why don’t you share your favorite thing to put on an English muffin?  Enquiring minds want to know.


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I am very sad to tell you that I have had some issues with my phone today and wasn’t able to take any pictures of Beowulf for you.  But, not to worry, he’s still bubbling away and rising nicely.  Today were feeding numbers 12 and 13.  Your starter should be close to doubling after every feeding by now.  Keep in mind, too, that after rising it will start to deflate.  So in the morning when you get up, it might have already risen and deflated without you seeing how high it got.

Tomorrow morning will be feeding number 14.  After that, I will be able to use the starter to begin baking yummy things.  Before then, I would like to give you a few things to keep in mind when using your starter.

The longer you let it sit, the more tangy the end product will be.  For instance with waffles, I mix the batter right before I use it.  We like a mild sourdough taste.  If you want it tangy-er you can mix the starter, the flour, and the liquid the night before and let it sit all night.

You need to always keep 1/2 cup to 1 cup of starter.  If you are not going to be using your starter that often, you can keep it in the fridge.  About once a week you’ll need to take it out, let it come to room temperature, and feed it.  If you are going to put it right back in the fridge without using it, you’ll feed it in the same way we have been doing this week.  Remove half, add 1/4 cup water and 3/8 cup flour.  If you are going to be using it, you’ll need to “build it up”.  Which brings me to the next thing to keep in mind.

You should never feed your starter more than 3 times the amount that you start with.  For instance, if you have 1 cup of starter, you should not add more than 3 cups of water and 3 cups of flour to it.  If you have 2 cups of starter, no more than 6 cups of water and flour.  Let’s say that I know I want to bake some bread tomorrow.  My bread recipe calls for 3 cups of starter.  What I’ll do is take the starter out of the fridge in the evening and let it come to room temperature.  I will pour it in a stoneware mixing bowl.  I always keep a cup of starter, so I can go ahead and add 3 cups of water and 3 cups of flour to the starter and mix it up.  I cover the bowl with plastic wrap or a bread cloth and let it sit on the counter over night.  In the morning, I measure out the amount I need for my bread into another bowl.  If at this point I am going to put the starter back in the fridge, I measure 1/2 cup into a jar and add 1/2 cup of water and 1/2 cup of flour.  I let that sit out for a few hours until it starts to rise, then put the lid on and put it back in the fridge.

What has been happening lately at my house is that the starter doesn’t go in the fridge.  Ever.  I have been using it almost every day.  It sits in a stoneware bowl on my cabinet.  I feed it enough at night for what I’m going to do in the morning.  After that, I feed it again for the evening.  Say that tomorrow I am going to make waffles for breakfast, bake bread in the morning, and fix biscuits to go with supper.  Here is what I would do.  I know that my waffles recipe calls for 1 cup of starter and my bread recipe calls for 3 cups.  So in the morning I need 4 cups of starter to use and 1 cup to save.  Because I have only 1 cup of starter to begin with, I can only add 3 cups of water and 3 cups of flour.  That wouldn’t give me enough to use and to save.  So today about noon I’m going to start building it up for tomorrow.  I will add 2 cups of water and 2 cups of flour, stir, and cover.  Now I have about 3 cups of starter.  Then tonight before I go to bed I will add another 2 cups of water and 2 cups of flour, stir, and cover.  Now tomorrow morning when I get up, I have enough starter for the waffles and the bread and about a cup to save.   We eat the waffles, I clean up the kitchen and now it’s time to start the bread.   After I have measured out the starter for the bread, I’ll then build the starter up again so that I have enough for the biscuits for supper.  I know it sounds like a lot of maintenance, but it really only takes a few minutes to stir stuff together.  The biggest thing, really, is having to do a little planning.

I just re-read that and it sounds complicated.  But it really isn’t.  You just need to get the hang of it.  If it sounds a little intimidating to you (which it was to me the first few times I read instructions like that!), I would suggest starting out with only using it once a day.  I promise that once you get in the swing of things, it becomes second nature.

Tomorrow I will post my favorite sourdough bread recipe for you to start with.  I can’t wait!  Until then, I will leave you with a look at the pretzels I’ve been experimenting with.  I’m not completely happy with the recipe yet, but the kids said they “weren’t bad”.

Sourdough Soft Pretzels

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Hello again all.  I’m so glad you’re still with me!  I was so pleased with Beowulf this morning that I almost forgot to have my caffine before I started playing with the starter!  After both feedings yesterday, I knew that there had been some expansion, but couldn’t really tell how much.  Add because I stopped taking pictures of what he looked like after the feedings, there was no way for you to see it.  I got really clever last night, though!  After I fed him last night I used a dry erase marker to mark the level of starter in the jar.  Just look at what greeted me this morning!

Before feeding number 10.

Ok, so maybe I get excited too easily.  But I think it’s pretty cool.  I marked the jar again after this feeding.  We’ll see what happens today.  Ideally, there should be more rising after each feeding.

Oh, and by the way, when we started this little adventure my part of the country was having blizzards and it was really, really, cold.  So my kitchen was really, really, cold.  This week we have been having record high temperatures.  Gotta love Oklahoma weather!  So I have been just using cold water out of the tap instead of warm.  Like I said when we started, I have used both warm and cold before, without seeing any difference.  Also, remember that I am using clean jars every other feeding so that I can get some semi-decent pictures for you.  I would normally not be doing that, so if your jar is looking kinda messy and you wonder why mine doesn’t look the same, that’s why.  Of course, you may not be a messy person and your jar my look much better than mine does!

Can’t wait to see what Beowulf looks like this evening!

Well, here he is.  Isn’t he great?

Before feeding number 11.

We are getting really close now.  Can you almost smell all the goodies you’re going to be making?  And just to whet your appitite, today I was experimenting with a sourdough soft pretzel recipe.  Unfortunately, it still needs some experimentation.  And I need some practice making pretzel shapes!  Maybe I’ll just make pretzel sticks next time.  Hopefully, I’ll have it fixed by next week and  I will share it with you then.

Beowulf and I will be back tomorrow.

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So, we are at feeding number 4.  When I got to the kitchen this morning, this is what my little bubbly starter looked like.

Before feeding number 4.

Lots of bubbles and lots of hooch.  So I stirred it down, removed half, added water and flour and stirred.  Scraped down the sides, put the frilly bonnet back on and marked it.  I’ve decided that since all the pictures of after the feedings look the same I’m not going to post those any more.  Because I wouldn’t want anyone to get tired looking at all the pictures!

Moving on to feeding number 5.  Here’s what it looked like before tonight’s feeding.

Before feeding number 5.

Not a great picture, but you can see the hooch.  If you try real hard you can see the bubbles.  See them now?

Yeah!  Only 9 more to go!  And just so that you don’t lose interest, I thought I’d post a picture of dinner.  Sourdough waffles!  Don’t make that face, they were good.  Not sour.  Really.  The kids love em!

Sourdough Waffles

Just look at all that syrupy, yummy, waffliciousness!  This is a super easy and fast recipe that I’ll be sharing with you when the starter is ready to use.  By the end of tomorrow, we’ll be half way there.

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Ok, here we are ready for feeding number 2.  When I got up this morning, this is what my starter looked like.

Right before feeding number 2.

See all the bubbles?  Yeah!  And notice that the hooch isn’t on the top this time, it’s close to the bottom.  Actually, there is a little bit everywhere.  Make sure you stir that back in.  It’s what keeps the bacteria and mold from growing.  The fermentation process also begins to break down the grains in your flour which releases the vitamins, minerals, and other nutrients in the flour.  So your body is able to absorb these nutrients faster and not lose so much of them through waste.  Of course, the type of flour you use determines the amount of nutrients available.  Bleached, enriched flour has fewer natural nutrients than any other flour.  Stone ground, whole grain flours have the most.  So, the more processing, the less nutrients.  The starter I’m using for this blog is organic, unbleached white flour, but I also have one made with organic, stone ground whole wheat.

Inside the jar before feeding number 2.

So, here’s a picture of the top.  See the bubbles?  This one is going really well.  Must be the heat wave.  It got up to 45 yesterday!  Oh, and the darkish stuff is just shadows.  Really.

Now remember that yours may not look exactly like mine and that’s ok.  I have had some starters that didn’t do anything for 3 days.  Just to clarify something here in case I have confused anyone-you don’t have to make a new starter every time you make bread.  I have made several using different flours and temperatures of water and even types of water, trying to find the easiest and best way.  What I have found is that it doesn’t matter what kind of flour you use, or whether you use tap or bottled water.  The starter is going to work with pretty much anything.  The only concern would be if you don’t drink your water because of contaminants, you might want to use filtered water for your sourdough.  Since you’re going to be eating it and all.  Some instructions specify using cold water when feeding the starter.  I’m not sure why, though.  I usually use warm water.  But be careful, if the water it too hot, it may kill the yeast.  (That is only an assumption on my part, since I have never used hot water.)

Now, I stir it down and remove about 1/2 of what is in the jar.  Then I add 1/4 cup water and 3/8 cup flour.  Stir it up, scrape down the sides, and put the frilly little bonnet back on.  This is what it looked like after the feeding.

Right after feeding number 2.

And by the way, I don’t want you to drive yourself crazy over exact measurements.  I use my 1/4 cup measuring cup, fill it with warm tap water and dump it in the jar.  I stir in the water, dry out the measuring cup and put it in the flour jar.  I use what I’ve heard called the “scoop and sweep” method.  You “scoop” up some flour with the measuring cup and use your finger to “sweep” across the top to make it level(ish).  Then I dump that in the jar and refill my 1/4 cup about 1/2 way with flour and dump that in the jar.  Then stir.  Bread making can be more of an art than a science at times.  So, don’t be intimidated by the long process here with the starter, or fret over measurements.  Just have fun!!

Ok, time for feeding number 3.  This is what it looked like before I stirred it down.

Before 3rd feeding.

So, there is more hooch and more bubbles, just as it should be.  Here is a picture inside the jar.

Inside jar before 3rd feeding.

You can’t really see very well, (I’m using my phone for pictures), but there is a little bit of foam as well as bigger bubbles on the top.  That is perfectly ok.  Now, stir it down, remove about half of what is in the jar, and feed it the same amount of water and flour as before.

And here it is after feeding number 3.

After feeding number 3.

I put it in a clean jar so it would be easier for you to see what it looks like.  I would not normally do that, but ya’ll are special!

Ok, 3 feedings down and 11 more to go!  I’ll continue to post pictures as we go through the process, but it’s just the same thing we’ve been doing.  Stir it down, remove half, and feed.

Now, you may be asking, what in the world am I going to do with it when it’s ready?  Besides making the bread, of course.  Well, I’ve made bread bowls, pizza crust, crackers, pancakes, and English muffins.  I have also seen recipes for muffins and even chocolate cake.  As I take you through the starter process, I’m going to be experimenting with some other things to use the sourdough in.  When it comes time to actually start using it, I’ll post some recipes for you.

Do you have anything special that you would you like me to experiment on?  Let me know and I’ll see what I can do.

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Well, OK, maybe not everything.  But a little bit about sourdough and then how to start a starter.  If you’re not interested in the sciencey/history stuff, go ahead and just scroll on down to how to start the starter.

The term “sourdough” is not just about what the bread tastes like, it also refers to the type of leaven used in the bread.  Ever wonder how people made bread before the cute little yeast packets showed up at the grocery store?  They used the natural, wild yeasts that are available in the air around us.  There are approximately 1500 strains of wild yeast that have been named and classified by scientists, and they estimate that is only about 1% of the total number of yeasts.  The cute little yeast packets in the grocery store use only one of those.  Just a thought, but if God created all those different yeasts that can be used for leavening bread, wouldnt’ t it be better to use more than one?  Now I am not a scientist or a doctor or a microbiologist, so I don’t know the answer to that.  But I do know that people made bread for thousands of years before the cute little packets made it on the scene.  In fact, in some European family owned bakeries, they still use the same sourdough starter that their great, great, great-grands used.

Basically, yeasts work by feeding off the sugars in the flour.  The sugars go through a fermentation process which produces alcohol and gas.  The gas is what makes the bread rise.  The alcohol is what causes the “souring”, and prevents the growth of mold and bacteria.  The sourness of the final product is determined by how “liquidy” (is that a word?) your starter is, and how long the bread is allowed to rise.   It is also determined by which of the yeasts are more abundant where you are using your starter.  That’s why traditional sourdough breads taste different in different places.  As the yeasts feed, they grow exponentially.  That’s why it takes about a week before your starter is ready to use.  The older your starter, the better it works!

OK, on to starting the starter.

To start a sourdough starter:

You need:

a glass bowl or jar (I use a widemouth quart canning jar)

1 cup flour (you can use any kind of flour-white, whole wheat, spelt, teff, etc.)

1 cup water (I use warm (not hot) water because it helps to kick-start the process and my kitchen is really cold.  You can use tap water like I do, or you can use bottled water.  I have used both and I haven’t noticed any difference.)

All you do is mix the flour into the water in the jar and scrape down the sides.  It doesn’t have to be smooth, it’s ok to have lumps.  Now you need to cover it to keep out dust and stuff.  It also tends to attract fruit flies in the summer.  I use a paper coffee filter secured with a pony tail holder.  You can also use a clean dishcloth.  Just make sure that whatever you use allows the gases to escape.  I also like the coffee filter option because I use a sharpie to write the date that I start it, and make a mark for every time I feed it.  Cause, you know, sometimes I lose track of days.  But that’s probably just me.

After you mix it up and cover it, put it in a warmish, out-of-the-way place so it’s not in your way all the time.  I understand the top of the fridge is a good place for some people.  I like to have mine a little closer to eye level so I don’t forget to feed it.  Ask me how I know that.

The Care and Feeding of Your Sourdough Starter

About 12 hours after you start it, you are going to need to feed it.  It may or may not have started doing anything by then.  Just feed it anyway.  To feed it, stir it down and add 1/4 cup water and 3/8 cup flour.  I like to mix in the water first and then the flour.  It mixes easier that way.  Again, it’s ok if it has lumps, they will go away.  Don’t forget to scrape down the sides so none of it dries out.

In another 12(ish) hours you are going to feed it again.  This time, though, after you stir it down, take out about half of what’s in the jar and throw it out.  Add back in 1/4 cup of water and 3/8 cup flour.  Now, I know, I know, you’re thinking that throwing it out seems to be wasteful.  But it’s really important that you don’t starve your starter.  You have to give it enough to keep it feeding for several hours.  If you don’t through half of it out, you would need a ginormous container at the end of 14 feedings!

So, about every 12 hours, you need to get rid of about half of what’s in the jar, and feed it again.  I do it in the morning when I get up and at night before I go to bed.  Is that exactly 12 hours?  No.  But that’s ok, sourdough is really quite forgiving.  Even if you don’t think it’s doing much, just keep feeding it.  It may or may not at some time form a layer of clearish-yellowish-brownish liquid either on the top or bottom.  That is called “hooch” and is the alcohol forming.  Just stir it back into the rest when you feed it.  It might be kinda smelly, but that is ok too.  The smell and the color will depend on what kind of flour you are using.  My whole wheat starter smells different from my white flour starter.  If you miss a feeding, all is not lost!  Just pick up where you left off.  I like to mark the lid every time I feed it because you need to feed it at least 14 times before it’s ready to use.  By then, the yeasts will have multiplied to the point where there is enough to make the bread rise.  After about the third or fourth day, you should be able to see bubbles forming in the starter.  This may start happening before that, but should definitely be happening by the fourth day.  If not, you probably need to start over.  After about the fifth day it should be filling the jar 1/2 to 3/4 full between feedings.  The process can sometimes be slower if your kitchen is cold, so keep that in mind. 

I started a new starter this morning so I could take pictures to show you what it may look like at each stage.  I’ll post them every day until we get to the point when we can actually start using it.  Then I’ll post some recipes and suggestions on what to do with it.  You’d be surprised at what all you can do with a  sourdough starter!  Just know that after it is strong enough to use, you can keep about a cup of it in the fridge and only feed it once a week.  I don’t want you to think you’re going to be feeding it twice a day for the rest of your life!

So, ready for some pictures?

1 cup water and 1 cup flour mixed up with the sides of the jar scraped down


Same jar from the top. Kinda lumpy.


Now with a frilly little bonnet on, ready to go to work.

12ish hours later:

Right before 1st feeding. See the layer of hooch on top? And there are already some bubbles forming.


After 1st feeding. The starter fills up about half the jar.


It happened to be warm today, so things got going pretty quickly.  I don’t remember hooch and bubbles before the 1st feeding before.  So if you don’t get any, don’t worry.

Tomorrow I’ll give you an update on the starter, and some ideas on what you can do with it besides bread.

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