Dough: Dried Sourdough Starter

My sourdough starter is almost one year old! I want to transport it to a friend but did not want to have to feed it during my journey. I had read that you can dry it and reconstitute it. I googled how to do it but its mad simple. If your starter is really thick, just thin it out with extra water. Then spread it out on some parchment paper. It will dry in a day or two. Break it up. I then crushed it in a mortar and pestle. It's supposed to stay viable for years, which is kinda cool. I'll update you when I reconstitute it!  

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Dough: Oatmeal Sourdough Raisin

I seem to enjoying eating and cooking seasonally inappropriate food. I drink light beers in the winter and dark ones in the summer. I started my sourdough starter last summer and baked bread through the height of the summer heat. Then I did not bake bread all winter. And now? Since it's summer again - I BAKE!

This is a sourdough raisin oatmeal sourdough loaf. My starter is almost a year old and is getting stronger all the time. I love the raisins in this loaf! You soak the raisins in the sourdough sponge overnight and it makes them all nice and plump. I used really old dried up raisins this time and they still came out nice and soft. The bakery I used to work at soaked them in water overnight but I really think that putting them in the sponge is the way to go.

Submitted to Yeastspotting

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Dough: Making a sourdough starter

Alright, this month is all bread! Breads of every kind - yeasted, quick and sourdough. Yes, the dreaded sourdough bread. But don't be a-feared! Sourdough breads are easy, fun, and tasty! Oh-so-tasty!

The important thing to remember is that a sourdough starter is basically a pet! You have to feed it and make sure it is happy. When the pet is young, it requires much more care but once established it only requires weekly/monthly attention. It's fun to name your starter - mine is called London - why? because if Paris Hilton had a child she would name it London....

Day 1
Mix 1 tablespoon rye flour, 1 tablespoon whole wheat flour and 2 tablespoons pineapple juice. Stir. Cover. Let sit for 24 hours.

Day 2
Repeat day one.

Day 3
Repeat day one.

Day 4
Mix 1/4 cup of starter, 1/4 cup of all-purpose flour, and 1/4 cup water.

Repeat day 4 for about a week.

After starter is established, you can leave it in the fridge for a week. When you want to use it, remove from fridge, let it come to room temperature then feed it.

The starter will get stronger and stronger each week and each time you use. Use it frequently and it will start to make really great bread!

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