I don’t eat a lot of bread, because the rest of my family prefer that foam rubber white stuff. I really don’t like the flavour or texture of white bread so I just do without most of the time. I do like the flavour and texture of sour dough bread and it is really easy to make too. When I am in the mood for bread I make myself a sour dough starter and make bread every few days. I am usually the only one who eats it (besides the chooks that is) but it is still worth the effort. My starters tend to go great for a few months then die from neglect in the back of the fridge when my bread craving passes. I thought I would do a post documenting the process of making a bread starter and making bread using it so the life and inevitable death of yet another starter isn’t in vain.
Making a starter
It’s as easy as mixing up a half cup of bread flour with a half cup of warmish water and leaving it on a kitchen bench (away from insects and critters) covered with a damp tea towel. If you need precise measurements you can find them here, but they really don’t have to be precise. I can see that the discovery of bread came from a happy accident made by a less than fastidious cook at some point in human history; maybe someone left flat bread dough out and forgot about it, decided to use it anyway and discovered that it tastes better that way. So much of our staple foods seem to be created by being left to their own devices.
I have read a few posts about starting the yeast with pineapple juice to kick start the yeast production (something about acidic conditions and extra sugar); I don’t have pineapple, but I do have apple so here we go on another experiment (I just can’t follow a recipe to the letter can I?). Apple juice isn’t particularly acidic but it is sugary, so to counter that I decided to add a tablespoon of apple cider vinegar (that was sitting in the pantry).
So the starter recipe is;
1/2 cup organic plain flour
1/2 cup apple juice
1 tablespoon apple cider vinegar
Dump it all into a seal-able jar and mix it up well. Leave it on the kitchen bench covered with something.On day three I start to see bubbles in the mix so I fed it with a quarter of a cup of flour and a dash of water (just enough to keep it liquid). Then back on the shelf it goes. Maybe on day four I can divide the starter and use it to make something (it’s not bubbly enough to make bread yet but maybe some pancakes?). On day five I decide it is time to make the baby starter work for a living (and I hate throwing away half the mix every time I feed it), I decided to make sour dough doughnuts. I have made these from spare starter for a few years now, I don’t make them often, but often enough to be considered a staple recipe. I use the recipe I found here.
The recipe is in two parts; the first afternoon you mix the basic dough and leave it overnight. The recipe says leave it on the counter, but since one of the ingredients is milk the fridge is a better place for the covered bowl in our hot Australian climate.I totally forgot to take photos of the doughnut making; all I did was spoon the mix into oiled doughnut pans and bake them at about 200 degrees Celsius (the recipe is in Fahrenheit). Then I rolled the little darlings in cinnamon sugar and left them to cool. They didn’t rise as much as I had hoped, but they taste really good.
Next time I make them I think I will leave them to rise a little in the doughnut pans before cooking. The starter can be moved to the fridge and only taken out to feed it or make something. Bread is the next thing on the menu…..next post.