Wednesday, November 6, 2013

A cheaper, healthier way to make bread


UPDATE Wed Nov 6 12:02pm CST 2013

Would you like to learn about sourdough bread? This bread preserves better than regular bread because of naturally produced compounds. Plus, the name "sourdough" actually refers to a method of capturing wild yeasts and causing them to proliferate in your jar. So by learning to make sourdough bread, you can actually avoid having to buy yeast. For those who make sandwiches and other bread-like meals, know this: making bread is cheaper than making it—healthier too!

In this post, I cover three topics: first, the sourdough bread I made...without kneading it! This is of interest to people to want to make sourdough bread without the annoyance of kneading it. Perhaps it doesn't bother you, but I had trouble kneading this type of bread, but mostly because I was new at this. Secondly, I cover the part where I finished proofing the sourdough starter. This is a new process to me, so I will share my findings with you as I continue learning. And finally, I share some news on what kind of article I'm going to write in John's Corner. The subject is sourdough kneadless bread. With that in mind, let us now consider these topics.

My attempt at making bread

So in an earlier post I promised an article about bread that doesn't require kneading, on top of some side information about sourdough bread. So far I've only made one loaf, instead making lots of pancakes with most of my starter. By then I already bought some grade B maple syrup that I wanted to try.

I tried to make the aforementioned loaf using just whole-wheat flour. Then I was to use part of that mixture to feed my master starter before putting it in the fridge. Predictably, it didn't turn out quite like I planned. First of all the loaf didn't rise very much. To be sure, I don't know if I should have waited a few more hours. That also raised the question of whether it was time to fridge that starter—I waited.

How I finished proofing the starter, and what I did afterwards

Personally, I am aware it may not be an exciting topic for a blog, but it is wildly appropriate to talk about this—an important part of sourdough: proofing. How this generally works is that you take flour and water and mix it together in a jar. As it bubbles forth then starts to drop, you repeat the first step, adding the flour and water mixture to the jar of starter. Cover the jar with a coffee filter and put up on your counter top. This would probably be the best time to put the jar by an open window. Why? Because "sourdough" refers to catching wild yeast, so you need the jar to be exposed to nature for a while.

You will have to feed your starter at least once a day; it is more than likely you will do it more than once. It takes generally 5-7 days to proof a starter and be able to use it to bake. If your jar is close to full, then take some starter out and use it—or just throw it away. If your starter ever develops a brownish liquid on top, this is called hooch. When it appears, it means you need to feed your starter now. Stir it back in if you want your dough to be more sour, or simply discard it.

Sourdough and No-Knead Bread to be featured on John's Corner

The last topic on my list today is about my article. I will be writing an article about how to make no-knead bread. Some people may not care, but others do. If you want to make a deliciously sour bread, without kneading it, then look forward to my article on John's Corner!

If you have any questions or comments, then go ahead and leave them. I check my blog almost everyday!

This post is part of Real Food Wednesday.

No comments:

Post a Comment

All that is required is some basic decency—in other words, no name-calling, trolling, or volleying baseless insults. Good and bad reviews are both allowed. They merely need to be truthful and not contain gratuitous amounts of bad language.