Anniesantiago: Sourdough Bread from Scratch

Photo from An Oregon Cottage website

We're stuck at home during the Covid-19 virus pandemic,.
I'm immuno-compromised.
I don't want people leaving the house and coming back to expose me
We need bread.
We have limited amounts of yeast.

And so, I decided to try my hand at sourdough bread.

I looked online and found several versions of sourdough starter, some using yeast (what's the point of that, I asked?) and some not.

I ended up just experimenting.

I began with a clean hinge-topped jar with the rubber ring removed.

In that jar, I put 1 cup of plain white flour and 3/4 cup of lukewarm water.

I stirred it and set it on the counter with the lid closed but not clipped.

This was Day 1.

Day 2, I didn't see any difference in the starter,

but I "fed" it with 1/2 cup white flour and 1/3 cup lukewarm water.

I stirred it and set it aside (on the counter with the lid closed but not clipped)

Day 3 I could see some little bubbles.

I fed the starter again, using white flour and set it aside.

Day 4, it had a dark liquid on top.

It smelled sourish.

Everything I read said to drop a teaspoon of the starter into a glass of water and if it floated, it was ready.

I did that.

My starter sank like a stone.

Day 5, I poured off the liquid.

I decided to try Whole Wheat White Flour.

I took out about 1/2 cup of the starter

and used it to make some pancakes.

I fed the starter using the WWWF this time.

Day 6.

Oh, it's bubbling better!

I tested it.

It didn't float... it sank again.

I decided to feed the starter twice today.

I fed it at the usual time in the morning and again in the evening.

Day 7.

The starter is looking much lighter and fluffier.

I took out 1/2 cup and made a waffle for breakfast.

Then I fed the starter using the plain white flour,

and set it aside.

About noon, I checked it

and it had nearly doubled in size!

Excited now, I dropped a teaspoon into a glass of water,

and VOILA!

It FLOATED!

Photos from internet

Here is the jar I'm using

I just re-fed the starter and it's already bubbling!

* * *

So... now I'm making my first loaf of sourdough bread.

Here is the recipe I've used from anoregoncottage.com

Easy Sourdough Artisan Bread Recipe

An easy artisan sourdough bread that is mixed up in the morning and baked in an enamel pot for a perfect crust and chewy interior.

Prep Time: 20 mins
Cook Time: 30 mins
Rising Time: 5 hrs 40 mins
Total Time: 6 hrs 30 mins

Course: Breads
Cuisine: American

Yield: 1 loaf
Author: Jami Boys

Ingredients

3 cups flour white whole wheat, whole wheat, unbleached, or a combo
1 ¼ cups warm water*
3/4 cup active sourdough starter
1 tablespoon honey
1 ½ teaspoons salt

Instructions

Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier.
Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment (or stone).
Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
Remove to a wire rack to cool at least 30 minutes before cutting.

Notes
*You may need less if your starter is wetter- mine is a 100% hydration starter, fed an equal ratio of flour to water.
Slicing Tip: if you don't have a good serrated knife, try using an electric knife to easily slice through crusty artisan bread. It works like a charm and even cuts through warm breads without squishing the crusts like regular knives do.