Friday, June 17, 2011

Sourdough, Phase 2

After 5 days of "feeding" and tending to my sourdough, I finally had to do something with it.  I looked for recipes and found one that had to rise for 12 to 15 HOURS....are you serious!!!

So I went back to the site where I got the starter recipe.  Usually the first few batches don't work out well because it takes time for the wild yeasts to fully get into the sourdough (so I've read).  So I found a recipe that looked doable "Sheepherders Bread." and made it.

It seemed to rise fine, but the oven was not hot enough to stop the rising and keep the bread from my bread was concave instead of convex...and I was a bit vexed too! :)  Boy calls the bread that does that "cat ears".  So here is my first attempt at sourdough bread.  And despite the cat's actually pretty yummy!

Sheepherder Bread

1 cup sourdough starter, room temperature*
1 cup lukewarm water
2 tablespoons olive oil
1 1/2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup light rye flour
3 to 3 1/2 cups bread flour or unbleached all-purpose flour**


Anonymous said...

I noticed using rye flour...does that give the bread a rye flavor? This is all very interesting - and i really do mean that! :-) Sheryl

Rea said...

I couldn't really taste the rye in it at all.