Sourdough on the Rise

In the later part of my most recent Fearless Fermentation course, I shared with the students the process of creating a sourdough starter, which in the past, has been a bit of unknown territory for me. Over the years, I've made many successful batches of starter, but always seem to loose steam after a few weeks of feeding. I'd consider myself a fairly inexperienced baker, so I'd often drop off on my starter because of the fact that I don't bake bread and there is only so many batches of pancakes one could make. 

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This round was different though, as it finally clicked and my understanding for the process set in. A little extra reading, a few questions asked, and several recipes researched and ready to try out made the process much more exciting than the past. After about a week, the starter was quite active and ready for recipes. 

My goal has been to "sourdough" many of the goods that I would create without the use of a starter. So, my yeasted dinner rolls, pizza dough, and pancakes are now being crafted with the use of a little bubbly starter. 

Next up for me is to grind my grains fresh which will provide a much more nutrient dense product. I've been eyeballing the Quaker City Food Mill for some time now and just waiting for the right moment to press GO!

As I become more comfortable with the recipes I'm working on, I'll be sharing my insights and recipes with all of you. 

 

Frank GiglioComment