In an earlier post I talked about starting to make kefir. Now that I have, I am interested in learing about using my kefir in other recipes. I have made batidos (smoothies) and pancakes. It was time to try something different and that is sourdough starter. This will be a first for me but I really am tired of just white rolls and white bread so making a homemade loaf with that sourdough flavor and part of the flour being whole grain wheat flour would make for a more interesting loaf.
To make the started you need 1 cup of kefir and 1 cup of regular white flour. Mix together and allow to sit at room temperature for 3 to 4 days.
This is what it looked like after three days. Now find a sourdough recipe like this one and get started:
I like this step by step recipe with pictures showing each phase of your sourdough process. It makes it easy to follow along.
This is what the dough looks like before the last rise.
here the dough is ready for baking.
And here is the finished product. It has a crusty crust, great texture and a beautiful sourdough taste: an excellent bread for sandwiches and I even used it last evening for brochetta and it worked out great.
You only need to make sourdough started once. I read that families pass it down from generation to generation. I added 1/2 cup of water and 1 cup of white flour to the remaining starter and kept it at room temperature until it was ready to overflow the container. It is now in the refrigerator waiting for the next use. I will let you know how it does. This bread is going fast!!
Our local pan man has moved away from San Clemente leaving us breadless. Not that we eat bread every day but it was just so convenient to stop him as he bicycled by our house each morning at around 7am and buy several rolls for the day. Well without him I have started to bake my own bread again. So on Sunday evening I made the dough for my 5-Minute Artisan Bread Recipes (see earlier post by the same name for recipe) and early on Monday morning I got them ready for the oven before I left for my walk. I baked them and was so disappointed when I removed them from my loaf pans and saw that the coating on the pans came off on the bread.
I was so upset, what the heck happened???? Then I got angry, this could not be happening, these are the best loaf pans I could find and I am livid…first we will probably die from eating this coating, but friend Bethany said just cut it off and use the bread that was still good. I made mini-French toast this morning and Joe and I have not keeled over yet so her suggestion was a good one.
NOW where am I going to find good loaf pans that won’t do this. Until I can get new ones I am going to line these with parchment paper for everything that I bake from now on…
And by the way a new bread delivery has already started. Almost the same as with Jesus, a young man named Luis has started to deliver each morning a little before 7am. Life is good. And his rolls are a bit bigger and fluffier. So we have a new pan man, or should I say pan joven.