Saturday, March 12, 2011

Every Weekend Sourdough Loaves

Instead of making the pumpernickel and braided loaf that was our assignment this time, I just decided to make my normal every weekend sourdough bread. I know, kind of a wimp out but, rye just doesn’t go over very well here at our house.


I try to make 2 sourdough loaves every weekend for us to use during the week. I start with ½ cup of my cold starter and then activate it by adding 1 ½ cup of flour and 1 cup of room temp water. Let that work for 12 hours or so at room temp and then add 1 cup flour and ¼ cup room temp water. After another 12 hours it’s ready. Use it all and make your favorite bread. It will raise the dough in anywhere from 2 to 4 hours.

After activation


Dough


After Rise


Baked

 Last week we went thrifting for some props for my photos. Here’s what we got for less than 10 dollars. Can’t wait to photograph them.





Until our next baking adventure.

9 comments:

Michelle said...

Nice very active sd starter Elwood! I finally got my starter going again just last month!

Perfect rise on your breads too! SD starter is so much fun.

Judy's Bakery & Test Kitchen said...

Wow, really nice! I find sourdough really challenging. I have a rye and sourdough starter sitting in the fridge. Sadly, they are neglected.

Your breads are inspiring!

Cathy (breadexperience) said...

Very nice! Those loaves look wonderful. I can't wait to see what you photograph with your new props.

Clarice said...

What a good routine to bake sourdough on the weekends. I abandoned my sourdough starter because I felt like I couldn't keep up with it. You inspire me to try again!

I like your props. Good finds and great idea to show what you got.

Melanie said...

What a happy looking starter and beautiful loaf of bread!! I hope my starter (started making it today) does that good of a job. I like your prop finds! That will be fun finding ways to use them for photos.

Guff said...

Nice job, and the photos look expert. I have not had much luck with sourdough bread, not really a sour taste. BUT, I came up with a WW sourdough waffle that is pretty great. I use a Belgian Waffle iron. To 1 cup of starter add 70g of AP flour, 100g WW flour and 190g water (1/2 c AP, 3/4 c WW 7oz water). Next morning take out your cup of starter and add 3 TBS eggbeaters (1 egg), 2 tsp canola, and 1 Tbs skim milk. Mix 1 tsp sugar with 1/2 tsp baking soda and sprinkle on top.
Waffles 2/3 cup for 6 min. makes 3 waffles

Guff said...

Stir gently after sprinkling.

Michelle said...

I forgot to mention you new dishes. I pick up lots of things at the Goodwill or garage sales. Remember you only need 1 plate, placemat or whatever so you can pick up the odds and ends for little money.

Danielle said...

Love the thrift stores for "props"!! Great bread. I've just began my first ever sourdough starter this morning. This should be interesting :)

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