Tag Archives: sourdough

Filling the bread drawer takes unexpected turn

Our bread drawer was nearly empty today so I decided it was time to stir up the sourdough and bake some bread. My plan did not include making crackers or pizza dough, but…well…things happen.

Just an FYI for the uninformed: In the “olden” days, a bread drawer was usually made of tin, with holes punched in the lid for airflow. The purpose is to store bread safely and keep it fresh.

When we looked this house, one of the things I fell in love with immediately was the fact that it has two built-in tin bread drawers…just like the one in the house I grew up in.

This is what ours looks like. See? It’s empty.

So..back to the bread. Using some of the sourdough, I mixed up one of my favorite blends — whole wheat flour, cracked wheat, flax seeds, and white flour. While kneading it, I remembered that I could have used the Cuisinart for this part.

I put the dough in a big bowl to rise. Plenty pleased with myself, I went off to do something else. Oddly, when I checked the dough, it hadn’t risen. At all. Of course, that’s when I remembered what I should never forget. Yeast.  Unlike my big brother’s sourdough, mine doesn’t provide enough rising action so I have to add yeast. Except I forgot.

My husband reminded me that he did that once and baked it anyway. He thought it tasted okay. I considered that option, but decided I wasn’t up for unleavened bread. But..all was not lost. Crackers don’t need yeast, so we rolled half of it out for crackers and stuck the other half in the freezer for thin crust pizza.

That didn’t solve the empty bread drawer so I swiped more of the sourdough and mixed up another batch of bread. This time I cheated and let the bread machine do the kneading (it’s easier to clean than the Cuisinart).

I know what you’re thinking. Why doesn’t she toss the Cuisinart pieces in the dishwasher? We don’t have a dishwasher. Never have and according to the hubs, never will. Guess who does the dishes? Not me.

But we do have two tin bread drawers. And now they’ll both be full — one with crackers and one with bread.

Souring the sourdough

Way back in the early 70s, my parents discovered sourdough bread. My mom had acquired a starter, which she kept going for more than 30 years. Which, if you think about it, is pretty darn amazing.

Along the way, she’d give each of us (my brothers and me) a start from it. Somehow I never developed her passion for keeping it alive and after using it regularly for a month or two, I’d shove the jar to the back of the fridge and forget about it. I’d throw it out and after awhile, beg for some more.

About five years ago, Mother had to pitch her own. It was a sad, sad day, but she bravely started a new batch. On a happier note, my brother, John, still uses the starter that she gave him long ago…and he makes REALLY good bread. I think it’s his French connection (he has a PhD in French and has lived there several times).

Last fall, having come through the summer from hell, I decided it was high time to start my own starter from scratch. Which I did, after consulting cookbooks and the Internet. I followed the instructions more or less exactly (probably less), and after the initial period of fermentation, tested it. The bread turned out good, but not sour. See, in my mind, sour is sour. Very sour.

I tried it a few more times, and once again, the jar found its way to the back of the shelf. But last week I happened upon an old episode of the Splendid Table, in which Lynne Rossetto Kasper answered a caller’s question about souring her sourdough starter. Bolstered by my new knowledge, I pulled out my own starter which — in true fashion of sourdough starter — had turned black on top. No matter. I stirred it well, dumped it into a bowl, fed it some water and flour, covered it and left it to its own devices. Each day I stirred it, said a few kind, soothing words to it, and covered it again.

Last night, our friend, Reema, was visiting, and we wanted to prove to her that we REALLY DO THINGS ON FRIDAY NIGHTS. She swigged some wine while we divied up the starter — enough for a batch of bread and enough to return to the fridge. She was impressed. Either that, or she’d had more wine than we thought.

I have to admit, Fred’s seven-grain whole wheat sourdough bread was impressive. It looked great. Tasted great. Except it wasn’t very sour. Maybe I should have taken up Mary Ring’s offer of a bottle of beer. Not to drink. To add to the bread.

When it comes to sourdough…never give up. We’ll keep working on this starter…even if it takes us another 30 years.