Sourdough: Easy as Pie! (1)

Now, you might ask, what makes sourdough baking "easy as pie"? Obviously, if you haven't made a pie or baked bread, it might not seem so easy. If you have, you know what I mean. What I want to share is that you needn't be an expert baker to make this kind of bread, just some tools, tried and true recipes and a few helpful hints. That's where I come in!

I am going to share some tips and tricks that I think make sourdough baking simpler. I have tried many recipes that include using "active" starter or "discard" (more on the difference later!). I have also learned ways to make the process simpler and more straight forward. If you can wait a day or two for a loaf of bread, a more traditional recipe for sourdough bread is great. If you want your results sooner, then discard recipes come in handy.

Blueberry Muffins made with discard

A more traditional sourdough loaf

Homemade pizza with sourdough crust

I have read that sourdough can be healthier than traditional bread recipes. WebMD stated: "Some studies suggest that sourdough acts as a probiotic, which means the fiber in the bread feeds the "good" bacteria in your intestines. Sourdough is lower in gluten and it may help keep your blood sugar levels more stable than if you were to eat regular white bread. Your body absorbs the bread more slowly, which then lowers the bread's glycemic index." https://www.webmd.com/diet/sourdough-bread-good-for-you

Okay, enough about the science. Hopefully you are still with me, gentle reader. (I hope you don't mind me addressing you as gentle reader. Some of my favorite authors address their readers as such, so I decided to adopt that name). In my next update I will discuss how to create a starter, what is needed to begin (not much, just flour, water and some patience), what to watch for and what timeframes to expect.

In future posts I will share recipes that I like and have personally made. I have found multiple web sites that are extremely helpful and I routinely use. I am all about "googling" when I have discard to use and specific ingredients on hand (like ripe bananas!). I will share those recipes and links to where I found them so you can do some investigating on your own.

I will end this first introduction to me and my journey by sharing some tools that I find very

helpful in creating amazing sourdough bread and discard recipes.

1. A scale is very important. I have read some web sites that suggest that it is not key to successful baking. However, I have found it to be critical and use my scale for all my baking now. It ensures more accurate measurements than simply using measuring cups. I use a KitchenAid scale (model ID KQ909) that I found on Amazon. https://a.co/d/1Co89bE  I am a routine shopper on Amazon, so that is one of my go-to sites when shopping for my sourdough tools.

   
   

2. Being able to observe your starter progress is important. I have tried several different containers, including "crocks' specific for making starter. A clear glass jar works best for me. I am partial to the Weck Tulip Jar, again found on Amazon. https://a.co/d/cfnz0Ps Once the starter is ready to go in the refrigerator, the glass lid, rubber seal and steel clips keep your starter fresh until the next feeding. (I will clarify more on this is my next post.).

   
   

   

   
   
   
   

3. Good flour is important, as the only ingredients I use in my starter is flour and water. I love King Arthur (KA) flour and use that brand solely in all my baking now. I discovered it by accident about 10+ years ago when making a refrigerator roll recipe my dad had given me several years prior. I used a more recognized flour brand for years and ran out; the store I went to had King Arthur on the shelf so I decided to give it a try. Wow, what a difference it made! If you prefer a different brand, please ensure it is unbleached with no artificial preservatives or chemicals.

   
   

4. Flour containers keep your flour fresh. I have found that containers that have air tight lids are better than traditional canisters. There are many places you can find these, I used the King Arthur web site for mine. https://shop.kingarthurbaking.com/items/prokeeper-flour-storage-container?_.

   You will also need a dough bucket when you are ready to begin making your first traditional loaf, so you may as well get that too while on the King Arthur web site. A round brotform with a liner is helpful, but if you don't have that, a bowl with a tea towel will work too! Those baskets are on the King Arthur website too or on Amazon.

   
   

5. I am assuming you have the basic baking tools, like measuring cups and spoons and bread pans. A good dutch oven with a lid, or other other bread specific pans with lids are necessary too for the more traditional sourdough loaf. I started with a dutch oven pot with a lid, so if you have one of those, you are good to go!

   
   

   

This should be enough to get your started. I hope I haven't scared you away! This is such a fulfilling way to bake bread and I am hoping many of you will feel the same! I will see you next time with more information on the best way to get your "starter started"!