Sourdough

[Bob Kontak]

I ran into several stashes of sourdough mix that were ancient but still in play in Alaska. They weren't really ancient but they saved a bit of the mix from the last batch and rolled it into the new batch and had done this for decades.

FWIW Sourdough was what they called experienced prospectors out west and up into Canada. I'm certain it includes Alaska as I heard the term plenty when I lived up there.

Cheechako was what they called noobs in Alaskan in mining districts.

[stevej37]

I found that making my own bread caused my Land O Lakes Butter bill to double.

[MikeSid]

Originally Posted by pwd72s

Another of those things I miss. Diabetes robbing me of Cindy's sourdough cooking. She used a starter she called "Herman"...from her family.

Herman was a popular "sweet" sourdough starter in the 70s and 80s. It was usually passed along to friends and family with a coffee cake recipe. That coffee cake was one of the first things I learned to bake from scratch as a teenager.

[pwd72s]

Thanks Mike...think Cindy got her "Herman" from one of her many Aunts. She comes from a big family.

Anyway, found this in case anybody wants to make their own starter. Who knows? The air around you may contain the next great sourdough flavor...

https://www.tastesoflizzyt.com/how-to-make-sourdough-starter/

[Bill Douglas]

Heaven forbid, I've just bought a loaf. It felt like I was carrying a brick in a paper bag. But OMG it was good. Toasted and soaked in olive oil.

[tabs]

I buy Multi grain SD at WINCO.. they source it from United Bakery located in West Sacramento..who claim that they are using a 150 year old starter..

When I bought a loaf I thought this tastes a lot like SF SD and it seems that I was real close.

ALSO SD because it is FERMENTED has a low Hypoglycemic number (54 vs 71 for std white) it does not metabolize the same way as regular bread. It has a less steep rise in blood sugar..

SD ideally is made with Whole Wheat flour...

[Bill Douglas]

Originally Posted by tabs

has a low Hypoglycemic number (54 vs 71 for std white) it does not metabolize the same way as regular bread. It has a less steep rise in blood sugar..

Ah, that's interesting.

I ate the rest of it this morning. Again soaked in olive oil. Sure was good.

The shop also have wholemeal sourdough, and another one. Maybe rye. So I'll try a few more. But thanks for the tip re it's hypoglycemic number. That makes it even more appealing.

[TimT]

Its Alive!!!

My starter is from like 2007..the rubber band was the level after todays feeding the picture was taken 4 hours later




And just man up and learn to bake...At first it may seem like a lot of work... once you get a system down its smooth and easy, I bake a loaf a week..

[pwd72s]

Why did my mouth just start watering?

[Bob Kontak]

Originally Posted by pwd72s

Why did my mouth just start watering?

+1

Woof!

[TimT]

And seriously, who doesn't love the smell of bread baking...

[wdfifteen]

I don't make sourdough anymore because I just don't have time for it. For our normal use we make two 250 gram boules a week as expeditiously as we can. A great tool that I discovered a few months ago is this silicone bread baking bowl. If used as intended it makes a ridiculously shaped loaf - looks like a football and frankly - it sucks. BUT you can mix, knead, and rise right in the bowl, and since nothing sticks to the bowl clean-up is a breeze. I divide a 500 gram dough in two and bake in a couple of dutch ovens we keep for the purpose. If you are doing a single loaf this bowl, a spoon, and a measuring cup are all you need - and all you have to clean up. It's been a huge time saver for us.

https://www.amazon.com/Lekue-Silicone-Bread-Maker-0200600M10M017/dp/B007F6EN96/ref=asc_df_B007F6EN96?tag=bngsmtphsnus-20&linkCode=df0&hvadid=80058307985408&hvnetw=s&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=&hvtargid=pla-4583657835899466&psc=1

[Bill Douglas]

OMG that looks amazing.

Originally Posted by TimT