Baking Bread based on ‘Sourdough’ by Robin Sloan

Remember when I read Sourdough a few weeks back? Well, ever since then, I’ve been thinking about making a sourdough starter. But then I thought, let’s get real. I always have these grand ideas and gather everything I need to start, and then it fizzles and I’m left with a whole lot of collected accoutrements to jam into my teeny, 700 square foot house that just stare at me accusingly until I make my next Goodwill run. I’ve been pretty good about certain things (making my own kombucha, garden projects, business ventures) but then other things I’ve fallen short on (making my own cleaning products, chemical-free weed killer, candles, and loads of other backyard projects), so I can definitely see this sourdough starter falling into the later category-especially after really thinking about the work, love and care a starter like this needs. And also, a friend of mine was hired to care for someone’s sourdough starter while they were out of town…when I heard that, my decision was finalized. That’s just too much of a commitment for me. But then I had an epiphany! Just because I’m not into making, caring and sharing a sourdough recipe with you, there may be some interest in my supppper easy, delicious, no knead bread recipe that you seriously cannot screw up. I’ve had plenty of mishaps and still…the bread comes out delicious.

INGREDIENTS:

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3 cups flour (white, wheat or a mix of both)

3/4 tablespoon salt

3/4 cup tablespoon yeast (I just use the whole packet)

1.5 cups warm water

 

DIRECTIONS:

Mix the warm water and the yeast together in a bowl and let them hang together until the water gets cloudy.  Then add the salt and stir it in until it’s mostly disintegrated.

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Next, measure the flour into a bowl and add the salt/water/yeast mixture. See the bubbles…that’s the yeast doing her thing. My wife always says that you should talk to the yeast, and who am I to argue? So this is when I have a little chat.

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Mix with hands until the flour is thoroughly blended and the lumps are all smooth. Then loosely cover it with a fabric napkin or towel and let it sit for 2-5 hours on the countertop. The colder your house is, the more time it may need to rise. It is currently 90 degrees outside and about 1,000 degrees inside my house, so it will probably only need 2 hours at most. Oh and make sure you choose a big enough bowl so your dough can rise and not cause a scene. I’ve had it happen once and it wasn’t pretty.

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After it’s risen, cover it and put it into the refrigerator for at least 3 hours before you bake. You can keep it for up to 2 weeks as dough in your fridge or whenever you’re having a carb craving (for me, that’s daily).

 

ON BAKING DAY:

Pull out as much dough as you want to cook-I always make little rolls, and then let it sit, uncovered, for 40 minutes. Bake it for 24-28 minutes in a preheated, 450 degrees.

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Lastly, butter up and enjoy! Best when hot 🙂

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Inspired by Sourdough by Robin Sloan

bookishfolk…read instead.

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