In 1981, my New York Times Book of the Month choice was James Beard’s Beard on Bread. It was my first step into making my own bread. My favorite recipe in the book was actually Kate Claiborne’s cornmeal pancakes. It’s a complicated recipe that I seldom make, but the pancakes are awesome so it still has a place in our recipe box. Of course, the author also inspired me to bake my first loaves of bread.
While I liked the idea of making bread, I don’t think I made a lot of loaves back then. After mixing the ingredients there’s a lot of time spent kneading, waiting for the dough to rise, more kneading, more waiting for another rise, before you finally put the bread into the oven. More time than I was willing to invest in a loaf that made the house smell great but wasn’t the best bread I’d ever eaten.
We had a bread machine for a while, and made some pretty good loaves in it. But the kneading cycle got a bit bumpy sometimes. We had to toss it when the machine vibrated itself off the kitchen counter.
In recent years, grains weren’t on the approved list for Whole30 and Paleo eating plans. We were also a fairly gluten-free home, so we didn’t eat much bread. Slowly but surely this past year, bread has returned to our table again. When I learned that it’s gut-healthy, I decided to try baking my own sourdough bread.
At first, I tried to bake some gluten-free sourdough loaves. Challenging, but not impossible. Following a little pamphlet of instructions, I mixed some rice flour with water and a special starter we purchased online. I assumed it was doing something as I added water and flour each day. When it was baking day, I followed the directions, put my ball of dough on a pan and covered it with aluminum foil. I got a loaf of bread. It smelled great and looked wonderful. It was just really hard to slice into. I have a really good bread knife, but the bottom of the loaf was so hard I’m not sure I could have cut it with my power mitre saw.
At this time, the Instagram algorithm started showing me sourdough recipes. I took a lot of notes from people willing to share their methods and secrets.
It turns out you can make your own starter with just flour and water. Distilled water. The chlorinated water from the tap hurts the fermentation. Using a mason jar from our cupboard, covered with a coffee filter and rubber band, I faithfully fed my starter each day, watching it bubble and double. In a week or so, it actually smelled like sourdough. Now I was getting somewhere.
I bought a cast iron dutch oven on eBay online for about $20. After watching a few more videos, I was ready to give it a try. Using a kitchen scale, I measured everything by weight. Mix up the dough (made with higher protein bread flour) and wait. Stretch and fold, and wait. Repeat. Repeat. Repeat. Put it in the refrigerator overnight. Grabbing the corners of the parchment paper, I lowered my ball of dough into the dutch oven, threw in a few ice cubes, covered it, and slid it into the oven. A little half an hour later, I had a nicely puffed up, brown loaf of sourdough bread. It tasted pretty good, even if it was denser than all the pictures I had seen.
I began varying my feeding schedule and amounts. I tried a few different recipes. Finally, I started getting some nice looking loaves. Puffed up just right, easy to slice, and delicious. What a feeling of satisfaction!
Once I got a few good loaves, I thought, “That wasn’t so hard.” I still eat some store bought bread, the kind made with lots of different grains. But it doesn’t taste the same. A thick slice of homemade sourdough with butter is the best. Pair it with some homemade soup, and it’s even better.
Now if you’ll excuse me, I have to go feed my starter. I’ve got some baking to do in a few days.
Waite for it... 