"Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by Andrew Whitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!"
Anyhoo, back to my lost starter....
To be honest - the bad parenting was probably the true reason that "George" is no longer with us. As forgiving as sourdough is, you have to at least give it a few crumbs of love. Sorry, George...
The starters that I usually have going are generally yeast "enhanced" (we won't talk about George, right?), so when I saw this month's challenge was Sourdough from the wild, I rustled up my yeast catching gear and prepared myself to make not one, but three starters.... (Go big or go home, right?)
I was very interested to spend some time with each of the three types of flours and see how they behaved and what the end result would be. I was curious to see which flours had the best yeast catching properties, which one would develop the best flavor, etc. And at the end of the week, I would pick one starter to replace "George's" spot in the crock in the fridge.
Yes, I had a starter pageant.
And then there was "Jill". Just like a woman - she was going to do things in her own timing. But when she finally decided to cooperate (somewhere around day five), what a beauty she was.
Usually, my sour dough's tend to be a bit "mongrel-y", so it was fun to see how the flours behaved in their "pure" state. Not only did the length of time to ferment vary, the physical state also varied (the whole wheat was more "doughy", while the rye & rice flour were more "soupy").
Ultimately, all the doughs behaved as expected - all three resulting in solid loaves. I have never worked with gluten-free yeasted doughs before, so working with the rice flour starter & resulting loave was a nice challenge. I was expecting the rice flour loaf to be more gritty and was pleasantly surprised by the pleasing texture (it also kept better than I expected).
|Wheat Sourdough Loaf|
Since this was the bread that I had the least experience with, I opted to highlight the brown rice loaf with Brazil nuts & flax seed, choosing a sour cherry preserve & Nutella tartine to play off the textures in the loaf.
Sour Cherry & Nutella Tartine
Inspired by Around My French Table by Dorie Greenspan
2 slices bread 1/2 " thick
2 Tbs Nutella, melted
2 Tbs Sour Cherry preserves
Butter, for toasting
Lightly butter both sides of bread slices. Preheat skillet over medium heat. Toast bread in heated skillets until lightly golden on both sides. Spread 1 tablespoon of preserves over each slice of toasted bread. Drizzle with melted Nutella. Enjoy!
P. S. The winner of the "starter pageant" was "Jill", the whole wheat starter. She is now happily living in the fridge in a crock.
This post participates in The Daring Bakers.