Starter

One of the staples of my diet as a child was German rye bread -- no caraway seeds. Dense, filling, hearty, and healthy. The thought of this bread, topped with butter and homemade jam, still makes me salivate.

I remember buying rye bread from the German baker, and I remember my aunt baking it in her kitchen. I think this is the reason I have longed to hone my own bread baking skills. Most importantly, I have wanted to come up with a rhythm for bread baking that goes something like this: I bake bread on Mondays from a sourdough starter that makes multiple loaves for the week; then, I feed the starter before returning it to the refrigerator to "sour" in preparation for the next week.

So, when my mother visited in late May, I started an Amish style starter that I found in Prairie Home Cooking by Judith M. Fertig, a recent find at our Friends of the Library sale and shared half the starter and recipes with her to take home. One month later, I am still baking bread, perfecting the recipe and technique.

The cookbook that has taught me the most about baking bread is The River Cottage Bread Handbook by Daniel Stevens. I enjoy all the British River Cottage cookbooks and found the basics of bread baking really made sense in this book, particularly the rudimentary recipe that has numerous variations. Essentially, you need a flour, a liquid, yeast and salt to make bread and may, optionally, add fat, starter, and extras for inside and out. End of story.

In addition to making bread, the sourdough starter can be used to make pancakes and scones from recipes in Prairie Home Cooking which were also delicious. I have had trouble in the past, keeping the starter from going bad. So far,so good, this time around. Here is my basic recipe:

Sourdough Whole Wheat Bread

2 cups sourdough starter
2 cups lukewarm water
3 cups flour

Mix starter, water, and flour in a large bowl and let ferment uncovered on the counter top overnight until very active.

1/4 cup brown sugar
2 tablespoons unsalted butter, at room temperature
1 tablespoon fine salt
2 1/2 teaspoons yeast, proofed in 1/2 cup warm water
4-5 cups whole wheat bread flour

Add and mix in brown sugar, butter, salt, and proofed yeast. Mix in four cups of whole wheat bread flour. Turn out onto a lightly floured surface to knead, adding as much of the remaining one cup of whole wheat bread flour to bring the dough together. It should become smooth and elastic not sticky or tough. I knead for about 8 to 10 minutes. You may let the dough rise once in an oiled bowl until double in size or simply move onto next step.

Shape into two loaves that can be baked free form on a greased baking sheet or in greased loaf pans. Let rise until almost doubled. Be patient for the dough to rise which can vary greatly upon location humidity and temperature.

Slash tops of each loaf with a serrated knife if desired and bake at 375° F  for 35 minutes. For a crisper crust, you may use a baking stone and/or add steam to the oven.

Yield: Two Large Loaves

Start here and begin to vary your ingredients and techniques to find the combinations you find most irresistible. You can find ideas in The River Cottage Bread Handbook and go from there. Join me in bread baking and feel free to share your experience. I love to hear from you, dear reader.