Sourdough Is The Way To Go!

The mere mention of homemade bread makes most people drool, and cringe. We just know it's going to be too hard to do.

While my mouth is drooling as I anticipate the aroma of bread baking in the oven, I remember a jar of white smelly goo in a jar on the counter in my aunt's kitchen. I made the mistake of taking the lid off, inhaling deeply, and then coughing. And, coughing. "You swallow this stuff?" was my next question.

Aunt Lady said "Yes, and so do you, at every Sunday dinner when you're here." To prove it, she made the that light, buttery, slightly tangy bread right then and there. It took about an hour to rise, and about 45 minutes to bake, and it is well worth the wait. I was very surprised to learn that she got up around 6:30 every Sunday morning, mixed it together, let it rise while she got ready for church, and put it in the cold oven, carefully so it wouldn't "fall" in the center, when she left for services. Coming home, she turned the oven on to 400 and that bread was baking while she put lunch together, from other early preparations.

I'm never that organized in the kitchen, but now understand why she never lacked for company. Cooking for a crowd was just part of her life.

The smelly stuff in the jar was the "starter" for the sourdough bread; once fermented, you use a portion and keep a portion in the refrigerator, where it is good almost indefinitely. Some people like to replenish the "sponge" or starter periodically, or even discard it and "re-start" the process, but unless something goes wrong with the starter, it isn't really necessary. During the starting time, it stands at room temperature until it bubbles and begins to smell sour, abut a 2 to 3 day process. YUM.

Soon, you'll be an expert at the smell and texture, knowing when it's good and when it needs to be re-born. It's a fun thing to learn, and the bread will build you a reputation of envy.

Here's the Sourdough Starter

Ingredients:

• 1 tablespoon active dry yeast
• 1 cup lukewarm water to 110F/43C, non- clorine
• 1 cup all-purpose plain flour
• 1 tablespoon sugar

Procedure:

Remember, you will need to make the starter 2 to 3 days ahead of the time you want to use it. If your starter is not bubbling within 24 hours, toss it out and start over. Be sure and use yeast you know is really fresh, for the first time, be sure to check the temperature of the water you add.

In a small bowl, dissolve the yeast in the lukewarm water and then stir in the flour and sugar. Cover partially and let stand at warm temperature until the mixture begins to bubble and smell sour, 2 - 3 days. Many people keep the loosely covered bowl near the stove, or some other warm place, checking it a few times a day.

Once it's bubbly, the starts is ready to use ane the excitement begins! Measure out the amount you need, as in the recipe below, and then replenish the starter by stirring in 1/2 cup of plain flour and 1/2 cup lukewarm water. Cover the "new" starter loosely, as before, but let it stand THIS TIME in the refrigerator indefintely, replensihng it as directed each time some is removed. Once it has "soured," there is no need to go through the fermenting process at room temperature again, unless you have to start over for some reason.

The following recipe for sourdough bread is not original, and is as close as the one my aunt used as I could get. I have serveral recipes for it, each a little different.

There are also recipes for sourdough rolls, pancakes, even sourdough pretzels and bagels, and probably many others. This is a basic recipe, and it's easy and full of flavor. I think you'll make it often, even if you think you can't make bread. My advice is when making this bread, make two starter jars. I don't double the starter amounts, putting them into one jar, because it fails everytime I do it. I'm not sure why, but I wanted to pass that tip along.

Ingredients:

• 2 Cups of starter -stirred, first
• 3 Cups of unbleached flour
• 2 tablespoons of olive oil or softened margarine
• 4 teaspoons of sugar
• 2 teaspoons of salt

In large bowl, pour in the starter, and add the sugar, salt, and oil (the oil is optional - you can use softened butter instead, or no oil at all, but I do find that adding the oil makes a softer bread). Mix well, then knead in the flour a little palm full at a time. Getting your hands in the dough is the fun, so dig in! Knead in enough flour to make a good, "moving" bread dough. You can also use an electric mixer, the bread machine's dough or a food processor, but to me, using your bare hands gives you a feel for the texture and it's just fun.

Remember that flour amounts are not exact, because flour varies in absorbency, and your doug starter can vary in wetness. Use your judgement; you'll soon develop "the touch." I will warn you, this homemade sourdough bread is addictive.

The doughmust rise in a warm place. Cover the bowl loosely with a towel (if you're using a bread machine's dough cycle, let it rise in the machine). You will notice that sourdough rises at a slower pace than yeast bread; it should take about an hour or so, yet some starters take much longer. The dough needs to double in size, and you'll know it's right when you poke it at the top of the dough and it creates a dent that doesn't go away. Then, your "baby" dough is risen and ready to be punched down. Knead it a little more, form a loaf and place it in the baking pan. For best results, either lightly grease the baking sheet or sprinkle it with a small amount of cornmeal to avoid sticking and give it a crusty bottom.

Another baking tip is to make a shallow slit on the top of the loaf, to allow it to spread out a bit, mainly for looks. You're almost ready to bake! Next, cover the loaf with a paper towel and place it in a warm place to rise again, letting it double one more time. Good things come to those who wait.

Once it has risen again, put the pan with the loaf in a cool oven, turn your oven to 350F and bake for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown. If you're a "thumper" of baked bread, I've read it's better to thumb the bottom of the bread, which means you have to take it out of the pan, and then put it back if it's not hollow sounding, so I don't do that. Instead, I go by the color and the way the bread looks. Turn the loaf out onto a cooling rack and let it cool for an hour before slicing. Yeah, right. You'll eat a warm slice and who wouldn't??

Don't give up, try it a couple of times and you'll find that this recipe is so good you'll be famous. Once you've gotten rave reviews, double it and make two big two pound loaves!

You're in the dough!