It’s been quite awhile since I last posted a show & tell, therefore that’s how I’ll start this new year!
One of my very favorite things to do in the kitchen is bread baking. Many years ago, I discovered crusty, tangy sourdough bread tickles my taste-buds. That’s right! In fact, just thinking about a warm loaf fresh from the oven has me salivating! Seriously, I do not exaggerate!
My sourdough starter is several years old, and I started it with no store bought yeast. Did you know there is natural occurring yeast in the air around us? I’m no scientist so I really don’t understand how it all works, but to grow a sourdough starter one only needs water, flour, air, and patience.
There seems to be a rising number of people swearing off gluten whether they have a sensitivity to gluten or not. That would never go over well with my husband/wheat farmer/lover of bread. However, I’ve read many reports that bread made with long fermentation is much easier to digest. Why? During a long fermentation, the proteins begin to break down making it much easier to digest. I cannot tell you from personal experience how much difference this really makes since I don’t have any sensitivity to gluten. I will also caution that most store bought sourdough bread has most likely not had a long fermentation.
To begin my bread making, I retrieve my starter from the refrigerator, feed it, and let it sit on the counter several hours until it gets bubbly. When it has expanded to almost fill my jar, it’s time to make the dough.
When my dough is mixed, then I put in a large covered bowl or jar for the long fermentation. I like to let it sit and do it’s thing over night. These beauties greeted me in the morning!
It’s time to dump out the dough and make the loaves. I made two different breads. The round loaves are oat and molasses, and the formed loaves are cinnamon spiral.
The loaves need scored to allow a weak area for steam to release during baking otherwise the loaf may crack. As you can see, I used two different scoring techniques.
After scoring, the loaves are covered and allowed to rise until almost double in size. Then it is time to bake.
Sourdough baking is not a fast task. Time and patience makes the best loaves. This is all too similar to one’s maturity. It is through practice and experience, trial and error, faith and devotion that enables one to grow.
But grow in the grace and knowledge of our Lord and Savior Jesus Christ. To him be the glory both now and to the day of eternity. Amen. 2 Peter 3:18