Monday, January 21, 2013

Welcome to my World, Sourdough!

A school friend (who obviously knows me well) gave me a cup of her sourdough starter last week. This is my first experience with a starter, and I relished in her warning that tending to it would be similar to caring for child.  Right up my alley! (The tending part, not the child part.)  The more complicated, drawn-out, and involved a process can me, I am that much more willing to tackle it.  

Starter, post-feeding

Bread, in need of some kneading

Totally worth it. 

Makes some killer French toast.

So far I have made five loaves of bread using this recipe. (Ahem. I'll leave the number of loaves I have remaining a mystery.) Each time you make bread, you must feed the starter first. And each time you feed the starter, you must discard a cup of the solution. Um, no. That's not going to happen on the Patti Wagon. So with this "discard" cup, I've made pizza dough and cinnamon rolls.

Rise, pizza dough, rise!

Excuse the bite marks. 

So it goes without saying that I'm living the carbo life right now. I'm training for my sixth marathon, so I don't feel so bad, but at some point, I'm going to need to cut back. Just not tomorrow. 

I'll have these waiting for me when I wake up, and I'm pretty sure it's scientifically impossible to have a bad day after a breakfast of homemade, straight-out-of-the-oven cinnamon rolls. 

6:30AM, Charleswood. 


  1. Hey Patrica!

    This is Lisa from Tuebingen ;). I loved this post! You inspired me to feed my own starter. I have a few questions. My starter has more liquid, why is that? What is your recipe? The flour in Germany is so confusing!

    Also try a pizza stone! It gives more spring to the bread. I'm a total amateur, though! I have had great results with a pizza stone for bread.

    1. Hi Lisa!! I'm not sure about the liquid, but I've found mine to be really forgiving. I usually add one cup flour and 1/2 cup lukewarm water to mine every time I feed it. But I've seen recipes for adding equal measurements. Do you keep it in the fridge? I've found that when I keep it on the counter, it gets quite a bit thinner, but I have to feed it every day. Maybe if you want to thicken it up, you could add more flour, but as long as you don't think it's affecting your recipes, I wouldn't worry. Will totally try the pizza stone method!! Hope you are well! Alles Liebe!

  2. Just saw this now- a year later, sorry. Yes, I keep the starter in the fridge. My new stater in a different location is doing really well. Let me know how the pizza stone worked/has worked out!