My kids are all grown and moved out, now, so I haven't made any Sour Dough breads in a long while. But I have been thinking about it a lot lately, seems I have been craving it for some reason .... I guess deep down I have been missing it. I looked at it at the store but, besides the fact that it didn't even begin to compare to my homemade, the price was outrageous! So I have decided to brush the dust off of my old Sour Dough Starter recipe, mix up a batch, and enjoy a few loaves again. Only this time, I will have to make sure I keep a damper on the "sharing."
What do I mean by 'keeping a damper on the sharing?" Well, besides the kids growing up and moving out, one of the biggest reasons I quit making it was that EVERYONE in the family loved it. They quickly learned when my baking days were and begged for me to bring them a loaf. First it was one, then two, then the list of bread hungry family and friends grew and grew. And of course, if I tried to make any excuses to any one of them, they would manage to somehow guilt-trip me into making them a loaf. So before you knew it, I had at least 3 batches of starter going at a time to keep up with the demand, and was having to purchase flour in VERY LARGE quantities. As you can guess, what I started out doing to have better quality and less expensive bread for my family, soon became very expensive and stressful. So I just quit making it. Now I am older, wiser, and can stand my ground a bit better. So if the list of family and friends that 'wants a loaf' of one of my Sour Dough breads shows any signs of, once again, beginning to grow, I think I will simply (and politely) remind them of my Market days and where I am set up.
Here is the recipe for my BASIC Sour Dough Starter:
SOUR DOUGH STARTER
- 2 cups unbleached, all-purpose flour
- 2 cups lukewarm water (preferably spring or filtered, not municipal tap)
- 1 1/2 tsp. instant yeast (rapid rise yeast)