Summer Love and Sourdough Bread
A fellow blogger wrote once that no apologies are to be made when long absences take place in blogging and instead to simply write..! And so I do.
Two dear friends of mine are back in town for the summer. The sourdough starter Celia kindly sent me all the way from Australia, I have left in a plastic container at the back of the fridge, un fed and neglected for three months. Beast the bread yeast, I am delighted to discover is actually still alive!. I skimmed off the dark lurking liquid from top and started feeding it a couple of nights back with bread flour and bottled water. In the morning we added another feed and the bubbling had started. The high temperatures were contributing to that. After 48 hours of discarding and feeding with flour and water, it was starting to get ready for use. After some research I have found out that to achieve a less acidic and sweeter starter I would need to keep feeding and discarding parts of it for a week!
Another bread enthusiast friend of mine has kindly offered to give me some heritage flour to add to my Bob Mill bread flour. Because I want to share three loaves around, I have decided to bake three one-kilo loaves to spread around the love of Beast.
Few months back my friend Kathy had also started her sourdough baking from Celia’s starter and I have to say Kathy has been very regular in her feeds and her yeast has been named “Um Eish” which translated to the mother of bread !!Now I know Celia always mentions how frugal and economical sourdough baking has been. She spends $2.35 on her bag of flour. Exported organic flour is a lot more expensive in Jordan than in Australia but compared to buying any German made loaf, it actually works out a lot cheaper. A decent loaf made with non GMO flour here costs around 5 Jordanian Dinars. The Bob Mill flour bag bought costs 5.95JD’s and yields 2/3 loaves of bread. That along with the novelty of using one’s hands in creating bread. I had too many variables happening in my baking. The temperature in the kitchen was very high, I was using white, whole wheat and the heritage flour, I had also decided to add walnuts. I was truly pushing my dough luck- I will have to learn to pace myself and remember to walk a gentle bake with my bread.
I sill have a long way to go in terms of achieving a more uniformed bread with less acidity from the starter leaven. But like anything in life learning comes in stages and the process requires the hand of time.