EATS! Sourdough. Not so scary after all.

I attempted sourdough a couple times and it was never quite right.  It wouldn't floof enough, it smelled too "sour",  or I'd forget to feed it, or keep it at the PERFECT temperature, or use a metal whisk or measuring cup.  And being a [now reformed] perfectionist, I would dump it out and promise to try it again at another juncture in my life.  A time when things wouldn't be so hectic.  When the stars were aligned and the moon in its right phase for sourdough.  Ha.  

Finally something in me snapped, I got over myself and decided this was one of those things I, by gawd, was going to DO.  Now it is Sunday sourdough biscuits, weekday (thanks to the bread machine for the kneading) sourdough French bread, sourdough pancakes (wowza), sourdough blueberry muffins (huh!) and any other sourdough delights I may stumble upon.  It feels SO GOOD to see a recipe calling for "1 1/2 cups fresh starter" and be, like, BLAM - got it!  I'll be eating you tomorrow.  

Sourdough is not some exclusive club.  Its very user-friendly.  You can make your own, and any mistakes - hey, nobody has to know.

Here's what I've found so far:

1. Starting your Starter - if wild yeasts are prevalent in your area - as they are here in the hills - you don't need to use yeast to supplement your sourdough starter.  But you know what?  You can.  No sourdough snob here.  Just mix equal parts flour and water in a big glass bowl and let sit overnight, covered loosely (I use plastic wrap).  Sprinkle in a teaspoon of yeast if you're not feeling too sure.  Stir and feed for the first couple days (1/2 c flour, 1/2 c warm water).  When you've got too much starter, start pouring out half before you feed again.  After a couple days, it should smell like strong, well, sourdough bread.  It should puff and bubble after you feed it. (See photos above.)  It should seem, well, alive.  If you have mold, a funky (not sourdough) smell, or no bubbling or foaming after you feed it, toss and try again.  YOU WILL GET IT RIGHT.  You wanna keep your consistency in the range of pancake batter (not thick, buttermilk pancakes, but regular - again, see photo).  Mess with it in a couple recipes after you get it soured.  I found out the hard way when it was too wet and runny, it made my bread wet and runny.  Hmmm. 1 + 1 = 2.  Check.  After you're sure you've got sourdough starter, keep it in the fridge and feed it once a week.  Or I've heard you can FREEZE this stuff and bring it back to life just by letting it come to room temp and then feeding it.  Huh.  I know from experience, anything too hot will kill it.  Avoid contact with anything, water, stove, ambient temps (it gets hot here, too, folks) at or around 100 degrees F.

2.  Fresh starter - you've fed it in the past 8-12 hours and left it at room temperature. This is what most recipes are wanting, even if it just says "starter". THE PHOTOS ABOVE ARE my STARTER THAT WAS FRESHENED 12 HOURS PREVIOUSLY. They are all different. Sour starter - starter at room temperature, but freshened at least 12 hours earlier and not more than, let's say, 36 hours? Guessing here. Its usually used in some quick bread recipes with baking soda or something - it creates a stronger reaction (listen to me go, like I know what the hoo-ha I'm yappin' about). I make my pancakes with sour starter and, oh my gosh.  Once you go sourdough, you never go, um, back. Anyhoo - the sour starter usually has hooch on it, stir back in and use as the recipe calls for.  This is usually a thicker consistency - much less poof - than fresh.

3.  Using in recipes - I'm not a professional baker, so I don't use sourdough starter unless its called for.  I have yet to experiment with that type of experimental baking, being a beginner myself, but who knows?  I may get a week of free time and decide to reinvent the sourdough wheel.  But not likely.  Not likely, my friends.  The sourdough train is right on track, and I'm just a happy passenger.  There's tons of websites and recipes and great-aunts out there who can help with troubleshooting and ideas and recipes!  I'm just here to say - go forth and multiply those little wild yeasts.  

4.  Hooch.  Hah.  Can't believe old-timers drank this crap, but I've also tasted some pretty rank white lightnin' around here, too, so, whatever floats yer' boat, mate.  Hooch is the almost-clear liquid that settles on top of your starter at times.  If your starter is dry, stir it back in.  If you don't need the liquid, just pour it off before you feed the starter.  As to white lightnin' - in it's defense some of THE best potent potables I've ever put to my tongue have been homemade moonshines.  But, ladies and gents, the day you're so hard up for a buzz you need to get your fix from hooch is THE DAY you need to stop drinking.  NO q's asked.  Just stop.

So - now we've got starter.  I'll be back with the French bread soon.  Its so easy - and the recipes that go with sourdough French bread.  MMMMMMMmmmmmm.