Sourdough
Mom in Israel tweeted (that is something you do on Twitter) about making sourdough starter, so I decided to come along for the ride. I had not idea how interesting it would be!
Since the starter has been completed, (which took close to two weeks) I’ve been trying to make a different sourdough product each week. So far I’ve made pizza dough, coffee cake, onion bread (that was the least successful, too tangy–my fault) and dough for quiche.
I keep the starter in the fridge, and pull some out and "freshen it" the morning I’m going to use it. Freshening it consists of adding half a cup of water, and half a cup of flour to about half a cup or less of starter. All of the products I’ve made use 70% organic whole wheat flour, and the kids have been enjoying the food.
If anyone has any other suggestions how to use the starter, I’d love to hear it. I’m also looking for suggestions how to make bread when you have very specific and limited bits of time to do it.
