There is nothing like the smell of bread baking in the oven. You have heard of comfort foods, well this is a comfort smell for me. Thanks to my sourdough starter it is one that I will get to smell about once a week.
You may remember my post last year about the Sourdough bread I was making. Sourdough bread was a favorite of my dad's and something that has always been coveted in our family. The key to this is making sure the starter stays alive. If you don't bake with the starter once a week you must feed it (discard a certain about of flour and water and add more). Sourdough is not an easy bread to make. It requires patience. A great deal of patience. Usually what happens is that on Friday night after I get home from work and have dinner I get the starter out and start making sponge. By Saturday morning the sponge is usually ready and I am making dough. It takes all day Saturday for the dough to rise. Right before I go to bed I punch the dough down and put it in a greased bread loaf and let it rise overnight and most of Sunday. When it has reached the top of the loaf pan it is time to put it in the oven for an hour. After cooling in the pan, and dump it out on the cooling rack. Suddenly, I have a loaf of Sourdough bread. Doubling the recipe doesn't take much, it just requires twice as many ingredients and bowls for rising. Wait time can happen all at once.
I make this once a week, but don't expect a post every week concerning bread. Of course if it is an interesting situation I am likely to post about it. Just know that if you smell that most wonderful aroma of fresh baked bread over the weekend chances are it is coming from my little oven in between cakes and other baked delectable. If you are interested in purchasing a loaf of sourdough please feel free to contact me at customcake4you@aol.com. Time to go slice a piece and watch the butter melt on my fresh out of the oven warm bread. YUM!
No comments:
Post a Comment