Everyone's baking sourdough during the coronavirus pandemic, and for good reason. Here's how to get started.
. Sourdough is more appealing than ever, providing the perfect use of ample time and a delicious result to feast on.As popular and revered as it has become, sourdough has humble beginnings. Most food historians believe it was probably discovered when bread dough was left out too long and wild yeasts wandered into the mix, raising their bread into a lighter, crustier loaf that’s similar to what we know now.
“Bread was always made at home at some point before it got professionalized,” said Tara Jensen of Smoke Signals Baking. “And I think right now is a good time to honor some of those traditions.” She’s been posting daily tutorials on herWe spoke to Jensen for all the details on making a sourdough starter at home — and how to bake bread with it, too.
“What we’re trying to cultivate in those first two weeks is a good combination of wild yeast and lactobacilli,” Jensen said. Lactobacilli creates a range of acids that bring that tangy sourdough taste and wild yeasts provide the rise. Daily “feedings” or “refreshments” provide fresh food and water for the microbes and help them develop.
Whatever you do, be as consistent as possible. Try to stick with one kind of flour if you can. And always weigh your ingredients. “This is a very forgiving process but it’s all about ratios,” Jensen said. “You may think you’re adding equal portions but you’re not.”Weigh out 100g white bread flour and 100g lukewarm water into a quart-size container. Stir with a spoon until no dry bits remain and let sit, loosely covered with the lid, at room temperature for 24 hours.
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