I'm calling this a Saga because boy do I have a long way to go on this bread thing. I personally hate science. I respect it and scientists, but I was not brought into this world to learn "how things work" – well, at least not by reading it. I have to experience it and learn by trial and error.
I think I was put on this earth to make the world a better place – or help people to get more out of life – in a way that doesn't require any scientific knowledge. Matters of feelings and thoughts.
I think in that regard, my best years are ahead of me. Bonnie Raitt said at her concert which I attended, that life began for her at 50. Love that lady!
Oh my gosh. I'm getting dangerously close to being a true hippie. I have socks. I have sandals. Should I start wearing them together?
OK. So I bought some sourdough starter from King Arthur's Flour. It said to use non-chlorinated tap water or bottled water, yet I forgotted and used my dang tap water. I don't think it mattered much. The bread certainly tasted good.
Here's the overview of the process.
So I used a recipe that came with the starter. Rustic Sourdough Bread. As the recipe stated, though, it was "full-flavored, not aggressively sour bread". True. Wasn't sour enough. Next time I'm doing the other recipe, Extra-Tangy Sourdough Bread. But it will take 2 days. Crikey!
This is the dough after it was first mixed and formed into a ball to rise. (I have since learned I should have kneaded it longer but I was thinking of the "no knead" bread I had made from the post "Artisan Bread in 5 Minutes a Day." Well that's what we're here for – to learn.)
At this point, I was stuffing my face with Lamb Korma and Rice Pudding at Ambar India.
So Alyssa was my pinch hitter and after it doubled, she split it in two, formed two ovals, let it rest and put it in the oven. By the time I got home, it was done in 5 minutes.
Besides mowing the lawn and vacuuming, that's another good reason to have kids. One of them might help you with the tedious task of baking bread on Halloween when you want to go out and eat and take pictures.
Stay Tuned for Sourdough Bread – The Saga, Part II