New Record Set & Sourdough!

No posts in over a month and a half! By far a new record for The Pilver.  Mr Pilver continually asks when I will make a new post, meaning that at least one person is checking this dusty old site.

We’re approaching the fifth anniversary of this blog.  Behind raising The Max this is the longest I’ve stuck with anything.  I haven’t been around because Lucy Baby is moving around…fast.  Currently she is posed on her tummy in the middle of the living room floor.  She just spit up her mid-morning snack and has decided to enthusiastically smack her open palm on the pile of white goo.  Hopefully that will occupy her for a few minutes.

Springs are busy at The Pilver house.  In the past week I have bottled a batch of home brew, planted tomatoes, melons, and pumpkins, (most everything else was already in the ground), bought meat chicks and turkeys, butchered eight or so birds, and journeyed on a two night camping trip with some friends for the holiday weekend. And, we aquired our pig!

Lucy meeting Bacon.  Our rule is if we name the livestock, we must keep their titles realistic.

Today, my only goal beyond cleaning up the leftovers from last night’s dinner and beer bottling session is to begin my first sourdough starter.  I’ve been aspiring to prepare one for awhile, lord knows I go through yeast enough to warrant the activity.  So, come along with me and I mash together some flour, water and yeast.  This will surely be the highlight of your day.

I spent a small amount of time reading up on the subject of sourdough.  Just enough to realize I will probably do this wrong a few times before I get it right.  The recipe seems simple enough, however.

Two cups of flour + two cups of warm water + one packet (or 2 1/4 tsp.) active dry yeast and a pinch of sugar.  I did sanitize all the equipment with iodine prior to using.  Nothing I read stated this as a necessity, but much of the problems can begin with bacteria and I’m hoping to eliminate that possibility.

Stir, cover, and keep in a warm-ish spot for 4-8 days.

I chose my oven, with the light on.

Each day add 1/3 cup flour + 1/3 cup warm water.  Seems like it will amount to a huge pile of goo by the end.  After the 4-8 days, it can be stored in the refrigerator for up to two weeks. If stored longer it needs to be revived in a warm spot by ‘feeding’ the start with 1/3 cup flour + 1/3 cup water until it becomes sour again.

As I said, it sounds easy.  But reading through enough forums online it seems that many folks run into plenty of troubles and eventually resort to buying a starter from an online source. Others have great success and keep their starter going for dozens of years, even passing them down through generations.  Someday, maybe my children’s  children will still be baking in their space age ovens with Great-Grandma Pilver’s sourdough starter from the olden days of 2012.

I’ll post an update as soon as I figure out if I did this correctly 🙂

About kristiane

killing spiders with my laser eyes.
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4 Responses to New Record Set & Sourdough!

  1. Jeff says:

    Well how it is going!?!?!

  2. gold price says:

    Mix the starter and 2 1/2 cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 5 minutes until a silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Place pan with 3 c water in bottom of oven for steam. Then bake in hot oven, 400 degrees F. for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustiness. Makes 4 1-lb Loaves.

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