My mother-in-law Elaine Harvey |
If you can't get a start of sourdough yeast from someone, you can make your own starter. Pinterest has a plethora of instructions. It takes several days to create the correct sourdough consistency. Many of the recipes talk about feeding and discarding part of it, and leaving it out at room temperature all the time, but I am sharing the process as Elaine taught it to me. I keep my starter in a glass Mason jar and bake weekly.
Sourdough Starter in a Mason Jar |
At night:
The
night before you want to bake, take your starter from the refrigerator and fill
it with water. (Elaine used unsalted potato water, drained from the mashed
potatoes she often made, but you can use regular water.) Put it in a big bowl
and add about three cups of flour to make a batter, kind of the consistency of
pancake batter. Cover and let stand until morning.
Next morning:
Fill
the starter jar almost half full of the mixture that has been sitting overnight
and add ½ cup sugar. (I actually add about ¼ cup, and if you have given up
sugar, you don’t have to add it at all.) Put lid on and set on counter to
raise. Don’t stir this – the sugar will go to the bottom and feed the yeast.
Let stay at room temperature until evening, then put in the refrigerator until
you are ready to bake again. It is best not to let it go too long, though. I
bake every week, but it can go two weeks.
To
the remaining batter, add 1/3 cup sugar (I add a tablespoon of honey instead),
¼ cup salad or olive oil, and a teaspoon of salt. Mix well, then add flour
until dough is no longer sticky This may take 4 or more cups of flower. Turn
out on pastry cloth or counter and work more flour in it. Knead the dough until
smooth and elastic. (I actually use the dough hook on my Mixmaster instead and run
it 3 minutes on 1 and 4 minutes on 2.)
Place
in a greased bowl, cover with plastic wrap or a damp kitchen towel and let rise
until double in size. (This can take up to three hours.) Make into loaves of
bread, rolls, or cinnamon rolls and let rise again. (Another three hours,
depending on the temperature, humidity, etc.)
To bake:
Place
in cold oven and set temperature to 325 degrees. Bake large loaves for about an
hour, rolls about 45 minutes until lightly brown. I bake little mini-loaves for about 35 minutes. Your house will smell wonderful, and this warm, crusty bread is delicious!
Mini-loaf of bread to share |
This sounds delicious! I remember Aunt Lila’s homemade bread and home churned butter. Heavenly.
ReplyDeleteYum! Elaine also made her own butter.
ReplyDeleteThank you for sharing about your heritage Everlasting Yeast starter. Do you know if your mother-in-law was of German-from-Russia descent? This is similar, not exact, but similar to what my grandmother did, though her Everlasting Yeast was kept in the cool cellar. ~Michele
ReplyDeleteInteresting! My mother-in-law’s family was from Scotland, but the aunt who gave it to her was from my father-in-law’s side of the family and I don’t know her background. I wish I knew more about it.
Delete