On one of the kids two cold days from school this week, I began a sourdough starter and made my first batch of the basic bread recipe. Though I am well equipped with my beloved Kitchenaid, I felt that we should experience learning what the textures feel like when hand mixing. I love that Charles is always all over anything new and messy in the kitchen, so while Sid was out with a friend, he pipped up to help with the bread.
Those first two loaves did not stand a chance and were gone by yesterday. So first thing this morning, I started another batch, but this time using a generous scoop of my incredibly happy sourdough starter. It is a couple days before I should be using it, but it already has a wonderful aroma and takes so well to its daily feedings. The book suggested a rye starter as a favorite, so that is what I am doing.
This lovely dough rises beautifully. I have been letting it ferment it for about an hour, tamping it down and then letting it go another hour before shaping into loaves and letting prove.
I have ventured once before into bread making, but never used a pizza peel. I just resisted spending the money on one. Well just to illustrate how serious I am, I did go out and buy one earlier this week. Now after using it for two rounds of bread, I have no idea why I was so resistant before, it has already saved me from burns and frustration. Money well spent!
Since it is Super Bowl Sunday, in honor of the day, and since not a single Monday night football went by without them in my childhood home, BLT's are what's for dinner, on homemade sourdough bread.
