{"id":54946,"date":"2018-06-18T10:01:34","date_gmt":"2018-06-18T17:01:34","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=54946"},"modified":"2018-06-18T10:01:34","modified_gmt":"2018-06-18T17:01:34","slug":"sourdough-attempt-2-and-3","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=54946","title":{"rendered":"Sourdough Attempt #2 and #3"},"content":{"rendered":"

I read more about sourdough starters and watched some videos, and took the advice of a few readers. I found a recipe from King Arthur Flour that I decided to try this time.<\/p>\n

After my failed first attempt, I didn’t have any starter left so I made a new starter. I used this recipe for the Sourdough Starter.<\/a><\/strong><\/span>\u00a0I made it before we went on vacation to Bend and when we got back I fed it a few times and then a few days before I was planning on making the bread, I left it out on the counter.<\/p>\n

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Holy cow! The starter like doubled in size. It didn’t smell super sour like my first batch of starter but it was really bubbly. I used white flour for the starter and to feed the starter last week. Then when it was time to make the bread I used this:<\/p>\n

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I got it at Bob’s Red Mill. Supposedly it’s a great one for bread.\u00a0The recipe I used this time was the Extra-Tangy Sourdough Recipe<\/a><\/strong><\/span>.<\/p>\n

[amd-zlrecipe-recipe:163]<\/p>\n

I did half the recipe since this one makes 2 loafs and I wasn’t ready to commit to two if it didn’t go well. \ud83d\ude09 I know it’s going to take practice.<\/p>\n

So the instructions were a little confusing at first. You don’t mix it all right away. You mix some of it and then let it sit out for a few hours, then put it in the fridge overnight. Then the next day you add the rest of the flour and the salt.<\/p>\n

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Then you let it rise. It’s basically an ALL WEEKEND recipe. I’m glad I started it Friday!<\/p>\n

Meanwhile, while the dough is rising….I wanted to share a book I got from my grandma. It’s in my stash of recipe books and one of these days I will actually make something from it! But it’s such a cool old book, I had to share some photos.<\/p>\n

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Ironically enough, there is no recipe for sourdough bread in this book! I looked. I thought it would be cool to make a recipe from it. It’s mostly cakes and cookies.<\/p>\n

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The book is from 1933. There’s an inscription inside from my Grandma for 1939. There was also this handy calorie counting guide:<\/p>\n

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I saw this recipe and it sounded good:<\/p>\n

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I’m not sure if this is the exact recipe but my grandma’s coffeecake was legendary!<\/p>\n

Anyways, back to the sourdough. The dough didn’t rise. I texted my friend who gave me the sourdough starter to begin with and asked her advice. She figured that the starter wasn’t active enough before I started making the dough. DAMMIT.<\/p>\n

Into the garbage. Dammit! Ok. Let’s try again. This time, I kept the started on the counter all week and fed it a little bit each day and then Friday I got the dough ready. I used a mixture of the whole wheat flour for the starter and then for the recipe I used white bread flour.<\/p>\n

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By Friday the starter looked AMAZING. It was bubbling and liquidy. I made the dough Friday night and let it rise overnight. When I got up Saturday morning it had more than doubled in size!!!!<\/p>\n

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SUCCESS!!! It felt SO good to finally see it WORK. I poked the dough and in deflated. It was pretty funny. So I kneaded the dough a bit and then put it back in the bowl and went to the gym. When I got home it had risen a little more. I made it into a round shape and then I baked it on the pizza stone in the oven.<\/p>\n

This time I used THIS recipe<\/a><\/strong><\/span>. I liked it’s simplicity and it went really well.<\/p>\n

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The result? REAL SOURDOUGH BREAD. YAY!!!!<\/p>\n

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It was light and airy and most importantly it TASTED like sourdough. The flavor was great. I was so happy with this. It wasn’t as toasted on top like I would have liked but I call this a major success (especially after several failures).<\/p>\n

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Finally! A success!<\/p>\n","protected":false},"excerpt":{"rendered":"

I read more about sourdough starters and watched some videos, and took the advice of a few readers. I found a recipe from King Arthur Flour that I decided to try this time. After my failed first attempt, I didn’t have any starter left so I made a new starter. I used this recipe for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[9779,1691,48,212,9804],"tags":[376,8595,9805,934,9780,9762,9760],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/54946"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=54946"}],"version-history":[{"count":6,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/54946\/revisions"}],"predecessor-version":[{"id":54978,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/54946\/revisions\/54978"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=54946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=54946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=54946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}