As my husband puts it, I opened up my chemistry lab last week. I’ve started experimenting with the sourdough starter. I have become very analytical about my breadmaking — if I do this, then that should happen. So the kitchen has become a lab and dough my Frankenstein. I’m not sure I want to share my failures, it might tarnish my image. No one is perfect, but I really like to fake it!
Quite a few weeks back I started expertimenting with a gluten free sourdough for my BFF, it was, um… …very unsuccessful. Bricklike, you might say. I swear that loaf ended up three times heavier than the ingredients I put in it. I’m not even sure how that can happen. See, it looks like playdough. And tasted awful. Fail.
I started researching how to make a successful gluten-free version and while I was researching, I was sidetracked. I know, I know. Unheard of, my mind never leaves the intended path I have set it on. And anyone that knows me, knows that is a lie. I’m like the meme going around that states, “My mind is like my web browser. 19 tabs are open, 3 are frozen and I have no idea where the music is coming from.”
So anyway, on my twisty and winding path through the internet recipe maze, I found a recipe for whole wheat bread sourdough. At this point, I had only thought about trying different flours and it kinda felt like stepping out on your steady guy. I felt like I was cheating on my sure thing. I mean, I had just recently gotten to a point where I could count on the right thing happening in the oven. People were ASKING for my bread, bartering for it. Did I want to cheat? What if it broke my mojo?
Then in an effort to try to change our eating habits, I stepped out. Hesitantly, I tiptoed into the whole grain area. I broke out my beakers, test tubes, bunsen burner (or maybe it was my bowl, measuring cup, and oven) and started my experiment…. If I failed, there was always the old faithful Frankenstarter and no one needed to know about it.
The first set of loaves ended up heavier than I liked. But I adapted, I overcame, I adjusted and was patient the next time. I gave the dough more time to do it’s sourdough thang. I gave it some more hydration and time to raise, develop gluten and get nice bubbles going. The scientist in me was going full steam ahead, the result was a light, tasty loaf of Frankenstarter Jr.
I have now moved on to a Marble Rye experiment (Bride of Frankenstarter), which as you could see from this post – Peek A Boo, didn’t turn out too bad but still needed some more time to rise properly. I need to learn to wait, don’t rush the “other” flours.
Next, I want to start working on some sweet and/or enriched breads. Things like challah, brioche, cinnamon raisin, chocolate cherry, maybe even pannetone. The beautiful braided loaves studded with fruits and nuts and chocolate. The gorgeous ones that are notoriously finicky and demand perfection. It has become an obsession to create that perfect loaf.
The only downside to the sourdough experiments have been the fact that I have so much discard starter. I can’t bring myself to discard it. Seems so wasteful, so now I am searching for discard recipes. Stay tuned for the discard Frankenbabies — bagels, naan, crackers, cookies, and waffles!
You can find my “method” for making sourdough bread at: