*Note: just reread this post and it is very "bloggy" - but I think I just had to share my love here. Sorry for all the adjectives.
My friend Allisun gave me some
sourdough starter named Magnus and instruction on how to make the unbelievable bread she made almost every day while I was visiting earlier this year. Given the times of physical distancing and staying home and some level of anxiety buzzing at all times, bread baking just ticks all the boxes:
-it is lovely to mix up using a scale (I feel like I'm back in the science lab)
-it is mesmerizing to see what happens when it rises (more science)
-it is joyous to work with - think play-dough with benefits
-it is dazzling to score the bread (so many options! I'm even watching videos like this one)
-smelling the bread in your home is really reassuring
-seeing how it turns out is a treat or a surprise!
-eating it with salted French or Irish butter... I think I may have found my drug of choice
-even better, sharing it and knowing you can feed people REALLY good bread
Having neighbors you love to give bread to feels like something solid to do for folks. Before I get too far along, I will happily mail you some "Magnus" and you can get baking! Really! Just send me your address.
Basic Recipe: Bread flour, salt, water, starter - yum! This video really sums up the steps and it is this easy (eventually) - make at night, bake in the AM, share!
Bread is best within 24 hours. I think it is best not to test that and just eat it.
Good things to have for success:
+ Best book by Emilie Raffa (Allisun gave me a copy and I use it every day now)
+ Banneton proofing basket - this set works well with scoring blade and bowl scraper
+ Cast iron enamel put with lid - this was a wedding present from friends and wow, I love it.
Don't forget sourdough cinnamon rolls! Put those on a neighbor's doorstep some cold or warm or any morning really.
Starter- feed them like another pet and with the excess you can make:
- sourdough pancakes/waffles, holy moly crumpets, crackers, coffee cake, & so much more!
TAKING CARE OF YOUR STARTER
-There are lots of blog posts and books etc on this but here is what I have found works, based on what Allisun taught me:
-Feed once a day: this means, empty about half of the starter out (you can stir first or not). It is good if you know the weight of your jar and therefore the weight of the starter -- going by weight is worth the extra seconds).
-I keep the discarded starter in a jar in the fridge and you can then make crumpets!
-If Magnus is in a pint jar, I add about 30-40 grams of all-purpose or rye flour (Allisun said he likes to mix it up) and the same amount by weight of warmish water. Then mix.
-The consistency should be like thickish pancake batter or maybe cake batter - get to know what Magnus likes
-Keep the starter lightly covered in a WARM (75-85 deg) place (next to the fridge works here).
-The starter should double in size as it rises (it will break your jar if you have a tight lid, just set lid on top).
-At bubbliest is when you want to use.
-After it recedes is when you want to feed him.
-I am still figuring this out - I think he was happier in CA but seems pretty adaptable.
Tips: if starter becomes too sour, feed 2x a day for a while. Remember to discard half into your fridge container for cooking other things. Magnus seems to like being fed some rye flour sometimes too. Try keeping in a warmer place. There are more tips in Emilie Raffa's book and her Clever Carrot Blog.
Call me if I can help! I really am enjoying the gift Allisun gave me of this bread and I would love to share that. Times are going to get a lot worse before they get better.
Are there healthcare workers you know who will need a lift?
I think bread can help.
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