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My first attempt at sourdough bread

After watching Cooked on Netflix, I was inspired to make my own sourdough bread. After all, Michael Pollan swore it was the easiest thing in the world. All it takes is flour, water, and some wild yeast encouraged by the bacteria floating through the air in your house. Easy!

Not so.

My first attempt to make sourdough starter was an abysmal failure. The flour and water looked–and smelled–like glue, which I guess it was.

Then I showed up at work with a homemade sour cherry pie (that’s another post!) and started talking about baking with a colleague. Little did I know that she, too, had been inspired to attempt sourdough bread after watching Michael Pollan and she had met with some success. She offered to share some of her sourdough starter with me, pointed me to a website that had easy to follow instructions and then I was off to the races!

I had my doubts about the starter. It failed once again and I ended up with a loaf of glue. See specimen here:

Glue bread masquerading as sourdough bread
Glue bread masquerading as sourdough bread

So I decided to persevere. For those who know me–and I mean, really know me, I am a relatively impatient person. So waiting for a sourdough starter to be ready, or waiting for bread to proof, are exercises in patience for me. And you can’t rush a good loaf of bread. I fed my starter again and decided to just watch it for about 24 hours. Sure enough it came back to life and started bubbling away, and almost “breathing”. That’s the best way I can describe it. It’s literally alive! When it had filled up the bowl, I decided it was show time.

I mixed the starter with flour and water and mixed it with the dough hook. I added a spoonful of kosher salt too. Some recipes tell you to knead the bread a lot and to do some of the kneading by hand to encourage the glutens to bind with each other. Other recipes say to be careful not to overdo it with the kneading because you don’t want to destroy the wild yeast in the starter that will give the bread that lovely bubbled centre. It’s really hard to know which recipe to follow and what measurements to use when you’re a beginner. This is when the internet is not your friend, but seems to be deliberately working against you to leave you second guessing which is the best recipe to follow.

In the end I found a pretty straightforward recipe at Cultures for Health. There’s even a nifty video that walks you through the recipe, but I decided to try it without watching the video. I think I might watch the video next time.

So here are the results:

In the end the bread was quite tasty–crispy on the outside and nice and soft on the inside with some air bubbles that are indicative of sourdough bread. There is a nice tang to the flavour and the kids seemed to like it, which is a good thing. It didn’t puff up as much as it probably should have after proofing, which could mean one of two things: the sourdough starter wasn’t as mature as it should have been to help the bread rise, or else I didn’t leave it to proof long enough (12-ish hours???).

I can see why making bread is addictive. It’s not an exact science, and yet the success of your bread making depends entirely on science.

The sourdough starter is once again percolating away in the glass bowl on the counter and I look forward to my next attempt at making a loaf of sourdough. Let me know what the secret of your success is when making sourdough. I could use all the help I can get!

I Fall For Fall

Ah Fall! The most  brilliant time of the year in my opinion. Talk about sensory perception: there’s a crispness in the air that hits your cheeks and nostrils every morning. The smell of earth and leaves is pungent and foliage on the trees is visually stunning. And don’t get me started on the food. The FOOD! Squash, carrots, potatoes, tomatoes, cauliflower, beans, beets (gasp for air), lettuce, turnip, apples, pears, peaches, plums (tell me when my birthday comes!)….All I want to do at this time of the year is plant bulbs in my garden, cook stews and soups, bake pies and crisps, climb into a cable-knit sweater and cozy down for hibernation. No, I’m not a huge fan of winter, but I do love Fall. I have now grown pumpkins in our garden for the last three years, although only successfully two out of those three. This year was the banner year, by far. The pumpkin plant overtook the entire garden patch sending it’s prickly tendrils into every other plant growing–my poor sunflowers barely stood a chance. The plant reminded me of the one in the Little Shop of Horrors (remember “feed me seymour”?). It grew and grew and grew, and for all it’s effort it produced one brilliant pumpkin. The kids are thrilled and the pumpkin now sits proudly on our front stoop awaiting carving for Hallowe’en. And it sits in close proximity to my planter, which now houses some lovely mums, false cabbage and tall grasses. I really must say I can get into the spirit of the season, however fleeting it is.

Our perfect plump pumpkin
Our perfect plump pumpkin
Fall Foliage
Fall Foliage

Summer daze

I failed to inform you all that I was going on hiatus, but have since returned. Maybe that’s because I wasn’t planning on going on hiatus. It just sort of happened. But now I’m back. Without pictures for now, but not for long.

It was strawberry season around the time my hiatus began (it almost sounds like a disease or a terrible medical condition, doesn’t it?). I took the kids strawberry picking at Whittamore’s Berry Farm where we filled a very large bucket full of sweet, ripe red berries. Many were eaten but most were turned into yummy jam, which I love to eat on fresh bread, as do the kids. This activity always brings back memories of summers spent with my grandparents at their cottage in Wasaga beach. I even have a picture of my grandmother and me standing with a big basket full of berries glued to the inside of a cookbook my mother made for me that’s full of my grandmother’s tried and true recipes. We made the jam around the same time that my kids were finishing up their school year (well, more like daycare, but school no less) and I needed good gift ideas for the teachers so I gave each of them a jar of my homemade jam (pictures to come).


More recently we’ve been picking and eating raspberries, which I admit aren’t as exciting as strawberries, but they also hold a special place in my heart because my grandparents used to have a veritable forest of them growing in their yard, which has since moved to my parents’ yard. When my parents moved, they took cuttings from my grandparents’ garden and we attempted to grow raspberries at their previous house. When they moved to their current house, they took the raspberries with them and some five years later, the berries are bountiful.  I plan on making a bumbleberry pie with them, but I’m still trying to find a good recipe….let me know if you have any suggestions. I’d prefer only using fruit that’s local and in season now.