I. One of my new year’s resolutions is to become a decent bread baker. In many ways I’m close to being a gourmet cook, but bread making is something I’ve neglected.
I buy bread at the store. I’m getting increasingly frustrated, though, at the lack of excellent bakery bread available in stores in southcentral Alaska. When we travel to Seattle, Portland, Oregon or California, the excellent Italian and French style breads readily available from local bakeries overwhelms me so much, I stuff loaves to bring north into empty coolers that brought seafood down from Alaska.
The kind of bread I crave the most that one cannot get here, is the rustic sourdough loaf, with a crunchy crust, big bubble holes in the bread itself, and a tangy, sourdough taste. So, I’ve started trying to make that.
In the past, I’ve tried various sourdough starter recipes – some using yeast, some using yoghurt, some just relying on time itself to create a usable, somewhat stable lactobacillus.
In light of the new year’s resolution, I searched the web for the most interesting sourdough starter recipe. One that seemed quite strange, but fascinating, involved whole wheat flour and pineapple juice. I decided to try it. The site that had both that method and good word and video backup is called Breadtopia.
Supposedly, the pineapple juice starter initiator method was created by Debra Wink, back in early 2008.
Breadtopia’s sourdough starter recipe takes a couple days or more longer to get going than many others, but it goes like this:
Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.
Back in early February, I did just that. I even juiced my own pineapple for freshness. The starter evolved just as it was supposed to. I tried it.
The first time was a failure – the bread did not rise much at all over a twelve-hour period. It didn’t taste tangy. I figured the house wasn’t warm enough.
The second time, the bread rose some, but was still brick-like. It tasted a bit tangy.
The third time, I tried mixing in rye flour. The bread rose a bit more, and tasted tangier. I didn’t call it a success, though, just “progress.” I turned most of the loaf into croutons for a King crab Caesar salad.
The fourth time, shown at the top of the article, was considered a success, by everyone who tasted it, and the loaf disappeared quickly. I followed this recipe like a fundamentalist Christian might follow the Book of Numbers.
Here’s what the replenished starter looks like today. Yesterday, shortly after adding flour and water, it brewed over.
How have you done at sourdough bread making, or at artisan bread baking?
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