Sourdough

Sourdough. I’ve mentioned it before, but, in that way that we spiral back to the same place, we deepen our understanding with each revolution, I understand sourdough, and dough in general, much better now, having practiced with it; as a potter with clay, to comprehend its texture, properties, behavior. It’s a living thing, which I knew, but now I know better. 

My sourdough starter, which I’ve been using for … how many, Ruthie? at least six years, went… well, sour. I left it for so long in the fridge, slid it to the back in recent months after keeping it thriving for years. When I remembered and pulled it forward, liquid on top was more than usual, grey, and stinky! It smelled awful. I poured it off down the drain, and rinsed a couple of times with fresh, clear water. I left half an inch of fresh cold water on top of the fairly firm sponge, let it sit for a day, rinsed again, and fed it by mixing in equal parts flour and water. For the past week, I’ve been pouring off discard, a new concept to me (the enemy of learning is the presumption of knowledge), and baking with it.

Twice I’ve made sourdough biscuits, with great success. Sourdough pizza crust was a winner, and half of that dough is in the freezer to see if it works as well later.

The recipe suggests ‘pizza dough seasoning,’ but I used Penzey’s Frozen Pizza Seasoning, just a couple teaspoons in the dough.

Tonight is sourdough focaccia.

Bedtime, and the focaccia dough rests covered in the cold mudroom overnight. Can hardly wait til tomorrow to bake it!

Tomorrow is Boyz Lunch, the first of the season. It is finally warm enough to lunch outside, relaxed, without too many layers, sun-warmed flagstone patio, shade cast from the umbrella sufficient only to dim the glare of that low spring sun, not enough to put us in shadow; we will be warm with lunch in our sweatshirts and ballcaps. Spring is on its way, and how we’ll welcome it, a longlost friend, respite, color, joy.

2 thoughts on “Sourdough

  1. Those biscuits look amazing! I would love to have one this morning, slathered with Kerry Gold butter and current jelly, what could be better??

    • Love! So delicious, thanks for that virtual taste. Wait til you see the focaccia! Out of the oven just now, just plain butter, yum! Will post pics and recipe tonight.

      Rita Clagett Certified Mindfulness and Meditation Teacher Mirador Eco-Retreat

      “My experience is what I agree to attend to.” ~ William James

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