So when I recently, finally, got wise to the genetically modified food catastrophe, I have been making pretty much everything from scratch to entirely cut out gm foods from our diet here at the house.
I was not planning on spending all this time in the kitchen, but there it is. Whenever I think of slacking off on this...Like, really? I have to MAKE marshmallows?!!...Well, yes, I do. There is no going back. And believe it or not, it is actually really easy to make marshmallows. lol
With four kids at home still, it has been a challenge, but I must say, actually most of the time it is pretty fun and once I figured out how to make some of the basic ingredients, I found we don't lose out on much at all!
With my new project of learning about food, I have been reading a bunch and watching videos on how to make various ingredients, and also there are a several food related programs on Netflix.
One of them was "Cooked" by Michael Pollan, which was interesting, if a bit pretentious. The section on fermented foods and bread really sparked my interest...hmmmmm...My mom made bread. My dad made sourdough for years...Why don't I give that a rip n see how it goes...
So, out came the flour and water in a bowl on the front porch for a couple of days...
and within a week or so, I had a pretty healthy starter going!
I made the bread like my dad used to, and ended up with a doorstop type of item, just like his.
Flavor good but not super great in the "crumb" department. Just a little bit sad.
Enter Richard Bertinet!!
He demonstrates a yeast bread, but through trial and error, the same method can be used for sourdough, with fantastic results!
What a difference!
Actual bread anyone would like to eat! A-mazing!
It can be done!
Note to anyone who loves making rye bread:
It DOES matter what caraway seeds you use.
Check it out:
What the...see those little spikey things sticking out? No, they do not go away when you bake them in the bread.
Now look at these:
I wish we had Smell-O-Vision. omg the fragrance from these when you open the jar is just amazing!
And they are nice and smooth, clean, and glossy. No spikes! lol
for a 2 pound loaf
1 cup starter
3 cups flour
1 1/3ish water
1 scant Tablespoon Kosher salt
Mix it all together like Richard Bertinet and then let it rest 30 minutes. Form into loaf either in bread pan 4 x 8" or rise in a banneton and to turn out before baking. Bake at 450 for 10 minutes then lower heat to 425 for 25 minutes more.