Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s [...]]]>

Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s been attributed over the years to an assortment of different fruit juices or other red items and the commercial varieties nowadays use artificial coloring. These muffins are closer to a traditional lemon yellow color, with light brown flecks of ground flax seed. They’re rustic looking and packed with bright citrus flavor.

Here in southern California, I’m treated to a much wider variety of citrus than I ever encountered growing up in New England. I’m constantly amazed at the ever colorful and diverse citrus displays at the farmers market. And it never ceases to amaze me when I look out the car window and see rows and rows of orange trees alongside the road. These pink lemons came onto the farmers market scene a few weeks ago, and I knew they’d be perfect for muffins. If you don’t have access to pink lemons, any type of lemon will do!

With the combination of applesauce and flax egg substitute, these muffins have a less tender, almost chewy crumb. But they’re incredibly moist and definitely healthy. To combat chewiness, make sure to use a gentle hand when combining the wet and dry ingredients. The more stirring you do, the chewier the muffins will be.

For an extra boost of flavor, try using an applesauce that contains a variety of fruit. I used an apple, pear, and goji berry sauce that was a gift from a friend. The pears subdue the apple flavor in the sauce, which really brings out the lemon in the muffins.

For more bright, cheery citrus inspiration, visit the Citruslove event at Mis Pensamientos.

Vegan Pink Lemon Muffins
Created by Simple Math Bakery
Yield: 12 muffins

1 tablespoon ground flax
3 tablespoons water
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1/2 cup applesauce
zest and juice of 1 pink lemon (2 tablespoons juice)
3/4 cup rice milk
1/2 teaspoon pure vanilla extract

Preheat the oven to 375°. Grease muffin tin or line with paper cups and set aside.

Whisk together the flax and water, and allow to sit for about 5 minutes or until it thickens.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the sugar, applesauce, lemon zest and juice, rice milk, and vanilla extract. Stir in the flax mixture. Add the wet ingredients to the dry ingredients and stir just until combined.

Divide the batter between the muffin cups and bake for 12-16 minutes, or until the muffins just start to brown around the edges and are set in the middle.

Hot, sunny, California summer days do not lend themselves to baking. On days like these, the oven sits idle while the air conditioner blasts an ever-inadequate amount of cool air which the ceiling fans lazily circulate. Precious seedlings that we planted months ago shrivel in the intense sunshine, for lack of attention or [...]]]>

Hot, sunny, California summer days do not lend themselves to baking. On days like these, the oven sits idle while the air conditioner blasts an ever-inadequate amount of cool air which the ceiling fans lazily circulate. Precious seedlings that we planted months ago shrivel in the intense sunshine, for lack of attention or suitability to an arid climate. But the grapevine continues to thrive, climbing the patio cover with reckless abandon and producing bunches of tart purple grapes.

That’s the beauty of native plants. These grapes (Vitis californica ‘Roger’s Red’) just can’t get enough of the summer sun and heat. They put up with brutal heat in the summer and a bit of frost in the winter. They don’t ask for much from us. And in turn, they provide us with a bit of shade for our front patio, a plethora of fruit for snacking or juicing, and a gorgeous display of red foliage in the fall.

I spent yesterday morning on a step stool, shooing away tiny spiders and ants as I claimed bunches of grapes for human consumption. The birds and bugs will still have their share of the harvest since there were plenty of grapes that lay out of arm’s reach. By the time I had collected all of the grapes within sight, the kitchen sink was overflowing with grapes. It hadn’t looked like much on the vine, but I had harvested about 10 pounds from our small 2 year old plant!

The next task was the most daunting: remove the grapes from their stems. A bit tedious, but made all the more enjoyable by the pleasant fragrance of freshly picked grapes and the lovely purple color that stained my fingers. Even if you’re not lucky enough to have your very own grapevine, or know a kind friend or neighbor willing to share their harvest, this homemade grape juice is still worth the extra effort. It’s far better than anything you’ll find in the store.

Homemade Grape Juice
Yield: about 1/2 gallon of grape juice concentrate, or 1 gallon of grape juice

10 pounds of fresh grapes
8 cups water
Agave nectar or your sweetener of choice, to taste

If you don’t have an extra large pot, you may want to process the grapes in two batches. I used a 4 1/2 quart pot, and it was quite full with 5 pounds of grapes.

Rinse the grapes and remove them from the stems. Place them in a large pot and use a potato masher to crush them. Bring the grapes and their juice to a boil, then reduce the heat to medium and simmer for 10 minutes. Mash the grapes a couple of times while they cook to release more juice.

Remove the grapes from the heat and allow to cool for 5-10 minutes. Place a fine mesh sieve over a large bowl and pour the liquid into the sieve. Allow the liquid to continue to drain for a few hours or overnight, in the fridge. Empty out the sieve (it’s great for the compost pile!), and strain the grape juice one more time.

The grape juice concentrate can be frozen or diluted immediately for drinking. Add the concentrate to a pitcher, then add the same amount of water. Add sweetener to taste. Pour a tall glass and relax.

Exactly one year ago I started my blogging adventure. I’ve baked many a tasty loaf of bread over the last 525,600 minutes, but lately I’ve been in a bread rut. When I achieved roasted garlic sourdough perfection, I became rather uninterested in baking anything else. I baked hundreds of garlic sourdough loaves and [...]]]>

Exactly one year ago I started my blogging adventure. I’ve baked many a tasty loaf of bread over the last 525,600 minutes, but lately I’ve been in a bread rut. When I achieved roasted garlic sourdough perfection, I became rather uninterested in baking anything else. I baked hundreds of garlic sourdough loaves and shared just as many as I consumed. I am thrilled to have discovered a consistent recipe that produces a tangy bread each time. But nobody should get stuck in a rut (even if it is a tangy, garlicky one), so for World Bread Day 2010 I have left my bread comfort zone to bake sourdough focaccia.

I decided to adapt Peter Reinhart’s poolish focaccia into a sourdough version. This is always a bit scary for me as I am hesitant to monkey around with yeast, flour, and water ratios. The poolish in the original recipe is at a 107% hydration, and my sourdough starter is maintained at a 175% hydration. Performing a series of simple math calculations, I came up with a recipe that would probably work out. And to my surprise, it did.

I could smell the bittersweet aroma of sourdough, whole wheat, and extra virgin olive oil as I worked with the dough. The dough becomes incredibly soft and supple as it rests, and it was a joy to prod it gently with my fingers until it stretched the length of the pan.

It was at this point that I had an inkling that I may have gotten the formula right. However, the next long rest would prove or disprove my theory. Sourdough is slower to rise than commercial yeast dough, so it was all I could do to set the timer for slightly longer than the recipe dictated and walk away. When I returned after 2 1/2 hours to see a puffy mass of dough I was ecstatic!

The best thing about a freshly baked, flavorful loaf of bread is sharing it. I brought some focaccia to my neighbors so that they could celebrate World Bread Day also.

Sourdough Focaccia
Adapted from The Bread Baker’s Apprentice
Yield: One 12 x 17 inch focaccia

2 2/3 cups unbleached bread flour
1 cup whole wheat flour
2 teaspoons salt
1 1/4 cups sourdough starter (I fed mine 12 hours prior)
6 tablespoons olive oil
1 1/2 cups lukewarm water
1/2 cup olive oil and herbs for drizzling

In a large bowl or the bowl of your mixer, combine the bread flour, wheat flour, and salt. Add the sourdough starter, olive oil, and water. Mix with a spoon or the paddle attachment of your mixer until well mixed and smooth. The dough is very wet, so if you are using a spoon dip it in cold water as needed to prevent sticking.

Switch to the dough hook and knead for 5-7 minutes, or knead by hand. The dough should clear the sides of the bowl but stick to the bottom. Add more flour if the dough is too sticky to clear the sides of the bowl. Try not to add too much flour, the dough should be pretty sticky but not overly so.

Turn the dough out onto a floured work surface and pat it into a rectangle about 6 inches wide. Allow the dough to rest for 5 minutes.

Stretch and fold the dough. To do this, coat your hands with flour. Grab opposite sides of the rectangle and stretch the dough to about twice its size. Then fold one end 2/3 of the way in, and fold the other end on top like a letter. It should still be a rectangle shape.

Spread a small amount of olive oil over the rectangle, dust with flour, and cover loosely with plastic wrap. Allow the dough to rest for 30 minutes. Stretch and fold again, then let the dough rest for 30 minutes. Stretch and fold one more time, then let the dough rest for 1 hour. It will puff up but not double in size.

Line a 12 x 17 inch sheet pan with parchment paper and spread 1/4 cup of olive oil over the parchment. Gently transfer the dough rectangle onto the pan. Drizzle another 1/4 cup of olive oil over the dough, and use your fingertips to dimple the dough. As you dimple, spread the dough towards the corners of the pan. If the dough becomes too elastic, allow it to rest for 15 minutes or so and then continue. It’s alright if you are unable to get the dough to completely fill the pan. As it proofs it will expand.

Make sure the surface of the dough is covered with olive oil. Sprinkle herbs over the dough, if desired. I used herbs de Provence and dried basil. Cover the pan loosely with plastic wrap and allow the dough to proof for 2 1/2-3 hours, or until it rises to almost 1 inch in thickness. If the dough needs to be spread more, dimple it with your fingers until it fills the pan, then allow it to rest for another 30 minutes before baking.

Preheat the oven to 500° during the last rise. Place the pan on the middle rack and lower the temperature to 450°. Bake for 10 minutes, rotate the pan, and bake for another 5-10 minutes. The focaccia will be done when the top begins to turn light brown.

Remove the pan from the oven and transfer it from the pan to a cooling rack. Allow it to cool for 20 minutes (if you can!) before slicing.

UPDATE: The World Bread Day roundup has been posted! Bakers from 30 different countries baked 311 loaves of bread, so you’re sure to find a recipe that inspires you.

As summer finally begins to disappear, taking the 100 degree days with it, I look for ways to bring a bit of autumn into my kitchen. One of the first hints of fall that I notice is the steady stream of weekend tourists driving up the hill to pick apples. The cool weather [...]]]>

As summer finally begins to disappear, taking the 100 degree days with it, I look for ways to bring a bit of autumn into my kitchen. One of the first hints of fall that I notice is the steady stream of weekend tourists driving up the hill to pick apples. The cool weather is still elusive but the apples are starting to mature on the trees. Cider is pressed in the barn, and apple cider donuts are rolling off the conveyor belt. Autumn has definitely arrived.

The days are still too hot to inspire fall baking, but I’ve got a clever way of infusing my house with the smell of fall: homemade applesauce, cooked in the Crock Pot. Applesauce is one of my favorite baking substitutions. I experiment with subbing it for all or part of the oil in many recipes, lowering the fat content and creating a less greasy final product. It also happens to be one of my favorite snacks to eat right from the jar, perhaps with a sprinkle of cinnamon.

The ingredients are simple: apples and water. I used 1/2 peck of Spartan apples, minus a few that were begging to be eaten right away. The most labor intensive part of this recipe is peeling and coring the apples (unless you have one of those fancy gadgets that does it for you).

Once the apples are peeled, cored, and sliced, pile them into the slow cooker. Add a small amount of water (I used 1/4 cup) to prevent the apples from sticking to the bottom. Turn the cooker on low and let it do its magic.

Check on the applesauce and give it a gentle stir about once an hour. The apples will start to soften after an hour or two.

The applesauce is done when it reaches your desired consistency. This batch took four hours, and it is a very smooth consistency.

The final yield is about 2 1/2 cups of applesauce. If you prefer, add cinnamon and spice to taste. It is incredible how sweet the applesauce gets with no added sugar. The perfect autumn snack!

As a reminder, voting starts today for the third challenge of Project Food Blog. I’d love it if you would check out my entry and vote!

What’s the difference between a cupcake and a muffin? This issue caused a bit of confusion while I was developing this recipe. Many of the sources that I came across wrote about similar recipes, some calling them cupcakes instead of muffins. So how did I make the final decision?

Here are the [...]]]>

What’s the difference between a cupcake and a muffin? This issue caused a bit of confusion while I was developing this recipe. Many of the sources that I came across wrote about similar recipes, some calling them cupcakes instead of muffins. So how did I make the final decision?

Here are the important points I considered when naming this recipe:

• Would you eat it for breakfast? I’d definitely eat these for breakfast. Then again, I might eat a cupcake for breakfast every once in a while.
• Ratio of fat to sugar.The fat in this recipe comes from the avocado and olive oil. These are not the worst sources of fat out there. The sugar comes from pure maple syrup, which I consider a “good” sugar. This recipe contains slightly more sugar than I would normally use in a muffin recipe, but since it’s an unrefined sugar I’ll be more forgiving. In my opinion, we’d need to use butter and refined sugar to make a cupcake.
• Does it have frosting? No. Although I have seen some muffins with a glaze, I hardly ever see cupcakes without frosting.
• Method of preparation. Cupcake preparation generally involves creaming the fat and sugar, then mixing all of the ingredients well. Muffin preparation involves mixing dry and wet ingredients separately, then stirring together just until they are combined. This recipe follows the muffin preparation method.

And the muffin label won! With a not-too-sweet chocolate flavor and an incredibly moist crumb, these muffins are perfect for breakfast or snack. And maybe even dessert.

Vegan Chocolate Avocado Muffins
Adapted from Vegetarian Times
Yield: 12 muffins

1 1/2 cups white whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 medium-sized ripe avocado, pitted and peeled
3/4 cup pure maple syrup
3/4 cup rice milk
1/3 cup olive oil
2 teaspoons pure vanilla extract

Preheat the oven to 350°. Grease muffin tin and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Puree the avocado in a food processor, or mash it by hand. Combine the avocado with the maple syrup, rice milk, olive oil, and vanilla extract, in a food processor or by hand with a whisk. Add the avocado mixture to the dry ingredients, whisking until combined.

Divide the batter between the muffin cups, and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool the muffins in the pan, on a cooling rack, for at least 10 minutes before removing them from the pan to cool completely. These muffins are super moist and may break if you remove them from the pan while they are still hot.

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give [...]]]>

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give me some book recommendations. Deal?

I just finished reading The Omnivore’s Dilemma, and it inspired me to make some changes in my diet. The dilemma that Michael Pollan writes about is this: as omnivores, we can eat just about anything in nature, which is bound to create anxiety. Pollan offers insight into this dilemma by tracing four vastly different meals back to their sources. Armed with the information presented, you will be better equipped to navigate our confusing array of food choices, especially in America. It just may inspire you to change your diet, even in some small way, to become more sustainable. Everyone who eats food should read this book.

As everyone who likes bananas should make this cake. It’s so simple and easy to put together, and tastes incredible. I’m sure it would be equally stellar as a loaf or muffins. And I can assure you that the batter tastes great, too. See, I put my recipes through all sorts of rigorous testing just for your benefit. I have confidence that you’ll enjoy this one.

Don’t forget to leave me a book recommendation in the comments!

Vegan Banana Chocolate Chip Cake
Adapted from Vegan Visitor
Yield: One 8″ cake

1 tablespoon ground flaxseed
3 tablespoons water
4 very ripe bananas
1/4 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegan semi-sweet chocolate chips

Preheat the oven to 350°. Grease one 8″ cake pan or spray with vegetable spray and set aside.

Stir the flax and water together and let sit for about 5 minutes.

In a large bowl or the bowl of your mixer, mash the bananas, then add the canola oil, sucanat, and vanilla extract. Beat well with an electric mixer.

Add the salt, cinnamon, and flax mixture. Mix on low speed until combined.

In a separate bowl, sift together the flour, baking powder, and baking soda. Add to the banana mixture in two batches, beating just until combined. With a rubber spatula, fold in the chocolate chips.

Pour the batter into the greased pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool the entire pan on a cooling rack for 10 minutes, then remove the cake from the pan to cool completely. Dust with powdered sugar.

Sometimes good breads come in small packages. This bread was not a high-riser, but it certainly packed a lot of flavor! I may have used pans that were too large for the amount of dough. But looks aren’t everything, and I’ll eat a good slice of bread no matter what shape or size [...]]]>

Sometimes good breads come in small packages. This bread was not a high-riser, but it certainly packed a lot of flavor! I may have used pans that were too large for the amount of dough. But looks aren’t everything, and I’ll eat a good slice of bread no matter what shape or size it comes in.

My kitchen is a mishmash of pots and pans that have been acquired from a vast array of sources, mostly one at a time. Nothing fancy and nothing that matches. Except for my two 9″ loaf pans, a gift from my mom. They are my new go-to pans for baking loaves of bread. Which is why I automatically reached for them when making this bread, even though the recipe suggested 8″ by 5″ pans. My 8″ pans look to be more like 8″ by 4″ and I didn’t want to have overflow issues with the dough. So 9″ pans it was.

I oiled the pans and sprinkled some oats inside. The dough came together easily, giving off a fabulous molasses and oatmeal aroma. I always love the depth of flavor that molasses adds. This bread is slightly sweet with a definite whole grain taste.

This bread has been submitted to Yeastspotting, a weekly bread showcase.

Molasses Oatmeal Bread
Adapted slightly from Yankee Magazine
Yield: 2 loaves

1 cup old-fashioned oats, plus extra for pans
1 3/4 cup boiling water
2 teaspoons instant yeast
1/2 cup lukewarm water
3 tablespoons molasses
1 tablespoon salt
1/4 cup canola oil
4-5 cups whole wheat flour

Place the oats in a medium bowl and pour the boiling water over them. Let soak at room temperature for one hour.

If you’d like to use active dry yeast instead of instant yeast, dissolve it in the lukewarm water and let it sit until it starts to bubble.

In a large bowl, or the bowl of your mixer, combine the oat mixture, yeast, water, molasses, salt, and canola oil. Add the flour one cup at a time, stirring well or beating with the paddle attachment of your mixer after each addition. Add enough flour so that the dough comes together into a ball. Place the dough ball in a lightly oiled bowl, cover, and let rise until doubled, about 90 minutes.

Turn the dough onto a lightly floured surface and knead it for about 5 minutes. Form it into a ball and place in a clean, lightly greased bowl. Cover and let rise again until doubled, about 45 minutes this time.

Grease two loaf pans (preferably 8″ pans) with canola oil and sprinkle with uncooked oats. Divide the dough into two halves. Gently flatten each half into a rectangle about 5″ x 7″. Starting with the long side, roll each dough rectangle up and gently seal the seam with your fingers. Place each loaf, seam side down, into a loaf pan. Cover with lightly greased plastic wrap and let rise until doubled, about 45 minutes.

While the dough is rising, preheat the oven to 350°. When the loaves have risen sufficiently, bake them for 40-50 minutes. The bread will be a deep brown color and sound hollow when tapped on the bottom. Remove loaves from pans immediately and place on a cooling rack to cool.

I’m learning to bake vegan. I really enjoy eating vegan goodies, so naturally the next step is to learn to make them myself. I baked a vegan cake last year (before I started blogging), and it was amazing! This time, I tried my hand at vegan muffins.

I don’t drink cow’s milk, but [...]]]>

I’m learning to bake vegan. I really enjoy eating vegan goodies, so naturally the next step is to learn to make them myself. I baked a vegan cake last year (before I started blogging), and it was amazing! This time, I tried my hand at vegan muffins.

I don’t drink cow’s milk, but I do use buttermilk when it’s called for in a recipe. It helps keep muffins tender and lends a somewhat tangy flavor as well. So when I discovered that I could make vegan buttermilk with soy milk and a little apple cider vinegar, I decided to bake some muffins!

Part of what fascinates me about baking is the chemistry. I know next to nothing about chemistry, but I just love watching how the ingredients come together to create a delicious result.

Sometimes the chemistry of baking fails me and I end up with bread as hard as a brick, or sunken cupcakes. But vegan buttermilk couldn’t be simpler: pour out a cup of soy milk, stir in a tablespoon of apple cider vinegar, and a few minutes later it curdles!

The rest of the recipe comes together just as easily. I left out the egg that I usually add into my muffins, and substituted some (homemade!) unsweetened applesauce. My anticipation heightened when I tasted the batter and found it to be delicious!

The finished muffins tasted just as wonderful as the batter. I love how the raspberries deliver a burst of flavor when you bite into them. This raspberry burst too soon, leaving a cavernous hole in my muffin!

I can’t wait to dream up some more vegan goodies!

Vegan Raspberry Applesauce Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup soy milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the soy milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce, vanilla extract, and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results.

But something [...]]]>

I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results.

But something always went wrong when I tried to make bread. I didn’t want to give up on my starter so I tried again and again. Nothing worked…until now. I started a brand new starter from scratch last week, and just look at this bread! I suspect that my old starter may have been the source of my troubles.

These loaves rose beautifully and have a perfect springy texture and sourdough taste. I added just enough garlic for a hint of flavor without it being overwhelming. I’ll definitely be making this bread again. As soon as these two loaves are gone.

This recipe uses a firm starter, which is fermented overnight before being chopped up and incorporated into the final dough.

I decided to shape the dough into bâtards, but since I don’t own a couche, I had to improvise. I used three kitchen towels, coated with flour and rolled up so they would cradle the dough while it proofed. It worked beautifully!

After a short time in the oven, I had two spectacular loaves of bread! Crusty outside, soft inside. Just perfect.

This bread will be submitted to Yeastspotting, a weekly showcase of beautiful bread.

Roasted Garlic Sourdough Bread
Adapted from The Bread Baker’s Apprentice
Yield: 2 loaves

Firm Starter:
2/3 cup sourdough starter
1 cup unbleached bread flour
1/8 to 1/4 cup water

Final Dough:
3 1/2 cups unbleached bread flour
1 cup whole wheat flour
2 teaspoons salt
1 1/2 to 1 3/4 cups lukewarm water
12 cloves roasted garlic

If your starter is in the fridge, let it sit at room temperature for at least an hour before making the firm starter.

To prepare the firm starter:
In a small bowl, mix the starter and flour together. Add just enough water that the dough comes together. Mix until the flour is absorbed and the mixture is uniform. Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and let it ferment at room temperature for 4 hours, or until doubled in size. Then, leave it in the fridge overnight.

To prepare the final dough:
Remove the firm starter from the fridge 1 hour before preparing the dough. Slice it into 10 small pieces, cover with lightly greased plastic wrap, and let sit at room temperature for 1 hour.

In a large bowl, combine the bread flour, whole wheat flour, and salt. Add the starter pieces and just enough water to bring the dough together, while mixing on low speed with the paddle attachment of your mixer (or by hand with a large spoon).

Knead the dough with the dough hook on second speed for 4 minutes, let the dough rest for 10 minutes, and knead for another 4 minutes. Alternatively, knead by hand for 12 to 15 minutes. Add more flour or water as needed to make the dough just slightly tacky but not sticky. Add the roasted garlic during the last minute or two of kneading.

The dough is ready when it passes the windowpane test. Take a small piece of dough and stretch it thin. If it stretches thin enough to become opaque without tearing, the gluten is fully developed. If not, knead for a few more minutes and then test again.

Transfer the dough to a lightly oiled bowl. Cover with lightly greased plastic wrap, and ferment at room temperature for 3 to 4 hours (or until the dough has doubled in size).

Divide the dough in half, and shape each half into boules or bâtards. Or divide into smaller pieces for rolls. I chose to shape the dough into bâtards. To do this, pat the dough into a rectangle approximately 6 inches by 12 inches, with the long side facing you. Fold the bottom third up, letter style, then fold the top third down over and seal the seam with the edge of your hand.

Proof the dough in bannetons, on couches, or on sheet pans lined with parchment and dusted with cornmeal. I proofed my loaves on a parchment-lined peel. Cover the dough with lightly greased plastic wrap and ferment for 2 to 3 hours at room temperature. At this point you may also proof the loaves overnight in the fridge. If you choose to proof them in the fridge, remove them 4 hours before baking.

Preheat the oven to 500° for one hour. Transfer the dough to a peel, if necessary. Slide the dough onto your baking stone, or bake on a sheet pan. As soon as you place the dough in the oven, spray the oven walls with water to create steam, and close the door. After 30 seconds, spray the oven walls again. Repeat two more times. After the fourth spray, lower the oven temperature to 450°.

Bake the bread for 20-30 minutes, or until the loaves are deep golden brown and sound hollow when thumped on the bottom. Cool the bread on a cooling rack for at least 45 minutes before slicing.

When I learned that bread could be baked without commercial yeast, I had to give it a try. I love finding new ways to become self-sufficient, and making bread with a wild yeast culture definitely appealed to me. Plus, it sounded like a fun science experiment with the added result of delicious homemade [...]]]>

When I learned that bread could be baked without commercial yeast, I had to give it a try. I love finding new ways to become self-sufficient, and making bread with a wild yeast culture definitely appealed to me. Plus, it sounded like a fun science experiment with the added result of delicious homemade bread.

To bake with wild yeast, the first step is to create a starter. This starter serves as a master culture of the organisms necessary to leaven a loaf of bread. A portion of the starter is used each time you bake, and the rest of the starter is refreshed for next time.

The goal is to harvest wild yeast organisms (which are present in the air you’re breathing right now) and friendly bacteria (lactobacilli). The lactobacilli and wild yeast have a symbiotic relationship.  The lactobacilli feed on flour and produce simple sugars, which the wild yeast need for sustenance.  Lactobacilli also produce acids which give sourdough its flavor.  The acids also keep other “bad” bacteria and yeast strains out.

There are many different ways to begin a sourdough culture, but I decided to use a simple method requiring just whole wheat flour and water.  Some methods use different amounts of fruit, fruit juice, commercial yeast, or multiple types of flour.  I found this simple recipe to work for me, and perhaps it will work for you as well.

Why whole wheat flour?  I have read that whole wheat flour contains more wild yeast and bacteria then all-purpose flour.  Also, I generally keep whole wheat flour in the house along with all-purpose flour, so it was readily accessible.

The length of time needed to cultivate a starter depends on a number of environmental conditions.  The temperature of the air, the type of wild yeast organisms found in your area, and the water you use to feed your starter can all have an effect on how quickly the starter gets going.  Mine took 4 days to become established.  

The first thing you’ll need is a container that can hold at least 3 cups.  It’s best to use glass, ceramic, or even plastic.  I use an old applesauce jar.  Make sure it’s been cleaned out well and then sterilized (I just run the jar through the dishwasher).

Add 1/2 cup whole wheat flour and 1/2 cup lukewarm water and stir well.  Cover the jar loosely with plastic wrap and let it sit out at room temperature. I started this culture in the evening, so I’ll refer to this photo as Day 1, evening:

Do not disturb the starter for 24 hours.  Here is what my culture looked like on Day 2 (evening):

That layer of liquid on top is called hooch.  It does contain alcohol, and will probably smell like it.  It’s harmless to the culture, so you can pour it off or just mix it back in.  I usually mix it back in, unless the starter is very liquidy already.

Stir the culture a bit, and then add 1/2 cup whole wheat flour and 1/2 cup lukewarm water.  Cover loosely with plastic wrap and let sit at room temperature for 12 hours.  On day 3 (morning), here is what I saw:

The culture is coming to life!  This is a good sign.  You can see many tiny bubbles throughout the culture, and it has risen a bit.

Stir the culture to collapse it.  You’ll need to give it another feeding at this point.  However, if we continue to double the volume of starter it will take over the kitchen.  Discard half of the starter before feeding it another 1/2 cup whole wheat flour and 1/2 cup water.  Cover loosely and let sit for another 12 hours.

Day 3 (evening):

It’s still looking lively!  I’m not sure that it’s ready because the smell is not quite right.  It should have a sour smell but not too sour or acidic.  Stir the culture, discard half of it, and add another 1/2 cup whole wheat flour and 1/2 cup lukewarm water.

Day 4 (morning):

Hmmm…not as lively, but still bubbly.  And it has separated a little.  Sometimes the sourdough will go through a dormant period, so don’t give up! If you see any bubbles at all in the mixture that’s a good sign. Stir the culture, and discard half of it.  Then add 1/2 cup whole wheat flour and 1/2 cup lukewarm water.

Day 4 (evening):

This looks like a healthy sourdough culture to me! It’s bubbly and frothy on the surface, with tiny bubbles throughout the culture. It smells pleasantly sour. Keep in mind that you won’t always see the culture when it has doubled. Mine takes about 4 hours to double, so I’m usually asleep or at work when it’s at its peak.

Once your starter becomes established, you’ll only need to feed it once a day. You can either discard half of the starter or use it in baking. Then refresh with another 1/2 cup whole wheat flour and 1/2 cup lukewarm water. If you’re not going to bake with it very often, you can store it in the fridge and feed it just once a week.

Sometimes the starter will develop a layer of mold on top. I’ve seen both white and black varieties of mold in my starter. This usually happens if I forget to feed the starter. Just scrape off as much of the mold as possible and proceed with the feeding. The good guys in the starter will generally demolish all the bad stuff after a good feeding.

If you’d like to read more about sourdough, here are some of my favorite sources:
Sourdough Basics by S. John Ross
Sourdough Home
Wild Yeast Blog

Get started on a sourdough culture, and check back in a few days for a sourdough bread recipe!