Comments on: Students of Sourdough

By: Jesse

Jesse — Mon, 20 Apr 2020 21:13:25 +0000

yummmm. I’ve been making sourdough for the first time! It’s been such a delight… remember when gluten was “bad”? Now I spend inordinate amounts of time refining my techniques to improve the gluten structures of my bread!

By: 15norriseps

15norriseps — Fri, 17 Apr 2020 23:53:48 +0000

In reply to tracy. Ooo, the one one the home page! So glad you liked it, Miss Tracy!

By: susan heeger

susan heeger — Thu, 16 Apr 2020 19:13:58 +0000

Just seeing all this is a comfort right now, whether or not one is even able to FIND the flour! Thanks so much, dear Gypsy. You have lit up my day.

By: tracy

tracy — Thu, 16 Apr 2020 18:22:53 +0000

The video is fantastic. I just watched it. I don’t know how I missed. It was perfection. Congratulations.

By: susie

susie — Thu, 16 Apr 2020 18:17:59 +0000

In reply to Jeff. Now I want some of that cioppino!

By: susie

susie — Thu, 16 Apr 2020 18:17:21 +0000

In reply to Lynda.

Oh, and some of my readers are really curious about sourdough starters now. Technically, they are “wild yeast” starters because they collect yeast that naturally occurs in the air. Strange times to think of these microbes, but breadmaking and science class should be taught together more often. Even with this simple formula, you can develop a wild yeaster starter for more complex bread at home:
1 cup bread flour or all-purpose flour (unbleached)
3/4 cup water
Mix these two together in a glass jar or bowl, then add 1/2 cup flour and 1/4 cup water everday. For a boost, add in about 1/2 cup of bread crumbs from your last loaf or store-bought bread that has been around your kitchen for a while….gather wild yeast.

By: susie

susie — Thu, 16 Apr 2020 18:08:45 +0000

In reply to Philip Halsman. Thank you, Philip! Bread can transport us to a better place somehow, it's true.

By: Jeff

Jeff — Thu, 16 Apr 2020 17:45:41 +0000

Of course, you are a culinary trendsetter! I think it interesting as a metaphor that we capture the ‘starter’ from the air at this time. Maybe that is the hopeful root or just a need for that warm toothy tang beneath the crust. To be honest, I ate an entire loaf of sourdough with my cioppino last week–some bites well-buttered and some dunked in the fish stew. That big pot recipe pretty much cleaned out the freezer of any leftover scallops, shrimp and cod, as well as the cupboard for clams and clam juice. I’ve avoided the store for several weeks but I think it’s time. So, what’s for dinner tonight?

By: Lynda

Lynda — Wed, 15 Apr 2020 21:32:47 +0000

I’ve got to try the sourdough starter. Brilliant 🙂

By: Philip Halsman

Philip Halsman — Wed, 15 Apr 2020 18:39:36 +0000

Wow, this is wonderful. And the videos are extra helpful, so much better as instruction than traditional recipes. I don’t know which are more delightful, the pictures of the kids, especially the Lacrosse Team player, so intent on this new skill, or the beautiful crusty breads that are the reward to the baker. What an uplifting and cheerful posting at this scary and isolating time. It reminds us of the simply pleasures that come from staying home, spending time with our families and leaving the world and all its terrible problems beyond the door. Thank you for reminding us of this.