Around here, we subscribe to the little mantra, “good things come to those who wait.” I mean, we were 35 when we got married, I was 38 when my son was born, and we love our slow-cruising pontoon boat life. If we don’t Sous vied almost all our meats, we smoke them. I love a crock pot over the insta pot or (aaahhh) pressure cooker.
Today? Finally, it’s bake day for my sourdough bread! Tonight? Slow smoked beer can chicken on the Joe.
But what am I always ready for? What do I get a wee bit impatient about? (Yep, those ended in prepositions, y’all. It’s called colloquialism!) Fall, cooler weather, and all things pumpkin! I am fortunate to be a native, lifelong Floridian. I already have my pumpkin towels out. Front door wreath. And tomorrow? I will sprinkle the house in pumpkin fairy dust, and come Oct. 1st? A little cutesy-spooky Halloween!
So, I’m a little bit of both. Aren’t we all? The important thing is to admit when you’re impatient and work on it. Like me. What makes you impatient? When are you able to maintain patience without issue?
I did it! The test was my 4 year old son – he wanted seconds. My husband wanted seconds. And my friend who gave me the starter said the pic I sent him looks great.
So, now that I’ve baked once, I get to try again tomorrow and fine tune my dough-ball shaping skills. I wanted a “practice run” before some of my family come to visit this weekend, and circumstances sent me into overlap with the 3-day process. Trial by fire. Go big or go home. Dive in head first. That’s my nature, so here I am, baking again tomorrow.
I was able to walk my second loaf over to my neighbor’s house, and my friend, S, popped her head out the back door a little while later and said they love it and were eating it right then.
That’s why I bake. I love doing it, but I love to gift the goods to friends and neighbors. It always brings a smile to their faces.
And to see the buttery grin on my son’s face, and know my husband has a treat to enjoy after a long work day. I am looking forward to baking the next batch, today, and continuing to perfect my sourdough! Many thanks to my neighbor and friend, Shaun, who gave me the starter and recipe!
In the beginning – there was a girl who loved her mama’s homemade honey wheat bread. Girl grows up and begins making the bread. Then she branches out into making French bread, pizza dough, and now…that which she’d never had the guts to try because she heard it was so temperamental…sourdough bread.
I have written about quite a few topics on this blog – parenting, boating, surfing, outdoor activities and coastal living, but one of my favorite and first loves has been sadly left out: food.
Fortunately, I married not only a “foodie” but a pretty amazing chef. He isn’t a chef by trade, but he could be. My husband started cooking in restaurants when he was a teenager. He has since taught me to cook beyond my “southern style” I grew up learning. I have always been a baker, however.
So, sourdough. Yum! My knowledge of sourdough didn’t extend beyond having this doughy alien in your fridge that you had to run home and “feed” to eventually turn into a magical slice of warm, soft bread with a distinct flavor and crispy crust. My friends and I in high school all had delicious sandwiches for lunch made out of sourdough bread, for our moms all shared the starter.
Fast forward to a neighborhood party a month ago, where our hosts served gorgeous artisan sourdough bread. It was delectable. My kind neighbor gave me the starter, and here I am, feeding the alien.
1. Get a kitchen scale that measures dry goods and liquids. It’s more accurate. I thought I could do without and convert measurements. Now that I have my scale, I’ll never go back!
2. Name your starter! Very important. Name the alien. Ours is Little Joe. We smoke and Grill on our Kamada Joe a lot, and we refer to him as “Joe,” so, our starter is “Little Joe.”
3. Don’t give up! Follow your directions and if something goes awry, keep at it, research, read, check out YouTube. My starter first just bubbled, but it didn’t rise. How disappointing! However, I read that I could add more flour. So, I did. That’s exactly what it needed.
I will bake later today and will post pics from the day 3 process. Wish me luck!