Skip to main content

Introducing Bertha...

Meet Bertha. She is a little over a year old now.

This is where she lives:

 This is what she looks like when she's way too hungry:
She shouldn't look like this.  When she separates out, that is a sign she is starving. I had let this go a day or two over the two week mark.
 After a quick stir and she's back to normal:



 This is what she looks like soon after she's fed:

She pretty much puffs up to double
This is what she looks like when she's ready to go back in the refrigerator for two weeks before her next feed:
She sort of falls
Bertha has a nice flavor that has developed over the year. At first she wasn't that sour. I had a previous sourdough starter that was several years old and had a really sour taste. Unfortunately, I neglected it and it died. I recently read that you can dry out some of the starter. After it is dry you smash it up into a powder.  You can now save it to revive it at a future date.  I actually killed two starters - one started from this dry method and the other was the traditional liquid.  I'm thinking about drying some of Bertha out-just in case (since I'm a multiple sourdough-starter murderer).

It really is rather low maintenance. The most difficult part is trying to remember to feed it every two weeks. You just need to pour off 1 cup of starter and either use it or discard it.  You then mix in 1 c of flour and 1/2 c of water, let it rise and fall, and then put it back in the refrigerator. 

When I first started her, I was a little concerned because I was going to be away for a few weeks and had to entrust her care to someone else (the eldest). I found this hotel for sourdough starters but alas it was in Sweden. She survived the weeks I was away and now turns out some really nice bread. I would again entrust the eldest (if she were home) with Bertha.

There is a cheat way to make sourdough bread.  You add a little citric acid sometimes called "sour salt." But I don't think it has quite the same developed flavor as a sourdough starter.

There are quite a few different recipes for starter out there. I started Bertha from a method that used some yeast, flour, water, and honey.  However, if you don't want to start your own and wait until it matures, you can get one for free that is dried the way I described before. They say it has been around for 150 years. King Arthur Flour also sells a starter - but that one will set you back $8.95 and you have to feed it within 24 hours of receipt. They also sell a crock (which is where I got mine).

For this batch of bread, I used the whey from the ricotta making escapade. I don't know that it made too much of a difference. I guess I will have to try the whey on it's own. The recipes was supposed to make 3 loaves but I just did two free-forms.


This is how Bertha bakes up

Oatmeal Sourdough Bread

Comments

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just want

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill.