Just Make A Batch of Sourdough Bread!

I am calling this post, Just Make a Batch of Sourdough Bread, because sometimes you need a little encouragement. We all need it sometimes.

I have been running low on some granules of Valentina's and Babo's San Francisco Sourdough Starter. My last post was of a batch of bread using Valentina's because I reactivated her and once ready spread the starter on a large plastic tray to dry and since Valentina's was now active I also made a couple of batches of bread and made pancakes too a few times.

Next I activated a batch of Babo's. In fact, right now I have four loaves baking in the oven and it smells oh so good. 

Valentina's and Babo's both come from San Francisco but they are different. Babo's needs a little more care after making the dough. I let the dough rest for twelve to fourteen hours in a cool environment of about 60-65 degrees F before dividing into loaves. I then let the loaves sit at 80 to 85F for a couple more hours before placing in the oven.

I use the same basic recipe for all of my sourdough starters:

1 Batch of Starter doubled in size 
3 Cups room temp water
1 to 2 Tablespoons Salt*
8 or 9 Cups Unbleached Flour

I combine all the ingredients in my Bosch mixer and let the machine run for ten minutes after the last of the flour is added. Pour 90 percent of the starter into the mixing bowl. You only need a little starter left in the jar when feeding it. I am not of the school that says to only use half. In my opinion that is ridiculous and can lead to weak starters. By using all but some scraps in the jar you are promoting healthy vibrant sourdough starters.

Then I remove the dough and place in a large plastic Tupperware bowl that has been sprayed with cooking oil. Then I place the lid on top but not sealing it and let the dough rise overnight. The next day I divide the dough into 4 or 5 round loaves and place on a tray that has been lightly oiled and sprinkled with a little corn flour. 

In my oven I have a Travertine tile from Lowes that I pre-heat to 450F. I also have a small cast iron frying pan that I pour in 2 cups of boiling water. Wear large oven mitts for this because you may burn yourself at this stage. Always be careful. 

I either transfer the loaves to the travertine directly or I just lay the tray I am using on top of the stone, add the boiling water and then close the door and reduce the temperature to 400.

Making your own homemade sourdough bread is very rewarding. If you would like to order one or all of my starters you can click here.

* Use of Salt for those on a salt restricted diet. Check out Chef Don's Megaheart.com site for his sourdough recipes.

Pictures of today's batch of bread are coming.

Babo's SF Starter

35 Minutes in the Oven so far

Making Sourdough Bread Is Not Rocket Science

I started this blog in early 2012 and I regularly post articles praising the ease of baking with sourdough. I am constantly giving loaves of bread to my friends and almost always they remark, “Oh wow! That takes a long time to make, right?” and I invariably reply, “No, not really.” So what I am saying is do not be intimidated. The actual time you spend making sourdough itself is not that much because the majority of the time is spent by the fermentation process.

Sourdough can be intimidating until you get to know it. It’s a mind game really. There’s the feeding of the Starter, the initial making of the dough, the fermentation process that can take twelve or more hours and then the rise time. 

If you have a recipe that calls for yeast you should run away from it as fast as you can. Sourdough, if the starter is a good one, does not need added yeast. The flavor of the sourdough comes from the fermentation process and adding yeast robs it of that process, hence robbing it of the flavor as well.

Sourdough bread is really a simple recipe. Essentially it consists of the starter, quality water, salt and flour. That’s it.   I bake my bread in round loaves because they are the easiest for me to form and they fit in the oven better and I bake them on travertine tiles cut to fit on my oven rack. Not having a pizza peel I use a large steel spatula and place my loaves on aluminum foil coated in cooking spray and dusted with corn meal.

Here is my recipe. I usually make it in my Bosch mixer rather than by hand these days but when I was younger I would not shy from from doing it by hand.

Sourdough Bread Ingredients:

• 1 Cup Wasatch Willys Sourdough Starter Fed and bubbly
• 3 Cups Spring Water room temperature
• 1 tablespoon salt
• 8-9 Cups Unbleached All-Purpose Flour

In your mixer bowl combine the active and bubbly starter, bottled spring water and salt. Mix until blended using the dough hook. Add the flour until the dough no longer clings to the sides of the bowl and springs back to the touch. Run the mixer for another ten minutes. 

Remove the dough from the mixer bowl and place it in a lightly greased bowl and cover it. Place it in a cool spot for at least twelve hours. I use my basement. In the summertime my basement is about 70 degrees and twelve hours seems to work perfectly but in the winter it’s closer to 60 and sixteen to eighteen hours is the average fermentation time.

Once the dough has fully risen to the top of the bowl and the fermentation time is up, remove it from the bowl and divide it into loaves. I use a digital scale to measure the dough into four equal parts. 

Form the dough into a ball and flatten it on your prepared surface. Then start grabbing the edges and pull it to the center forming a ball until the skin is nice and tight. Be careful not to pull too much or the skin of the dough will start to rip. Place the ball gathered side down onto a baking sheet sprinkled with corn meal. Allow enough space for the loaves to raise but not touch each other. 

Score them with a sharp knife or lame in a cross pattern and cover with a damp cloth on top of the stove.

Now place your oven racks on the bottom two slots. If you have a small cast iron frying pan place this on the bottom rack. Set your oven to 475. If you have travertine tiles in the oven I suggest rather than using a baking sheet, cut aluminum foil into squares and use that instead. That way you can place the loaves directly onto the tiles and your bread will bake more evenly with a nice browning on the bottom.

If your kitchen is warm, it should only take an hour and a half for the bread to raise enough to pop in the oven. Before you do, however, boil two cups of water first. 

Place the loaves in the oven. Wearing an oven mitt, pour the boiling water into the pan on the bottom rack and slide it to the middle of the oven with a spatula. Close the oven door.

Reduce the oven temperature to 400F. Bake about 60 minutes. I have found my bread comes out perfectly with a nice thick reddish crust. I do not bother with either an egg or corn starch wash because I like my crust natural and crunchy.

Place the loaves on a cooling rack and allow at least twenty minutes to cool before slicing into them. 

Of the starters I sell on my blog, my favorites are my Wasatch Willy’s and the Best Darn Old Alaskan. Both are unique and I really enjoy the flavor they provide. 

Variation: One of the variations I like to do is add Kale to the Best Darn Old Alaskan. I go out to the garden and grab a handful and put it in the blender with the starter and some of the water until liquefied and then proceed with my standard bread recipe. The starter feeds off the Kale and gives it a Turbo Boost making it very flavorful with a green tinge.

My Starter	Baking on Travertine
A Lovely Loaf	Look At That Slice!
The Kale Option	Kale Blended
Kale Added	Kale Sourdough Bread Dough

For more info on my Sourdough Starters

click the More Info Here button above or click here.

Sourdough Carrot Cake Sublime with Cream Cheese Frosting

There was a time I would never have imagined making a cake with sourdough starter and now, after making this Carrot Cake and the Sourdough Chocolate Cake, I don't think I will ever do it any other way. This cake is delicious! I encourage you to try it and to do it with my Wasatch Willys Sourdough Starter which is an Original Great Salt Lake product.

This is an easy cake to make. I suggest preparing your cake pans in advance and pre-heating your oven to 350°F.

The Cake - Part One 1-1/2 Cups Vegetable Oil 2 Cups Granulated Sugar 1 Cup Wasatch Willy Sourdough Starter Unfed from the Fridge 2 Large Farm Fresh Eggs 1 Cup Crushed Pineapple - Drained 2 Cups Grated Carrots 1/3 Cup Pecans - Chopped 1/3 Cup Shredded Coconut 1/3 Cup Craisins or Raisins 2 teaspoons Real Vanilla The Cake - Part Two 2 1/2 Cups Unbleached Flour 2 teaspoons Cinnamon 1/2 teaspoon Salt 1 teaspoon Baking Soda Cream Cheese Frosting 1, 8-ounce Package Cream Cheese - Room Temp 1 stick Butter (1/2 Cup) 1 teaspoon real Vanilla 3-5 Cups Powdered Sugar 1 teaspoon Lemon Juice Scant Buttermilk if needed

Part One: In your mixer bowl, combine the oil and sugar and the un-fed Wasatch Willy starter you pulled from the fridge and mix until just blended. Mix in the farm fresh eggs, one at a time (beat well after adding each egg). Add in the pineapple, carrots, pecans, coconut, dried cranberries/raisins and vanilla and mix until blended. Part Two: In a separate bowl, combine the flour, cinnamon, salt and baking soda, Add the dry ingredients to the mixer bowl until just combined. Spoon the batter into two greased and floured 9” round pans. Bake in a pre-heated oven at 350°F for 40-50 minutes, or until the cake tests done. Toothpick method: poke the center of the cake and if it comes out clean it is done.  Five minutes after removing from the oven, remove from the pans and allow the cake to completely cool on a rack before frosting. Frosting: Combine the butter, cream cheese and vanilla. Beat until fluffy. Add the powdered sugar gradually until all is added and blended well. Add some buttermilk until the frosting is the desired consistency.

To frost the cake I leveled the top of one of the layers and placed it on the cake holder. Then I put a layer of frosting in the middle and placed on the top layer. I will admit I am not very good at frosting a cake so I asked my wife, Annette, if she would please finish frosting it for me. I owe her big time! I love my wife, she's the best and we've been happily married since 1979. She's as beautiful today as the day I married her.

How to Order One of My Sourdough Starters: For a description of all seven of my starters please go to my ORDER page by clicking HERE. There you can order all 7 starters for one low price or order one single starter which now includes a second FREE starter of your choice. My contact info is there as well if you have any questions.

How to Order My Wasatch Willy Sourdough Starter

Orders are not live yet. I'm having PayPal order button issues. 

Cost is $10 for my Wasatch Willy Sourdough Starter with instructions and recipes. Please use the buttons below to order. Thank you.

In the meantime you can send $10 per order via PayPal to Bill Karoly / email is billkaroly AT gmailDOTcom

Be sure and email me with your address info.

Thanks

Wasatch Willy's
The Original Great Salt Lake Sourdough Starter

Simply the best sourdough starter I have
ever used. Made it myself from local wild yeasts.
Absolutely delicious. Just sour enough. Tastes very
similar to a good San Francisco Sourdough but it comes
from the Great Salt Lake region of Utah. It is a good and
lively natural Sourdough Yeast.

All Hail The Mighty Kale! Sourdough Style!

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well. 

These are easy to make pancakes and they are healthy and good for you too. 

Sometimes when I feed my starter of the moment I dump it down the drain and other times I make pancakes. This morning I thought I would add a banana and then after adding it I and placing it in my nice high speed blender my thoughts wandered to the kale in the garden.

The Kale survived the winter which totally surprised me. So I ventured out in my bare feet and plucked some green and went back to the kitchen where I dropped the greens into the blender until a minute or so later I had a green batter. I also added one large egg. 

Here are the approximate ingredients:

• Wasatch Willy Sourdough Starter, about 2 cups
• 1 Large Egg
• 3 Tablespoons Fat free Sour Cream
• 1 Banana
• Kale, 1 Cup, give or take
• ½ teaspoon Salt (optional)
• 2 Tablespoons Sugar or Honey
• ½ teaspoon Baking Soda
• 2 Tablespoons EVOO (Extra Virgin Olive Oil)

I will admit in the above ingredients I omitted the oil because I simply forgot and it still turned out ok. I was going to add strawberries too but some rascal ate them. 

Cook on a hot cast iron griddle because it is not ok to cook sourdough on a non-stick surface. That would be so crass. It would be like wearing a tuxedo to a rodeo. 

Pictures are at the bottom of the page.

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My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while stationed at the Presidio of San Francisco in 1978. Since then I have extended my starters to an old family starter from San Francisco which I have named after my Grandmother whom I affectionately called, Babo. I also created a non-sourdough starter (Tara) for use in normal bread recipes and it works fantastically. I have two Alaskan Starters as well, Alaska Sam's and Best Damn Alaskan Sourdough Starter, both of which are good and sour. 

A friend gave me an old Mormon Pioneer Sourdough Starter which came across the plains in the 1800's which I call, Parley's. 

My favorite starter is named after me, Wasatch Willy. It's made from locally obtained wild yeasts and is a real crowd pleaser. Everyone who has tried it really likes it.

All orders include:

• A packet(s) of dried starter
• Activation Instructions
• Jar Label

Shipping Rates
All Prices include shipping. The US Post Office recently raised rates and so I have had to modify my prices slightly. I ship First Class mail. Single orders are shipped in a #10 envelope. Super 7 Bundles are shipped in a package.

Where Do I ship to:
I ship to anywhere in the United States, Canada, Australia, UK and Europe. If I have a problem shipping to your country I will let you know and refund your order in full if there is a problem. If you live in a country where mail delivery is not reliable please order at your own risk.

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To Order:

So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you. 

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Kale Banana Sourdough Pancake Images

The Unlucky Dole Banana

The Easy to Make Sourdough Pancake Batter

Kale Growing In My Garden

Sourdough Pancake On A Cast Iron Griddle

The Best Tasting Ever Sourdough Pancake On A Cast Iron Griddle

Activating A Sourdough Starter from Dried Granules or Powder, The Easy Way

Right now the only "active" starter on the counter in use is at our home is Wasatch Willy's (that's me) and my daughter really likes Alaska Sam's for its extra sour potential so I thought I would activate some and document the process. It is an easy process and anyone can do it.

Activating any sourdough starter once dried takes 3-5 days because the microorganisms in sourdough encapsulate themselves as a way to preserve themselves. It's like a bear going into hibernation for the really really long haul so to speak. They cover themselves in an impenetrable shell which dissolves when it comes in contact moisture. It is said that the stuff is so tough it was used by the pioneers to chink their log cabins and it dried hard as a rock. People have been known to take pieces of chink and actually restart a sourdough starter. I have also read that viable starter has been found in Egyptian tombs.

Here we go. If you want to do this you will need:

• Wide Mouth Quart Mason Jar*
• Bottled Water
• A Package of our Sourdough Starter (Order below)
• One cup Measure
• Stir stick such as a chop stick

Day One - Wakey Wakey Little Critters!

I started this at 5pm. Add one cup room temp bottled water to the Mason jar. * Notice I use large empty peanut butter jars because they are way better in my opinion because they hold more and the lids are larger, plus they never seal tight. Our starters tend to bubble over in a Mason jar.

Now add a packet of our sourdough starter granules to the Mason jar and stir.

The water is now milky looking. Add one cup of flour and stir. Clean off the stick against the lip of the jar. I like to rest the stick on the lid. but to each their own.

Loosely cover and let sit for 24 hours.

Day Two - They Are Weak and Need Food


You will find Alaska Sam's to be quite active. 

The next morning around 9am I found the starter had a thick layer of liquid on top and was begging to be fed so I stirred it up and dumped out all but 1/2 a cup. I then added 1 cup flour and about one cup water and stirred with my trusty chopstick. At this point it still smells like wet flour.

At 5pm it was smelling like a smooth sour milk and had a thick layer of liquid on top. I stirred it up and left it alone but later fed it again at 9pm.

Day Three - It Smells Oh So Good!

Today is day three and this morning I went out into the kitchen and there was a thick layer of wild yeast on top with a thick cleat layer and another layer of starter underneath that. You could see live starter dripping from the top layer to the bottom layer. 

I stirred it up and poured all but half a cup into a bowl and made some of the most delicious homemade sourdough pancakes ever! I then fed the starter. Tomorrow morning I'll wait to feed it again because it's not quite bread-ready. Yet. But it's nearly there.

Day Four

On the 4th day the starter was ready to go. It was the morning of Day Four and since it started late afternoon of Day One, technically, it was about three actual days that it took to activate. 

Since activating, I have made a batch of bread and several batches of pancakes. My grandkids love the pancakes!

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So as to simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

A Delicious and Simple White Bread Recipe

We cannot always eat sourdough bread, there are occasions when we need a break from sourdough and this recipe is a great choice.

The Masterful Ingredients

In a bowl combine and set aside:
3 and 1/3 Cups Warm Water
3 Tablespoons Yeast **
a little sugar

In the mixer bowl combine:
9 Cups Bread Flour
1 Tablespoon Salt
9 Tablespoons Sugar
3/4 Cup Powdered Milk
3/4 Cup Dry Instant Potatoes
3 Tablespoons Vital Wheat Gluten
3 Tablespoons Powdered Lecithin

In the microwave melt:
12 Tablespoons Unsalted Butter*

Slowly add the yeast mixture to the flour mixture and add the melted butter. Adjust the dough with either a little more water or flour to get the right consistency.

Run the mixer on medium speed with the dough hook for 15 minutes.

Prepare four bread pans. Pre-heat the oven to 350 degrees F.

When the dough is ready, divide into four loaves and place on top of the stove and cover with a damp cloth. Place the bread in the oven when the side of the loaves are equal to the sides of the pans. Bake for 25-35 minutes.

Wait 20 to 30 minutes to cool down before slicing. Enjoy!

* You may chose to use salted butter.
** Instead of yeast you might try substituting Tara Natural Yeast but keep in mind that rise times will be 4-6 hours. Click on the Sourdough Bread link above.

Activating Wasatch Willy Sourdough Starter - Easy and Simple

(Scroll to the bottom to order your own Wasatch Willy Sourdough Starter.)

Sourdough Starter is not like your fast acting yeast you purchase at a grocery store which is why I like it so much. It's an all natural product from nature which has been untouched by science. 

The other day I made two batches of bread. One was sourdough using Wasatch Willy and the other was wheat bread made from fast acting yeast. Time from mixing the dough to the oven:

Sourdough Bread - about 15 hours

Fast Acting Yeast Bread - about 4 hours

I send out my starters in small sealed packets which contain a teaspoon of dried sourdough starter. The natural yeasties in the starter shut down and protect themselves as they are exposed to the air and they begin to dry out. When they are re-introduced to water and flour they begin to slowly spring back to life.

It is not unusual for dried sourdough starter to take 3 or more days to fully re-activate.

A customer in Canada recently contacted me because his Wasatch Willy was not activating. It was bubbly and had the smell but was not rising. He used filtered water instead of bottled as I suggest in my instructions. 

Below are pictures of my recent activation from dried granules. Today is Day Three.

Step One:

Place 1/2 cup "Bottled" water that is at room temperature into a quart jar. I used a 40 ounce peanut butter jar. 

Pour the starter granules into the water, stir a little and let them sit for 15 minutes.

Pour 1/2 cup unbleached white flour into the jar and stir again. Cover loosely and let sit for 12 hours. Leave it on your countertop.

Step Two

After 12 hours stir and pour out half the starter and discard. Now add 1/2 cup flour and 1/2 cup water and stir. Cover and let sit for another 12 hours.

Step Three

By this time your starter has been percolating slowly for 24 hours. Remove the lid and take a wiff. Ah! So good! Give it a stir. Does the starter feel stringy? It should be stringy at this stage.

Again, add 1/2 cup flour and 1/2 cup bottled water, stir and let sit twelve more hours. Are you bored yet? It is slow and tedious but the rewards are wonderful.

Repeat Step Three until the starter doubles in size.

Now that my Wasatch Willy is growing I can switch to filtered water or tap water. If you do decide to use filtered or tap water split your starter in two. One for bottled water and the other for the water you choose to go with. That way if your "other" water kills your starter all is not lost.

Wasatch Willy Day One Zero Hour

Wasatch Willy Day Two - Third Feeding

Wasatch Willy Sourdough Starter Day Three - after 5th Feeding.

If you have ANY questions you can e*m*a*i*l me at b*i*l*l*k*a*r*o*l*y@gmail.com. Remove the * from the email address.

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To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

Making a Bread Lame - Redoux

There is a link at the bottom of the page for more info regarding my seven different starters and how to order them. I offer a Super 7 bundle pack at a nice discount and also a single order starter pack that includes any two starters of your choosing. You can also click here for more info as well.

When making French Bread or Sourdough Bread you need to score the tops of the loaves before placing them in the oven. This allows the bread to expand and  not tear apart. A Lame is used to score the bread. Finding a Lame locally can be a bit tricky and you could order one from Amazon or make one for yourself.

What You Will Need:

For the Lame itself:
1 piece 1/4x20 Bolt or Screw
2 Pieces Washers
1 Piece Wing Nut
A stick - Piece of Paint Stick or Yard Stick
Safety Razor Blade or Scraper Razor Blades*

Tools Needed
A Drill
A 1/4 inch Drill Bit

Before drilling the hole in the wood, determine the position of the Screw.

I used a paint stick from a Big Box store made for a gallon or smaller paint cans. The larger sticks may be better.

Assembly

Drill the hole and then insert one washer onto the screw and push the screw through the hole. On the other side place the other washer and the wing nut. Slip the blade between the wood and the washer and angle it as needed for use. When not using, simply loosen the wing nut and reposition the razer blade.

Here are some pictures of my semi-finished Lame.

Lame - Blade in Position

Lame - Wing Nut Back Side

Lame - Blade in Storage Position

Bread Scored with Lame before baking.

Bread Scored with Lame after Baking.

* Some thoughts on razor blades. A while back I bought some blades at Walmart and when I decided to redo this project I went back and could not find any double edged razor blades. I ended up going to Target and Walgreens but found them at my local Kroger (Smith's).

At Walmart I picked up some single edge blades in the paint department which also work but the Double Edged blades are thinner and sharper.

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To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.

A DIY Easy to Make Baking Stone - Part Two

aka DIY Pizza Stone

UPDATE 4/5/2014
One of the pieces or Travertine has cracked! But I have others. I have thought about heating the stones in stages. Not sure if this will help or not. The cracking is caused by my boiling water which I pour into a cast iron pan which sits directly below the stones.

I have this big bump on the back of my head from a slip on the ice in my works dimly lit parking lot on Monday night and it kept me up all night. I ended up with about two hours of sleep so if I am rambling and making no sense, please forgive me.

In Part One we discussed the options of Baking Stones such as ceramic tile, actual baking stones, and Travertine. I showed a picture of the stones I purchased at my local Big Box Store. I spent about $17 for two 18x18 Tuscany Travertine square tiles and they were snug from front to back on the rack. I almost thought I would not be able to close the oven door but it was no problem.

Since I was restless (my head hurting like a son of a gun) I thought about the dimensions of the oven rack and at 3AM I got up and measured. I determined the ultimate size would be 11" x 14" for my oven and after only a few hours sleep, I went to my BBS (BIG BOX STORE) with the tiles from yesterday and bought two more. I then had a fine gentleman cut them down for my on their tile saw. The cuts were free, by the way.

Free Cuts at Lowes - Travertine as Baking Stone

I had intended to double up the stones but they just weigh too much. 24 pounds of tile is just too much for our ovens rack to handle. So now I have an extra set and a side effect of cutting the tiles I now have 3 pcs of 7x14 inch Travertine as well so I effectively have three sets of baking stones.

Tomorrow night we are having 15 Bean Soup with bacon and Turkey Sausage served in bread bowls. Tonight I made six. The first three were baked on sheets on the Travertine and the second set of three were baked directly on the stones.

Sourdough Soup Bowls baking at 425 F

Sourdough Soup Bowls Cooling

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To simplify the updating process of my blog entries I have created a single ORDER page you can go to by clicking here. As the blog slowly grows in size (a few posts each month) it becomes an arduous labor updating each and every one of them so hopefully this will make the pages easier to peruse and more enjoyable. Thank you.