Fresh Sourdough Today from Wasatch Willy's Great Salt Lake Sourdough Starter

I made a fresh batch of sourdough bread today using my exclusive Wasatch Willy's Great Salt Lake Sourdough Starter.

Normally I make boules but the last two times I made bread I have been too lazy so instead I used my nice long Norpro pans my daughter bought me. Came out fantastic.

I have mentioned the recipe several times before in this blog but I'll repeat it for those who would rather just see it now and not have to search for it.

Ingredients:

1 batch fresh Starter (at least 8 hours after feeding)
3 cups water
8-10 Cups Unbleached White Flour. DO NOT USE BREAD FLOUR.
1 Tablespoon salt

When I say one batch I mean dump it all into your mixer bowl. Do not scrape the jar. After dumping most of it out go ahead and feed it. You do not have to save half like most Traditionalists will tell you.

Mix the starter, water and salt together until blended. Start adding flour one cup at a time. Until AFTER the dough comes away from the bowl. Knead for ten minutes.

Place the dough in a greased large plastic bowl and lightly cover and let it sit for twelve to sixteen hours in a cool place. I like to use our basement because it is always cool enough down there all year long. You can place it in the fridge but be prepared to let it sit for at least 24 hours or more until the dough hits the top of the bowl. I use one of those large Tupperware bowls. We have the older and the newer Tupperware bowls. The older bowl is wider and not as deep and the dough always hits the lid. The newer large bowl is deeper and the dough never hits the lid.

When the dough is ready to divide into loaves I like to turn on the oven at 350 for a minute and turn on the light. This prepares the oven for the loaves to sit and rise until ready to bake.

I usually divide the dough in thirds. On my scale that's about 850 grams per loaf. Divide the dough and place in loaf pans. Cover with a damp cloth and let rise in a warm place for a couple hours.

If you used the oven to let your bread rise take it out and move your oven racks to the bottom two slots and heat your oven to 450 F. Place a small pan on the bottom rack. You are going to pour two cups boiling water into this pan after the oven is heated up and after you put the bread in the oven,

Be sure and use a Lame to score the tops of your bread before placing them in the oven. This is really easy if you make boules. If you use bread pans like I did it's more of a challenge unless you use more dough per pan.

Boil two cups of water.

Place your bread in the hot oven.

Wearing oven mittens, pour the boiling water into the pan and close the oven door.

Reduce the heat to 400 F and set your timer to 55 minutes. It takes a a lot longer to n=bake a loaf of sourdough.

When done, remove from the oven and let it sit for 20 minutes, The bread will continue to bake in the middle of the loaf.

Enjoy!

To order one of my sourdough starter packages click here for more info.

UPDATE: Wasatch Willy's Great Salt Lake Sourdough Starter

There is nothing quite like sourdough bread and I would like to introduce you to my latest sourdough starter, Wasatch Willy's Sourdough Starter. The flavor is somewhere between Valentina's and Alaska Sam's.

Update 7/22/2014 - When activating Wasatch Willy's Sourdough starter it smells exactly like Babo's San Francisco Starter. I have not tested Willy's under a microscope but the flavor is nearly identical. I can't call it a San Francisco Sourdough Starter because it's not from San Francisco such as Babo's or Valentina's. It was created from grapes grown in Syracuse, Utah which is on the shore of the Great Salt Lake.

Wasatch Willy's Sourdough Bread

1 Cup Wasatch Willy's Starter
3 Cups Room Temp Bottled Water
2 Teaspoons Salt
6-8 Cups Bread Flour

Mix the starter and water together for a minute, add the salt and then start adding the flour until the dough comes clean from the side of the mixing bowl. Let the mixer run for 5 minutes.

Place the dough into a large greased bowl and place in a cool spot for 12-24 hours. 

Lightly spray a baking sheet with oil and sprinkle with corn meal.

Form the dough into balls pulling from the sides and pinching at the bottom until the sides of the ball start to tear apart and place onto the baking sheet. Makes two medium or 4 small bowls. Let rise two hours.

Place your oven racks on the bottom two settings. Place a cast iron frying pan on the bottom rack. Pre-heat the oven to 450 F (230 C).  Boil 2 cups water and pour into the frying pan just before placing the bread in the oven. Place the bread in the oven and set your timer for 55 minutes. Lower the oven temperature to 400 F (205 C). Check the bread at the 45 minute mark. It should be just starting to turn brown. 

Remove the bread from the oven and place on a cooling rack and wait at least 15 minutes before serving. The bread is still cooking internally.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  My Sourdough Starters

In early 2013 I started selling a San Francisco Sourdough Starter, Valentina's, which I obtained while in the US Army 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:

• Two packets of dried starter. The one you order and one other at my discretion. Usually Alaska Sams or the other Alaskan starter. Limit one free starter per customer and does not include the Super 7 bundles.
• Activation Instructions with recipes
• Jar Label

New Packaging Front Label

New Packaging Reverse w/Instructions

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. Orders are shipped in a #10 envelope. 

Where Do I ship to:

I will ship to anywhere in the United States or Canada. 

Questions: Call us at 801-784-8090 Monday - Friday 10am to 4pm Mountain Time.

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.

San Francisco Sourdough Starter

A true San Francisco Sourdough Starter is unique because it contains two organisms that contribute to the unique flavor associated with San Francisco Sourdough. One organism thrives at a lower temperature and the other at a higher temp which means it requires a long fermentation at around 60-65 degrees F and then a rise at 80-85 degrees F for about two hours.

If you are feeling bold and daring you can try Babo's San Francisco Sourdough Starter otherwise any of my other starters will produce excellent results as well. My other two favorites are Wasatch Willy's and Best Damn Alaskan Sourdough starters. 

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I have seven starters in all at this time. You can try any two for $5 if you live in the US or $5.70 if you live in Canada. Or you can order all seven as so many do. 

A Comment From A Recent Customer

Hi Bill,

I just got started with your sourdough starter in June 2014.  I received two, and have only used one so far, the "Best Damn Alaskan" starter.  I'm having a lot of fun with it!  It took a few attempts of not so pretty loaves to get the knack of it (I think I was overproofing it so it wasn't getting much oven rise) but now I am getting taller loaves.  The toast is awesome--beautiful sourdough flavour!  I have this starter going in two jars, so I have a backup in case of a problem.  I also made sourdough pizza dough with it, which was delicious!

Attached please find some pics.  (The last picture is my best loaf yet, lol!) I have a batch going right now, will be baking bread tonight!  Can't wait... (7/14/2014)

Sincerely,

Laurel Harrington

Brechin, ON  Canada

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Click to see the book that Laurel is using. This is the updated version.

My Sourdough Starters Are Super Easy To Activate

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.

March 5, 2015 - Activating one of my Sourdough Starters can be done one of several ways. There is this method (below) that works or the method that is now included when you order a starter package. Either one is ok.

All of the starters offered here are very robust and are super easy to activate. When you order one of my Sourdough starters you get a packet of dried starter granules, a jar label and instructions with recipes. Six of the seven starters are actual sourdough starters and one is a natural yeast starter that is not sour and is meant for making bread and rolls.

What You Will Need

• When activating a Sourdough Starter you need a large wide-mouth jar such as a quart Mason jar or I like to use a re-purposed 40 ounce peanut butter jar because the lid is wider.
• You also need something to stir the starter with and I like to use the blunt end of a chopstick. 
• Bottled Water

Step One:

In the morning, place half a cup of lukewarm bottled water into your quart sized jar. Pour the packet of Mister Sourdough Starter into the jar. Swirl the starter around in the water and let it sit for 15 minutes.

Step Two:

Pour half a cup of flour into the jar and stir. Later that evening, before you go to bed, add another ½ cup flour and water and stir. Place a lid on the jar but do not tighten because it is best to allow the starter to breathe. Place in a warm location. In the oven with the light on and the door closed will work as long as you do not forget it is there. A counter in the kitchen will work just as well as long long as the temperature is not colder than 72F. 75-80F is ideal.

Step Three:

The next morning, dump out half of your starter and add a cup of flour and  3/4 cup water, stir. Loosely cover the jar and place back in a warm spot. Repeat this step on a daily basis until the natural yeasts in the starter are thriving. This can take 1-3 days. For a normal feeding once the starter is doubling I usually leave half a cup of starter in the jar and add 160 grams water and 160 grams flour and stir.

Scroll down for a description of each starter with PayPal buttons for ordering.

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New Packaging Example - Front

New Packaging - Reverse w/Instructions

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.

I've Been Feeling A Little Guilty of Late

It's been over a month since my last batch of sourdough bread and quite honestly I have been feeling a little guilty about it. I've been sidelined since falling on some black ice in February and hitting my head pretty hard which is the main reason for my tardiness. It is difficult for me to spend a lot of time at the computer working on my blog too which is frustrating in itself. Thank goodness I have this blog because it is one of the few things that helps me keep my sanity.

Well, today I started a batch of bread using the Best Damn Alaskan Sourdough Starter. It came out of the mixer a little after twelve noon and since I now take a lot of naps I will be baking bread most likely around midnight tight. During the winter I like to let the dough sit for up to 24 hours but since it summer, the basement is about five to ten degrees warmer than normal and the dough will turn to liquid mush if I wait that long. What I really need is a second fridge where I could let it sit. 

My basic bread recipe is one batch of starter, 3 cups water, some salt to taste (varies per persons needs) in this case I use a tablespoon and 9 cups white flour. I used my Bosch Universal Mixer to mix it all together and let it run with the dough hook for about ten minutes.

If you do not have an electric stand mixer I highly recommend a Danish Dough Hand Whisk. Check it out. If you are really strong and industrial you can do it all by hand by starting out in a large bowl until the dough is stiff and then turn it out onto your counter top until you have worked in all nine cups of flour. We used to make our homemade whole wheat bread this when we were younger.

I then place the dough (stiff and not gooey or sticking to the bowl or the center post) into a large bowl I have greased and I take it to the basement to sit for 12-16 hours. I then bring back upstairs, preheating the oven with my Travertine tiles and cast iron pan to 475F for about an hour. Meanwhile I form my loaves and place them on an upside down baking sheet that has been covered in cornmeal. I use my homemade lame to score the loaves as well. I ten cover them with a damp cloth and let rise for a couple hours or until I think they are at their peak. Then I boil some water and place it in the cast iron frying pan that is on my bottom rack then I place the bread in the oven and set the timer for 15 minutes. When the times goes off I reduce the temp to 400F and reset the timer to 30 minutes. When it goes off I may or may not decide to let the bread stay in the oven for a little while longer. I have backed my bread for 60 to 75 minutes to no ill effect other than a darker red crust.

One tool I used to use quite a bit was one of these Digital Meat Thermometers to check the internal temperature of my bread. If you are concerned about whether or not your bread is cooked enough or not then get one. Besides, it has many other handy uses too. 

We haven't been sitting still with the starter though because I have made several batches of pancakes. I hate to wash unused starter down the drain.

Sourdough has several uses and if you ask me it tastes even better when it's a day old and a little tougher. I love the crunchy crisp crust you get when the bread comes fresh from the oven. This is something you only get with steam and is why it is so important to have a pan in the oven when you preheat it.

One thing I have never made from sourdough are biscuits and this is something I intend to work on. 

So if you are wondering what you can do with sourdough here is a short list: Sourdough Pancakes, Sourdough Cinnamon Rolls, Sourdough Hamburger Buns, Sourdough Bread Bowls and a whole lot more. I have done all of these and others in my blog.

My latest results.

Feeding My Starters

Just a brief note about feeding my starters. I used to feed them one for one. That is one cup flour to one cup water. I now feed them one cup flour to about 3/4 cup water at room temperature. Some folks weigh them one for one and that's fine too but for my method works just as well and takes less time. I use a large peanut butter jar because I like it better than a wide mouth Mason Jar. Large Peanut Butter jars are easier to dump the flour into without making a huge mess.

When I dump a batch of starter into my mixer I usually leave enough at the bottom of the jar that fills the slanted portion. It's about half a cup of starter not counting the starter stuck to the sides of the jar. I dump in the flour and the water and stir with a chopstick using the blunt end and scrape all around the jar from top to bottom and then loosely place the lid on the jar and no, the sourdough does not smell or taste like peanut butter. Be sure and clean it with hot soapy water. It is always good to have several of these on hand. That little blue line is where the starter is when fed before it rises nearly to the top of the jar.

Here are some images of the bread I have made.

I love the color and the structure sourdough provides.

Thanksgiving Dinner Rolls

A Whole Wheat Loaf made with Best Damn Alaskan. It was Extremely sour. 

Bread Bowls made with Wasatch Willy's Sourdough Starter

Wasatch Willy's Bread Bowls Baked on Travertine Tiles

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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.

Simple - Easy to Make Sourdough Hamburger Buns

A Simple - Easy to Make Sourdough Hamburger Buns

Last night I baked a ginormous loaf of bread using Valentina's San Francisco Sourdough Starter. I have been doing that a lot lately, making different things all with the same Starter. A change of pace is in order and I decided to make something with our latest starter, Alaska Sam's Sourdough Starter. Got it from a friend up in Alaska, of all places. Imagine that.

A friend of mine, Donald Gazzaniga of Megaheart.com, had made hamburger buns using Valentina's and his turned out really nice. Click on the link to see his recipe.

Don's Valentina Buns

NOTE: If you are coming here from Megaheart.com, please note: Chef Don used our Valentina San Francisco Sourdough Starter. The above link has the recipe for Don's bun recipe and should be followed for no sodium cooking. 

Sourdough bread rises faster when salt is omitted. Salt is usually added to sourdough as an inhibitor to slow down the process.  Lack of salt may reduce the sour taste somewhat due less time fermenting.

The following is my recipe.

Our Sourdough Hamburger Buns


Ingredients:

2 Cups Sourdough Starter (bottom of page)
1 Cup Water
1/2 Cup Sugar
1/4 Cup Vegetable Oil
1/2 teaspoon salt
5-6 Cups Flour

In a mixer bowl combine all ingredients except the flour and mix well. Slowly add the flour until the dough cleans off the side of the bowl. Knead the dough for ten minutes.

Place the dough in a greased bowl and cover loosely until doubled. Remove the dough from the bowl after doubling and let it rest for 15 minutes.

Divide the dough into 18 pieces or flatten to about 1/2 inch and cut out as many buns as you can. 

Place the buns on a greased cookie sheet and let them rise until double again.

Bake at 400 for 15-20 minutes until light golden brown on top.

Optional: Egg wash last 5 minutes and sprinkle with sesame seeds.

And here are the results of our buns. Formed by hand.

Here's a recent recipe posted on Mother Earth News.

Buns! Fresh from the oven!

Owen! Grampa made hamburger buns! We're having hamburgers for dinner!

Grampa's Burger (Mine)

Dad's

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.