Real sourdough bread in Hawaii!!!!
I have heard so many comments about not being able to do sour dough in Hawaii. I also have had people tell me that you have to do it with pineapple juice and others said that it was impossible to get a great crust in our humid conditions. For 8 months I have had three starters fermenting in my fridge. And today, Marilyn Monroe, my "blonde" starter proved herself a winner. She is a keeper.
My starters all began with Rye flour and pineapple juice, but Marilyn and her blonde self ventured away from the dark rye realm a few months ago when I began feeding her some organic bread flour. I occasionally gave her a teaspoon of raw sugar when I fed her, but not every time.
She liked that.
And so, here she is in her glory... a full two pound loaf of Marilyn! Crusty, nice crumb but most of all so filled with that amazing sourdough flavor that you cannot find in any bread sold here. The formula comes from Peter Reinhart's book The Bread Baker's Apprentice. I used the food processor instead of my K.A. Stand mixer and I think I like the K.A. better.
If you would like the entire formula, send me an e-mail and I will send it to you. The principles come from the Bread Baker's Apprentice. If you live in Hawaii... I would be glad to share Marilyn with you.
What a wonderful looking boule Dev! I've only made a few SD breads so far but haven't tried to make a strong SD flavor. I kinda burnt out on "full flavored" SD but like to have some of the taste. I think it is time to get a few people together and do little "help" seminar!
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PS. The Navy bean soup and cornbread turned out great!
YUMMY!! I bet your kitchen smelled awesome!! Lynne
ReplyDeleteUh, hello?? LOL Sign Natalia and I up...
ReplyDeleteAs you know, NataliaŹ»s family are spread all over the Bay area and central valley, so when I met her she always talked about going to the city and getting sour dough bread. I would LOVE to buy some from you Dev. I am deadly serious. Natalia would just love it...
I'm so encouraged that you've been able to make Sourdough successfully. Sourdough is the only way I can eat bread- definitely a medicinal food. I see this post is a few years old now, do you still have Marilyn going, and do you think she would work on Rye? I would be SO happy to get some starter going here...
ReplyDeleteI used pineapple juice for all of my starters and they all took off the first time. It's a no fail method for me.
ReplyDeleteI used pineapple juice for all of my starters and they all took off the first time. It's a no fail method for me.
ReplyDeleteMy email is themidnightprayer@gmail.com
ReplyDeleteI'm just getting in to SD since I had remembered the gift of a dried starter from a friend, Helen, who later passed away. I miss her and her good foods. I feel connected to her thru working with her SD. Geo
I worked at a bakery in point Reyes station California. Learned all the tricks on awesome sourdough, just started my first starter in oahu and would love your full recipe.
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