Posted by: Kim_Hamilton on 04/18/2008 08:50 AM
Updated by: Kim_Hamilton on 04/22/2008 12:39 PM
Expires: 01/01/2013 12:00 AM
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"Sourdough Starter" Recipe~By Jenny Baxter of Jennys Kitchen
Greetings from San Francisco.....So when “cabin fever” took over I called my friend Kerry and suggested that we spend some time in the land of cable cars, Japanese gardens, Alcatraz tours, Ghirardelli Square, Pier 39, Union Square, Little Italy, Chinatown, bay cruises, driving Lombard Street and crossing the Golden Gate Bridge into Fisherman’s Wharf and the town famous for its sourdough bread. With only 24 hours to spare we had to plan our mini vacation carefully.....
I suggested that we drive into Pleasanton and take the train into the city. She wanted to drive, so we hopped into her Benz and sped away.
We pulled up to valet parking at the Marriott, tossed the young handsome valet the keys, gave him a generous tip and asked him to have the bell hop take the luggage to our room.
After all we only had 24 hours and Union Square was calling our names.
Our first stop was Williams Sonoma. A huge wooden centrally located staircase, which spans three floors, greeted us as we entered this well stocked kitchen store. Each floor offered some very unique accessories along with the standard fare. I was catering a bridal shower and pleased to find heart shaped pink marshmallows to dip into my chocolate Chambord fondue. Having looked at their entire inventory we decided it was time to switch gears and head for SAKS. I was anxious to view the season’s styles and color combinations that soon would be flooding the fashion industry. And what would a shopping trip to “the city” be without stopping by Macy’s for a cosmetic makeover? (Men just don’t know what they are missing!) We had just enough time to hit one more store, so Bloomingdale’s here we come! Browsing through their stock brought back so many fond memories of living in New York and purchasing their high quality merchandize.
Back at the hotel lounge we downed two Cosmopolitans, all that shopping made us thirsty, and then hailed a cab to drive us to dinner. One thing we knew for sure, no matter what restaurant we ended up dining in sourdough bread would be on the menu. What we did not know was that very day San Fransicans were remembering the 102nd anniversary of the San Francisco earthquake! With that in mind how could I not share my sourdough recipe?
Sourdough Starter
2 cups flour
3 Tablespoons sugar
One teaspoon salt
One envelope yeast
2 cups very warm water Keep It Sensuously Simple (A food tip from Jenny)
Run the water on your wrist as you can count to ten ie. One and two and three etc. and by the time you count ten if your wrist feels comfortable then the water is the correct temperature. Combine all the dry ingredients into a large bowl. Gradually add the water until mixture resembles a smooth paste. Cover with cooking grade cheesecloth or a flour sack towel and place on your kitchen counter to allow the mixture to sour and bubble for 2 to 3 days. Stir the mixture several times during each day. Then pour the mixture into a large plastic container or glass jar partially covered and place into the refrigerator. This will allow the gases to escape.
To prepare this starter for sour dough recipes measure one cup of the mixture into a large bowl. Return the remainder to the refrigerator. Using a wooden spoon, stir one cup of flour and one cup of warm water into the mixture in the bowl. Stir until almost smooth. Any remaining lumps will be dissolved during the fermentation process. Cover the mixture and set on the counter for a minimum or 6 hours or overnight. This is your basic sourdough starter to be used in any recipe that calls for it. Measure the amount needed for your recipe and return the remaining starter to the sourdough mixture stored in the refrigerator to replenish it.
In the event you are not baking and using the starter on a weekly basis then just add a ½ cup flour and warm water to the starter in your refrigerator and mix well. Leave the mixture covered on your counter overnight. In the morning stir it again, cover it and replace sit in the refrigerator.
Well it’s thyme to go.
Jenny Baxter
Jenny’s Kitchen
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