Unpopular Opinion Incoming
Sourdough Bloggers try to make sourdough seem harder than it is. I said it! Well, maybe that isn’t their aim. Maybe they haven’t tried any other way. Before I ever attempted sourdough, I thought to myself, “There is no way pioneer women of American, with all the hardship they faced, made time for any of that stretch and fold BS.” You’re following me, right?
So I have never played by the rules. And guess what…I still bake delicious sourdough staples. I mean, the most beautiful? No. As long as it tastes good and is good for you, who cares?
What Flour to Use?
If a girl starts baking sourdough, she is going to want a grain mill…and it’s so true!
Conventional all purpose wheat flours will reap the most consistent and simplistic results. Modern day wheat has been genetically modified to behave this way. I’ve never worked with the more conventional flour options due to my boys wheat allergy so I actually began this whole endeavor with GF (gluten free) flours. I will say GF baking of any kind is the most dramatic of science experiments. One, that I am happy to have behind me, even if I found a way to make it work decently.
In 2023, I skin tested my boys on Einkorn with no allergic symptoms. Then gut tested with no allergy symptoms. We have merrily continued on as an Einkorn family, since then. I wrote a blog about the benefits of that change and you may read about it here.
Working with Einkorn is still not as simplistic as conventional flour. It is stickier. It doesn’t rise as easily. It can be harder to shape. All this to say, I love using Einkorn because it is a real food and I’ll happily modify my approach to feed my family a healthier alternative. It’s still way easier than Gluten Free sourdough, too.
I do mill my own flour from Einkorn berries that I buy in bulk. I use fresh milled flour exclusively in my sourdough starter for more nutritional benefit. Through trial and error I have learned that some baked goods have better outcomes with an all purpose form of Einkorn and others with the fresh milled flour. I use both as a personal preference. I use Jovial Foods Einkorn All Purpose Flour and Wheat Berries. Jovial Foods actually farms in Italy, where they may do so without the concern of American pesticides. This is a huge priority for me!
Caring For My Starter
“Starter, how do I love thee?”
Do you have to sweet talk your starter while you feed it? No. But, I’m pretty sure the same rules apply to pets and I’m guilty there. So may as well.
With an established starter, practice will turn into a sort of kitchen rhythm. I do not sit down and meal plan. I do not stress the perfect water temps. I do not even measure my fresh milled flour. I do not bake daily. Try to find a daily routine. Either feed in the AM or PM, once daily. Starters are actually really forgiving. Forgot to feed it for a day or two, feed it when you remember. No big deal. Stress kills the fun wherever it visits.
On days when I’ve not planned any sourdough cooking, I give my starter smaller feedings, perhaps half a cup and then equal (ish) water. I attempt to use equal parts flour and water but I don’t measure. l judge based on appearance looking for a thick waffle sort of consistency. I don’t sweat it.
When I plan to bake or make a big batch of waffles, I will give a larger feeding the day before. Anywhere from 1 to 2 cups depending on how much I plan to use. When I am done using my starter, I usually aim to have about 1 cup remaining and feed when I’m through.
And it stays bubbly happy.
I will add, interior home temps can speed or slow your starter development. When our home is cooler in the winter months. I will temp the water I add to my starter to 85 – 90 degrees (F) to help it overcome a cold house. I have had my Javelin Pro since 2018 and it sticks to the side of my fridge for easy access. Remember, starters have good bacteria growing in there. Too hot and you can kill it.
The Counter Cow
I have never named my starter…or maybe I have.
Below is a picture of how I keep my starter daily. I use a cheese cloth under the lid to prevent any pesky flies that try to sneak in my home from finding their way in. If you ever need to catch a fly(s) just put out a small dish of starter. There is no concern of my starter not getting enough air. She maintains many happy bubbles.
This location is sort of in the back corner of the kitchen, away from any hotter appliances and not at risk of being tipped over or slipped to the ground.
Broken Rules:
I really want to make it abundantly clear that I think anyone can be successful with sourdough and reap the wonderful benefits of fermented grains. Don’t be afraid to experiment and find a way that works best for you, your family and lifestyle. Now, I’ll rundown the very many sourdough rules I have broken that still get me a tasty loaf (pictured below).
- I don’t perfectly measure my flour.
- I don’t always temp the water added to my starter.
- I don’t prep levain for my sourdough loaves. I just use straight starter.
- I use my Kitchen Aid mixer with Einkorn, even though hand mixing is widely recommended.
- I never stretch and fold, I just flip the switch on my KA for a quick minute.
- I don’t cover my dough with plastic wrap.
- I don’t always make sourdough…my boys favorite bread recipe is a yeast sandwich loaf.
No Matter How You Get There
Every loaf should end with a smile.
