Back on the boat for 4 days now and nothing is working (batteries are crapped out and the alternator is likewise) but this always works as long as you feed it and pamper it as prescribed. This makes a very hard crusty bread but delicious when you break through, kind of like the cap’n. Just mixed this up yesterday so it should be ready to bake by Thanksgiving, in time for the potluck we have planned here at Hope Town Marina. This is from the cookbook Cruising Cuisine by Kay Pastorius. I have been doing this sourdough since we moved aboard the boat.
SOURDOUGH STARTER
1 pkg. active dry yeast
2 cups tepid water
2 cups unbleached all-purpose flour
1.In a clean, rigid-covered container, dissolve the yeast in the water and stir in the flour. Don’t use a metal spoon--use a wooden spoon or chopstick.
2. Leave uncovered in a warm place (80 F to 90 F) for four days to a week, or until mixture bubbles and has developed a sour odor. Stir the mixture daily. If it smells bad or becomes discolored, discard and start again (also pertains to the cap’n)
3. You can begin using the starter or store it in the refrigerator. If stored in the refrigerator, allow it to come to room temperature before using.
4. You should feed you starter every week. Always save 2 cups of this mixture for an ongoing starter. If you have your original 4 cups of starter, either give half away or use it in baking. To the remaining 2 cups of starter, add 1 cup of unbleached, all-purpose flour and 1 cup of tepid water. Allow the starter to ferment and bubble overnight at room temperature, then use or place in the refrigerator.
5. You can also freeze the starter for 2-3 months. Thaw at room temperature for 24 hours, feed it some flour and water and it should start to bubble. If it doesn’t add a teaspoon of active dry yeast and let it ferment overnight.
6. If a gray liquid accumulates on top of the starter, pour it off. Wash your starter container every week with soap and water, then rinse and dry it. (also pertains to cap’n)
7. To use the starter in any bread recipe: 2 cups of starter equals 1 pkg of dry yeast and dissolving liquids in the recipe.
SOURDOUGH FRENCH BREAD
1 ½ cups room temperature starter
1 cup warm water
2 tsp of salt
2 tsp of sugar
4 cups flour
1. Mix together all the ingredients. Knead on a floured board until the dough becomes smooth and elastic. Add more flour if dough is sticky. ( I usually have to add quite a bit more)
2. In a warm draft-free area, allow the dough to rise in a greased bowl covered with a cloth until doubled in bulk. Punch down and allow to rise another 45 minutes.
3. Shape the dough and place in a greased loaf pan. (I usually just shape it and cook it on a cookie sheet) Allow to rise again.
4. Bake in a preheated 375 F oven for 45 minutes (usually takes my oven on the boat longer) until crusty and brown.
Lots more sourdough recipes to follow! The capn says to write something funny so I guess I’ll have to invite Kary May over. Thank God the liquor order is coming over on the afternoon freight boat.
Maha What.....???????
9 years ago
2 comments:
Sounds yummy! I'll give it a try on my boat...but I am limited in that I don't have much room too cook...just a little two-burner for only a small pot. Maybe I'll try it at a land-lubber's house.
Teresa
I've never tried it but you may be able to cook this in a pressure cooker. Kay Pastorius says, "before the final rising grease the cooker and spread a thin layer of cornmeal on the bottom. Bake the bread over a medium-low flame, with the lid on but without setting the pressure--you want the steam to escape. Baking time will be 40 to 45 minutes for a loaf of bread made with 3 1/2 to 4 cups of flour." Sounds interesting. I don't have a pressure cooker but if you try this I'd love to hear how it turns out. By the way, my starter was setting out on the stove last night and it rained and deck water from the porthole above drained into it. I haven't scrubbed the decks yet since we got back 4 days ago so 6 months of grunge is now in my starter. I guess I'll have to start over.
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