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Zachry Farms

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I get a handfull of sourdough questions in my inbox weekly. I guess because I have done well with a few recipes people think I know what I&#039;m doing! It&#039;s flattering and a lot of pressure! <br /> <br /> I learn from trial and error. If you think about it, that&#039;s how our grandparents on up learned bread making or baking. I&#039;m pretty certain in my ancestors&#039; homes there wasn&#039;t a discussion on if their crumb was acceptable, or hydration percentages. <br /> <br /> They made their peasant breads and biscuits and were glad to have them with veggies from their garden, eggs from their hens, and real butter or jam or molasses. And isn&#039;t that what this sourdough bread craze is really about? Simple ingredients to shorten the supply chain, increase self reliance, and know what&#039;s in our food. <br /> <br /> My Nanny made biscuits in a big bowl of flour and kneaded it until it was the right consistency and didn&#039;t measure every single ingredient. lf your great grandma didn&#039;t teach you how to make biscuits or dumplings or breads, and know how much flour to add to make it less sticky, and when to let the dough rest, what a time to be alive. A million recipes are literally at your fingertips. <br /> <br /> There are so many resources for sourdough online already, I just wanna say don&#039;t overcomplicate it. Pick a sourdough loaf recipe and make it 3-5 times. If it&#039;s good, make it better. If it&#039;s not good, figure out why. Fresh baked bread is delicious even if it isn&#039;t perfect! Over-risen or under-risen, over cooked, uneven, you can figure it out. You didn&#039;t fail. You made three ingredient bread, and that&#039;s amazing. <br /> <br /> Sourdough starter: <br /> You can make your own but lets just say you got a starter. <br /> Mine are free, Nanny would roll over in her grave if she knew people were selling them. And probably sell them herself. <br /> (Just a joke on how much times have changed. No shame if you are selling starter, please do you with no judgement. Times are hard, inflation is high, everyone needs to make money.)<br /> <br /> So you have a starter:<br /> If you have a scale, measure equal parts flour, water and starter *by weight* into a container with straight sides. 50 grams of each is going to give you enough for most recipes and enough to have some leftover to make more starter. <br /> Mason jars are great for this. Use a rubberband or sharpie to mark the starting level, a canning ring or rubberband to hold the cover on the top, and a paper towel, coffee filter or piece of flour sack or dish towel as a cover. There is no need to buy a fancy container, but if you want one, please do what makes you happy. <br /> <br /> If you don&#039;t have a scale: <br /> 1/4 cup starter<br /> 1/4 cup water<br /> 1/2 cup flour <br /> <br /> Works almost as well.<br /> There are more variations online, but having a scale is super convenient. You can just reset it before weighing each ingredient instead of using measuring cups and spoons! <br /> <br /> When you feed your starter, it will take 2-8 hours to double in size, at which time it is ready to use in recipes that call for active sourdough starter. Keep the starter in the fridge (twist a lid on it instead of a breathable cover) in between uses unless you are feeding and using it daily. <br /> <br /> When you measure out starter to feed, the rest you don&#039;t need is called discard. Keep a small backup jar in the fridge, and use the rest in recipes that call for sourdough discard, such as pizza crust, crackers, pancakes and brownies. <br /> <br /> I&#039;m going to share some recipes here, and ask for help with making pretzels. Please do the same! If you have a good recipe, or a tip or a struggle, maybe someone needs your tip and maybe someone can help with your struggle, or has the same struggle.

Zachry Farms

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