Sourdough Mojo

What seems like an eternity ago, I started having difficulty with my sourdough bread. It defied me at every turn.  I was so discouraged.

I experimented with recipes for regular yeast bread, and finally evolved a really good one that utilized potato flakes and masa harina.  I experimented with different herbs and spices (surprisingly, lemon pepper was my favorite).  These test loaves were delicious!  They toasted up beautifully, but . . .

They just weren’t sourdough, and NOLA Boy was suffering in silence, I could tell.

Even though I had captured my own “yeastie beasties” from the air when I made my starter in the San Francisco Bay area, it just wasn’t happening here in the desert.

So I finally broke down and ordered a sourdough starter from King Arthur Flour.  It took quite a few days, and a lot of feeding, but I think I’ve gotten a nice starter going now.

It has been a long, dry spell for NOLA Boy, but he is gobbling down the French Toast, and a half strip of pre-cooked bacon, now every morning for his “Breakfast Immedia” when he first gets up.  (Real breakfast comes later.)  This puts a big smile on his face, as he imagines himself sipping chicory coffee at Café DuMonde in Jackson Square.

One of the loaves in the above picture has somehow disappeared, but the other is just about to be brought into service.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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15 Responses to Sourdough Mojo

  1. Clanmother says:

    You are an inspiration in the kitchen!

    Liked by 1 person

  2. Though I love sourdough bread, I never had the patience to deal with the starter. Glad the new one works for you. The loaves look so good. 🙂

    Liked by 1 person

  3. Judie Ashford says:

    It’s really a cakewalk; just need to be willing to throw out some of the starter in the beginning. I made pancakes with some of the discard. Blech! I didn’t like them, but NOLA Boy did, so win/win!

    I started doing sourdough bread back in the early 70’s, and – surprise – the process is still the same! Dealing with the starter assiduously really requires only about five minutes a week, if you don’t bake at least once a week. If you DO bake with it once a week, then there is no additional effort involved at all.

    I toss a cup or so (I don’t measure it) into the bread machine with the water, flour, salt, and a smidge of yeast, and then put half a cup of water and a cup of flour into the crock,stir it up a bit, and let it sit on the counter for a few hours, and then pop it back into the refrigerator for the next time.

    All done!

    When the current dough is ready, I just gently shape it with no additional kneading by hand, and then put the loaves into the pan (which requires NO prep). Set the timer for 45 minutes, and when it goes off, set the oven temp for 500°.

    When the loaves are risen appropriately, mist the inside of the oven with a spray bottle of distilled water to create the steam, and pop in the loaves. I use the high heat because the water/steam drops the temperature precipitously.

    After about five minutes, or a bit more, give everything (including the sides and floor of the oven) a good spray down again, and turn the pan around and spray the other side. If things start to look like the temp is too high, turn it down to 450°. The bread gets a grey-ish cast if it is suffering heat stroke!

    The whole baking process takes about half an hour, maybe a bit less, so peek in the door window once in a while to keep tabs on the process.


  4. Shirley Nordenberg says:



  5. Judie Ashford says:

    Thanks! One down; one to go!


  6. dreamjosie says:

    My gosh they look delicious

    Liked by 1 person

  7. I slice them on the slant for his official Pain Perdu! So crispy and delicious!


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