Audrey Tales: Misbehaving Sourdough

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If you follow us on Instagram, you’ve already met Audrey, our sourdough starter. With her assistance, we (and by “we”, I mean “he” because he’s the baker and I’m the fermenter..though, technically, sourdough is a ferment, too) have delicious, fresh, additive-free loaves of bread for our morning toast+cream cheese+alfalfa sprouts and our meatloaf sandwiches. We consider Audrey a treasured pet, and we try to ensure her health and happiness so she’ll continue to help us make great bread.

Sometimes, however, Audrey is unhappy. Not “hooch on top because she hasn’t been fed” unhappy, but more of the “I don’t like the flour you’re feeding me” unhappy or “it’s too cold in here so I’m slowing down” unhappy. We have pretty extreme fluctuations in temperature where we live, and Audrey is sensitive to it. Continue reading “Audrey Tales: Misbehaving Sourdough”

Hello, Audrey: Making Homemade Sourdough Bread

 

You may already have met Audrey the sourdough starter (technically, Audrey II, mother to Audrey III – Audrey III lives with cool folks on a homestead in Australia!). She’s the key to the delicious loaves of bread we eat with our homemade soup, meatloaf sandwiches, and our incredible egg (thanks, ladies!) breakfasts.

Sourdough lends itself to beautiful boules, perhaps the most recognized shape for sourdough loaves, but we typically bake ours in a loaf pan so that we can easily make sandwiches. Making bread doesn’t have to take long or require herculean efforts, but the payoff is substantial: additive and preservative-free bread with simple ingredients, and in the case of sourdough, it’s a low glycemic index food. Sourdough bread is also acidic, so it doesn’t mold as quickly as other bread products. Interested in making your own? A simple recipe and instructions follow. Continue reading “Hello, Audrey: Making Homemade Sourdough Bread”