Two weeks ago, I posted an article on how to create your very own sourdough starter for homemade artisan breads. If you’ve been following along, your sourdough starter should be exactly two weeks old and ready to go. My sourdough starter has been going on for approximately two years and is very healthy and it does not need any additional yeasts to allow the bread to rise, but, when I first started my sourdough starter, I had to cheat and add some fast acting yeast the first few times. The more you bake, the more you’ll have natural yeasts to collected in your sour dough starter.
Above is a picture of my sourdough starter roughly around 6 hours after I fed it more flour and water. Approximately 2 cups each. The sourdough has a slight fruity smell to it and the yeast is very active because you can see all the carbon dioxide being released.
Ingredients for your base:
- 1 stick real butter made with salt.
- 1.5 tablespoons olive oil
- Salt (I used Rosemary Falk Salt)
- 1 teaspoon pepper
I did not add any specific amounts of garlic and rosemary because you can add as little or as much as you want. I used about 4 tablespoons garlic and about 2 teaspoons worth of rosemary and two pinches of the rosemary Falk salt.
In a small saucepan, add all the ingredients and simmer for about 4 minutes. Even though the olive oil will allow the butter to burn at a higher temp, we do not want to scorch it, nor do we want to over cook any of the ingredients. We are just releasing the flavors locked in the rosemary and garlic.
Turn off your stove and let cool to room temperature. Do not move on to step 2 until the butter has cooled.
Ingredients for the bread:
- The butter, garlic, rosemary mix
- 1 packet of quick rising yeast (if you’re sourdough is not yet mature)
- 2 cups of 110 degree filtered or distilled water. (Chlorine can kill your yeast)
- 3 tablespoons of either brown sugar, white sugar, or honey. (We also use natural ingredients)
- 3 cups sourdough starter
- 2-3 cups of Parmigiano-Reggiano cheese
In a mixing bowl, mix together your choice of sugar, water, and yeast. Mix well and let this mixture sit for approximately 7 – 10 minutes until it is really foamy. If you’re not using the yeast, you can skip letting the mixture sit and add the butter mix, the cheese, and the sourdough starter and start mixing at a low speed. When this is well mixed, you can start adding 1 cup of flour and mix well. You will use approximately 7 cups of flour.
Now here’s the trick about real sourdough. With yeast, you can cheat and be ready within two hours, and if you need to cheat, it’s all good, but most sourdough bread makers will let their bread rise between 4 to 18 hours. The longer you wait, the more sour it becomes. Because SheDevil is cracking her whip 🙂 I sped up the process, but my sourdough is already “sour”.
Pre-heat your oven to 400 degrees. Beat an egg, and brush your bread with an egg was and sprinkle your dough generously with kosher salt.
Cook your bread between 35 and 40 minutes.