Experiments with Sourdough: Part One

Learning new things in the kitchen is one of my favorite pastimes. Sharing things I've made, using my hands to create and being challenged are some of the things that draw me into our little square kitchen to dink around.

One thing I've always been curious about but not made the effort to learn or make is sourdough. A crusty loaf of sourdough bread dipped in warm soup on a rainy fall day is always appealing to me. The process and time taken to make things using sourdough seems so meaningful and rich. And so, one day a couple of months ago, I did my research and made a starter. I mixed a little flour with a little water, fed it daily for a week and watched it transform into a fermented, living!, usable substance. 

In my research, I found that not only is sourdough a delicious addition to food, it has many health benefits as well! 

-Sourdough makes wheat flour more digestible: The long ferment and rising times of sourdough bread predigest the starches and breaks the gluten protein into amino acids. This makes them more digestible and much easier on your stomach. I have friends and family who cannot stomach gluten, yet can easily eat sourdough bread because of this fact. 

-As sourdough is fermenting, it produces acetic acid, which is a natural preservative and inhibits the growth of mold.

-Wild yeast and lactobacillus in the sourdough leaven prevent the effects of phytic acid by neutralizing it, thus making the many nutrients of sourdough available for our body. Phytic acid binds to nutrients, making them unavailable for our bodies. Sourdough neutralizes these effects. (This is also why it's important so soak nuts and grains before digesting.)

- Sourdough can contain folate, thiamin, riboflavin, vitamin E, niacin, iron, manganese, phosphorus, magnesium, calcium, zinc and vitamins B1-B6 as well as B12. Bread that you find at teh store contains only a tiny amount of these things due to the process it is put through. 

My goal was (is) to make bread. After much research on doing bread well (none of this quick-and-easy sourdough bread stuff--I want that slow-rise crumb, crusty edges and deep flavor), I realized it is much more than just scooping a bit of my starter into a regular recipe. I still plan to make bread, but most of my days do not lend themselves to the time and thought required for such a venture. We have been traveling and hosting what feels like non-stop, so I decided to find other ways to be using my starter and learning about sourdough as it works with my daily life. 

So, I started with what I had and used sourdough in some of my typical meals. 

I tried sourdough pancakes and pizza crust! 

The pancakes were delicious. The first time I tried making them, my starter was a subtle taste. I had not fed it more than once a week. The next time I tried them, I fed my starter for 3 days straight before I made the pancakes. It was rich and active and the pancakes had a distinct sourdough taste. My family enjoyed them! The sourdough made them seem more flavorful, rich and hearty. 

Next, we made sourdough pizza! I really like this recipe. Next time, however, I would split the dough into three or four pizzas to make a very thin crust (this is just my preference). This is a recipe you start the night before, so be aware of that! 

Have you experimented with sourdough? What are your favorite things to make and eat? 

You can find all of my sourdough inspiration on my Pinterest board!

(I snapped a few quick iPhone photos of our pizza-didn't get any of the pancakes!)

these final winter days | coffee ideas

The days are finally starting to become ever-so-slightly longer. We have been pleasantly surprised with warmer days lately, and it just brings the hope of spring to the front of my mind. However, I still look out and see leafless trees, brown grass, death where there was once life. The days have been constantly overcast, making for a dreary glow in the windows.





We are up with the birds whom I hear more and more from each morning, building up to the dawn chorus that is so inspiring in the spring. I carry a baby and follow a toddler, eyes still mostly shut, to the kitchen and flip on the kettle for coffee. I set baby down, rummage for the egg pan, warm it with coconut oil as eggs are cracked and whisked with a fork. In between whisking, pouring, warming, I typically move Calvin to his seat at the table with a full glass of milk and a book to leaf through as he waits for breakfast, usually void of all patience.

After breakfast is made, tummies are full, dishwasher is loaded, I remember the kettle. Every morning, it happens the same way. I mean for coffee during breakfast, but preparation is hurried and coffee is not. And so, as the babes play quietly, I flip the tab for the electric kettle once again and prepare coffee.

Black in the morning, with coconut cream and a bit of honey in the afternoon. Black coffee used to be the only way I preferred it, but lately it's felt like such a treat to get everyone down for naps, I just make it a little more fitting for the occasion.

In the winter, things sometimes need to have a bit more personality to get us through. Black coffee is amazing, but every once in awhile something added makes for a little spark in my days. It may sound silly, but these little things make the biggest difference, don't they?

I've been putting little fresh things in my coffee here and there, and it's turned out quite tasty! I thought I'd share in case you needed a little something to liven up your morning rituals, as I do.

My brew method of choice is my Chemex. It's super easy to add things to the grounds, and I love the ritual of slowly pouring water over them out of my goosneck kettle. I prefer it to my French Press because it seems to come out smoother and without the little film of residue that I find in my press. That being said, I opt for French Press often, as well. It's a little quicker and I can just set the timer for a few minutes and pour when it beeps. I can't recommend adding things to the grounds of your instant coffee machine, because I haven't done it! Just experiment as you like and find your favorite things.

Freshly Grated Nutmeg
Just grate a bit into your grounds (I use probably half of a teaspoon or less), and brew with your coffee! Fresh is key. You can't beat it!

Cinnamon Stick 
I like to throw a cinnamon stick into the bottom of my French Press. I typically add a bit of nutmeg, as well. The stick will strain with the grounds! Keep it and use a few times, if you'd like.

Lavender and Honey
Use just a pinch of food-safe dried lavender in your coffee grounds. Too much will taste soapy, but a little bit will remind you of summer and leave the perfect hint of flavor. I like to squeeze a bit of raw honey in the bottom of my mug before pouring coffee over it. Lavender and honey are one of my favorite combinations. You could also make a simple syrup with lavender, sugar and water to keep on hand in the fridge. In that case, I'd omit the honey.

Fresh Rosemary
I don't always have this around in the winter. When I do, there is typically extra from cooking. A friend made this for me in her french press when I went over for a play date and it was amazing! Just stick a sprig of rosemary in your grounds and it makes for a lovely flavored coffee. Sounds a little weird? Just try it. I was skeptical and am in love.


What kinds of things do you like to add to your coffee? I'd love to hear more ideas!


p.s. If you want a guide on pour overs and french presses, I like to use this one.