Sour Dough Bread

A big Thank You to Terri for sharing her sour dough starter or "mother" with me. This has been a vehicle for some of the best all purpose breads I have made. It toasts nicely, is great for grilled cheese, sopping up juice, you name it and this bread does it. It works well shaped as a baguette, or as a boule (round). It also goes well with the cheese and butter making since the by products of each, whey and buttermilk go great in this bread.

Here is the link to make your own sour dough starter and for the recipe: http://www222.pair.com/sjohn/blueroom/sour.htm This site does not give specifics on liquid to add, this depends on how hydrated your starter is. I have found between 1/2 to 1c of liquid works the best. Start with the smaller amount and work up as needed. The recipe calls for 3c flour, I often use 1c of whole wheat flour and 2c of bread flour.

If shaped in a boule or baguette, I bake at 370 degrees for 20 minutes then turn the bread 180 degrees and bake for another 20 minutes until golden brown and the bottom thumps with a hollow sound. Get out and bake some bread!!

Making Butter

Who knew that making butter would have so many spins to it? I just discovered cultured butter. Who knew there was such a thing? Not me! Here's the article: http://www.doriegreenspan.com/2007/04/better-butter-a-tasting-and-a-recipe.html

My raw cow milk (for pet food consumption only) has been in the fridge, undisturbed for a day so I can see the separation of the cream. I used a baster to suck up the cream and put it in a clean quart jar with the lid on tight. This gets left out on the counter to warm up to room temperature overnight. Then after breakfast I will sip on my coffee and shake the jar.

After 10-15 minutes of jar shaking, butter chunks are floating in the jar. Take a large spoon and gather the butter which is floating at the top of the jar. I just took the spoon and press the butter into my hand to remove more of the liquid and butter is made. Take the leftover liquid, which is butter milk, and use in bread, oatmeal, or other baking projects. Or drink it yourself or give it to your dog or cat. My dogs really, really like the leftover buttermilk.

Don't have access to raw milk? Just use heavy whipping cream, or look in your local health food store for un-homogenized milk.