Why? Why did I feel compelled to hop on the Sourdough bandwagon? I am not a chef who enjoys precise measurements — my former right- hand man at Kafé Zolo liked to call me the Aga-Aga chef (read, one who would rather add a pinch of this and a handfull of that without having to use the dreaded kitchen scales). But Sourdough bread is all about precision and measurements (and kitchen scales) and waiting. Patience is definitely a virtue but who has time for such nonsense?

Apparently, I thought I did. It started out as a challenge. My talented son (who happens to be talented in everything he sets his mind to) sent me a photo of his very first successful Sourdough loaf and asked if I had tried “it”. Nostalgic visions of Jack London’s “White Fang” and his Sourdough adventures swirled in my head. I’d read “White Fang” in my youth and, for some inexplicable reason, was intrigued by the “Sour-doughs”. Perhaps I knew that I too would one day be a “Sour-dough”.

The starter for all great Sourdough is quite simple: flour and water. That’s it! All one has to do is mix the right amounts of each and then “feed” the starter with additional flour and water on a regular schedule for six to nine days. I like to christen my Sourdough starters —my babies, if you will— so I called my first one “Fred”. Fred was a wonderful “baby” and matured well; he was a most delightful starter with just the right amount of bubbly fermentation.

SOURDOUGH STARTER

One clean glass jar (I prefer a 16 ounce/450 gram Mason or Weck jar)

2.5 ounces/70 grams Rye flour

2.5 ounces/70 ml lukewarm water

Mix the flour and water with a spoon in the jar. Let stand at room temperature with lid ajar for 24 hours.

For the next two to nine days discard 2.5 ounces of the starter every day and then add/feed with 2.5 ounces of Rye flour and 2.5 ounces of lukewarm water. Stir after each feeding. Let stand at room temperature with lid ajar.

After nine days the starter should be bubbly and wonderful and ready for some serious bread making. It should also be ready for a low maintenance diet — a rest in the fridge with feedings only once a week.

My first attempt with Fred, the Sourdough baby, was a complete disaster!

To be fair, Fred was not to blame for the tooth cruncher; it was my impatience and total disregard for following directions (and proper measurements) that led to this disaster. Sourdough, as mentioned earlier, requires one’s full attention and adherence to the rules. I learned my lesson and proceeded to make a decent loaf.

What a difference a day (and a humiliating disaster) makes!

A DECENT SOURDOUGH LOAF

7 ounces/200 grams sourdough starter

2 teaspoons salt

1 tablespoon olive oil

1 1/2 cup/330 ml lukewarm water

17.5 ounces/500 grams all-purpose flour (or a combo of rye, spelt and AP)

1. Using a wooden spoon, mix the above ingredients in a stainless steel bowl.

2. Knead for 10 minutes using a Kitchenaid Stand Mixer with a dough hook. (or by hand on a lightly floured surface)

3. Turn the dough out (it will be a bit sticky) onto a lightly floured surface (countertop or baking board) and fold carefully 10-15 times.

4. Place dough in a well floured proofing basket or in a cast iron pot sprinkled with cornmeal.

5. Cover with plastic wrap and a linen dish towel and let rise — 10-15 hours at room temperature or 24 hours in the fridge.

6. One hour before you’re ready to bake, preheat the oven with a baking stone (I use a cookie sheet)in it at 500°F/250°C. If the dough has been in the fridge, take it out before turning the oven on.

7. If using a proofing basket, take out the baking stone (or cookie sheet) and line with a piece of parchment paper. Turn the loaf carefully onto the stone or sheet. Set up a shallow, oven-safe pan or skillet with 1 inch of water and place it on the bottom rack of the oven. (go directly to step 9)

8. If using a cast iron pot, skip the skillet/pan with water and go directly to step 9 and then place lid on pot.

9. Slash the loaf from end to end with a sharp knife. Add a few “doodles” on the sides if you wish.

10. Place the bread in oven and bake for 20 minutes.

11. Lower the temperature to 375°F/190°C (remove lid if using a cast iron pot) and bake for another 20-25 minutes.

12. Remove from the oven and cool on a rack before slicing.

Having made a few somewhat successful Sourdough loaves I’m still not completely satisfied. You can find many great Sourdough recipes (and methods) on the net — there are as many as there are stars in the skies — and I’m sure you’ll discover one to your liking and skill set. I’ve decided to put Fred and his Sourdough siblings to better use and am currently working on a superb Swedish Crisp Bread (knäckebröd) recipe that will knock your socks off. Stay tuned!

Swedish Crisp Bread (Knäckebröd) with Sourdough