The intentional pantry: A sourdough starter

by Stef on March 30, 2012

in Food, Intentional home

clementines

I rarely talk about food on the blog because, honestly, it’s not a space large enough to contain all the food issues we have in this household.  Mister and I are complete opposites.  He cannot possibly consume enough calories to maintain the weight he’d like.  He’s a well oiled machine of metabolism amazingness and someday I’ll harness that energy and put it into pill or liquid form and it’ll solve all the problems of the world for people like me.  People who eat granola or egg whites for breakfast and then eat four cups of spinach for lunch because if you eat four cups, it sort of feels like you’ve actually had a lunch despite really just eating exclusively leaves.  We literally once walked into a GNC where he got the XXX MASS WEIGHT GAIN and uses four scoops and makes it with whole milk and I got the Lean Powder which I mix with water and only use one scoop instead of two because I’m afraid of calories, as I should be, given my thighs.

So. yeah.

Strawberries, yogurt, and granola

In the 15 (whoa!) months we’ve lived together I’ve settled into a pattern where the only way to successfully co-exist food-wise is for me to eat really really really well (and, honestly, really small) for breakfast and lunch while I’m away at work and then cook a dinner that’s both wholesome and tasty enough to suit both our needs.  It’s always a balance between deliciousness and health, calories (he needs many, I need few) and portions. I’m the sole cook of the house so this is my undertaking.  Resist the urge to chime in with comments about sharing household chores and womanly duty, because cooking is how I show love.  You want to throw a party? I’ll show up with the best spinach artichoke dip you’ve ever had.  Family get-together? Here are four trays of cinnamon rolls.

Taco salad

I’m on a constant mission to clean up the way we eat.  I live in fear of things like bread and pasta and, were we not eating dinner together, would probably eat closest to what is usually called paleo or south beach, I guess. But bread is not inherently evil and if we’re going to have it in the house, I would prefer for it to come from my own hands, with total control over the ingredients.  I never buy pre-made biscuits, pie crusts or doughs, so why are we still buying store bought bread with questionable ingredients?  Well we arent anymore, as of now.

William Morris quote

I stumbled across this William Morrie quote ages ago and threw it into my Email Drafts, which is the place where I shove all inspirations.  It’s my pinterest, before the world decided that we needed pinterest.  Later, I came across Pancakes and French Fries and Jules, who I’ve mentioned before and, now that I write this and mention her yet again, clearly affects my way of thinking long before I realized and admitted it.  She’s an influential lady, that one. And she rescued herself from the depths of a law firm so, without mentioning my own work too much, I’m inspired that I too can one day save myself. Jules is constantly working towards creating a more intentional home and I’ve officially latched myself onto that bandwagon.  We’re starting small.  With bread.  For now it’s one step towards an intentional pantry.  Which hopefully then lends itself well towards intentional eating.  Then maybe someday the intentional eating can be so amazing that we need a whole new intentional wardrobe and closet! For now though, let’s stick to bread.

Last week Design Sponge posted a Sourdough Starter DIY from Armommy.  I used this as my guide.  The recipe below makes enough for two starters and I initially planned to halve the recipe, before realizing that my brother and sister-in-law are juuust nerdy enough to find this as amusing as I do. Once the initial resting period is over, I plan to pack up half and send it their way.

Sourdough Starter
Recipe from Armommy 

2 cups all-purpose flour
2 teaspoons granulated sugar
2 1/4 tsp active dry yeast
2 cups warm water

Mix flour, sugar, and yeast together.  Stir in warm water and mix until it forms a thick paste.  Cover bowl with dishtowel and let it stand in a warm place for 3 to 5 days.  Stir once per day.

Sourdough starter - ingredients

Sourdough starter - batter

My starter is now hanging out, safely tucked in, awaiting the 3-5 days of stewing and brewing and becoming sour amazingness.  I’ll update with further steps once it’s ready for use!

Sourdough starter - covered

{ 2 comments… read them below or add one }

Jules March 30, 2012 at 10:32 pm

I love this. I did a sourdough started last year, but mine didn’t use sugar or yeast. It was only flour and water, but I had to feed it more than you. I might have to try that D*S recipe. It sounds infinitely easier than what I did.

Reply

Stef March 30, 2012 at 10:47 pm

Thanks! I saw some discussion of yeast vs. dairy vs. just flour & water, but I decided to start simple and learn along the way. We’ll see how it goes..

Reply

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