I have baked yeast breads since 1973. After being diagnosed with diabetes, I hated the thought of giving up my bread. I found that sourdough has a lower glycemic level and is more gut healthy. Once I learned the process, I fell in love with the history, the skills, the variety of uses, the smell, the scoring, and especially the eating.

특징

My starter loves feeding day and will double in just a few hours with a beautiful texture and smell.

점도

맛과 풍미

레시피

시작하는 원료

30g Flour
30g Water
30g Starter

먹이재료

30g Starter
30g Flour
30g Water

I maintain my starter by feeding it every 2 weeks a 1:1:1 ratio of starter, flour, and water, usually 30 grams each. When ready to bake I increase these amounts to equal what the recipe calls for.

30g Starter 30g Flour 30g Water

작업방식

I took a course from Theresa Greenway and followed her starter recipe that used pineapple juice for the first 4 days. I had to dehydrate it for a long illness but it came back to life a year later.

30g Flour 30g Water 30g Starter

Result

Dark Chocolate Cherry Sourdough Bread

Made with dark chocolate chunks, dried cherries, and cacao powder.

Clarice Dark Chocolate Cherry Sourdough Bread second overview

Clarice Dark Chocolate Cherry Sourdough Bread first slice

Clarice Dark Chocolate Cherry Sourdough Bread second slice

Whole Wheat Every Day Loaf

A King Arthur Baking Company recipe using whole wheat flour and sesame seeds.

Clarice Whole Wheat Every Day Loaf second overview

Clarice Whole Wheat Every Day Loaf first slice

Clarice Whole Wheat Every Day Loaf second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Vicki Horton

My starter remained nameless for years. Every time I grabbed it from the fridge, I was so happy to see it that I exclaimed 'Well, hello there!'. That phrase reminded me of when Hannibal Lector calls Clarice in the movie 'Silence of the Lambs' and says 'Hello, Clarice'.