Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (2024)

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Written By Kayla Lobermeier

Hello, dear reader! I hope that you are well on this March Friday. The weather is still chilly here and a bit rainy lately. I am hoping the warm breeze returns and all of this rain brings about beautiful daffodils and tulips! I do thoroughly enjoy rainy days; they remind me of traveling in the pacific northwest while I was pregnant with my first son, Tad.

How have you been spending your winter months? I apologize if you feel like all I have been sharing lately are food recipes. It’s because that is what I have been having the most fun experimenting with! This spring I’ll be sure to get back into my normal content, but for now, if you are enjoying all of the food recipes… I have another TWO for you! I recently got back into the swing with making sourdough, and it has been so amazing.

Susan of Hillside Sourdough reached out to me on Instagram a few weeks ago asking if I would be interested in trying some of her dry sourdough starter. I had never heard of this before. The only way I knew how to make sourdough was from scratch, which can seemingly take forever to get the cultures right.

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (1)

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (2)

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (3)

how I feed my sourdough starter:

NOTE: I have recently begun adding spelt flour that I’ve milled myself to feed my starter, and wow! It makes the starter so much more active than all purpose flour. I am not quite ready to begin writing about this yet, as I need more experience, but you can certainly try feeding different types of flours to your starter to see how it reacts.

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (4)

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (5)

making sourdough crackers:

INGREDIENTS:

  • 1 cup sourdough starter discard/unfed

  • 1 cup flour

  • 1/2 tsp salt

  • 4 tbsp lard, room temperature

  • olive oil and flaky sea salt for topping

DIRECTIONS:

  • In a large bowl, combine the sourdough starter, flour, salt, and lard. With your hands, form into a nearly smooth dough.

  • Divide the dough into two pieces and wrap with plastic wrap or bees wrap. Chill in the fridge for 30 minutes.

  • Preheat your oven to 350* F.

  • Remove the dough from the refrigerator. Roll out each half into a 12x12 square, or until it is thinner than 1/8-inch thick. Prick the dough all over with the tines of a fork.

  • Cut into squares or circles, about 1-inch diameter. Brush with a bit of olive oil and sprinkle with flaky sea salt.

  • Bake for 25 minutes or until golden brown and no longer moist. Allow to cool on the baking sheet and move to a wire cooling rack when cool enough to handle.

  • Store in a container with an airtight seal for about 1-2 weeks.

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (6)

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (7)

making no-knead sourdough bread:

RECIPE VIA HILLSIDE SOURDOUGH:

directions:

  • In a large bowl, combine the starter and water with a fork.

  • Add the flour and salt. Mix together with a fork until a dough ball has formed. Continue to knead with your hands until the dough has become a semi-smooth and a bit shaggy ball. It is no-knead, so it does not have to be completely smooth.

  • Cover the bowl and allow to rest 30 minutes.

  • After the resting period, stretch and fold the dough to form it into a ball. Cover the dough with a clean dish cloth or plastic wrap and let rise in a warm place overnight or 8-10 hours. *I tend to make mine in the late afternoon and leave it until the next morning.

  • In the morning, turn the dough out onto your counter. Fold into a neat ball, cover, and let rest 15 minutes.

  • Place the dough into a bowl or banneton (bread basket) and cover, allowing to rise for another 1-2 hours.

  • Turn out onto the counter. Dust the top of the bread with flour and score with a serrated knife or lame.

  • Preheat your oven to 425* F. Place a dutch oven inside and preheat it for 30 minutes (you can also use any type of oven safe dish with a lid). When it has finished preheating, place the bread inside. Bake covered for 35 minutes. Remove the lid and continue to bake, uncovered, for another 15 minutes.

  • The bread is finished when it sounds a bit hollow when tapped. Remove from oven and allow to cool before slicing.

Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (8)

I hope that you enjoyed learning a bit more about making sourdough bread and crackers! These recipes are incredibly simple and perfect for a beginner! If this is your first time baking with sourdough, it is good to note that no-knead style breads need a much longer rising time than a loaf with instant yeast. You will want to watch and follow the signs of your bread. If you have never made any sort of bread before, I would suggest you take a look at my other bread tutorials to get an idea of how the process works!

Please be sure to check out and subscribe to our new YouTube Channel @underatinroof! We just got started and would love if you followed along with us there.

Thank you Hillside Sourdough for the wonderful bag of dry San Francisco Starter!

My dress and apron are curtesy of Little Women Atelier. I am wearing the Beth Dress with Long Sleeves in Rust and the Half Apron in White.

xoxo Kayla

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Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (12)

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Kayla Lobermeier

Kayla Lobermeier is an author, blogger, recipe developer, photographer, homesteader, and co-owner of the brandUnder A Tin Roofwith her mother, Jill Haupt. She lives in rural Iowa with her husband, children, and parents on their multi-generational family farm.Under A Tin Roofis a small flower farm and online lifestyle company focused on sharing the joy of seasonal, slow living with others who enjoy gardening, preserving, and cooking with wholesome ingredients. Kayla has been sharing her family’s journey into a simpler and sustainable lifestyle for almost a decade,andshehas been featured in publications such asWillow and Sage Magazine, Where Women Cook, Heirloom Gardener, Folk Magazine, In Her Garden, Beekman 1802 Almanac,andGardenista.She has taught cooking and gardening lessons through Kirkwood Community College andhashosted farm-to-table suppers at her family farm. You can usually find her sipping on a hot cup of coffee, reading up on the domestic lives of the Victorians, and snuggling with barn cats. Visit Kayla atwww.underatinroof.comor on Instagram and YouTube @underatinroof.

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Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (2024)

FAQs

Can you bake sourdough in a metal pan? ›

Either a 9 by 4 inch Pullman pan or 8 by 5 inch Loaf pan will work for most standard sourdough bread recipes. Water pan: A metal pan works best, avoid using ceramic, glass or clay since adding water or ice cubes to the pan could cause them to break due to thermal shock.

Why do you put baking soda in sourdough bread? ›

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

Can you stir sourdough with metal? ›

Things that WON'T kill your sourdough starter

METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won't kill your starter. While we don't recommend making or keeping your starter in contact with reactive metals like copper or aluminum, stainless steel is harmless.

Why not use a metal bowl for sourdough? ›

Glass and ceramic can work too, but make sure it's thick enough to take a beating. You'll want to stay away from metals other than stainless steel because the acid in the sourdough can react with the metal and leach toxins into your dough, however it's uncommon to find non-stainless steel metal mixing bowls.

Can you use a metal lid for sourdough starter? ›

Yes you can use a metal lid on your sourdough starter jar. Often the metal collars are great when used with paper towel or a coffee filter. I have found that rust is a problem with metal lids however and prefer to use plastic lids for this reason. A metal lid will not harm your sourdough starter in any way.

What temperature to bake sourdough bread in a loaf pan? ›

It's a great everyday bread and is really easy to slice.
  1. After bulk fermentation, you need to shape your dough into an oval or batard and place it seam side down into your chosen loaf pan. ...
  2. The main benefits of baking sourdough in a loaf pan are:
  3. BAKE TIME:
  4. 45 Minutes at 200C/392F.
Mar 8, 2023

Which is healthier, soda bread, or sourdough? ›

Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread. So much so, that folks who typically suffer from gluten sensitivities can often eat artisan or homemade sourdough bread with little-to-no ill effects*. Read along to learn exactly why!

Why do you spray sourdough with water before baking? ›

Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.

How do I make my sourdough bread more fluffy? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

Why did my sourdough starter turn pink? ›

This can be mould, a rotten smell, or Serratia Marcescens. The bacteria were always in your sourdough starter, including Serratia Marcescens, but they have taken over because you neglected to feed the colony.

How to tell if sourdough starter is bad? ›

Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.

What is the black hooch on my sourdough starter? ›

Barb Alpern, one of the sourdough experts on our Baker's Hotline, advises callers to discard the hooch if it's darkened to black. “At this point, the liquid is all sourdough waste products and isn't going to contribute anything very positive to the starter.

What is the best container to bake sourdough in? ›

The dutch oven should be entirely made of cast iron, including the handle. This will help the dutch oven deal with the extremely hot temperatures inside your oven while baking sourdough. The shape of the pot determines what shape the sourdough bread will come out.

What is the best mixing bowl for sourdough bread? ›

Some have preferences for the type of material to use for sourdough baking. However, it doesn't matter if you mix your sourdough bread in metal, ceramic, wood, or glass mixing bowls. I tend not to use plastic bowls for sourdough, but plastic bowls are also acceptable.

Can I use a plastic bowl to make sourdough bread? ›

you can use a flour dusted towel. and just about any mixing bowl that you have. that one was a glass pyrex. this one just is a normal plastic mixing bowl.

What pans can I cook sourdough in? ›

Cast iron Dutch ovens are usually the tool of choice when baking up a loaf of crusty sourdough bread. What is this? Cast iron holds and distributes heat well, giving you an even bake. As you've probably noticed, most sourdough bread recipes require a high heat for baking.

What is the best pan to bake sourdough bread? ›

Why is a dutch oven good for baking sourdough? Even among professional bakers, dutch ovens are still top of the list for baking sourdough bread. This is because they heat the bread evenly, which leads to more consistent cooking of the loaf. That will help ensure that all parts of the dough get cooked at the same rate.

Can you bake bread in a stainless steel pan? ›

I use an enameled cast iron Dutch oven but other people have commented on my website that they had success using: a glass pyrex dish with a lid. a stainless steel pot with a lid. a stainless steel pot with foil on top and the original pot lid over the the foil.

Can I bake bread in an aluminum pan? ›

Shiny Aluminum Pans Unlike most baked products, shiny aluminum pans and cookie sheets are not the first choice for expert bread bakers. Shiny aluminum provides even heating, but does not promote the development of bread's characteristic golden brown color and well-textured crust.

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