The Perfect Sourdough

                                          

A few days ago I finally achieved sourdough bread!
I've been baking bread for 17 years now, ever since we moved to Hawaii and discovered how expensive staples like bread were.   I started with a bread machine and was amazed to actually be baking bread.   It didn't occur to me when we lived in Los Angeles to try.   Never mind that the bread machine loaves were unpredictable.   Some rose out of the machine, hitting the roof and going flat and some were too airy and difficult to cut into small slices for sandwiches.  I remember having friends over for lunch during that time while pregnant with my first child.  They laughed at the giant, thickly sliced sandwiches I served and only could finish half a sandwich each.

By the time the bread machine broke, I was curious and experienced enough to consider baking without a machine.   Hand kneading was very satisfying and relaxing.  The fragrance of yeast dough hypnotizing.
Eventually I purchased a Kitchen Aid mixer to do the kneading.   Since I still do all of the mixing, measuring, rising and shaping, it is still a sensory experience.

 I've made white, wheat, rye, bagels, pitas, wheat berry and challah but was never able to achieve a sourdough that actually tasted sour until I purchased a small amount of starter from King Arthur Flour and consulted with their master bakers.
My kids and husband who have been with me through the good loaves and bricks are now exclaiming that it is real sourdough "like San Francisco".