One of the easiest, and most gratifying, urban homesteading projects is making sourdough bread. Sourdough bread has much more flavor than a regular straight bread. For some, the extra flavor, or sourness, is an acquired taste. For others, it sings on our tongue and makes straight dough breads sad in comparison.
Many years ago I taught an Art and Science of Baking class. Most of my students were high school sophomores. I’ll never forget the first time we made sourdough bread from scratch. The whole school was filled with the smell of freshly baked bread, but the students wouldn’t eat a crumb of it. Nurturing the starter had been gross and they were sure the bread was disgusting. Ahh, the wisdom – or lack thereof – of youth. We teachers had a different definition of disgusting, and we were happy to be the official taste-testers. The bread disappeared in short order and I can only hope that my former students now shake their heads when considering their youthful sourdough folly.
I spent all of last year experimenting with a different sourdough project each week. One of my favorites is also one of the most popular posts on my Wine Barrel Gourmet blog. Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It’s a bit lighter than many sourdoughs, with a softer texture. But beware, it will disappear quickly!
You will find the recipe for Best Ever Sourdough Oatmeal Bread here.
Do you have a favorite sourdough recipe?