How to Revive a Dead Sourdough StarterHomemade sourdough bread made with whole grain Kamut flour and delicate herbs.
I’ve been on a sourdough bread kick again lately, making some of my favorites like Best Oatmeal Sourdough and Sourdough Banana Bread. But last week I made a new version of sourdough herb bread. Although most herb breads use basil, rosemary, and other strong flavors, I wanted something a little more delicate. So, I combined dried chervil, summer savory, and tarragon with a light Kamut sourdough starter. The result was delicious (there is no such thing as a bad loaf of homemade sourdough!).
Make and Nourish Your Own Sourdough Starter
If you are new to sourdough baking there are several posts on my old blog that explain the whole process. Sourdough baking isn’t difficult, it just involves a little planning and patience.
- 2 cups very ripe sourdough starter
- 1 Tbsp olive oil
- ½ cup water
- ½ tsp salt
- 1 tsp sugar
- 1 tsp each dried chervil, summer savory and tarragon
- 1 ½ cups Kamut flour
- 1 ½ cups unbleached all-purpose flour
- In a large bowl or stand mixer bowl, combine all ingredients. Mix well.
- Knead until the dough is smooth and shiny.
- Shape dough and place in a floured brotform pan or a greased loaf pan. Let rise about 3 hours or until puffy.
- Preheat oven and baking stone to 375 degrees. Slash the top of the round and slide onto the hot stone. Bake for 55 – 60 minutes or until golden brown and sounds hollow when tapped on the bottom. Move bread to a cooling rack and let cool completely, or at least 15 minutes before slicing.