So after I had done my morning running around the house I took the sourdough loaf of dough that was resting in the refrigerator out and let it sit. (for those just picking this up now see sourdough day one and sourdough day two)
So the dough, as my friend Tracey promised, doubled in size as it warmed up on the kitchen counter. As further to her instructions I preheated the oven to 500°.
When the oven was heated properly I quickly did slashes in the top of my loaf with a sharp knife like Tracey had instructed and threw it into the oven quickly and reduced the heat to 450° and baked for 30 minutes.
Well oh my goodness, I made sourdough bread! And it’s delicious! I couldn’t resist tasting and we will be having it with spaghetti and meatballs for dinner! I know I am not the first person in the world to make homemade bread but it took me a long time to get to this point and I am thrilled that I can do this!
I will be honest and say it took me almost a month to get fresh flour. Everyone has been sold out of it and even King Arthur is on a backlog for catalog ordering. But because of the generosity of Tracey some of us have been able to buy it when needed.
I actually have made bread before. Even focaccia. I took a baking class with Patricia Polin the pastry chef at The Master’s Baker. But I didn’t venture into bread making solo until now. Bread is like a fun science experiment!
So I used the food scale just like Patricia and Tracey taught me and measured out:
10 oz. of sourdough starter
8 oz. warm water
1 lb. bread flour
1.5 oz. of canola oil. (Tracey calls for Crisco but never use it so I don’t have it)
1.5 ounces of oil ends up being 9 teaspoons.
So I followed Tracey‘s instructions and first I mixed the water and starter and then I added the rest. I mixed the dough until it came together and was smooth and pliable in the bowl. I then let it rest covered with a linen towel at room temperature for about 10 minutes.
Then Tracey‘s recipe asks for 0.5 oz (0.8 TBSP) of salt. That’s roughly 2.4 teaspoons. I mixed the salt into the dough and kneaded until the salt was all incorporated and the dough was once again smooth. You can feel the little granules of salt and when you stop feeling them it’s mixed.
I then took my dough and put it in a clean lightly oiled second mixing bowl and covered it with saran wrap. It will sit there and rise at room temperature for about eight hours until I take the next step.
I also decided to grow my starter again today so I could just bake next week again. The last picture in this post will show you that my bread is already starting to grow in size.
What I will do later is shape the dough and de-gas it, i.e. punch it down to remove large air bubbles. Then it will rest on a cookie sheet covered with the saran wrap I use to cover the ball this morning until tomorrow in the refrigerator. Then I bring it out to start the final process before baking.
So stay tuned and fingers crossed that I can do this right and make Tracey proud!
Our friend Tracey who owns a local scratch kitchen called Dixie Picnic is an amazing bread baker. One of her breads I love is her sourdough.
Well she gifted me some of her starter. So today I grew it. You can see the result in the above photo. The black line on the jar is where it was before I “fed it“.
I popped my starter back in to the refrigerator and tomorrow I will make my dough, and the next day I will bake. She gave me really clear step by step instructions and it’s kind of a three day process.
I used to be very intimidated by making bread but she and other people have encouraged me to learn and I’m having a whole lot of fun!
I have heard stories of people who have had the same strain of starter for decades. That blows my mind! I found an article where it talks about starter that’s over 100 years old and that was in 2011. There was an article in 2018 about Sourdough starter that was over 120 years old! That’s a crazy kind of antique to have, right?
Even recently in San Francisco this kind of a cool thing has started happening. A mystery person has set up a Sourdough kiosk offering how to make bread with it. And apparently it’s 100 year old starter. I think it’s really cool! Seriously… a phantom baker with what is supposed to be San Francisco’s oldest starter and only a couple of people have or had it.
If someone famous hasn’t already said the true measure of a community is how it rises to help others during a time of crisis – we’ll say it now.
Over in Walnut Creek, outside the entrance to Buena Vista Elementary off San Juan Avenue, an anonymous baker with a talent for making sourdough bread is sharing the wealth with neighbors.
A self-help kiosk complete with a recipe and history of the starter – which is over 100 years old (attached below) – along with sample containers of precious starter are fresh and replenished every day.
The history of sourdough bread and sourdough starter is fascinating to me. And I never knew about it until I started doing research after Tracey gave me some starter.
￼My niece is sheltering at home during the COVID-19 pandemic. She’s making sourdough starter for the first time because she couldn’t find any dry yeast. It’s like having a newborn for the first three days — keep warm, stir three or four times a day, watch for bubbles, feed regularly after use. On cold winter nights, old-timers used to take their sourdough starter to bed with them.
Meanwhile flour is also scarce. A well-known flour company has run out of its usual bright yellow bags and has to use white ones instead. It seems everyone is baking these days.
Questions come to mind. Are people re-enacting the traditional household activities of their mothers and grandmothers? Does this signal a massive change in society?
We don’t really know. Søren Kierkegaard, the father of existentialism, once wrote that we live life forwards and understand it backwards. People may simply be stocking up on baking supplies while they’re in quarantine. It may or may not be largely limited to women who are baking.
Caring for one’s sourdough starter will not alleviate the fear of loss of control, but, as psychologists suggest, it offers the physical and emotional comfort of working with one’s hands. It makes me wonder if people are trying to remember what their home economics teachers taught them, or wishing they had taken home economics electives.
I have found some things on the Internet for those of you who are interested in learning how to do sourdough bread:
A baking art form I have never mastered. Well I am going to give it a whirl. My childhood friend Martha made that beautiful loaf you see above. (And no, I am NOT sitting in her kitchen in Philadelphia, I borrowed the photo from her Facebook page.)
INGREDIENTS 3 cups/385 grams all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1 ¼ teaspoons salt Cornmeal or wheat bran, as needed
PREPARATION In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
And why am I conquering my fear of bread making? Well among other things, I have a friend who owns a restaurant who is teaching everyone the fun of baking sourdough bread with her sourdough starter. So baby steps.
But baking and gardening and cooking distracts me from the idiots on social media. And it keeps me from looking at the Chester County COVID19 maps. Both of which are good things.
I know it’s one of those things that kind of reminds you of your grandmother. Salmon loaf. I’m told it was a big thing in the depression because canned salmon (or canned mackerel) was something that a lot of people could get a hold of and it stretched a meal.
Today in coronavirus land, I was looking to use things up. In my refrigerator, I had three foil packets of Harry and David cooked salmon. Each is about 4 to 6 ounces per packet. They came in gift baskets over the holidays. And they last forever in the refrigerator unopened but it’s not like nova or gravlax, so I’m always at a loss what to do with it. then I remembered things my mother used to make on Good Friday when we were little.
So I put Carly Simon on Alexa, and got to cooking. Yes Carly Simon. Sorry not sorry but her music is something I have always loved, along with Cat Stevens AKA Yusuf.
First preheat the oven to 350°F.
Next I made the white sauce to go with the salmon loaf after it is cooked.
White Sauce – 1/2 cup of mayonnaise, a 1/4 cup of sour cream, 1 tablespoon fresh lemon juice, 2 teaspoons of dill, a good dash of Tabasco sauce, 1 tablespoon of milk, 1/2 teaspoon of sugar, 1/4 teaspoon of ground pepper. All you do is whisk it together and refrigerate it until you serve the salmon loaf.
Salmon Loaf– If you don’t have Harry and David cooked salmon to use, 1 large can of red or pink sockeye salmon will do. I would say you need a good 14 ounces of salmon. You also need 1 can of cream of celery soup, 1 cup of Panko breadcrumbs, 1 small sweet onion chopped fine, 3 ribs of fresh celery diced, 1 tablespoon of lemon juice, 1/2 cup of mayonnaise, 1 egg beaten, 1 tablespoon fresh lemon juice, 2 teaspoons of dill weed, 4 tablespoons of whipped cream cheese or the equivalent of block cream cheese mushed up, a little salt and pepper to taste, some potato chips, and Tabasco sauce.
Mix the cream cheese with the Tabasco sauce (just a dash or two to taste), the lemon juice, the beaten egg, the mayonnaise, the cream of celery soup, the celery, and the onion. Next incorporate the salmon which should be pre-fork mashed in its own little bowl. Finally add the breadcrumbs and a little bit of salt and pepper – about a teaspoon of salt and pepper together. I think I used less.
Take a loaf pan and grease it. I used butter because it happened to be out on the counter. I’m sure you could use olive oil. Spread the loaf mixture evenly into your prepared and greased loaf pan and crumple potato chips over the top.
I will note we rarely have potato chips in the house, we just happen to have them from a take out order a couple of days ago.
Then all you do is throw it into your preheated 350°F oven and set your timer for an hour. For those of you who don’t know the size of a loaf pan it is roughly 9“ x 5“. serve with the white sauce and a simple salad. Note that you’re not actually taking the entire loaf out of the loaf pan it will fall apart you get your servings out and refrigerate the rest in the loaf pan once it’s cooled.
The other night we had a roast chicken. I hung onto the carcass and threw it into the instant pot yesterday and made bone broth from it.
This morning I got out the broth, removed the fat, and added the rest of the chicken that was left over to it and set that container to the side while I prepped the vegetables.
I chopped up one of the remaining onions that I have and threw it into the soup pot with a little bit of olive oil. To that I added a bunch of diced celery, and a small bunch of sliced up carrots, and some fresh new potatoes. I added a little salt and started to cook the vegetables down.
As the vegetables started to cook down I added a chopped bunch of mixed kale and baby bok choy and some other greens that had come in a farm box. To that I added a can of white cannellini beans.
Then I added the broth and the bits of chicken and a bouquet garni of fresh herbs from the garden. The chicken soup simmered away for a few hours and now it’s cooling to be eaten later in the week.
It is just a foodie fun weekend this weekend. This evening we went to Glenmoore Deli and Country Market which is located at 1941 Creek Road, Glenmoore, PA 19343. (Phone 610-942-4321)
The proprietress/chef is Christie Keith and she is another kitchen wizard I am lucky to know. Her place is a cool little joint in the delightfully sleepy village of Glenmoore. It’s a weekend breakfast and lunch place and it’s another hidden gem that more need to visit.
I will warn you, it’s a cell signal no man’s land, so call ahead to make sure they are open and when you get there, you unplug and enjoy your meal.
I know, I know I have kind of turned into a breakfast and lunch and brunch person. It’s what I really like.
Every once in a while, Christie does a special dinner. There is no liquor license here, so you can BYOB but a lot of people just don’t. There is always some wonderful teas or lemonade or coffee or infused water served.
This evening it was a Polish dinner. It was nothing short of amazing. Pierogis that were delicious and light and fluffy. Kielbasa. Tiny meatballs on fresh arugula. Borscht. All sorts of homemade fresh pickles. Cucumber salad. Kolaczki. Honey Almond Cake.
It was delicious. We were seated with a lovely local couple as the tables are sort of family style after a fashion. People came with their families, and young and old and every age in between, we just enjoyed a wonderful meal.
Christie is calling this her Comfort Food Series and we can’t wait for the next one!
Check out Glenmoore Deli and Country Market for breakfast or lunch one weekend. They have a Facebook page so keep an eye out for Christie’s next fun dining adventure!
Today I finally made it to Farm Boy Fresh in Malvern.
“Don’t take my picture!” he said “Look at this apron!”
Oh Chef, the thing is this, pristine aprons to me mean y’all aren’t having fun creating your food. (Besides, I am the home cook who can kill an apron almost as soon as I put it on!) So a little smudge of something on your apron is a good thing.
I have been wanting to get to Farm Boy Fresh and as today is Thursday, it was chicken basket day, so instead of just writing about how amazing everything looks, I went for a little look see myself. (I wrote about them earlier this month.)
Yes, seriously, we have a classically trained chef who trained with people like Emeril Lagasse right here in Chester County. Living his best life with his wife on their lovely farm and cooking breakfast and lunch….inside the Sunoco Station at Routes 30 and 29 in Malvern. Yes, where Three Crazy Ladies was.
While there, Chef Paul Marshall was telling me about the chicken he uses when he was preparing my order and a couple of others. He uses Poulet Rouge. I had not heard of that type of chicken in years. As in I saw them on a farm once in France when I was like 14. They are a russet red chicken with long legs and a bare neck. Seriously. I realized those were the chickens I saw ummm…. decades ago.
I did a little reading when I got home and these chickens do indeed have longer legs and they are less round than some chicken breeds can be. They are known for their flavor and apparently they have thinner skin. I actually found a farm down south that raises them and you can buy them and other heritage poultry and meats from (Joyce Farms).
I am not sure if this is where the chicken today came from, but the chicken I had today was so good it was like a religious experience. Did you ever have lunch that smelled so good and looked so good that it was like there was no time for social media and food photos and you just ate a meal without taking it’s photo? You know the way it used to be before we were Instagramming, Tweeting, or Facebooking?
That was today.
The chicken was hot, juicy, and fresh and there was that lovely fluffiness of perfectly cooked chicken that had not only a good dredge with flavor, but buttermilk. And a little bit of a flavor profile that gave it just a little reminiscence of a kick but not spicy. Super subtle. Served with the chicken was this slaw that I am guessing was Napa cabbage (my favorite) and I am not sure all what else, but it had Asian influences and seemed to be more of a vinaigrette and essentially I could have dined on that alone it was so good.
I also bought a yummy blueberry chia muffin, chocolate chip cookies, and a jar of hot pepper jelly.
You know what else I liked? I got to hang out and talk to the chef. I have a friend from high school who is a chef (Carlo DeMarco of 333 Bellrose in Radnor), and have met others over the years through friends and family and they are a lot of fun to speak with.
Since I like to cook, I like to learn, and all of the chefs I have met are happy to talk food and share. Chef Paul Marshall is no exception. He was so nice and very interesting and I also loved hearing him speak about his wife Julie who apparently grew up in the area. That was awesome. You have to totally and immediately appreciate and respect someone who obviously adores their spouse, and their eyes light up when they speak of them.
My friend Sherry Tillman, who created First Friday Main Line and owns Past*Present*Future in Ardmore can tell you that I am a food geek. Whenever we were doing out food events years ago like Foodapalooza, she always knew she had someone to go to the participating restaurants and photograph the food and chefs and speak with them. That is my idea of fun.
Soon at Farm Boy Fresh there will be amazing high boy farm style tables so you can eat in and not just take out. It is totally quirky to have an amazing chef cooking in a gas station, but you know what? That juxtaposition just works. This is fun.
Farm Boy Fresh is a welcome addition to the lunch and breakfast places in Chester County. It’s so great to meet someone that just loves what they do.
Go get yourself some breakfast or lunch. Farm Boy Fresh is located at the Sunoco at 7 Lancaster Avenue in Malvern (the corner of Route 30 and Lancaster Ave in East Whiteland Township)
I will note for the record that I was not compensated for this review. I went in to buy lunch and I will be back! I am Farm Boy Fresh hooked!
I think these cookbooks can be categorized as antiques. Left to right in the photo above they were published in 1922, 1936, and 1913.
They are an education in and of themselves, as well as being their own kind of time capsule. But these cookbooks, like their vintage mid-century cousins are terrific because they give you a lot of basic techniques and recipes that are overlooked in modern cookbooks in favor of photographs and pizazz.￼
They are also interesting little history lessons. Next time you see old cookbooks at a rummage sale or wherever, take a look through them– you might be surprised and have fun￼. Not everything is on the Internet as far as recipes go.