ASA Feb 22

Author

Sandra Gebhardt
February 22, 2024

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Trivia Question❓

What is the name of the famous sourdough starter that has been used for over 150 years in a bakery in San Francisco?

Answer at the bottom of the newsletter

Story From A Guest Contributor 

A story shared from the Sourdough Mavericks groups. Don’t worry so much about the rules and have some fun!

I packed up my starter in a small tupperware container. Tossed it in my checked bag. Flew flew from MT to FL to speak at a women’s retreat. The only other tool I took was my whisk and a very small scale.

I had some flour that was different than what I normally feed my starter. But I feed it as usual. Mixed bread later that night. Hit it at 1:00 am with a stand mixer and let it sit over night.
Cooked it at 8:00 am the next day.

Mixed up 4 loaves. Cooked them the same day. Mixed up 4 more and let them sit over night. Mixed 4 more the next morning.

Long story short I had nothing I needed but the starter. Which survived the plane ride and loved the humidity of FL.

Used drink pitchers to mix the starter. Cooked same day. Let proof is a variety of bowls. There were only two tea towels in the whole place. I had to score it with a full steak knife. But I just baked.
I baked for 55 women (who I was there to teach out marketing) and they LOVED it all.

No one said it was over proofed, underproofed, the ear wasn’t big enough.  Some of them were ugly.  Some looked great...to my suprise.  All were eaten! 

I was a sourdough maverick and I got to do something special.

Stop stressing so much and just bake!  

Joke of the Week

Why did the sourdough bread go to therapy?

Because it had trouble rising to the occasion!

Sourdough Hacks

Mix a tablespoon of apple cider vinegar into your sourdough starter before baking to create a more tangy and flavorful loaf.

Invest in a kitchen scale to accurately measure your sourdough ingredients.


Measuring by weight (grams or ounces) is much more precise and will give you consistent results every time you bake!

Knead your sourdough dough with clean, slightly damp hands to prevent sticking and create a smoother texture.

Next Steps...

We are so excited to have you on our email list.  Each week we do giveaways for Free Sourdough Swag!  To be entered simply reply to this email with your favorite section or simply say "got it."  Each time you reply you get an entry into the next weeks contest!  We love giving away free stuff to our fellows bakers!

Sourdough Fun Facts

  • Sourdough bread has been around for thousands of years, with some of the oldest known recipes dating back to ancient Egypt.


  • The sourdough starter used in baking can contain a complex community of wild yeast and lactic acid bacteria, giving each loaf its unique flavor profile.


  • Sourdough bread is easier to digest than commercially produced bread due to the fermentation process breaking down gluten and phytic acid.

  • Sourdough bread is known for its unique tangy flavor, which comes from the fermentation of lactobacillus bacteria in the sourdough starter.


    • The tradition of keeping a sourdough starter alive and passing it down through generations is believed to have started during the California Gold Rush in the 1840s.


Exclusive Membership

Joining the American Sourdough Association is a step into a world where baking is more than just a hobby; it's a lifestyle that nurtures health, creativity, and community.


Members gain exclusive access to a treasure trove of sourdough baking resources, including expert tips, tricks, and techniques that demystify the art of sourdough from starter to loaf.


With discounts on essential baking tools, free gadgets, and a wealth of unbiased content, members are equipped to bake bread that's not just delicious but also nutritious. I


t's a unique opportunity to connect with like-minded individuals who share a passion for transforming how our families eat, one loaf at a time.


Join us to preserve the tradition of sourdough baking and embark on a journey of culinary discovery and excellence.

Headline

Sourdough Discard Pasta

Ingredients:

  • 120 grams all-purpose or 00 flour
  • 40 grams semolina flour
        • Note (Semolina is a flour that is made through the milling process of durum wheat. It's coarse compared to regular flour and is most often used for dishes like pasta, couscous, and bread. Compared to other flour types, semolina comes with health benefits that make it a great alternative to other, less nutrient flours.)
  • 6 grams salt
  • 2 eggs
  • 75 grams sourdough discard

Instructions:

  1. Combine the all-purpose or 00 flour, semolina flour, and salt on a work surface or in a bowl.
  2. Create a well in the center and add the eggs and sourdough discard.
  3. Gradually incorporate the flour into the wet ingredients, mixing to form a dough.
  4. Knead the dough until smooth, then wrap in plastic and let rest for at least 2 hours at room temperature.
  5. Optionally, ferment the dough in the refrigerator for up to 48 hours.
  6. Roll out the dough and cut into your desired pasta shape.
  7. Cook in boiling salted water for 60 to 90 seconds or until al dente.
  8. Serve with your favorite sauce.


Sourdough Discard Tortillas

Ingredients

  • Water: Typically around 180g to 240g. The exact amount can vary based on the desired dough consistency and hydration level of your starter.
  • Sourdough Starter Discard: Usually 125g. This is a great way to use up discard that might otherwise be wasted.
  • All-Purpose Flour: Around 375g for the dough, with some extra for dusting while rolling out the tortillas.
  • Fine Sea Salt: 7g to enhance the flavor.
  • Baking Powder: About 4g to help the tortillas puff up slightly when cooking.
  • Coconut or Olive Oil: 30g to add moisture and richness to the tortillas.

Preparation Summary

  1. Mixing: Combine the water and sourdough starter, then add this mixture to the combined dry ingredients.
  2. Resting: Let the dough rest after mixing to hydrate the flour and relax the gluten, making it easier to roll out.
  3. Dividing and Shaping: Divide the dough into even pieces, then roll each piece into a ball and flatten into a tortilla shape.
  4. Cooking: Cook each tortilla in a hot, dry skillet until it begins to bubble and brown, then flip to cook the other side.

Cooking Tips

  • Allow the dough to rest for optimal hydration and ease of rolling.
  • Use a hot skillet to achieve the characteristic bubbles and slight char on the tortillas.
  • Keep the cooked tortillas wrapped in a clean cloth to keep them warm and soft until serving.

Sourdough Discard Crackers

Ingredients:

  • 100g sourdough discard
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Optional seasonings: herbs, garlic powder, grated cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Mix the sourdough discard, olive oil, salt, and any optional seasonings you like in a bowl until well combined.
  3. Spread the mixture thinly on a parchment-lined baking sheet.
  4. Bake for 20-25 minutes, or until crisp and golden brown.
  5. Let cool, then break into pieces and serve.

Join the Sourdough Mavericks Facebook Group

Sourdough Quote of the Week

"Life is better with freshly baked sourdough in hand."

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Guest Contributors

Interested in contributing to our weekly newsletters?  Simply reply to this to share your stories, pictures & recipes!  We would love to have you and help share your voice.

💡 Answer to Trivia Question:

A miner (specifically, one who spent the winter in Alaska).

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