Bread

For the last nearly two years, I've been trying to recreate the bread that we enjoyed while living in Germany. I've made crusty bread, and dense bread, and dark bread, but I've never quite achieved my goal. I know I won't be able to match the results of professional bakers and centuries of tradition, but getting close enough to fool our aging memories would be good enough.

Yesterday I made a loaf that signals some potential.

When I pointed out all of the different kinds of bread that I particularly enjoyed, our German friend told me they were all sourdough, using mixed grains. So I tried to create my own sourdough starter, but ended up with a smelly, gooey mass. And my research told me that it can take months, if not years, for a sourdough culture to mature and stabilize. I continued searching.

I eventually found this website: Carl Griffith's 1847 Oregon Trail Sourdough Starter. Carl, now deceased, was in possession of a sourdough culture that had been in his family for over 150 years! It was his policy to send a small portion of his dried starter to anyone who sent him a self-addressed stamped envelope. The tradition is being carried on by his friends and beneficiaries.

I received my dried starter earlier this week. After a few days of reviving and feeding, I finally had enough to bake a batch of bread. It turned out great for a first try! I have two cultures going now--both wheat and rye versions. This bread was the rye version, which I hope will eventually result in a passable German loaf. I was going to take a picture, but we've already devoured a portion, and it doesn't look so pretty anymore.

I adapted the starter to use in this recipe: Ray's Sourdough Rye Bread. It's hard to believe that so much flavor can be achieved using only flour, water and salt.

I'm looking forward to more experimenting. I especially love the history that is associated with every loaf I bake. I think 150 years is pretty good for an American tradition. And it's fun to think that the same culture probably passed through our area on a covered wagon. If you feel the need to incorporate even more history, look at the old world cultures available from Sourdoughs International.