During the summer, by the time I’m in the middle of weeding, picking and snapping beans, canning and trying to survive the heat, the last thing on my mind is making bread. Every now and then I’ll get a yearning for homemade bread but not often enough to keep my sourdough fed. It seems that every summer I stick it in the fridge, planning to feed it at last every few weeks and it gets pushed farther and farther back in my fridge. Out of sight is out of mind!
I never want to lose a starter but I keep dried starter in the freezer and have never failed to be able to rehydrate the dried and have it work. Here’s a post about drying the starter. Here’s a post about reviving a dried starter.
Starter
A couple of days ago I pulled the long neglected starter from the fridge. The dark liquid on top is actually an alcohol that is the byproduct of the yeast in the sourdough. It can be poured off or stirred back in.
After a couple of feedings, my sourdough starter was active and bubbly again.
Sourdough
We love the crunchy sourdough loaves that are baked free form but the loaf bread is so good with sandwiches, French toast and plain toast.
Sourdough Bread
Beautiful loaf of bread!
Sourdough Bread
They say you should let bread cool before cutting into it but we never seem to be able to do that.
Yum!
Nothing better than warm bread slathered in butter!
Connie Robison says
You are making me hungry and so right. There is nothing better than fresh baked bread slathered in butter.
Sherrill Pecere says
Yep that is SO right!! And it is an absolutely gorgeous loaf of bread. I don’t need to start that since I’d wind up eating the whole load by myself (UGH!!).
Cilla Tyler says
I can’t leave a freshly baked loaf of bread alone. It just HAS to be taste tested to be sure it is ok for human consumption. If it isn’t I will make the sacrifice and eat the loaf………..lol
Linda in NE says
So true….nothing better than fresh warm homemade bread with butter!
Vivian Oaks says
I’ve been making my own bread over the summer, and at times making a couple of extra loaves to take to my kids (2 live close by-within 20-25 minutes). I have one recipe I generally stick with – mix it in the bread machine, then put it in a loaf pan. There is no way that bread is going to cool before tasting! Hubby wouldn’t allow it!! If I want the crust, I have to take the first piece and give him the inside slice. 🙂
Lynne in Hawaii says
Amen!