A couple of weeks ago Chad and Nicole were here and Nicole asked for some of my sourdough starter. For the first time in years and years, I didn’t have a sourdough starter. I didn’t have any in the fridge, didn’t have any dried in the freezer . . I had none. I told her . . next time I see you, I’ll have a starter for you. I’ve given her several starters and she makes good sourdough bread but she struggles with time to keep it up and she knew she could count on me to give her a new starter and then I didn’t have it. 🙁
I got a starter going that day and then we were at a shop in Joplin and they had the packets of starter that I was going to order so I got one of those. Now I have two starters but I won’t keep two. I’ll see which one I like the best but I think once they’ve been in the same house, exposed to the same environment, they’ll pretty much both be the same before long.
You know Chad . . he never hesitates to ask for what he wants. 🙂 We’re going to their house this weekend because we have something else to do there and he wanted to cook for us. I asked him what I could bring. He said . . bring whatever you want to bring and he told me what he was making. I said “Just tell me what you want me to make!” He said “Garlic sourdough bread.” I was thinking . . garlic sourdough?? Do I make regular sourdough, slice it, add butter and garlic and toast it? Then he said “make a good sourdough loaf and stuff the dough with a lot of roasted garlic before baking it. I asked if he had a recipe, thinking he might have made it before. No. But he was sure I could find one.
I did. I found this recipe but wanted to try it before taking it to their house. It’s a very good recipe and I’ll make it often – once I have a good supply of garlic again.
Look at that one clove that poked itself through the dough!
I love all the big holes (unless I’m using it for sandwich bread and then the mayo and mustard leaks!).
You can see the cloves of roasted garlic in there. I’m going to run out of garlic before harvest time so I didn’t put a lot in this loaf since it was for us.
The recipe suggested adding fresh rosemary but I didn’t because I was too lazy to go out and get it but I’m going to make one loaf with just garlic and one loaf with garlic and rosemary to take to their house.
I would also like to try this Garlic Pull Apart Bread with some discard.
Tracy says
-There is a bakery near us that makes Sourdough with artichoke hearts. The sweet/sour combo is so good. I’m going to try the pull apart today, as it is starter feeding day.
judy.blog@gmail.com says
Let me know how it turns out. The artichoke hearts sounds good. We could really probably put in anything we wanted. I saw a recipe for sourdough cinnamon rolls and the lady put diced strawberries in with the sugar/cinnamon for the filling. That looked delicious!
Cilla Houle Tyler says
Do you do a cold retard overnight or just cook it the same day?
judy.blog@gmail.com says
I leave it in the fridge at least six hours. I prefer overnight, which usually ends up being about 10 hours but last night, I left it in the fridge about 4 hours. I wanted to bake it and try it since it was the first time I had made that recipe and I didn’t want to make it and take it to Chad’s without first trying it. We loved it so I made two more loaves today and was able to leave them in the fridge about 6 hours because I won’t be able to bake them in the morning.