Sourdough Bread- How Do I Make It?

I had a question from my good friend Darlene in Ottawa today about how to make sourdough bread. I’m not a total bread expert, but I have friend that are…

Dennis Weaver and the folks over at Prepared Pantry have been at this game for years, and I refer to them for these kinds of technical bread questions. This from their site…

“Sourdough simply uses wild yeast in place of commercial yeast to leaven the bread. It relies on the wild yeasts that are in the air all around us and cultures those yeasts in a warm, wet environment created with water, flour, and sometimes other components.

When creating a sourdough starter, we always felt like we were on an expedition trying to trap invisible yeastie beasties with our flour and water concoctions. Because we couldn’t see the beasties, we were never sure what we had captured. While usually successful, we never felt like we were in control. Maybe that is the way sourdough bread should feel, a symbiosis with nature.

But there is an easier way: use commercial yeast in the starter. I know, that’s heresy to the sourdough bread zealot but we only care about the bread. Using commercial yeast is easier, it’s the alcohol from the long cool fermentation that creates the sourdough-like flavor, and the wild yeasts will eventually take over the starter anyway. Because it’s easy, it’s no big deal if you abandon your starter after a few weeks; you can readily start another when you’re back in the mood or have the time.”

Here is the link to their site that will walk you through it step-by-step…
How to make Sourdough Bread

Enjoy Darlene!… and everyone else of course

Yours in Food & Friendship,
Chef Kevin
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Posted in Recipes & Repairs || 8 Comments

Wedding Catering Advice

Hey There… me again…

I got an interesting (I thought) question today. Figured I’d share it with you in case you need or know of someone that can use the info. The question:

“I am doing my nieces wedding. She requested stuffed shells as they are italian lovers. I have no way to cook at the facility so must do it at home and deliver 30 minutes away. I have to time it perfectly . I have no problem cooking ONE 20″ x 14″ loaded pan of pasta however I have 3 ovens in my neighborhood which will have two pans (one on top of the other)loaded. How long should I cook them and at what temp.

I have a horrible fear of 170 people cutting into runny or uncooked pasta

HELP!”

Here’s my answer…

Tricky situation you have there. Whenever I do remote functions I try to rent a kitchen near the site to alleviate long travel times. Then I have a hotbox (potable warming closet) to hold whatever I need to at 150 degrees… a must. I would try to rent/source either one, but especially a hotbox, since you seem to have adequate oven space, although scattered around a bit. Don’t worry… I’ve done that too

If you can’t find a kitchen nearby, I would…

1. par-cook the pasta to VERY al dente and stuff them.

2. make your sauce and “cool it” so it doesn’t continue to cook the pasta until you’re ready to

3. pan the shells, sauce them, cover with foil and refrigerate

3. when ready, heat the pans at around 350 degrees until serving temperature, 140 or so (probably around an hour-ish) leave a cushion of 15 minutes

4. transport and store warm “somewhere”

Leave this to the last possible minute, and if necessary, make them wait for you, not the other way around. Weddings “always” run late… that’s pretty much a given. With all the receiving lines, speeches and stuff it takes longer than “you” will want. Explain to your niece the advantages of last minute service and them waiting 5-10 minutes, over the disadvantages of mushy pasta. It’s still a tricky venture, but that’s probably your best chance.

That’s my two cents… U.S. or Canadian

Relax! Make a good, solid, nearly foolproof plan, and just “let it happen”… nothing else you can do…

Feel free to add your two cents…

Yours in Food & Friendship,
Chef Kevin

Posted in Catering Info, Foodie Ramblings... || 21 Comments