George has finally found his "Home Sweet Home" after 14 years of searching. George convinced Erika to move back to Japan, but it has been an uphill struggle. There are many problems that lie ahead for George and Erika before they can finally call Japan, "Home Sweet Home". Please join them as they face the difficulties and celebrate the successes. The journey promises to be entertaining as well as informative.
Autumn in Yufuin
Spring in Tsukahara
Thursday, December 1, 2016
Six years to make a loaf of bread?
The title of the blog sounds ridiculous,
but it’s true. My hygienist in Washington gave me some sour dough starter as a
going away present. Debbie, my hygienist, knew that I wanted to make sour dough
bread in Japan. She gave me some of her own starter that was handed down from
generation to generation. The starter came from Alaska. Alaska starter is well
known to be flavorful and hearty.
I have been taking care of
the starter for the past six years. Every few weeks I discard half of the mix
and add more flour and water. I then stir the starter and keep it refrigerated.
I was hoping to have an oven
by now, but that hasn’t happened. Instead, I decided to try baking a loaf in
the wood stove. I have discovered that baking in a wood stove is fun, but
controlling the temperature is tricky.
Baking sour dough requires an oven that
is around 200C (400F). The temperature needs to remain constant for about an
hour. That sounds easy enough, but I soon learned with my first loaf that bread
turns into charcoal quickly…oops!
The second loaf was
better and the flavor and texture were wonderful. I didn't get the rise I was hoping for. No problem! I love eating my rejects!! The starter needs another week of feeding and it should be ready to go. I also need to be more patient with the oven temperature.
I'm looking forward to baking
more bread and incorporating the sour dough into pizza crust. Stay tuned... George