I’m long overdue to tell you how my bread baking project is going. If you’ve been reading my blog for a while, you’ll know that after watching the documentary Cooked, I decided to try capturing my own wild yeast and learning how to bake bread with it. (See my column Capturing Wild Yeast.) Actually, I had been wanting to learn how to bake bread for a long time before that, but this was the motivation I needed to get me started.
How did it go?! Well, I captured the yeast, and I did learn how to bake bread with it. Over a matter of months, I made a lot of mistakes, but I got better at it. I finally figured out how I often and how much I needed to feed the yeast to make it really active and capable of making bread rise.
Some of it was quite tasty too. My husband enjoyed every loaf I made, but unfortunately, my boys didn’t care for the bread that was made with the sourdough culture (i.e., the wild yeast). And to be honest, I didn’t always love the bread either. After awhile, I started to wonder if it was the sourdough flavor that I didn’t enjoy.
I experimented quite a bit. When I had a hard time getting the bread to rise, I tried using part sourdough culture and part store-bought yeast (dry active yeast). That worked well. I also tried just using store-bought yeast so that I could compare the results.
Oh boy. The bread with the store-bought yeast was sooooooo delicious. And it was sooooooo easy to make. AND, my boys loved it!
Even though it might not have as many health benefits, it was a no brainer for me to ditch the sourdough culture and keep using the store-bought yeast for now. Using the wild yeast was a lot of fun, but it’s very time consuming, and it was very hard to plan when I was going to bake bread. We get very busy, and I don’t always know what we’re going to be doing on any given day, so having to prepare the culture two days in advance is not practical for me right now. It’s much nicer to wake up and think, “I feel like baking bread today” and have the whole process done in half a day.
I may attempt using a sourdough culture in the future because it was fun. I’d be curious to see if a new culture (one that I’d know exactly how to care for from the get-go) would taste different, and/or I wouldn’t mind buying a kit with the San Francisco sourdough culture, which is so famous for its taste. But that will be far in the future when I’m not so busy homeschooling.
Ultimately, I feel my project was a huge success! The bottom line is that I wanted to learn how to bake homemade bread, and I have learned how to do that. Now I’m teaching my boys how to bake bread, and that makes me very happy too.
And even better, we have wonderful bread to eat!