As regular readers know, a few months ago I was the fortunate recipient of some sourdough starter that’s older than most college students. Historically, sourdough starters were a precious family legacy, a means of making yeast-risen bread without relying on little store-bought packages. You can make starter yourself, but getting it from a friend makes it much easier! My friend sent my starter with three pages of instructions (including feeding it every single day), which I read thoroughly and then filed for safe keeping. (No, really, I know exactly where they are.) Then I started messing around with it, seeing how long I could go without feeding the starter (when the storms hit and work got too busy, I went close to 4 weeks without feeding it) and how many recipes I could modify to use it. (more…)
Archive for the ‘history’ Category
Posted in baking, bread, breakfast, buttermilk, comfort food, Cooking And Baking, Food, frugal living, history, pizza, vegetarian, whole grains, tagged baking, Food, history, recipes, vegetarian, whole grains on May 22, 2011 | 12 Comments »
Posted in appetizer, Arkansas, baking, bread, breakfast, Cooking And Baking, Food, frugal living, garlic, health, history, organic food, recipes, whole grains, tagged baking, bread, Food, recipes, vegetarian on March 28, 2011 | 20 Comments »
Since my long run on March 6, I’ve been recovering and trying to get caught up on life. Unfortunately, I did have a Lyme relapse, but it was manageable–and a sign that it’s just not time to stop fighting. I also, however, received a gift that has taken a bit of my time, another microscopic form of life that’s much nicer than Lyme spirochetes. I got a preview of the gift, a.k.a. my new pets, a week before the race when this showed up in my office mailbox:
Isn’t it gorgeous? It’s a huge half-loaf of homemade sourdough bread. You see, I had to attend a weekend conference back in February, but out of that loss of my weekend I got to talk with a colleague (a lot) on four long plane flights. We discovered that his wife and I share a love of baking. First came the bread. Then not quite two weeks ago I got the holy grail: her sourdough starter, now almost a quarter of a century old. Sourdough starter saves you from buying little packages of yeast, some with chemicals added. You can use it to make baked goods with all organic ingredients. Sourdough starter really is magic.
My benefactor sent with the starter her own sourdough recipe. It looked good (and I know it tasted good, because we’d gotten the first gift!) but used handmade proofing baskets and a 24-hour rising period. The starter also (apparently) needed to be fed once a day. Well, you know me. I can’t stand to throw stuff out, so I determined to test refrigerating the starter to delay feeding (which definitely works) and reduce how much starter I had and to use the starter in other ways. Since I got the starter, I’ve made several loaves of whole-grain bread, pancakes, and even pumpkin-chocolate chip muffins. Yes, the recipes will all follow, and I promise to post them with alternatives for making them without sourdough starter.
The votes are in! Whole-wheat sourdough and whole-wheat bread are now posted here. Next up will be pumpkin-chocolate chip bread!
Do you bake with sourdough? Did you create your own starter, or did you receive it as a gift? How long have you kept a sourdough starter going?
Copyright 2011 Ozarkhomesteader.
Posted in Arkansas, celery, corn, cornbread, dinner, dinner, eggs, Food, fusion cuisine, herbs, history, onions, recipes, Southern food, turkey, whole grains, tagged culture, dinner, Food, holidays, recipes, Southern food, Thanksgiving on November 8, 2010 | 48 Comments »
Every year now it seems that newspapers, food blogs, and radio shows debate the merits of turkey or sides as the highlight of Thanksgiving dinner. Personally, I’m all about the dressing–cornbread stuffing baked in a separate pan for those of you who don’t have Southern roots. I’ll never forget the year that my sister, accompanied by my mother, ended up in the emergency room the night before Thanksgiving. The task of making the cornbread for the dressing fell to my father. He made the mistake of picking a sweet cornbread recipe and using that cornbread for the dressing. It’s the only year that I didn’t pig out on the dressing. Needless to say, it was genuinely disgusting. (Sorry, Dad!) That dressing is part of family legend. So is our regular recipe, anchoring us to our ancestors like Americans’ gastronomy nationwide reflect their origins.
As I’ve moved around the country, I’ve discovered that asking the simple question “Dressing or stuffing?” can place a person’s ancestors faster than any other question. If you want to get more specific within the South, you have to ask more detailed questions about the recipe. For example, the Georgia dressing recipe that I grew up with included the traditional cornbread as well as a sage stuffing mix, celery, onions, broth, and eggs. The result was a mixture as solid as canned cranberry jelly. We could cut it into neat slices. (I use an all-scratch method now that stays fluffier, and I like it much better, but don’t tell Mom.) Mr. Homesteader grew up in south Arkansas, and his dressing recipe included chopped boiled eggs. Those chopped boiled eggs seem pretty consistent across the flatlands of the state and can mark a delta Arkansan faster than any accent. Newer recipes that are tasty include squash dressing.
I confess to an endless fascination with dressing and stuffing recipes. I’ve always wanted to compile a catalog of regional variations. Will you help me to start that catalog? You can build the recipe catalog one of two ways. For both cases, you’ll need to answer the following questions. You can answer directly on the blog, but if you prefer not to tie your ancestry to your regular name here, you can send answers to my email (Ozarkhomesteader AT yahoo DOT com), and I’ll remove names before I post them under anonymous listings. (And, yes, I’ll preserve your privacy and not share your information with anyone else.) You may also email photographs in jpg format to that address, and I’ll upload them with this post. Folks from outside the US are welcome to join in too!
1. What’s the recipe? This can be a precise recipe or a vague one, but it needs to include the key components (like boiled eggs, chiles, giblets, fruit, nuts).
2. What consistency does the product have? Can you slice it? Do you spoon it? Is it fluffy? Can you see discrete pieces of bread?
3. What do you call it?
4. What place do you call home, as in where you learned the recipe?
5. What is your primary regional and/or state influence in cooking? For most people, we’re talking about where your mother and grandmother(s) originated.
6. Do you have any relatives who aren’t from that region? If so, from where are they?
7. How long have you used this recipe?
I hope you like mapping food history as much as I do! Join the fun, and spread the word so that we can get a good sample here. Remember to include your food origins location!
Update, November 23, 2011: Please continue to submit your recipes and memories of dressing and stuffing at your house for Thanksgiving. We’ve still got lots of the country to cover!
Copyright 2010 Ozarkhomesteader.