I don’t need a bread maker – I AM a bread maker!

We spent some time staying with Mr. C’s parents when we were in Whitehorse a couple of weeks ago and they have a bread making machine. I was instantly bitten by the “gotta have it” bug. You know the one…that bug that tells you you need this, that or the other thing? I know you know what I’m talking about, lol!

It happens to me a lot. For instance, my friend Cynde got a Janome Memorycraft 7700 last month. Man o Man, was I ever bitten hard! I thought I was going to die if I didn’t have one, too! Well, I didn’t die. And the urge to spend $2000 faded away pretty quickly, thank god!

But that bread making machine….man, wouldn’t that be nice? And then I remembered the last time I had a bread machine.

I am going to stop right here and give kudos to Black & Decker because their machine survived ME! Or, my meddling with it, to be more exact. I could not, for the life of me, leave that machine alone to do it’s business! I was in there every chance I got, taking the dough out to give it extra kneading by hand, adjusting the water:flour ratio, nipping and tucking and generally making a nuisance of myself. That machine probably cursed the day it was bought and delivered to my house, lol!

That’s because I’m a bread maker. Ask anybody who makes bread from scratch and they’ll probably tell you a similar story. Bread making machines are great. Unless you’re a bread maker yourself. In which case, they become shear frustration-making machines!

So this morning, after reminding myself that that I AM a bread maker and don’t need to buy one, I set about making some. First I fed the sourdough starter. I divided it and put half back in the fridge for another day.

Then I fed it again and set half aside to ferment for a couple of days. This will make an awesome loaf of authentic tangy sourdough bread probably on Thursday or Friday.

I added yeast to the rest and mixed up a batch of faux-sourdough. Two freshly kneaded and shaped loaves are rising as I type. ­čÖé Mr. C and I will be fighting over the heel ends of the loaf at dinner. Good thing a loaf has two heels, eh?

My sourdough even has a genealogy. It’s an interesting story. Read it here! It came over the Chilkoot Pass in the late 1800s with the┬áChristiansen family. It came to me from Millie Jones. Thanks, Millie! We’re sure enjoying it!

Zemanta Related Posts ThumbnailTo feed your starter, mix 2 cups of warm water with 2 cups of flour and 1 tsp sugar. Stir well with a wooden spoon. Lumps are okay. Store in a glass jar in the fridge.

Enjoy!