After much pressure from my husband, I finally created life with him other than human. This is Bodie. He is our sourdough starter. Below, you can see he has just been fed. He will bubble and froth soon.
A ladle of this fermented beast mixed with flour, salt, duck fat and warm water will bring sourdough joy to serve with many things.
Zélie did the advanced dry pour, I added water. We stretched and kneaded for five minutes or so. After, we did some loaves.
It runs something like this:
- A kilo of flour
- 25 g of salt
- A big scoop of duck fat
- 600ml of water
- A ladle of Bodie ( or your Bodie equivalent )
Mix it in and do the stretchy knead thing. Things will be sticky. This was a rye loaf so only needs one rising. From here, make your loaves. After a few hours, bake ’em. Let ’em cool. Stop calling them ’em and add a big butter pat. It’s fun to say, “butter pat.” More importantly a good butter pat will make you healthy.
Bodie has serverd us with two loaves of bread thus far. To honor his namesake I offer you this tribute. R.I.P. real Bodie, May 1946 – November 2013.