Teen Sourdough Sunday Show & Tell
April 26 @ 12:00 pm - 2:00 pm
You can find some great resources to get started baking your own bread in our digital library or online. Send us your story and pictures by Sunday evening and we’ll feature your creations on our website!
Send submissions to sconnell@newcanaanlibrary.org or via Instagram @nclteens
Click a book cover to find a recipe!
This week: Jay Had a Rough Start…
Shortly after this photo was taken Jay reached out for help. It turns out he was adding store-bought yeast to his starter. Don’t do that! Apparently there are some recipes out there that call for adding yeast to your starter. A proper sour dough starter develops the wild yeast that is already living in flour and coaxes this wild yeast into an active state. If you do add store-bought yeast, it will be too strong and overflow. Luckily, Jay managed to still bake a beautiful, crispy loaf from his Frankenstarter.
Aine’s Story of tackling Sourdough
Last week, Aine used the No-Knead Crusty White Bread from King Arthur Flour and wanted to move on to sourdough next:
UPDATE: This week, Aine’s first sourdough loaf didn’t rise properly. We think Stuart the Starter needed regular feedings to get his strength up. Stay tuned!
Teen Librarian Sam’s Story of Baking Tartine Bread
Teen Librarian Sam loves Chad Robertson’s Tartine Bread cookbook available on Hoopla!
“It reads like a gripping mystery thriller! You won’t be able to put it down.” –Sam
Update: “I see a huge difference in the crumb from store-bought versus wild yeast. The pure sourdough starter from the wild yeast is making a gorgeous bread. I love seeing the way everyone slashes their bread for venting out. I’m using a very sharp serrated bread knife to make three slashes and I like that it looks like a wild animal claw scratched it with a paw.”
Skye’s Story of Baking Bread
Skye’s loaf has an excellent crumb! She likes to reference NYTimes & Claire Saffitz.
Show us what you are baking! Send in a pic. Fails welcome!
