FINDING
JOY IN SOURDOUGH
JOY IN SOURDOUGH
It was September 2018, and we were living in Conway, South Carolina. Hurricane Florence was coming for us, and we knew we had to leave our home.
Through all the chaos of boarding up windows, moving furniture upstairs in case the house flooded, bringing in outdoor furniture, taking apart the trampoline, going through what we must take and were able to take, we did not stop to think of where we were actually going to go.
I stood in our garage with the rain pouring down, kids packed up in the car along with all our things that we could fit and contemplating with Lee where our safest option would be. Nobody knew where Hurricane Florence was going to hit exactly. Most of our friends and family were also looking for a place to go—or they did not have room for the five of us and our dog. We thought about going to a hotel, but having a dog posed a slight problem.
As we were talking, Lee received a text from his friend, Scott Volk. Lee knew him and his family well, but the kids and I did not. Scott had called earlier to offer a place to stay. When he had not heard back, he texted Lee: The offer still stands, come stay with us.
Lee was reluctant and told him he appreciated the offer, but there were five of us and a dog. But Scott would not take “no” for answer. Who does that? How could somebody offer hospitality like that? He had to know that it was not going to be easy, with people they barely knew AND their dog. But soon, off we all went to Charlotte, North Carolina.
The Volks made us feel like part of the family, and the matriarch of the household, Beth, introduced me to the enchanting world of sourdough baking! Her sourdough bread became a staple of our meals—a symbol of comfort and warmth during uncertain times. Beth shared her knowledge and techniques with me and told me she would send me home with my own starter, written instructions, and a few other items to help me use this recipe myself.
Through all the chaos of boarding up windows, moving furniture upstairs in case the house flooded, bringing in outdoor furniture, taking apart the trampoline, going through what we must take and were able to take, we did not stop to think of where we were actually going to go.
I stood in our garage with the rain pouring down, kids packed up in the car along with all our things that we could fit and contemplating with Lee where our safest option would be. Nobody knew where Hurricane Florence was going to hit exactly. Most of our friends and family were also looking for a place to go—or they did not have room for the five of us and our dog. We thought about going to a hotel, but having a dog posed a slight problem.
As we were talking, Lee received a text from his friend, Scott Volk. Lee knew him and his family well, but the kids and I did not. Scott had called earlier to offer a place to stay. When he had not heard back, he texted Lee: The offer still stands, come stay with us.
Lee was reluctant and told him he appreciated the offer, but there were five of us and a dog. But Scott would not take “no” for answer. Who does that? How could somebody offer hospitality like that? He had to know that it was not going to be easy, with people they barely knew AND their dog. But soon, off we all went to Charlotte, North Carolina.
The Volks made us feel like part of the family, and the matriarch of the household, Beth, introduced me to the enchanting world of sourdough baking! Her sourdough bread became a staple of our meals—a symbol of comfort and warmth during uncertain times. Beth shared her knowledge and techniques with me and told me she would send me home with my own starter, written instructions, and a few other items to help me use this recipe myself.
Two weeks passed, and it was finally safe for us to return home. We packed everyone up, hugged the Volks goodbye, and went on our way. Thankfully, our home was perfectly fine, but the smell was awful outside. Our yard had some flooding and still had dead fish and other weird creatures that the river had brought in. Many homes were destroyed not even a mile from our house, and we learned that people from our church had come over while we were away, to pray over our home. They’d seen the water recede even though the rivers were still overflowing. (Oops, that is another story for another day.)
To restore that warmth and sense of home, I started making sourdough bread for dinner. But my attempts fell short of Beth’s masterpieces. My loaves emerged dense, lacking the ethereal lightness that made hers irresistible. No matter what I did, I just could not get it right. Disheartened, I abandoned my baking endeavor.
Six years later, we returned to Charlotte to visit with the Volks. Beth was still making her delicious sourdough bread. This time I watched her even closer, and we did many of the steps together. She sent me back home with another starter, more detailed instructions—and even a video of the process!
With renewed determination, I finally achieved success. The first loaf I baked was met with rave reviews from my family—a moment of triumph and validation. From that point on, I immersed myself in the alchemy of sourdough, relishing the therapeutic rhythm of mixing, kneading, and waiting.
Now, do not get me wrong, every loaf is still not perfect. Some turn out flat or burnt. But to be honest, how bad can freshly baked bread really be? Just add some butter, jam, honey, or avocado! Not to mention that there is nothing like the smell of freshly baked bread in the home. The crispy, warm browned crust and the soft melt-in-your- mouth center is simply perfect.
What began as a quest for culinary prowess transformed into something deeper—a way to share love and warmth with others. As I honed my skills, I started giving loaves to friends and neighbors. In a world often plagued by chaos and uncertainty, the simple act of baking bread in my kitchen serves as a source of solace and connection, a sanctuary. Each loaf reminds me of the friendship forged during my family’s time of need and the far-reaching power of hospitality and generosity.
In Proverbs 11:25 (NIV), it says, A generous person will prosper; whoever refreshes others will be refreshed.
When we extend ourselves to bless others, whether through sharing homemade bread or offering acts of kindness, we not only uplift those around us but also find renewal and fulfillment ourselves. Just as the act of baking bread brings joy and nourishment to both the baker and the recipient, so too does generosity enrich the lives of both giver and receiver.
If you feel like giving it a try, here is the recipe straight from Beth’s kitchen. Let me know how yours turns out.
To restore that warmth and sense of home, I started making sourdough bread for dinner. But my attempts fell short of Beth’s masterpieces. My loaves emerged dense, lacking the ethereal lightness that made hers irresistible. No matter what I did, I just could not get it right. Disheartened, I abandoned my baking endeavor.
Six years later, we returned to Charlotte to visit with the Volks. Beth was still making her delicious sourdough bread. This time I watched her even closer, and we did many of the steps together. She sent me back home with another starter, more detailed instructions—and even a video of the process!
With renewed determination, I finally achieved success. The first loaf I baked was met with rave reviews from my family—a moment of triumph and validation. From that point on, I immersed myself in the alchemy of sourdough, relishing the therapeutic rhythm of mixing, kneading, and waiting.
Now, do not get me wrong, every loaf is still not perfect. Some turn out flat or burnt. But to be honest, how bad can freshly baked bread really be? Just add some butter, jam, honey, or avocado! Not to mention that there is nothing like the smell of freshly baked bread in the home. The crispy, warm browned crust and the soft melt-in-your- mouth center is simply perfect.
What began as a quest for culinary prowess transformed into something deeper—a way to share love and warmth with others. As I honed my skills, I started giving loaves to friends and neighbors. In a world often plagued by chaos and uncertainty, the simple act of baking bread in my kitchen serves as a source of solace and connection, a sanctuary. Each loaf reminds me of the friendship forged during my family’s time of need and the far-reaching power of hospitality and generosity.
In Proverbs 11:25 (NIV), it says, A generous person will prosper; whoever refreshes others will be refreshed.
When we extend ourselves to bless others, whether through sharing homemade bread or offering acts of kindness, we not only uplift those around us but also find renewal and fulfillment ourselves. Just as the act of baking bread brings joy and nourishment to both the baker and the recipient, so too does generosity enrich the lives of both giver and receiver.
If you feel like giving it a try, here is the recipe straight from Beth’s kitchen. Let me know how yours turns out.
SOURDOUGH STARTER AND BREAD RECIPE
FEEDING THE STARTER
A sourdough starter is the yeast and lactic acid bacteria used to make bread rise. When combined with flour and water, it ferments. If the starter has been refrigerated for more than 48 hours, it must be fed before using in a recipe.
1. Set refrigerated jar on counter for at least 4 hours.
2. Stir the starter in the jar. Measure out 3/4 cup starter and throw out the rest, then rinse the jar.
3. Pour 3/4 cup of the starter back into rinsed jar.
4. Add the following ingredients: 1 cup unbleached flour, 3/4 cup filtered water
5. Mix well with a fork. Set on the counter for at least 4 hours, then make bread or refrigerate for up to a week.
6. Be sure to feed once a week or seal jar well and feed within 2 weeks.
A sourdough starter is the yeast and lactic acid bacteria used to make bread rise. When combined with flour and water, it ferments. If the starter has been refrigerated for more than 48 hours, it must be fed before using in a recipe.
1. Set refrigerated jar on counter for at least 4 hours.
2. Stir the starter in the jar. Measure out 3/4 cup starter and throw out the rest, then rinse the jar.
3. Pour 3/4 cup of the starter back into rinsed jar.
4. Add the following ingredients: 1 cup unbleached flour, 3/4 cup filtered water
5. Mix well with a fork. Set on the counter for at least 4 hours, then make bread or refrigerate for up to a week.
6. Be sure to feed once a week or seal jar well and feed within 2 weeks.
HOW TO MAKE A LOAF OF BREAD
1. Measure 1 cup of starter out of a jar that has been fed within the last 48 hours. DO NOT THROW OUT WHAT IS LEFT IN THE JAR.
2. Place the 1 cup of starter into a large bowl.
3. Add the following ingredients: 1 cup filtered water, 2 tsp. salt
4. Stir with dough hook in mixer or with slotted spoon.
5. Add 1 pound (or 3 1/2 cups) unbleached flour (spooned into the measuring cups).
6. Mix well (with dough hook in mixer or with slotted spoon).
7. Cover dough with plastic wrap and a towel. Set on counter for 8–12 hours.
8. Remove the dough from the bowl and place onto a floured surface.
9. Pull and fold over dough on every side, then pull on two opposite sides and roll up dough.
10. Form that roll into a circle by folding over the sides and rotating the dough around in a circle repeatedly until a nice ball is formed.
11. Place the ball of dough into a greased bowl (or a proofing bowl) and cover with plastic wrap and towel to proof on the counter 4–6 hours.
12. Preheat oven to 425°F. Cover bowl with parchment paper and flip ball of dough onto the paper.
13. Place parchment paper and dough into pan. Score top of dough. Cover with lid.
14. Bake for 35 minutes. Remove lid, then continue baking for 20 more minutes. Remove immediately from the pan and place on a cooling rack.
Note: Once you feed the starter and let it sit for 4 hours, you can put it back into the fridge and use it to make the dough any time up to 48 hours from the time you feed it. You do not need to bring it to room temperature to use the fed starter. You can pull it from the fridge and make it right away.
1. Measure 1 cup of starter out of a jar that has been fed within the last 48 hours. DO NOT THROW OUT WHAT IS LEFT IN THE JAR.
2. Place the 1 cup of starter into a large bowl.
3. Add the following ingredients: 1 cup filtered water, 2 tsp. salt
4. Stir with dough hook in mixer or with slotted spoon.
5. Add 1 pound (or 3 1/2 cups) unbleached flour (spooned into the measuring cups).
6. Mix well (with dough hook in mixer or with slotted spoon).
7. Cover dough with plastic wrap and a towel. Set on counter for 8–12 hours.
8. Remove the dough from the bowl and place onto a floured surface.
9. Pull and fold over dough on every side, then pull on two opposite sides and roll up dough.
10. Form that roll into a circle by folding over the sides and rotating the dough around in a circle repeatedly until a nice ball is formed.
11. Place the ball of dough into a greased bowl (or a proofing bowl) and cover with plastic wrap and towel to proof on the counter 4–6 hours.
12. Preheat oven to 425°F. Cover bowl with parchment paper and flip ball of dough onto the paper.
13. Place parchment paper and dough into pan. Score top of dough. Cover with lid.
14. Bake for 35 minutes. Remove lid, then continue baking for 20 more minutes. Remove immediately from the pan and place on a cooling rack.
Note: Once you feed the starter and let it sit for 4 hours, you can put it back into the fridge and use it to make the dough any time up to 48 hours from the time you feed it. You do not need to bring it to room temperature to use the fed starter. You can pull it from the fridge and make it right away.
