>>>
>>> SOURDOUGH BREAD IS DELICIOUS, BUT IT'S NOT AS
SIMPLE TO MAKE AS OTHER BREADS.
A NEW COOK BOOK CALLED
"SOURDOUGH ON THE RISE" GIVES
ASPIRING BAKERS IMPORTANT TIPS.
HERE TO SHOW US IS THE BASICS
IS AUTHOR CYNTHIA
LAIR.
LAIR.
LAIR. >>
LAIR. >> THANK YOU.
>> I'VE HEARD ABOUT SOURDOUGH
STARTER, BUT I DON'T
KNOW WHAT IT LOOKS LIKE.
WHAT IS A SOURDOUGH STARTER?
>> A SOURDOUGH STARTER IS A
LIVING ORGANISM.
LIVING ORGANISM. IT'S DYNAMIC, WHICH MEANS IT'S
ALWAYS CHANGING.
ALWAYS CHANGING. IT'S A COMBINATION OF FLOUR AND
WATER THAT MICRO
ORGANISMS OR GOOD BACTERIA, BUT
WE'RE GOING TO CALL
THEM MICRO ORGANISMS, BECAUSE
PEOPLE WORRY ABOUT
BACTERIA.
BACTERIA.
BACTERIA. THE MICROORGANISMS INHERENT OR
ANY GRAIN WAKE UP
WHEN THEY'RE WITH WATER, AND
THEN THERE'S WILD YEAST
THAT LIVES EVERYWHERE, AND I'M
GOING TO SHOW YOU HOW
TO ATTRACT THAT TO YOUR
STARTER.
STARTER.
STARTER. IT'S A COMBINATION OF
MICROORGANISMS AND WILD YEAST.
>> WHY IS THIS DIFFERENT FROM
OTHER BREAD WE WOULD
JUST MAKE FROM THE BEGINNING
EACH TIME?
EACH TIME? >> THERE'S A LOT.
SO NUMBER ONE, I SAY IT'S THE
FLAVOR, BECAUSE
FLAVOR, BECAUSE EVERYONE LOVES THAT FLAVOR.
>> YES.
>> YES.
>> YES. >> PART OF WHY THEY LOVE THAT
FLAVOR IS THE SOUR
TASTE ACTUALLY STIMULATES
ENZYMES THAT HELP YOU
DIGEST THE BREAD.
>> AND THAT CAN ONLY HAPPEN
WHEN THIS LIVES AND
DOESN'T SPEND.
DOESN'T SPEND. >> UNLESS YOU'RE SOME CHEATER
THAT PUTS SOME VINEGAR
IN YOUR BREAD OR SOMETHING.
>> WE'RE NOT GOING TO BE
CHEATERS.
CHEATERS.
CHEATERS. >> ALL RIGHT.
HOW DO WE GET GOING HERE?
>> OKAY.
>> OKAY.
>> OKAY. >> THIS IS YOUR STARTER.
.
.
. >>
. >> I
. >> I HAVE THREE, BUT THIS IS
DOTTY.
DOTTY.
DOTTY. I
DOTTY. I BROUGHT DOTTY.
I KNOW THAT SOUNDS WEIRD THAT
I'M REFERRING TO HER
AS A NAMED PERSON.
>> BUT DOES THAT HELP YOU SORT
OF MOTIVATE YOURSELF
TO KEEP HER ALIVE AND TENDED?
>> YOU KNOW, EVERY CLASS I
TEACH, I BRING A ROLL OF
MASKING TAPE AND A SHARPIE,
BECAUSE I FEEL LIKE WHEN
PEOPLE NAME THEIR STARTER, THEY
HAVE A BETTER CHANCE
OF IT STAYING ALIVE, BECAUSE
THEY'VE FORMED SOME
SORT OF INTEREST WITH IT.
SHE'S INERT RIGHT NOW, MEANING
I HAVEN'T FED HER OR
STIRRED HER IN A LITTLE BIT.
THEY LIKE BOTH FOOD AND
ACTIVITY, JUST LIKE US, JUST
LIKE YOU AND ME.
>> OKAY.
>> OKAY.
>> OKAY. >> SO SEE HOW THERE'S A LITTLE
CRUSTY STUFF AROUND
THERE?
THERE?
THERE? >>
THERE? >> YES.
>> YES.
>> YES. >> THAT CRUSTY STUFF BUILDS UP.
THAT'S ACTUALLY SUPER NORMAL.
BUT WHEN THE CRUSTY STUFF
STARTS TO BUILD UP, SOME
PEOPLE GO, "OH, NO.
IT'S FOILED."
IT'S FOILED." >> AND THEY THROW IT OUT.
>> AND THEY THROW IT OUT, AND
THAT'S NOT AT ALL
TRUE.
TRUE.
TRUE. >>
TRUE. >> OKAY.
>> OKAY.
>> OKAY. >> A STARTER GONE BAD IS PRETTY
-- TELLS YOU.
FIRST OF ALL, IT'S A GOOD IDEA
TO TASTE YOUR
STARTERS ONCE IN A WHILE.
NOTHING IS GOING TO HURT YOU.
JUST TO SEE HOW SOUR OR NOT
SOUR IT IS.
AND IF IT'S PUTRID --
>> YOU'LL KNOW.
>> WILL YOU BE ABLE TO SMELL
IT?
IT?
IT? >>
IT? >> YES, YES.
>> SMELL AND TASTE THE BUILD UP
IS NORMAL.
IS NORMAL. AND SOMETIMES I WILL PUT THE
STARTER IN A BOWL AND
KIND OF SCRAPE OFF THE BUILD UP
AND THEN PUT IT BACK
IN.
IN.
IN. BUT
IN. BUT I
IN. BUT I DON'T HAVE TO DO THAT.
>> OKAY.
>> OKAY.
>> OKAY. VERY GOOD.
VERY GOOD. DON'T WORRY ABOUT THAT.
WHAT'S NEXT?
WHAT'S NEXT? >> THIS IS MARGARET'S STARTER.
WHAT'S IN HERE IS SOME FLOUR.
I HAVE SOME WHITE FLOUR AND
SOME WHOLE-WHEAT FLOUR.
THE WHITE FLOUR ATTENDS TO
ATTRACT THE YEAST MORE
AND THE WHOLE-WHEAT FLOUR TENDS
TO HAVE
TO HAVE
TO HAVE MICROORGANISMS ON IT.
AND THE GOAL IS TO MAKE THE
VISCOSITY OF THIS LIKE
PANCAKE STARTER
PANCAKE STARTER >> I CAN DO THAT.
>> LIKE PANCAKE BATTER.
>> OKAY.
>> OKAY.
>> OKAY. SO READY?
SO READY?
SO READY? >> I'M READY.
>> WE'RE JUST GOING TO STIR.
I'M GOING TO LET YOU CATCH UP
THERE.
THERE.
THERE. >>
THERE. >> YEAH.
>> YEAH.
>> YEAH. I NEED A LITTLE TIME TO GET
DOWN TO THE BOTTOM.
OKAY.
OKAY.
OKAY. I'M
OKAY. I'M A LITTLE THICK.
I CAN TAKE A LITTLE MORE.
>> YEAH, YOU CAN.
>> AND I -- IN THE BOOK, IT
SPELLS OUT HOW MUCH AND
THIS AND THAT, BUT IT'S REALLY
ABOUT YOU AND YOU'RE
INTERACTING WIT, AND YOU'RE
LIKE, "THAT FEELS LIKE
PANCAKE BATTER TO ME."
>> I FEEL LIKE I NEED ONE MORE
SLIGHT SPLASH.
SLIGHT SPLASH. >> I DO, TOO.
>> ALL RIGHT.
THAT SHOULD DO ME.
>> WE'RE THERE.
>> OKAY.
>> OKAY.
>> OKAY. GOOD.
GOOD.
GOOD. NOW
GOOD. NOW WHAT WE'RE GOING TO DO --
YOU'RE JUST ABOUT
DONE.
DONE.
DONE. IS
DONE. IS THAT CRAZY?
>> THIS IS IT?
>> NO.
>> NO.
>> NO. >>
>> NO. >> OH, MY GOSH.
THERE'S NOTHING ELSE GOING ON
HERE?
HERE?
HERE? >>
HERE? >> WELL, THERE'S ONE OTHER
THING.
THING.
THING. >>
THING. >> OKAY.
>> OKAY.
>> OKAY. >> OKAY.
>> OKAY.
>> OKAY. SO TAKE THAT OUT.
YOU CAN GIVE THAT TO ME OR
SOMEBODY OR SOMETHING.
WE'LL JUST SET THAT THERE.
>> I DO HAVE A MESS HERE.
>> NO, NO.
I HAVE A TOWEL BEHIND YOU.
>> OH, GOOD.
>> WE CAN MOP UP.
I WAS ENTHUSIASTICALLY
STIRRING.
STIRRING.
STIRRING. >> I LIKE YOUR ENTHUSIASM.
SO THIS IS, LIKE -- IT'S READY.
IT'S LIKE, "OKAY.
WHAT ARE WE DOING HERE."
ONE OF THE THINGS I LIKE TO DO.
I LEARNED THIS FROM SANDOR
CATS' BOOK, IS PUT A
LITTLE GRAPE IN THERE.
>> WHAT?
>> WHAT?
>> WHAT? >> YOU SEE HOW THE GRAPE HAS
KIND OF A BLUSH ON IT?
>> YES.
>> YES.
>> YES. >> AND THAT IS WILD YEAST.
SO BY DROPPING THAT IN THERE,
YOU'RE GOING TO
ATTRACT THE WILD YEAST IN YOUR
KITCHEN INTO YOUR
STARTER.
STARTER.
STARTER. >> THAT IS CRAZY.
SO I JUST DROP IT IN?
>> JUST DROP IT IN.
>> NOW WE'RE GOING TO DO ONE
OTHER THING THAT ONLY
YOU, ET CETERA SPECIAL YOU GET
TO DO TODAY, AND THAT
IS I'M GOING TO GIVE YOU A
LITTLE DOTTIE IN THERE.
>> HELP ME GET GOING.
>> IF YOU CAN FIND A FRIEND
WITH THIS STARTER, IT'S
PRETTY EXCITING.
PRETTY EXCITING. IF YOU HAVE DOTTY IN THERE, IT
WON'T TAKE 14 DAYS TO
BECOME A STARTER.
>> IT WILL BE FASTER.
BUT IF I DON'T HAVE DOTTY, I'M
STILL GOING TO GET
THERE.
THERE.
THERE. >>
THERE. >> YES.
>> YES.
>> YES. >> IT WILL JUST TAKE LONGER.
>> YES.
>> YES.
>> YES. >> PROBABLY THE TRICKIEST THING
ABOUT --
ABOUT --
ABOUT -- >> THANK YOU.
>> YOU'RE WELCOME.
PROBABLY THE TRICKIEST THING
ABOUT KEEPING YOUR
STARTER IN A STATE WHERE IT
WILL DO WHAT IT NEEDS TO
DO IS KEEPING IT WARM, AND
THAT'S SOMETHING PEOPLE
FORGET ABOUT IT.
WHEN IT'S FIRST BIRTHING, IT --
>> SO MUCH IS GOING ON.
>> -- IT NEEDS TO STAY ON.
IT NEEDS TO STAY ABOUT 78
DEGREES, WHICH IS WARMER
THAN YOUR HOUSE.
>> THAN MY HOUSE.
WHERE ARE WE GOING TO PUT IT?
>> THERE'S A LOT OF THINGS YOU
CAN DO.
CAN DO.
CAN DO. YOU CAN FIND A WARMER PLACE IN
YOUR HOUSE, LIKE ON
TOP OF THE REFRIGERATOR, OR YOU
CAN PUT IT IN THE
SIX-PACK THERMAL THINGS.
YOU CAN PUT A TOWEL IN THERE
AND WARM WATER, AND IT
WILL KEEP NICE AND WARM IN
THERE.
THERE.
THERE. I
THERE. I HAVE A CLOSE THE IN MY HOUSE
THAT'S INTERNAL THAT
TRAPS HEAT.
TRAPS HEAT. I USED TO KEEP MY STARTERS IN
THERE SOMETIMES.
THERE SOMETIMES. >> WOW.
>> WOW.
>> WOW. OKAY.
OKAY.
OKAY. >>
OKAY. >> IN THE BOOK, THERE'S A WHOLE
LIST OF WAYS TO DO
THAT.
THAT.
THAT. >>
THAT. >> IDEAS.
>> IDEAS.
>> IDEAS. >> DIFFERENT HOME, DIY WAYS TO
DO THAT.
DO THAT.
DO THAT. >> I THINK THIS IS FASCINATING.
LET'S TALK ABOUT FLAP JACKS.
WE'RE GOING TO DEAL WITH THOSE,
BECAUSE WE ONLY HAVE
A MINUTE LEFT.
>> OH, MY GOSH.
SO FUN.
SO FUN.
SO FUN. >> PUTTING CHEESE CLOTH ON TOP.
>> AND I'M GOING TO TIE THAT
ON.
ON.
ON. >>
ON. >> NO
ON. >> NO LID.
IT'S JUST GOING TO BE OPEN TO
THE AIR.
THE AIR.
THE AIR. >> YEAH, SO YOUR WILD YEAST CAN
COME IN.
COME IN.
COME IN. >> I HAD NO IDEA WE WERE GOING
TO ADD WILD YEAST.
>> YOU HAVE IT ON YOUR HANDS.
YOU HAVE IT EVERYWHERE.
>> THAT'S CRAZY.
>> I'M GOING TO PUT IT OVER
HERE.
HERE.
HERE. WHAT DO WE DO TO MAKE OUR FLAP
JACKS?
JACKS?
JACKS? >>
JACKS? >> OH, WE'RE NOT MAKING THEM.
WE'RE TASTING THEM.
>> AND YOU'RE GOING TO SHARE
THE RECIPE?
THE RECIPE? >> YES.
>> YES.
>> YES. >> THE BOOK IS ORGANIZED.
IT HAS 12 BREAD RECIPES, AND IT
STARTS OUT WITH
FLAPJACKS, BECAUSE THEY'RE
PRETTY EASY.
PRETTY EASY. SO THIS BREAD IS A LITTLE LATER
IN --
IN --
IN -- >>
IN -- >> BEAUTIFUL.
>> BEAUTIFUL. >> YEAH.
>> YEAH.
>> YEAH. THAT'S, LIKE, NUMBER 11 OUT OF
12.
12.
12. >>
12. >> IT'S ALMOST AT THE VERY END.
>> YEAH.
>> YEAH.
>> YEAH. >> .
>> .
>> . >>
>> . >> THERE'S A NICE WAY OF
WORKING UP TO IT.
IT HAS BISCUITS AND TORTILLAS.
NAAN IS MY FAVORITE.
>> I LOVE NAAN.
WHAT HAVE YOU PUT ON TOP HERE?
>> I HAVE VANILLA RUM APPLE
BUTTER.
BUTTER.
BUTTER. SO BE SURE TO GET SOME OF THAT.
>> I AM DEFINITELY GOING TO.
AND DO WE MAKE THIS PRETTY MUCH
LIKE A NORMAL
PANCAKE?
PANCAKE?
PANCAKE? >> YEAH YOU DO.
>> NOTHING REALLY ALL THAT
CRAZY.
CRAZY.
CRAZY. >>
CRAZY. >> THERE'S NOTHING SPECTACULAR.
IT HAS YOGURT IN IT.
>> OH, MY GOSH.
>> YEAH.
>> YEAH.
>> YEAH. >> IT'S FANTASTIC.
>> IT'S GOT A GOOD FLAVOR.
A LOT OF TIMES WE LET BREAD BE
SO NEUTRAL, BUT WITH
THE SOURDOUGH, YOU CAN MAKE IT
BE MUCH MORE
EXCITING.
EXCITING.
EXCITING. >> "SOURDOUGH ON THE RISE" IS
THE NAME OF THE BOOK.
THANK YOU VERY MUCH.
THIS IS SO GOOD.
WHEN WE COME BACK, A MEDICARE