And this deep dive into domesticity has had an unexpected side effect: yeast is incredibly hard to find.
Nielsen data from late March shows thatyeast purchases were up by 231 percentas compared to last year.
And while grocery shopping has since leveled off,its still difficult to find yeast in grocery stores.
If youve got milled flour, theres microbes of yeast in there.
Its just something that is sitting there dormant.
And once you hydrate it, and it has access to its food source, it begins its life.
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But it takes some time21 days to be exact.
Dont let that deter you: Golper says its well worth the wait.
Using slow fermentation with sourdough starter is essentially the key to delicious and digestible bread, he says.
It also improves the shelf life.
Your great grandchildren can continue.
Wipe any dirt left from the grapes, but dont immerse them in water.
Puree in a blender or food processor.
Transfer to a medium storage container, preferable one with high sides, and add the rye.
Cover and let sit at room temperature for 48 hours.
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Days 3 through 6:
1.
Add 1/4 cup + 2 12 tbsp of the Day 1 starter and discard the rest.
Cover and let sit at room temperature.
Days 7 through 9:
1.
Add 1/4 cup + 12 tbsp of the Day 6 starter and discard the rest.
Cover and let sit at room temperature.
Days 10 through 20:
1.
Add 1/4 cup + 12 tbsp of the existing starter and discard the rest.
Cover and let sit at room temperature.
In a clean, high-sided storage container, combine the flour and water.
Add 3 tbsp + 1 tsp of the existing starter and discard the rest.
Cover and let sit at room temperature for six hours.
You now have a healthy, happy starter!
Maintaining your starter:
1.
Once every three days, remove the starter from the refrigerator for six hours.
Cover and let rest for 6 hours, then return to the refrigerator.
Remove the starter from the refrigerator and discard all but 1/4 cup + 2 12 tbsp of it.
Let sit for six hours.
Refrigerate for up to nine days.
If youre going away for more than nine days, think of your starter as you would a pet.
Its a living thing that must be fed and watered.
Get a friend to feed it according to the three-day feeding schedule.
Put the sourdough starter in a medium storage container and add the water.
Stir in the flour until fully incorporated.
Cover the container and let sit at room temperature for 10 to 14 hours.
It will be at its peak at around 12 hours.
For the dough:
1.
Transfer the starter and water to an extra-large bowl along with the remaining water.
Using a wooden spoon, break the starter up to distribute it in the water.
Add the flour mixture, reserving about one-sixth of it along the edge of the bowl.
Continue to mix with the spoon until most of the dry ingredients have been combined with the starter mixture.
Switch to aPlastic Bowl Scraper($8) and continue to mix until incorporated.
At this point the dough will be sticky to the touch.
Push the dough to one side of the bowl.
Then, with cupped hands, tuck the sides under toward the center.
Gently stretch it into a roughly rectangular shape.
Fold the dough in thirds from top to bottom and then from left to right.
With cupped hands, tuck the sides under toward the center.
Lightly dust the work surface and your hands with flour and shape the dough into a round.
Transfer the basket to the refrigerator and chill for 14 to 18 hours.
Position an oven rack in the lower third of the oven.
Place a covered 6-quart, 10-inch roundCast-Iron Dutch Oven($70) on the rack.
Preheat the oven to 500F.
Then carefully transfer it into the pot (the Dutch oven will be very hot).
Score the top of the dough, cover the pot, and return it to the oven.
Lower the oven temperature to 460F and bake for 30 minutes.
Rotate the Dutch oven and remove the lid.
The loaf will already be a rich golden brown.
When the bottom of the loaf is tapped, it should sound hollow.
If not, return it to the oven and bake directly on the rack for 5 minutes longer.
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