Sourdough, Gardening, Life

One of my early loaves made for Valentine’s Day

This year we are planning a landscaping project and deck remodel, so I have decided not to plant my spring/summer garden. I really wrestled with what to do because I just love getting out into the dirt, tending to the vegetables and watching them grow. I also love preparing and eating the fresh zucchini, tomatoes, peppers, eggplants and other assorted crops throughout the Summer and into the Fall. I’m still considering a small container garden.

I have decided to continue my Winter project: sourdough baking. During the cold, dark months my son and I began cultivating a couple of starters. If you’ve been following me on Instagram @barbdab58 you’ve seen some of my efforts. It has been a lot of fun watching this little science experiment literally come alive in front of our eyes! Mix water and flour, let it sit on the counter and lo and behold, it bubbles, ferments and develops a pungent, delicious fragrance! Then we combine it with more flour, water and salt and it bakes into a bubbly, poofy, crusty loaf.

Over the last few months, we’ve experimented with different types of flour starters. We have one made from regular all-purpose flour and one from whole wheat flour. Each has its own unique fragrance, taste and personality. In fact, tradition dictates that we might name our starters and so we have introduced Rob and Laura Petrie, named after the main characters on my favorite TV show, The Dick Van Dyke Show. Rob is the lively, bubbly all-purpose starter and Laura is the more exotic, complicated, delicate whole wheat. We’ve also tried a few different flavors in our bread. We’ve used oats and maple syrup, garlic, onions and one that substitutes beer for the water. We’ve had successes and failures. This past weekend, we had a huge success with our original, classic sourdough. Previously we failed with an oatmeal loaf that was too wet, a whole wheat/regular blend that did not rise enough and a garlic loaf that was too garlicky. Early on, we had some failed starters, as well.

In sourdough, as in life, success depends on planning, patience, experience and that extra something intangible. Maybe it’s luck. But I also think it’s the love and attention paid and the focus and will to succeed. Last week I made my oatmeal/maple syrup loaf by myself. My son was busy and unable to participate. The loaf was tasty, with nice crumb and a toasty crust. But it was somewhat lackluster and rather flat. So this week I decided to go back to the basics, together with my son, and make the classic version. We took the starter out of the fridge, fed it, waited for the perfect timing when it was active and bubbly, and then began our process of mixing the dough, letting it rest, stretching and folding before letting it ferment overnight. In the morning, the dough was fluffy and shiny, with little bubbles just beneath the surface, and it smelled fantastic! After shaping and proofing, my son worked his magic scoring the loaf and into the oven it went. The result was a nearly perfect, golden loaf with a slightly charred crust and inside it was moist and tangy. As we reflected on how this loaf was different, better, my son declared that it was because we made it together, with love, as we’d planned, each contributing to the end result in our own way.

Last year’s garden

My sourdough journey has mirrored my gardening process, too. Nurturing something from the beginning stages, developing patience through trial and error and adding in lots and lots of love. This year has presented all of us with unforeseen challenges and the need to pivot and adapt to an ever changing set of circumstances. We’ve had to take the long view as we navigate our way out of this pandemic. There have been failures and successes and as we begin to emerge from our isolation, it is clear life is different, most likely permanently changed. But hopefully what appears is beautiful, the result of hard work, planning, patience and love. A beautiful juicy red tomato, a fragrant crusty sourdough, a meaningful vibrant life.

About Barbara Dab

Barbara Dab is a journalist, broadcast radio personality, producer and award-winning public relations consultant.  She is the Editor of The Jewish Observer of Nashville, and a former small business owner.  Barbara loves writing, telling stories of real people and real events and most of all, talking to people all over the world.  The Jewish Observer newspaper can be read online at . and follow her on Instagram @barbdab58

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