Here we are in the midst of a pandemic. The entire world is basically closed with most people on some kind of “shelter-at-home” order. Stores and businesses not deemed essential are closed and shelves in grocery stores are empty or in short supply. Although we are staying home as much as possible we have had to get groceries a few times over the past month. I can’t remember the last time I saw toilet paper available. Now I hear commercial yeast is selling out. At the moment, it looks like it’s available online but shipping is taking much longer than the 2-days for which we’ve become accustomed.

In the meantime, we’re all “stuck” at home and eager to learn new skills. And everyone is trying their hand at sourdough. Right now there are 2.8 million Instagram posted with the hashtag “sourdough”. I’m sure I contributed a few of those. With millions (billions?) of people staying at home combined with commercial yeast shortages and the willingness to forego store-bought bread in order to avoid grocery stores altogether, we have the perfect conditions for a surge in home bakers. To be honest, I feel the ability to create a sourdough starter and turn water, flour, and air into a loaf of bread is a vital skill even without a pandemic looming.

Recently, I created an Instagram series showing how you can make a starter and turn it into bread. I’ve taken those clips and uploaded them to our YouTube channel so it’s easier to follow and reference later. Someone asked for written directions so I’m making this updated sourdough post since the recipe I show is slightly different than the one I wrote about in this post over two years ago.

What makes this tutorial different than most is that I start off the whole process by creating a fruit water ferment. This water is then mixed with flour to kinda kickstart the sourdough starter. For me, this was a game-changer in my own quest for sourdough bread that wasn’t shaped like a giant hockey puck. You know the ones…they taste great but you can’t make a sandwich out of it because it’s as flat as a pancake…and mostly crust. So, I offer you this tutorial in the hopes that it makes your experience positive and gets you on the road to making really good sourdough bread.

A few grievances…I’ve seen a ton of tutorials, listened to podcasts, and read a lot of blogs regarding sourdough. Most will tell you that you HAVE to use reverse osmosis water, or filtered water, or spring water, or some other special water in order to make sourdough. They also say you HAVE to use bread flour or a particular (and expensive) brand of flour that may require ordering online or making yet another trip to the store. I’ve been baking bread for several years now. As a matter of fact, I bake 18-20 loaves for the Farmer’s Market every week and I sell out. All of my sourdough has been made with tap water…shocker, I know. It’s also been made with 100% local flour from our small town’s mill. Yep, my whole wheat and my white, all-purpose flour come from Cortez Milling Co.

Now, that’s not to say that I wouldn’t see differences (good or bad) in taste, texture, or rise if I tried other types of water of flour. But it does mean that you don’t have to wait until the stars align to begin your sourdough journey. JUST START WITH WHAT YOU HAVE!!

Day One: In a quart-size mason jar (or similar non-metallic container) add 1-2 cut up apples (peels and all) OR some apple peels, banana peel, a few raisins or other dried fruit. Top with water leaving about an inch of headspace and place lid on tightly. Place in a warm spot out of the sun. Warm being 68-80 degrees F.

Day 2-4(ish): Gently shake the jar 2-3 times a day. You may also want to “off-gas” the jar by opening the lid and closing it tight again. We are looking for effervescence, or carbonation, like a soda can being opened. The time it takes for the fruit to ferment will depend on the temperatures in your house. Use your sense of smell to ensure your ferment isn’t “off”…it should smell good and might start to get a boozy odor. This is good.

Day 5(ish): Once your ferment is active (fizzes like a soda being opened) it’s time to make your starter. Drain the fruit from the ferment water bring sure to RETAIN the water! In a non-metallic container mix 50g ferment water and 50g whole wheat flour until completely combined (no wet spots). It’s important to measure by weight and NOT volume. Water weighs more than flour!!! Place the lid securely and put back in your warm spot.

Eight to twelve hours later: Add an additional 50g ferment water and 50g whole wheat flour. Mix well so there are no dry spots. Secure lid and put it in a warm spot.

Eight to twelve hours later: Add 150g ferment water and 150g whole wheat flour. Secure lid and place in a warm spot for 4-8 hours. This will once again depend on the temperature in your house.

Is my starter ready??

After the last big feeding and rest, you will know if your starter is ready to use based on one of two methods. One, it will have doubled in size and have significant air pockets or bubbles. It will feel light and airy…kinda marshmallow-like (see video). Second, you can try a “float test”. I don’t usually do this but a lot of bakers swear by the float test. Basically you take a tiny amount of your starter and see if it will float in a little bowl of water. You have to be very gentle in handling the starter and carefully place it on the surface of the water so as not to deflate it. Otherwise, it will always sink.

Making Your Dough

This is a low hydration recipe that is slightly stiff and perfect for learning the basics. It’s easy to handle and makes a tasty loaf.

140g starter
240g water
400g white flour
9g salt

Start by mixing the starter and water until the starter is dissolved. Add flour and mix to combine so there are no wet spots. Cover and let rest 30 minutes. This is called autolyze.

After 30 minutes add salt and begin stretch and folds. Look at your dough as a compass having a North, South, East and West side. With wet hands, grab a section (North) and stretch it as best as possible then fold it on itself. Turn the bowl and grab the south section stretching and folding. Then do the same with the east and west sides. Cover and let sit in a warm, draft-free spot for roughly 45-60 minutes.

Repeat this process 4 more times. So, every 45-60 minutes you complete the stretch and fold cycle and then cover and let rest. After the last stretch and fold allow your dough to rest in a warm, draft-free spot for 1-3 hours (bulk ferment). Total time will depend on your house temperatures and the strength of your starter. With practice, you will get to know when your dough is ready to shape. It will feel very elastic-like and be smooth. You should be able to pick up a small section and stretch it thin before it tears (windowpane). And an indentation will remain after pushing a finger into the dough (if it bounces back it’s not ready).

It’s time to shape your loaf. Refer to the video to see how I shape my sourdough loaves. It will take practice but the main thing is to be gentle with the dough and to try to create a nice tight “skin”. I do not flour my work surface as the dough will absorb the flour and change the hydration. You can dampen your hands if needed (too damp and the dough will be slippery and you’ll have trouble shaping it).

Let the dough rest about 30 minutes, covered. If you’re baking the same day place your dutch oven or clay baker in the cold over and heat to 480 degrees F. Depending on your oven this will take 1-1.5 hours. You want to ensure the pot you’ll be baking in is as hot as your oven so don’t rush it!

Check your dough and gently reshape if needed. Dust with cornmeal or rice flour and place in a banneton or bowl so it holds its shape…smooth “top” side down. Cover and allow to rest while oven heats.

If you’re baking the following morning you can place the bowl in your fridge overnight.

Once the oven is at the proper temperature, fold a piece of high heat parchment paper in half (to hold the dough and act as a sling). Carefully remove the very hot dutch oven. Place the parchment paper over the bowl of dough and invert, gently coaxing the dough out being careful not to deflate it. If needed, use a dedicated brush to remove any extra flour from the dough and then score the top with a razor blade, lame or sharp knife. Using the parchment paper as a sling, carefully lower the dough into the dutch oven. Spray generously with water to create steam. Place lid on top.

This goes into the oven for 25 minutes. When the timer goes off remove the lid and place back in the oven for 20 additional minutes to complete the bake and to brown the top. Once done remove the bread from the dutch oven (I use tongs) and allow to cool for at least an hour. The baking process actually continues outside of the oven…cutting too soon will not give the best results.

Additional tips: 

1- If you’re baking the same day you can pop the shaped loaf in the bowl into the freezer for 30 minutes to make it easier to handle. It can go into the dutch oven cold.

2- If your bread is getting too brown or burning on the bottom you can place a pizza stone or cookie sheet on the rack below the one you place your dutch oven on. It will help redirect the heat. You can also try turning the oven temperature down to 450 degrees during the second half of the bake. If you have a brunt section you can use a cheese grater to remove it if necessary.

3- A scale is the number one thing that improved my bread making. Even a cheap scale will greatly improve your results.

4- I feel that I get better oven spring and nicer looking loaves when I bake the next day. Try it and see for yourself. When doing the next day bake heat the oven and dutch oven exactly as described. Leave your dough in the fridge until your oven is ready. You’ll be baking the dough directly from the fridge…do not let it come to room temp. Score, spray and bake as described above.

5- If your starter just doesn’t seem to be active try using whole wheat instead of white flour (for your starter only).

6- Practice, practice, practice. The more you practice and keep your starter going the better you’ll understand it. The starter will get stronger and will become a reflection of you and your area picking up yeasts and mixing with the air specific to your location.

I’ve mentioned it before…anyone can give you their favorite starter. You might even find someone to send you starter from Alaska or San Francisco. But eventually, it will adapt to your location, your flour, your air, your water, and your DNA. That makes it unique and why I call my bread McElmo Sourdough, since that’s where my starter lives. Your first loaves might not taste as sour as you’d like but the older your starter the more likely it will pick up the sour flavor. The overnight ferment will help too.

7- Get a thermometer for your oven to ensure it’s baking at the temperature you want.

8- Experiment! But first, save your starter. I’ve seen it before, someone is excited to bake bread and make sourdough pancakes. Next thing they know, they used all of their starter. Always be sure to save some starter…even if it’s just half a cup. Set it aside so you don’t accidentally use it up. As long as you save a little you can create more easily and quickly. Then you can divide it up and experiment to your heart’s content. Play around with different recipes, different flours, and different hydration levels. But always save a little of your original starter in case things go wrong. Otherwise, you have to start all over again.

9- Don’t panic. When you need a break from baking you can place your starter in the fridge for about 7 days. Then you’ll need to feed it. Eventually, you’ll have a lot of starter so you’ll need to decide if you want to make something out of it (look up sourdough discard recipes) or dump it. If you refuse to get rid of any starter you’ll soon realize that you need a massive, space-hogging container and a shit ton of flour. You see, the more starter you have the more food it needs. For example, a 102-pound, 5’1″ female doesn’t have the same calorie requirements as a 250-pound, 6’8″ male to maintain their weight and activity level. Right? Likewise, a 1/2 cup of starter doesn’t need to be fed as much as 3 cups of starter to maintain it’s health.

Signs that your starter is starving…grey liquid settling on top (called hooch) and/or it smells like acetone. Feed it ASAP! Sourdough starter is pretty resilient.

10- Baking after a starter hiatus. After being stored in the fridge, I like to feed my starter 3 times before I bake with it. That might look like this…Tuesday night, take out of fridge, feed it, leave in warm spot. Wednesday a.m, feed it and leave in warm spot. Wednesday p.m., feed it and leave in warm spot. Thursday, make dough, perform stretch and folds, shape and put in fridge. Friday a.m. Bake.

Here are all of the YouTube Videos in this Sourdough Tutorial:

Mmmmm, coffee…

Back when we were nomads we met up with a dozen or so other RVers in an Arizona desert for a little winter convergence. We boondocked (dry camped) for 6 weeks and spent our days sharing knowledge, trading skills and hanging out around a massive fire every night. My friend (and amazing solo female nomad), Jill, of Vespa and a Laptop, told me about a book I might enjoy because the author liked to make things. At the time I was making my own kombucha (yes, even while traveling in an RV fulltime), almond milk, deodorant, toothpaste, cleansers and had already done quite a few DIY projects in the RV (with Clark’s skills of course). That book, called The Good Life Lab: Radical Experiments in Hands-On Living by Wendy Tremayne, helped inspire many of the things we are doing at Mutiny Ranch. Granted, we were already on a path to get-off-the-road but the ideas presented and the attitude about unchecked consumerism sealed the deal on it all.

Our friend Marshall’s rig n the sunset…this is why we loved to RV

Coffee tasting party in Sue’s fifth-wheel during our KOFA convergence.

A few months after that convergence (and after I had read the book) we found ourselves in Truth or Consequences, New Mexico, the town where Wendy Tremayne wrote The Good Life Lab and the home to her and her partner’s Green Acre mini-homestead. Cherie, of Technomadia, offered to message Wendy on our behalf and introduce us. Seems they met a few years prior and were still in contact. I attended Wendy’s yoga class the next morning and she graciously invited Clark and me to her home. And it was here we learned so much about sustainability, repurposing, thrift storing and expectations.

Wendy and Mikey are remarkable people with a fearless ability to learn new things…or at least try them. They traded high paying, stressed filled jobs in NYC for a more non-commodified life. They try to live in what Wendy calls the “waste stream”, reusing and repurposing things that would otherwise end up in a landfill. Their home, a 70’s model mobile home, is now tastefully renovated and furnished with thrift store finds. It turned out it was more cost-effective to remodel the home rather than pay to remove it (adding it to a landfill no doubt) and building another structure. Strangely. we find ourselves in the same situation.

Stalker…or just a fan??

These guys are inventive and inspiring. One of the craziest things I learned from Wendy and Mikey (Taylor, Beth and I had talked about this before but none of us had tried it at the time) is that you can roast your own coffee…in a popcorn popper. Specifically, an air popper. I know what your thinking…how does that even work?

Sampling a variety of coffees with The Learning Banks in Tucson.

Well, there are many, many tutorials to be found. Many blog post, YouTube videos and even forums for popcorn popper home roasting. I’ll share what I know but remember, I didn’t “invent” it and I’m no expert…I just know how to copy other people and follow directions (sometimes).

From my research the ideal popper to use is The Poppery and The Poppery II by West Bend (the Poppery II being the most prized). I had been on the lookout for either of these models for over a year when I finally spotted an original Poppery at the Habitat For Humanity ReStore here in our town. Thrilled, I handed over $4 for my treasure and headed home to source some unroasted (aka green) coffee beans.

I was a bit overwhelmed by all the choices of green coffee beans I found online…and a little surprised by the price. I was really hoping roasting my own beans would save me a few dollars and what I found on Amazon was not very encouraging. See, if you don’t already know, I love coffee. Like, really love it. And, after my dad’s passing, I find that it offers me some comfort and a connection to him. But I also love really good coffee, which often comes with a steeper price tag. I have two favorite roasters, one in Bisbee, AZ and one here in Mancos, CO. Both deserve to charge $16+ per pound but with my ability to drink a crap-ton of coffee I felt this experiment would be worth it if I could save a few bucks a month.

I scoured the internet, I re-read Mikey’s blog post, I hopped on forums and eventually found that eBay was the most recommended place to source beans. After a little more digging I decided to go with seller golforca. My first purchase was 5 Pounds Green Coffee Bean Guatemala El Vergel FECCEG CERTIFIED ORGANIC which I felt was a safe bet for my first time roasting (after reading reviews and spending way too much time trying to decide on a bean I went with the safe, and cheap, bet). At $28.00 for 5 pounds it worked out to just $5.60 per pound for a very good quality coffee that’s also organic and Fair Trade.

Green coffee beans from golforca on eBay.

A few short days later and my coffee arrived. It was time to put the popper to the test. I measured out 3 ounces of beans and headed outside. It’s recommended that you roast your beans outdoors for a few reasons. First, there will be a lot of chafe that comes off of the beans as they start to roast. This is the outer skin of the beans. It’s paper-thin and, with the air from the popper, will blow all over the place. Second, there’s going to be a lot of smoke. As coffee roasts, it releases its oils. Oil + heat = smoke. And third, that smoke smells strongly of coffee. Now, you already know how much I love coffee but even I can’t handle that smell for long. It’s different than the smell of freshly ground or brewed coffee (I now have images of that old Folgers commercial where the smell of freshly brewed coffee makes everyone in the house wake with a smile). No, this is much stronger and clings to everything…your clothes, your hair, your skin, your baby goats fur…everything. Don’t say you haven’t been warned.

My roasting arsenal

Tools I find handy for roasting:

Poppery II
Small bowls to hold my beans
Scale (I have this inexpensive model)
Wooden Spoon
Large Mesh Strainer(s)
Oven Mitt(s)
Timer (optional)

Here’s how it goes:

My Poppery II only hold 4 oz of popcorn so I knew not to put too many beans in it at one time. I experimented and found that 3 oz of green beans seemed to be ideal. I dumped the beans into the heating chamber of the popper and turned the unit on and started my timer. Tip: If your beans don’t move you have too many in the chamber if they dance and bounce like they’re trying to escape you might have too few. You’ll see the beans circling around the chamber as the hot air is forced in. Pretty quickly the chafe will start to blow off. I used my wooden spoon to stir the beans a little just to help all the chafe escape. Then I waited.

Within the first 2 minutes or so you’ll hear the first pop. It will almost sound like a popcorn kernel popping. Keep waiting. After several more minutes (around minute 5) you’ll hear the second pop or crack. This will become more of a crackling sound (like pine wood in a fire) and will indicate your roasting is almost complete. Depending on how dark (or light) you like your roast will determine how much longer you keep roasting. I prefer a darker roast. Edit 2020: Now that I’ve been roasting for a few years I’ve learned to appreciate lighter roasts. I no longer seek out the oily sheen as seen in the photo below. I prefer to keep the oils inside the beans. The beauty of roasting at home is that you can decide what roast level you prefer!

A newly roasted batch using my $3 Poppery II.Once I’m satisfied with the look of the beans I turn off the machine and carefully remove the upper (yellow/orange) top. This thing is going to be super hot so be sure to use oven mitts! Dump the beans into your strainer and swirl around to help them cool. You can also use two strainers and toss them back and forth. The beans will be extremely hot and will actually keep roasting. If you look carefully you’ll probably see the surface oils bubbling. On that note, remember to not touch the beans! Don’t grab them, scoop them with your bare hands, drop them on your foot (or pets) or step on one with your barefoot. They are like lava.

It will take some time for the beans to cool enough to safely handle so find a safe spot (out of the reach of your baby goats!!) and let them cure. Opinions range from one to four days for curing (meaning you shouldn’t grind or brew these beans immediately). I generally go by smell. Freshly roasted coffee doesn’t smell like regular coffee…it’s a deeper, oilier smell. After 1-2 days they start to smell “normal” so that’s when I start to use them.

So far I’ve really liked roasting my own beans. I am eager to receive my next shipment from golforca. I ordered one of my very favorite beans…Timor-Leste for just $31.50 for 5 pounds. Quite a deal if you ask me. Golforca also has a website that might be of interest. You can check out their fabulous selection of green coffee beans at Only Coffee Beans.

Some resources you might like:
http://coffeegeek.com/forums/coffee/homeroast
https://forum.homeroasters.org/forum/viewforum.php?forum_id=13

Roasting Coffee in a Popcorn Popper

http://www.thegoodlifelab.com/search?q=roasting+coffee
https://legacy.sweetmarias.com/airpop/airpopmethod.php

Sourcing Green Coffee Beans:
https://www.delafincacoffee.com/shop
Green Coffee
https://happymugcoffee.com/

Home

https://legacyfarmscoffee.com/
http://www.onlycoffeebeans.com/home-page.html
https://www.sweetmarias.com/category/green-coffee?source=side

And here’s a YouTube video I made recently showing the entire process!

Note: I roast 3 oz at a time which is 85 grams. I use about 15 grams per cup of coffee so one roasted batch makes about 5 cups of coffee. I often roast a few batches at a time (each still 3 oz only) so I have a weeks worth of beans before needing to roast again. Obviously you can choose to roast as many consecutive batches as you want so you always have a supply handy.

Another note: My original thrift store find was the Poppery from West Bend ($4). It did a fantastic job of roasting until the goats knocked it off the table and on to the concrete. While it still seemed to work, it never reached a temperature hot enough to roast the beans. I was devastated since I still had over 4 pounds of green coffee beans. Fortunately, I came across a Poppery II at a different thrift store (for $3) just last week. It’s done a remarkable job on the last few roasts.

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