Daring Bakers December 2011 - Rye Sourdough Bread

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by Andrew Whitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!

This was my first foray into sourdough bread making, and unlike most Daring Bakers months, I knew I could not procrastinate and make something the last day.  I actually began the starter, affectionately named Gertie, on the 16th or so.  I could post a picture of her here, but she is very sensitive to how she looks.  Just picture a gloppy, bubbly, tan mass, and there you go.  (Sorry, Gertie).  If I had been a better sourdough starter mother, I would have remembered to feed her after I baked her first loaf, but I failed.  It is just as well; this bread wasn't my favorite ever, but it is more of a taste thing.  I'm pretty sure the result is what I was looking for.  You can find the recipe on Jessica's blog, where there are also recipes for country wheat sourdough, and an interesting looking gluten-free variety with brown rice flour.

The second part of the challenge was to make something to put on a toast version of our bread.  With the cold weather and lots of time spent indoors during the holidays, Nathaniel and I had been craving Welsh Rarebit anyway, so even though I didn't challenge myself on that part, it was still delicious!  The dark, smoky, murky flavors of the Welsh Rarebit, created by the Worcestershire and ale, is a perfect pairing with a sourdough like this. 


I use Alton Brown's recipe, kind of. I was horrified at the idea of using cream instead of milk, when almost every recipe you'll find uses milk. There is already so much fat with the cheese and butter, that I just couldn't do it. With the milk, this recipe is quite rich, so I just can't imagine it any richer.  He also only called for 4 slices of toast, but this easily smothered 8 thick slices of the rye sourdough. 

JennyBakes Take on Alton Brown's Welsh Rarebit

Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup ale
3/4 cup milk
8ounces (approximately 2 cups) shredded Cheddar
2 drops hot sauce
8 slices toasted rye bread

Directions:
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in milk and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.