Eastern Iowa Farmer Fall 2020
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comfort food<br />
STRONG ROOTS<br />
for stronger communities...<br />
GENERATION AFTER GENERATION<br />
teaching culinary professional development<br />
classes. She first made a pizza crust.<br />
“My husband liked it, but it was too<br />
sour and tangy for me,” she recalled. The<br />
lactic acid and acetic acid produced in the<br />
fermentation process create that strong<br />
tangy flavor.<br />
When yeast ferments, it consumes the<br />
flour and produces carbon dioxide gas.<br />
Lactobacillus joins in to keep out unwanted<br />
bacteria that can spoil the starter, Johnson<br />
explained. Lactobacillus produces<br />
lactic acid, which sours milk, and acetic<br />
acid (vinegar). It also kills undesirable<br />
bacteria, leaving the bread-making bacteria<br />
bakers want.<br />
If you prefer less tang, pour off the<br />
liquid on top of the starter and add baking<br />
soda to neutralize the acids. (Remember<br />
your basic science lesson — a base, baking<br />
soda, neutralizes an acid.)<br />
Johnson continues to experiment with<br />
the yeast-starter recipes. She tried a new<br />
one from allrecipes.com and added 1<br />
teaspoon of baking soda to the batter,<br />
with much success. The baking soda<br />
neutralized the acid, removing some of<br />
the unwanted tangy flavor.<br />
Through accidental experimentation,<br />
she created a recipe to make a soft pretzel<br />
with the sourdough starter.<br />
“Flexibility and imagination are an<br />
advantage with baking,” Johnson said.<br />
Remember the starter yeast that gets<br />
discarded? Johnson recommended doing<br />
some internet research because people<br />
have developed some recipes using that<br />
discarded starter.<br />
Johnson’s baking experiments continue<br />
whenever time allows.<br />
“So far, I’ve only tried a couple of<br />
recipes but the possibilities are endless,”<br />
Johnson said. “Cinnamon rolls, pizza<br />
crust, rolls, coffee cake, focaccia bread,<br />
French bread, baguettes, and more.” n<br />
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38 <strong>Eastern</strong> <strong>Iowa</strong> <strong>Farmer</strong> | fall <strong>2020</strong> eifarmer.com
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