On Sourdough + Cultivating Creativity
Last month, I discovered — ahem, fully immersed myself Into — the world of sourdough bread baking.
...How 2020 of me, right?!
I’ve always enjoyed being creative, but it wasn’t until after I started sourdough bread baking that I realized how little I have been able to physically output creatively this season.
What I mean by this is that I take in so much creatively — think Pinterest, books, social media, movies, podcasts — but where does it go?
Hopefully into my actions and perspective on life, but again, I didn’t realize how much I had been craving actual physical output — and, just as important, a mindful means of getting me there.
The late behavioral mind/body medicine pioneer Herbert Benson, M.D. brought the concept of relaxation response back into public awareness in the 1960s.
Relaxation response has been described as a means to counter the fight/flight stress response and “…can be evoked through activities that are both absorbing and repetitive … anything that breaks the train of everyday thought.”(1)
The relaxation response invites us into a psychological state of deep rest that changes both our emotional and physical responses to stress.
…Enter: bread making.
The process of making bread is inherently cathartic for me. you have to — or get to, I might argue — focus on something so attentively that you organically lose thoughts of everything else — your anxieties, doubts, schedule, etc.
…and what’s left are the sensory details of the process: the sound of the bubbly starter letting you know that it’s ready for baking; the feel of the sticky dough on your fingers; the sight of a loaf rising as you turn on the oven light to peer in; the smell of fresh baked bread wafting through your kitchen; and finally, making your tastebuds dance with all of the flavors.
(1): Herbert Benson, M.D., 2008 American Psychological Association conference
tldr:
Slow down. Think about what you are taking in creatively — whether that be via books, social media, tv shows, etc. How can you turn it into tangible creative output? It doesn’t have to be anything “big” to matter. In fact, simplest is usually best :) Now go create and get transfixed by the beautiful, mindful process!
Interested in engaging your creativity and relaxation response? Below you will find some basic tips for sourdough bread baking.
Note: if bread baking doesn’t seem like your thing, not to worry! Choose activities that focus on the mind/body connection. This could look like dancing, breath work, sewing, etc. You’ve got this.
Secure a sourdough starter. Best case scenario is to get one from a friend rather than making one on your own (time consuming and not as tasty) or buying one (this isn’t supposed to be an expensive hobby). If you live in an area with a sourdough bakery, call them to ask if you can come pick up a starter. OR, If you’re in Denver, hollaaaa at your girl!
Purchase a few utensils. You’ll need a large clear glass for your starter, large bowl for kneading and mixing, dutch oven, cloth liners, flour (I just use all purpose flour and it works fine), rice flour (this is for dusting on your cloth liner before putting your dough in), banneton proofing basket, digital food scale, and salt.
Feeding your starter will be a regular rhythm. How often you feed your starter and how much you feed your starter is dependent on how often you want to bake and what portion of bread you are wanting to make. For example, I usually make 2 loaves a week. The night before I want to bake a loaf, I feed my starter equal parts flour and water (usually 80g of each). If you want to make more than 1 loaf of bread, I’d suggest feeding your starter 125g of each.
In the morning, my starter will be really bubbly and spongey, signaling it is ready to be used for baking! After I take out the amount required for the recipe (shown below), I stick it in the fridge since I probably won’t be using it for another few days. However, if I wanted to make more bread soon after, I would feed my starter again.
Single SOURDOUGH BOULE RECIPE
Mix 125g starter with 375g room temperature water. Mix with a fork, making the created substance bubbly.
Add in 500g flour. Mix for 3 minutes, cover, and let sit on the counter for 1.5 to 2 hours.
Pinch in 13g salt. Stretch and fold for 3 min. Cover and let sit on the counter for another 2 hours.
Put dough on the counter and knead for 3 minutes. Shape into a ball.
Put in proofing basket with a liner (dusted with rice flour so it doesn’t stick). Put in fridge for 2 hours or overnight.
Preheat oven — with dutch oven inside — at 450 degrees.
Take dutch oven out after preheated and line with parchment paper. Then flip dough from proofing basket into dutch oven. If you’ve proofed your dough overnight, it should have a marshmellow-y texture, meaning you can use a sharp knife or razor to make a design. But before making the design, dust the top of the dough ball (boule) with rice flour. This will make the design show up.
Bake bread with lid on for 25 minutes. Remove the lid and bake for 5 to 10 more minutes.
Let cool and eat!