The smell of fresh bread is pure goodness. There is a joyful, communal component to baking bread dating back to ancient times. Leaning into the power of baking, Kara Jamison, home chef and sourdough enthusiast, is a testament to the process and the product. Her interest was sparked when her young boys were training as competitive wrestlers. They had demanding schedules and regular weigh-ins. She found that sourdough delivered the nutrients they needed but did not cause a spike in blood sugar or the subsequent crash. Sourdough contains lower amounts of gluten and is generally easier to digest than store-bought bread. “I figured out a basic recipe and began to share it with the wrestling team and their families. Demand began to grow,” says Jamison.
She quickly found herself baking daily to share with friends and neighbors, which led to her nascent company Dough and Knead. A close friend suggested she share her methods with others. With a background in sales and marketing, Jamison was very comfortable developing classes and teaching. In a newly renovated kitchen with color coordinated accessories, tools and time-tested techniques, she is making sourdough look and feel very chic.
Sourdough had a big moment during the pandemic when people found themselves at home and grocery stores running low on staples. The craze did not go away with COVID-19, however. It has continued to fascinate home chefs. The unique tangy taste and airy texture, as well as nutritional benefits, give it a timeless appeal.
The fermentation process that is sourdough bread making has captured the attention of bakers for centuries dating back to Egypt in 1500 B.C. Its origins are closely tied to the development of agriculture and the accidental discovery of fermentation. Research suggests the sourdough process was the main method of leavening bread until baker’s yeast replaced it in the 19th century. The pre-ferment or “starter” is a live, fermented culture made from flour and water. Over time, it develops wild yeasts and beneficial bacteria from the environment, which is the foundation of sourdough baking.
Jamison currently hosts up to six classes a week. Through word of mouth, she has taught hundreds of curious bakers of all ages and backgrounds. “Making sourdough is not hard,” says Jamison, “but the timing is.” The process requires minimal equipment but may take a little more time to rise than commercial yeast. Her classes are expertly choreographed to teach beginners the steps in a relaxed environment. There is usually a glass of wine and a sourdough tasting to begin, then everyone gets their hands dirty and leaves with a prepared dough as well as a sample of her starter lovingly named “Angela.” A small amount is mixed into a simple dough (bread flour, spring water and salt) to make it rise naturally. Every starter has unique characteristics attributed to the multitudes of microbes that may have entered the process. Starters must be fed regularly and are often shared among bakers or passed down over generations.
“Angela” is featured in Dough and Knead classic sourdough as well as blueberry bakes and cinnamon rolls and chocolate chip cookies. Jamison is constantly experimenting with additions like jalapenos, cheddar, rosemary and olives. “It’s fun to step away from life to visit and eat, drink and learn,” says Jamison. In the ancient tradition of bread baking, the process is really about community and conversation and time around the table.
Basic Sourdough Recipe
Courtesy of Kara Jamison of Dough and Knead
Ingredients:
- 100 grams starter
- 375 grams spring water
- 10-15 grams kosher salt
- 500 grams bread flour
Directions:
- Combine the starter, spring water and salt, and mix until the mixture is cloudy.
- Add the flour and mix until thoroughly combined.
- Cover and let sit for one hour. After an hour, stretch and fold the dough at 30-minute intervals and rest in between. After four intervals, cover and let the sourdough sit for 10-16 hours; it will rise.
- Preheat oven to 450 degrees with your cast iron Dutch oven inside.
- Prepare the workspace with a dash of rice flour. Place the dough on the flour and fold it into a triangle. Fold, fold, and fold again, then shape it into a ball.
- Place the dough in a preheated Dutch oven and bake, covered, for 30 minutes. At seven minutes, score the dough on top and return to the oven.
- After 30 minutes, uncover and bake for an additional 15 minutes. Let it rest for one hour and enjoy.