“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of all feasts.”
Honey Thyme Butter
I’ve been working on a project for the past couple of weeks that is causing me to do something that I am NOT AT ALL naturally equipped to do… think scientifically and logically. I am a lot of things but scientifically minded is just not one of them. And logical? Well, let’s just say that it wouldn’t be the first word that pops into people’s minds when they think of me. So what is causing this highly unnatural state you ask…
Sourdough starter using (read:creating) wild yeast. One might think that it would be a fairly simple task… follow a few basic rules, add time (and of course patience) and voilà!
Well, one would be mistaken.
Sourdough as one friend pointed out “is an artform” I have zero issues with art but baking as has often been proclaimed is a whole lot more science based. And growing yeast out of thin air, literally… trust me when I say that a LOT can go wrong!
After a couple of false starts I began my third batch just before I sat down to write this post. The difference between number of ingredients used to different possible combination of things to go wrong is startlingly high.
There’s the issue of what type of flour to use, water, as it turns out (although hotly disputed) can negatively impact the outcome because of the chlorine and all those helpful/nasty chloramines. and temperature… or rather lack of fluctuation in temperature.
I’ve been keeping notes (only because it seemed like the sort of thing that a scientist would do) and although I’m not really certain notes are necessary at this point, if the lack of success continues I can tell that I’ll have to rely on them so as not to repeat previous errors.
As I complete the writing of this article (yes sometimes it takes me a couple of days to write these short essays believe it or not… real life interruptus) my third attempt at sourdough starter is chugging along brilliantly! I guess the changes (based of course on my logical approach!) in this attempt were the right ones! So fingers crossed and here’s to my badass scientific self!
As you can tell by today’s recipe I was really getting excited about having some delicious home baked bread and made this super yum Honey Thyme Butter to go with it! Not a complete waste though as I’ve made biscuits which it was amazing on and also Pumpkin Crumble Muffins which you’ll see in next weeks (pre-)Canadian Thanksgiving post.
In the meantime, whip up a batch of this delicious compound butter to have on hand for any number of baked goods! Oh yeah, and I’ll keep you posted on the sourdough!
Enjoy & Namaste!
- ½ cup unsalted butter (1 stick) softened
- 2 heaping TBSP honey
- 1 TBSP fresh thyme leaves
- Combine ingredients until smooth.
- Store as you would butter.