Ceci n’est pas un blog post…

It’s just a direction to all food lovers to go and check out Not Quite Nigella’s post on making butter from scratch.

A little bit easier than in Laura Ingalls Wilder’s day, that’s for sure (did other people spend their childhoods reading those books and wanting to have a try at making butter, cheese, bread, and the rest all from scratch?  I know I did).

I know what I’m doing while I wait for my sourdough culture to arrive.  Already, I’m thinking about what I can put into butter to make it even more amazing…

Why yes, I did wind up ordering a sourdough culture.  I know it’s cheating, but I just don’t know what I’m doing sufficiently to start my own without having any really visceral idea of what I’m aiming for.  Also, I’m impatient, which is probably more to the point.  My plan is to make one from scratch, too, once I have a successful version to look at.  This will undoubtedly lead to the Michelin-dough-monster issues I alluded to earlier.  But I will have plenty of butter to eat with it, which is the main thing!

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6 responses to “Ceci n’est pas un blog post…

  1. Aww shucks thankyou so much Cate! 😀 And I’d be tempted to order my own sourdough culture starter too (I’m really impatient hehe).

    • It’s my pleasure! I can’t tell you how excited I am about making butter. My brain is already generating dozens of flavour ideas, and I’m wondering about a coconut or soy-based butter for my vegan friends…

  2. You could start sourdough while you wait for the other to arrive. Then if it doesn’t work you’ll have a back up AND you’d be doing something in the meanwhile.

    Just mix a cup of flour with a cup of water. Add a bit of yoghurt and/or a couple of sultanas. Next day remove a cup of goo and add cup of flour and a cup of water. Repeat until it starts bubbling convincingly.

    If you want to make bread while you wait for the sourdough to get going, use some yeast and the goo for flavour.

  3. I’m impressed you ordered starter. Just a few years back I got my hands on starter that was 25 years old. I kept it alive for a year before the pressure became too much and I (shush, don’t tell) threw it away!
    I feel guilty everytime I even see a loaf!

    • That’s exactly what I’m afraid of, actually, and the reason I’ve been dithering for so long about getting one.

      I’m also fighting the urge to name it, because it just seems so right to give it a name – but what if I kill it? Oh, the guilt!

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