For my inquiry project, I decided to do some experimenting in the kitchen! Initially it was just going to be a bread making journey but I have decided to expand and include other projects in the kitchen that I have never tried and/or require time and research. I am really excited about this, I like the idea of creating things from scratch. Some ideas I have are making butter, jam, and pasta.
My initial goals are to push past the idea of being successful right away and building mental resilience in the kitchen! I also want to be more comfortable with different sets of tools and items in the kitchen, as well as understand what goes into some of the items we eat. I will be utilizing instagram/tik tok the most honestly, because I find it really helpful seeing how they make it too and I like reading the comments to see other peoples experiences and thoughts. Then google will also be helpful as well to find quick answers.
For my first week I am attempting sourdough! My friend’s mom gave me some starter to try making sourdough (shout out Karen!). I made it one time a few weeks ago in Calgary and honestly I think it went pretty well for a first time ever. That was with Caputo’s Semola flour but now in Victoria I could only find Semolina flour by La Famiglia. I looked up the difference and this one is not as fine, better for pasta but could still be used the same. So I went for it.
I fed my starter. Everything I do I follow these step by step instructions that my friends mom gave me. So the ratio I used was 1/2 cup starter, 1/2 cup water, 1 cup flour (1:1:2). I get a lot of videos on my instagram about other suggestions throughout this process and I want to implement that into future attempts but I have to try it the way I was told first with this new flour. I noticed with this dough that the mixture is a bit denser, I can see that the different coarseness is making a difference in the texture. Nothing I can do about that so after I feed the starter I put it back in its jar, mark how far up the starter is, then leave it to double or triple on the counter with his chefs hat dampened up.


After it doubled, I mixed 1/3 c of starter and 1 and 7/8 c of water together until it was milky and shaggy. Then I added 2 tsp of salt, mixed that then added 4 c of flour. Then I covered in a damp tea towel and left it for 15 minutes. After 15 minutes I did a round of stretch and folds then let it rest again for 15 more minutes. I did this 3 more times then finally left it to rest on the counter overnight.

The next day I shaped the bread dough by tucking it around until it forms a tight ball. This was harder to do because it was stickier than I thought it would be. I think this means I over-proofed it? Meaning I left it on the counter for too long so it ferments for too long and loses its structure. After a quick google I decided to throw it in the oven anyways and see what happens. I preheat the oven to 475˚F with the dutch oven inside for an hour while the bread dough proofed in the fridge. After it proofed, I moved it into the dutch oven, scored it, and baked it. The recipe says to bake with the lid on for 30 minutes then pull the lid off for 15 minutes. However, after I did that I checked the internal temp just to make sure and it was still about 30˚ below what it should have been (around 200˚-210˚ F). So of course I left it in and periodically kept checking on it until it was ready then let it cool down for an hour outside the dutch oven.



There is what is called a “knock-test” where you knock on the bottom and if it sounds hollow, then the sourdough is fully baked. Apparently you are supposed to do this after it comes out of the oven but I did it after it cooled. As you can hear below…. not very hollow. That is when you return it back to the oven but since I knew the internal temp was correct I knew something else was off. That and how sharp the crust was.

It took me a really long time to cut through the crust and low and behold, a un-airy, very dense sourdough bread. It was pretty gummy on the inside and the crust was so hard and sharp it was inedible. The bread itself when you pulled it out from the crust was okay. A bit more acidic and gummy than good sourdough but bread is bread! And this was only my second time! Not sure at all what went wrong but this is a learning curve and I can only try and do something different next time.











