Breads made from Louise Nelson's sourdough starter. At right is a raisin loaf. (David Boraks/DavidsonNews.net)

By BRENDA BARGER
DavidsonNews.net

Our former colleague Laurie Dennis swung through town last weekend to pick up her things on her way to Madison, Wis. Those “things” included a sourdough starter that has a fascinating 25-year local history.

How many in town were recipients of a loaf of home-baked bread from the late Louise Nelson?  Louise, an esteemed economics professor at Davidson College from 1964-1988, was also a distinguished baker of bread.  Each loaf had its beginning in a jar of sour dough starter that she proudly kept going by feeding weekly for more than 25 years. 

A sourdough starter is a mixture of flour, water and yeast that is allowed to ferment in a warm place. It adds a unique flavor to breads and is a substitute for dry yeast.

More than 4 years ago, yours truly was the recipient of a loaf of bread, a cup of starter and hand-typed directions.  What a gift!  And what a responsibility! Louise could be as down-to-earth as the next person, but also downright intimidating, with her upright posture and demands of excellence from young and old.  Letting the gift of “Nelson sour dough starter” die on my watch was just not an option.

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Louise Nelson

So every week for the past 220 or so, the Louise Nelson sour dough starter has been carefully tended with the resulting loaves mostly given to others in our community.

First, you take one cup of starter and feed it a bit of sugar, water and potato flakes so it can ferment for next week’s baking. The second cup is mixed mainly with flour, oats, wheat germ and flax seed before allowing it to rest overnight and be ready to bake the next morning.  Just imagine Louise’s resolve to care for her starter for more than two decades.

On trips out of town, someone always was found to “babysit” the starter.  Lots of friends expressed interest in the mason jar gracing the top shelf of my fridge but only two ever stepped up to the plate and took a cup which continues to this day:  our youngest, Sam Barger (who likes adding cinnamon and raisins), and Laurie Dennis (who adds whatever is available in her kitchen and has a “winner” every week).

Brenda Barger hands off Louise Nelson's sourdough starter to Laurie Dennis.

Sam bakes as often as his studies at UNC-Chapel Hill permit.  Laurie, on the other hand, has just returned from summer in Paris, France, with her family, and is now driving west to a new home in Madison with her starter carefully packed in a cooler. She says the sourdough starter and every resulting loaf of bread will always remind her of her wonderful years in Davidson.  We know that Louise would be pleased that in addition to being renowned in the classroom, she is also renowned in the kitchen!

Louise Nelson passed away in November 2008, but fond memories of her continue every Wednesday when the 5×9 index card with carefully typed directions is pulled from its spot beside the toaster oven and another recipe of Louise’s delicious bread is forming in the mixer’s largest bowl.

LOUISE NELSON’S SOURDOUGH STARTER AND BREAD

Feed the starter

Every six days, add to your starter:

1/2 cup white sugar
3 tablespoons instant potatoes
1 cup warm water

Stir and leave out on counter over night. Refrigerate the next morning. (It must be fed regularly – the same day each week. Feed one cup of starter only. USE or discard the remainder.)

Sourdough bread

In a large bowl, mix

1/3 cup sugar
1/2 cup corn oil
1 tbsp salt
1 cup sourdough starter
1 1/2 cups warm water
About 7 cups flour. (Bread flour preferred, but you can substitute wheat germ and oatmeal, flax seed or corn meal for 2 cups of flour. Also, try adding cinnamon and raisins before last rising.)

Put dough in a large greased bowl, cover lightly with greased foil and let stand overnight. The next morning, punch down and divide into parts (according to how many loaf pans you’re using). Form into loaves and put in greased pans. Cover with greased foil and let rise 3-5 hours. Bake in 350-degree oven for 30-40 minutes, depending on size of pan.

WANT A STARTER?

Want to have your own cup of Louise’s starter?  Just let me know – it comes complete with jar and recipe! Email hbarger@bellsouth.net ^[2].

NOTE: This article was adapted from Brenda Barger’s Around Davidson column for Aug. 17, 2010 ^[3].