Contribution by Elizabeth Belkind

EB: Before the fires, I taught sourdough bread baking classes at my [Altadena] home. My classes brought people together from all over the city, but the best was when people from the neighborhood came. My friend [Christina], who lost her home in the fires, was often at my classes and she was the person who sparked the idea for me to start teaching.

If you are currently displaced, has there been a dish that has brought you comfort? If so, what is it? 

EB: Saffron chicken and rice with roasted dates and crushed herbs.

Why do you want to contribute to this project? 

EB: I think this is a beautiful idea. I can’t wait to read about what my neighbors loved to cook and who they are.

Elizabeth Belkind lives in Altadena with her son, husband, and mom-in-law (though they were displaced when this response was recorded in April of 2025). She is a former pastry chef and aspiring ceramicist. She loves entertaining and describes her home as a hub for her beautiful group of friends who gather often around her family’s table.

ELIZABETH’S SOURDOUGH BAKING GUIDE

Makes two loaves | Takes 2-3 days

STEP 1: Making the pre-ferment: 

• 1 Tbsp sourdough starter
• ½ c warm water
• ⅔ c whole wheat flour 

➤ Let ferment at room temp. for 8-12 hrs.

STEP 2: Mixing the dough: 

• 200g pre-ferment
• 800g warm water (3 ½ c) no hotter than 80°
• 25g salt
• 1000g (8 cups) bread flour (or 200g whole grain flour & 800g bread flour)

➤ Mix & let sit at room temp. for 1 hr. (dough temp. at 80-85°).

STEP 3: Bulk fermenting & stretching the dough:

➤ Over the course of 4 hrs, pull the dough & fold it over itself clockwise every 60 min (4x total). 

STEP 4: Pre-shaping the dough: 

➤ Sprinkle work surface with flour (if working on anything other than a wooden surface, sprinkle with water instead).

➤ Shape dough into a rough rectangle.

➤ Fold right side to center. Fold bottom to center. Fold left side all the way to the right side. Fold bottom all the way to the top & leave the seam down.

➤ Leave dough on counter & cover with the bowl you mixed it in.

➤ Allow dough to rest for 1 hour, or if your kitchen is warm, ½ hour.

STEP 5: Shaping the dough: 

➤ Prepare proofing vessel (banneton, wicker basket, bowl lined with cloth).

➤ Repeat STEP 4 shaping & place the dough seam-side up in your proofing vessel. 

➤ Cover with a linen or cotton cloth & place in the fridge for 4 hrs or overnight to retard the dough.

STEP 6: Baking:

➤ 4 hrs later (or the next morning), preheat oven & cast iron baking vessel to 500°. Allow the oven & vessel to hold for an hour at 500°! Do not pull your loaf out of the fridge before preheating your oven & baking vessel!

➤ Turn dough onto a wooden peel or cutting board lined with parchment paper. 

➤ Score surface of the dough with a razor blade.

➤ Place dough & parchment paper in preheated baking vessel. 

➤ Carefully tuck ~12-16 ice cubes under the parchment paper, being careful not to get burned with the steam they will create. Work quickly so you can trap as much steam as possible inside the vessel. Cover the vessel with its lid.

➤Bake the bread for 20 min, covered, at 500°.

➤Uncover, lower the oven temp. to 475°, & bake for another 20-25 min (or until the interior temp. of the bread reaches 190°). Remove from oven.

➤Let the bread cool for 1 hour. Resist the urge to slice into it right away. It is important for the structure of the bread that it be allowed to cool slowly. 

Note: This contribution was sent to Altadena Cooks through google form, and responses have been edited lightly for clarity. See an issue? Please email me at altadenacooks@gmail.com