The Continuing Saga of Sourdough Starter
As posted in another thread, like many of you during this time I'm experimenting with Sourdough starter. I posted about the Sourdough biscuits which turned out great. But I was torn as to what to make next with it. I finally decided upon Sourdough Bread.
I looked through a number of websites and recipes, some of which I was referred to on this forum (many thanks) and decided to use a recipe on a site called Amy in the Kitchen. Last night I made a Levain which is essentially a starter made up of the Sourdough Starter, Flour and Water.
This morning I mixed the Levain with Flour, Wheat Flour and Water using my kitchen scale and weighing all the ingredients in grams. So much easier than working with volume measurements. Funny thing though is this recipe uses only 1 Tbsp of the Sourdough Starter.
Here's the shaggy dough, prior to the inclusion of Salt and the last 50g of water -
After resting for some time, the salt and water is added, which had me a bit worried as the dough became very wet -
It then enters the Bulk Fermentation stage during which the dough is pulled over itself from one side, turned 90 degrees, pulled again, etc. four times, then rest. Repeat this every half hour for an hour and a half. Then let rest to rise in a warm spot for 4 to 5 hours.
After 5 hours, I turned it out onto the mat to work with it -
After being cut into two pieces and shaped a bit, it's supposed to be a bit tighter than this, but it'll have to do -
I dusted the top,
flipped it over and performed that same pulling process of the dough back onto itself -
Flip it back over so it's seam side down. Then rotate and pull the dough ball to tighten it up. Now it's looking a lot better -
Dust lightly with flour -
Place it in a bowl with a flour-dusted tea towel -
and now they sit overnight in the refrigerator.
Sorry 'bout that, you probably thought you'd see some nice loaves of bread at this point. I thought the same this morning and even though I'd read this recipe many times I somehow missed the "put in the refrigerator overnight" step. So no bread for me today. :wink:
More to come tomorrow. Thanks for following along.
Regards,
-lunchman
As posted in another thread, like many of you during this time I'm experimenting with Sourdough starter. I posted about the Sourdough biscuits which turned out great. But I was torn as to what to make next with it. I finally decided upon Sourdough Bread.
I looked through a number of websites and recipes, some of which I was referred to on this forum (many thanks) and decided to use a recipe on a site called Amy in the Kitchen. Last night I made a Levain which is essentially a starter made up of the Sourdough Starter, Flour and Water.
This morning I mixed the Levain with Flour, Wheat Flour and Water using my kitchen scale and weighing all the ingredients in grams. So much easier than working with volume measurements. Funny thing though is this recipe uses only 1 Tbsp of the Sourdough Starter.
Here's the shaggy dough, prior to the inclusion of Salt and the last 50g of water -
After resting for some time, the salt and water is added, which had me a bit worried as the dough became very wet -
It then enters the Bulk Fermentation stage during which the dough is pulled over itself from one side, turned 90 degrees, pulled again, etc. four times, then rest. Repeat this every half hour for an hour and a half. Then let rest to rise in a warm spot for 4 to 5 hours.
After 5 hours, I turned it out onto the mat to work with it -
After being cut into two pieces and shaped a bit, it's supposed to be a bit tighter than this, but it'll have to do -
I dusted the top,
flipped it over and performed that same pulling process of the dough back onto itself -
Flip it back over so it's seam side down. Then rotate and pull the dough ball to tighten it up. Now it's looking a lot better -
Dust lightly with flour -
Place it in a bowl with a flour-dusted tea towel -
and now they sit overnight in the refrigerator.
Sorry 'bout that, you probably thought you'd see some nice loaves of bread at this point. I thought the same this morning and even though I'd read this recipe many times I somehow missed the "put in the refrigerator overnight" step. So no bread for me today. :wink:
More to come tomorrow. Thanks for following along.
Regards,
-lunchman