Food recipes
Sourdough Starter and Sourdough Bread
Sourdough Starter and Sourdough Bread Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic wheat flours, bread, unenriched water, bottled, generic salt, table oil, olive, salad or cooking D...
Sourdough Starter and Sourdough Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
Directions:
Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar.
Cover with plastic wrap.
(Do not cover tightly at any point in the process.)
Stir well several times through the day.
Day 2: no feeding, just stir whenever you think of it.
Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 4: Add 1 oz flour and 1/2 oz water.
This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance.
Continue to stir as often as you think of it.
Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
By now, you should be seeing plenty of bubbles, but don't worry if you don't.
Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen.
Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest!
Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap.
Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar.
Day 10: Feed starter again with 1 oz each flour and water.
To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water.
Mix on medium-low until elastic, about 5 minutes.
Add salt and oil and mix until combined.
Form into a ball and place into a oiled bowl.
You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding).
Form into desired shape and let rise about 1 hour; slash top in desired pattern.
Bake in preheated 350F oven.
Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom.
Cool completely before slicing.
Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with.
If you don't need to bake that often, refrigerate the starter after a last feeding.
It will keep at least a month in the fridge, but can last up to 3 months with proper care.
Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
Directions:
Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar.
Cover with plastic wrap.
(Do not cover tightly at any point in the process.)
Stir well several times through the day.
Day 2: no feeding, just stir whenever you think of it.
Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 4: Add 1 oz flour and 1/2 oz water.
This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance.
Continue to stir as often as you think of it.
Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
By now, you should be seeing plenty of bubbles, but don't worry if you don't.
Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen.
Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest!
Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap.
Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar.
Day 10: Feed starter again with 1 oz each flour and water.
To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water.
Mix on medium-low until elastic, about 5 minutes.
Add salt and oil and mix until combined.
Form into a ball and place into a oiled bowl.
You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding).
Form into desired shape and let rise about 1 hour; slash top in desired pattern.
Bake in preheated 350F oven.
Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom.
Cool completely before slicing.
Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with.
If you don't need to bake that often, refrigerate the starter after a last feeding.
It will keep at least a month in the fridge, but can last up to 3 months with proper care.
Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.