Sourdough Baking Guide
Sourdough: It's an enticing, tangy flavor; a snapshot of American culinary history, and a classic ingredient in everything from pancakes to pretzels.
The sweet side of sourdough: delicious things to do with your sourdough discard
Keeping your sourdough starter healthy means some of it gets discarded – until you try this collection of sweet sourdough baking recipes from Sift magazine.
1-2-3 Sourdough
I was surfing this site and saw the idea of 1-2-3 sourdough and thought "Why not?" since I had some levain left over from my other bake. I built up what I had left in two builds to 288 g of 100% unbleached flour starter. I autolysed 540 g of water with 64 g dark rye, 128 g whole grain spelt, 50 g buckwheat, 200 g whole grain whole wheat and 422 g of Rogers unbleached no additives all purpose flour. This sat for an hour or so. I then added the 288 g of starter and 20 g of salt. The dough was pretty stiff so I added the 36 g of reserved water plus additional water until the dough felt like I thought it should. That came out to be a total of 60 g additional water. I guess the whole grain absorbed more water than the formula allows for. I took a page out of DAB's method and did 3 sets of 30 slaps and folds 20 minutes apart, then 3 sets of 4 folds 20 minutes apart. The dough rested until it was about 30% risen. I pre-shaped using the letter fold method and let it sit for about 45 minutes. Then I shaped it and put it in my proofing baskets. It proofed for about an hour and a half. I may have under proofed it a bit but the poke test told me it was ready when it looked like it was about there. These loaves were smaller than usual so it was a bit hard to judge if they were ready. I baked it not quite as per my usual method because I was busy doing something else and lost track of time. It was baked at 500 degrees for 25 minutes, 5 minutes at 450 degrees and then I took the lid off for another 17 minutes until nice and dark. I don't have a crumb shot but apparently it was quite good according to my daughter who took a loaf to work. They devoured it. I still have one loaf left but I may be giving it away so I might not have a crumb shot at all. Overall, I am happy this turned out so this is one more trick up my sleeve if I want a loaf in one day and have left over levain.
1.2.3, An Easy Formula for Sourdough Bread
Hi Everyone!I'm Flo Makanai, French "author" of the (in French, sorry...) blog Makanai (https://makanaibio.com/). I love bread baking, especially sourdough baking, and I've been doing it for about 15 years.
Multigrain Sourdough Sandwich Bread: dark, dense, and delightful
Multigrain Sourdough Sandwich Bread takes perfectly sliced bread in a new direction with more whole grains, natural leavening, and no additional sweeteners.
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