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    Chris
    Dash  ·  
    Apr 11, 2020
      ·  Edited: Apr 11, 2020

    Basic sourdough recipe

    in SOURDOUGH RECIPES

    ingredients

    1 cup "fed" sourdough starter 1 1/2 cups to 1 2/3 cups lukewarm water, enough to make a smooth dough 5 cups Unbleached All-Purpose Flour 1 tablespoon sugar 2 1/4 teaspoons salt

    1) Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.

    2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.


    3) Add the remaining ingredients: 2 cups of flour, sugar, salt/ Knead to form a smooth dough.

    4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.

    5) Gently divide the dough in half.

    6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet (I prefer to use polenta instead of any grease). Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.

    7) Spray the loaves with lukewarm water.

    8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

    9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.



    Cheers,

    Chris


    5 comments
    baccav12
    May 09, 2021

    I found this dough very dry. I printed out the recipe and had it next to me so I know I followed the instructions. The cultures were very vigorous. They did bake nicely, not really much flavor so I'll have to work on that culture a bit more. It was 5 days old when used. I'm looking for more consistency as I have access to a wood oven where I volunteer. Magnolia Mound Plantation Kitchen House.


    0
    chris barton
    May 10, 2021

    so the problem with following any recipe is that all flours absorb differently.

    so, you probably need to increase the hydration levels.

    sour is a process of fermentation, the yeast needs to eat on the flour and give off the sour 'lactobicillia', so a longer fermentation and also using a cold fermentation will increase the sour levels.

    https://www.culturesforhealth.com/learn/sourdough/how-to-make-truly-sour-sourdough-bread/


    day 5 is ok to make bread at, but after another week of building the colony you will notice a big change in flavor and activity.

    have fun

    chris

    baccav12
    May 10, 2021

    Grazi!

    0
    a.parduelee
    Nov 19, 2021

    Do you have the gram equivalents?

    0
    a.parduelee
    Nov 19, 2021

    Do you have the gram equivalents?

    0
    5 comments

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