
Making sourdough is easy. Mix about a cup of organic rye flour with a cup or so of spring or filtered water and a little salt, stick it in the fridge in a container with room for the starter to grow, and go on a trip for a week. When you come back, the near batter should be bubbly with a slight sour odor. To achieve a stronger sourdough taste, it helps to let the starter you plan to use sit out at room temperature for awhile (overnight or most of a day, depending on your baking schedule). I keep my starter in the fridge and feed it about once a week. (You only need the rye to get it started. You can feed it all purpose after that.)
To make a loaf, I mix several flours (usually King Arthur all purpose, about a cup of whole wheat, a little extra gluten, and a couple tablespoons of flax meal), add water and about half my starter, blend and knead thoroughly until it feels good and springy, and let it rise 8-12 hours before I work it gently into a loaf and proof it for one to two hours. I bake it on parchment and pizza stone in a preheated steam-treated oven (500 degrees F, then drop it to 450) until it looks right, about half an hour, and let it sit a couple of hours to finish the loaf.
Note: I don't measure anything, so don't ask, or check out the reference below. To steam, put cast iron pan in the oven before you preheat; and carefully pour a cup or two of hot water in it after you place the loaf on the stone. I read Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers By Daniel Leader, Lauren Chattman (Thanks Elizabeth) before I started, but I've modified most of the instructions to fit my kitchen and taste preferences.
You reminded me that I need to get another starter going ... Our last one died of neglect (shamefully). This loaf looks good! Slash deeper, though -- it may rise a bit more...
ReplyDeleteGive us our day, our daily pun.
ReplyDeleteAnd I guess you don't have a Captain and Tenille kitchen. For their loaf kept them together.
ReplyDeleteI can vouch for this bread. C'est bon.
ReplyDeleteAnd don't forget "Muskrat Loaf." George, meet Andrea. She's just back from Paris, too. Hence the French.
ReplyDelete