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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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G'day all,
After years of recommending that beginners DO NOT try to brew their own starter (and taking my own advice), I've finally taken the plunge and decided to see how it all works. The short version: that stuff is explosive! It's also makin' some mighty phyne bread. Not very sour yet, but I'm gonna wait to see if it gets there. I've been baking SD for many years now, and finally figured that it's about time that I tried to grow one from scratch. I used both Mike's starter recipe which can be found at: http://www.sourdoughhome.com/startingastarter.html, as well as Samartha's recipe at: http://www.samartha.net/SD/MakeStarter01.html (in two separate containers, of course). Mikes method is succinct, Samartha's a bit more verbose. But both worked well. If you've not done this before, I'd read 'em both and take 'em both to heart. There's much to be learned, and some repetition won't hurt. I used Bob's Red Mill whole, dark rye flour. Starting right from the first day, I got bubbles. But the mixture smelled kinda like a wet dog or carpet...although nowhere near as friendly! The entire process took at all of the time suggested--3-days. But yesterday (day 3) they definitely had the sharp, pungent "sour" smell that I was seeking. So last night (as is my wont) I started the first primary preferment last night. Both smelled good (identical, actually). You can follow along at: http://www.innerlodge.com/Recipes/Br...dough/SFSD.htm The second preferment this morning took just over 2-hours before it started to collapse. At that point I mixed up the final dough. Six stretch&fold cycles later, it was ready. The final rise took a bare 3-hours. I'd made two baguette style loaves which were trying to make a break for it by running off my perforated tray. As recommended, I baked 'em cooler (~400F) and longer than usual for better crust development. I think the baking time was too long w/not enough brown. So I'm going to try 425F next time... The crusts came out nice & crispy, and the interiors had great holes. Sadly, it'll probably take some time for the real sour taste to develop...as well as my having to implement some sort of retarding. Due to today's warm weather, they were working a bit too fast for good flavor development. But, all in all, they came out great! Thanks to Mike & Samartha for good, detailed instructions. Later all, Dusty |
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