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recipes:other:sourdough_bread [2016/04/24 09:20]
christian
recipes:other:sourdough_bread [2017/09/15 06:19] (current)
christian [Starter Dough]
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 For better results, try making your sourdough in three stages. The starter is the same as described above, so there is no change there. But instead of making the final dough directly with the starter, we will have an intermediate starter (poolish). For better results, try making your sourdough in three stages. The starter is the same as described above, so there is no change there. But instead of making the final dough directly with the starter, we will have an intermediate starter (poolish).
  
-Start off with 80ml of sourdough starter, 200g of wholegrain rye flour, and 220ml of water. Mix, and let sit for 8 to 12 hours, depending on room temperature. This first dough, the poolish, will ferment thoroughly, and taste fairly sour when that's done.+Start off with 50ml of sourdough starter, 200g of wholegrain rye or spelt flour, and 220ml of water. Mix, and let sit for 8 to 12 hours, depending on room temperature. This first dough, the poolish, will ferment thoroughly, and taste fairly sour when that's done.
  
-Now mix in 215g of strong white flour, and 65ml of water. Knead, form, and let prove for 90 minutes. Then bake at 230 degrees for 30 minutes.+Now mix in 215g of strong white flour, 7 grams of salt, and 65ml of water. Knead, form, and let prove for 90 minutes. Then bake at 230 degrees for 30 minutes.
  
 ===== Variations ===== ===== Variations =====
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   - 235ml water   - 235ml water
   - 7g salt   - 7g salt
 +==== Recycling your old stale bread ====
 +You can recycle your old stale bread! Dry it out completely (best cut it into little cubes for that), and then mix 1:3 with boiling water. Then add all the salt you would otherwise add to your dough. This mixture is called the "​Brühstück"​. Mix thoroughly, and let sit for 2 - 10 hours (if longer, put it into the fridge), and add to your dough. Don't forget not to put the salt into the dough, as it's already in your "​Brühstück"​.
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 +===== 70% Wholegrain Organic Sourdough Bread =====
 +{{::​img_20170312_183128734.jpg?​600|}}
 +==== Starter Dough ====
 +Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 12 to 24 hours, until you have a bubbly starter.
 +==== Main Dough ====
 +Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120ml of water at 40 degrees. Mix until you have a fairly wet dough. Put into your baking tin, and let prove for 4 to 6 hours. Bake at 230 degrees for 5 minutes, lower the temperature to 190, and bake for a further 40 minutes.
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recipes/other/sourdough_bread.1461482403.txt.gz · Last modified: 2016/04/24 09:20 by christian