Sourdough starter & a sourdough bread recipe

Sourdough starter
 
Ingredients
  • 6 tbsp unsweetened pineapple juice (in total, for 3 days)
  • 6 tbsp whole grain wheat flour or whole grain rye flour (in total, for 3 days)
  • at least ½ cup (1,2 dL) unbleached all purpose flour
  • at least 1 cup (2,4 dL) water
  • at least ¼ tsp apple cider vinegar (optional)
Instructions
  1. Day 1: Mix 2 tablespoons of whole grain flour and 2 tablespoons pineapple juice. Stir well and cover with a kitchen towel. Set aside and let sit for 24 hours at room temperature.
  2. Day 2: Add 2 tablespoons of whole grain flour and 2 tablespoons pineapple juice. Stir well and cover with a kitchen towel. Set aside and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point.
  3. Day 3: Add the last 2 tablespoons of whole grain flour and 2 tablespoons pineapple juice. Stir well and let sit for 24 hours at room temperature.
  4. Day 4: Stir the starter mixture. Then measure out ¼ cup of it (and discard the rest). Add ¼ cup of unbleached all purpose flour to the ¼ cup of starter mixture + ¼ cup water and stir well. Let sit for 24 hours at room temperature.
  5. Day 5 and onward: Repeat day 4 until the mixture expands to double its size and smells rather yeasty. The starter mixture may start to bubble and/or go flat for a couple of days. If it goes flat, then add ¼ teaspoon of apple cider vinegar at day 6 with your daily feeding. It will lower the PH levels and wake up the yeast, which will then begin to grow.
  6. Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe (it's a good idea to keep adding 2 tablespoons flour and 2 tablespoons water).
  7. General information to keep the starter alive:
    - It should be stored in the refrigerator when you are not using it
    - It needs to be fed equal parts flour and water once a week
    - When you feed it, then before you do, either use at least half of it or discard it -- this is very important -- to maintain a healthy starter!
    - If you would happen to forget to feed it for a week or two, it will be fine, but it may take several feedings to get it back up to par
Notes
| Allergens - gluten |

Sourdough bread
 
Ingredients
The levain mixture
  • 40g sourdough starter
  • 40g whole wheat
  • 40g bread (all purpose) flour
  • 80g water (@ room temperature)
The bread dough
  • 750 g bread (all purpose) flour
  • 150 g whole wheat flour (or rye flour)
  • 700 g water (~30°C)
  • 15-20 g sea salt
  • ~184 g levain (from above)
Instructions
Prep the levain the night before you want to make your bread or in the morning the same day
  1. Mix together everything for the levain mixture in a clean jar (or glass) and store at room temperature for 5-6 hours
For the bread dough
  1. Add the bread flour, the whole wheat flour, water, salt and the levain in a bowl. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (or put it in the mixer with using the dough hook)
  2. Place the dough in a clean, lightly oiled bowl, cover with plastic bag and leave until doubled in size – about 1 hr at room temperature
  3. After 1 hour, put the dough onto a floured surface and gently shape into a round – just be careful and do not knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size
  4. Heat the oven to 240°C. Carve a line or two in the bread with a knife. Place the bread in your Dutch oven, with a parchment paper underneath, and cover the pot with the lid or place on a sturdy flat baking tray with parchment paper on the middle shelf (and pour some cold water onto the tray below - – this creates a burst of steam, which helps the bread form a nice crust)
  5. Bake for 20 minutes and after these 20 minutes, use your oven mitt to very carefully remove the top of your Dutch oven. Close the door and turn the oven down to 230ºC, bake for 30 more minutes until the loaf looks well cooked
  6. When done, carefully use your oven mitt to take my Dutch oven out and remove the bread (I will grab a corner of the parchment paper and drag the cooked bread out) and cool on a wire rack. Let cool completely. Place the Dutch oven back in the oven and bring the temperature back up to 240ºC — repeat for the second loaf
Notes
| Allergens - gluten |
Nutrition Information
Serving size: 1 | Calories: 810 | Fat: 2.5 g | Carbohydrates: 158 g | Fiber: 13 g | Protein: 32 g

 

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: