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Love to know your soudough starter recipe.
Thanks
If you're not a sourdough baker, what follows may be tedious.
I know the yeasts my starter ("Wild Thing") caught in Texas are not the ones native to the Bay Area, but this bread tastes just as good.
I employed the dough hooks on my recently purchased garage sale old Sunbeam Mixmaster, as the knead time is 10 minutes.
This recipe will make 2 medium loaves or boules, or one giant whatever. The dough after kneading should be moist, but not tacky. It doubled in 3 hours, but when I shaped it, it seemed rather flat. However, 1 1/2 hours later it had doubled, so I heated the oven to 450 F for the first 10 minutes to get a good rise, then cut back to 400 F.
Note: I keep my starter the consistency of thick pancake batter or muffin batter, so if yours is thinner, you'll need more flour.
Fantastic!
Ingredientes
Direcciones
- Mix 2 1/4 cups flour with the other ingredients (except oil).
- Knead with mixer or bread machine for 10 minutes.
- The dough is ready to ferment when it has pulled away from the sides of the bowl, and is moist, but not sticky. Rub on a bit of oil.
- Cover and let rise until doubled.
- Turn out onto a floured workspace and shape.
- Place on a baking sheet that has cornmeal sprinkled on the bottom
- Cover and let rise again until doubled.
- Heat oven to 450 F.
- Split the tops with a sharp knife, place in oven, bake 10 minutes.
- Turn oven to 400 F.
- Remove and place on a cooling rack for 1 hour or more.
- Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 126g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2912mg | 121% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
Menus and Pairings
Va Bien Con: sandwiches
Evaluaciones
Comentarios
19 de Abril de 2020I'm making this now. II followed recipe ie 2 cups of active starter 2 ¼ cups of flour but my dough was to wet and I ended up adding at least another cup of flour before the dough would pull away from the bowl. What did I do wrong?- 14 de Abril de 2020Myra, I cooked this receipt last night, and the taste and texture was fantastic, the only problem I have is that the crust was to hard. Did I do something wrong? I put a container of water in the oven while it was baking. Any advise?
19 de Septiembre de 2013This recipe sounds quite tedious but i think i can pull this off ...working on it slowly :)
%20caught%20in%20Texas%20are%20not%20the%20ones%20native%20to%20the%20Bay%20Area,%20but%20this%20bread%20tastes%20just%20as%20good.%20%0D%0A%0D%0AI%20employed%20the%20dough%20hooks%20on%20my%20recently%20purchased%20garage%20sale%20old%20Sunbeam%20Mixmaster,%20as%20the%20knead%20time%20is%2010%20minutes.%0D%0A%0D%0AThis%20recipe%20will%20make%202%20medium%20loaves%20or%20boules,%20or%20one%20giant%20whatever.%20The%20dough%20after%20kneading%20should%20be%20moist,%20but%20not%20tacky.%20It%20doubled%20in%203%20hours,%20but%20when%20I%20shaped%20it,%20it%20seemed%20rather%20flat.%20However,%201%201/2%20hours%20later%20it%20had%20doubled,%20so%20I%20heated%20the%20oven%20to%20450%20F%20for%20the%20first%2010%20minutes%20to%20get%20a%20good%20rise,%20then%20cut%20back%20to%20400%20F.%0D%0A%0D%0ANote:%20I%20keep%20my%20starter%20the%20consistency%20of%20thick%20pancake%20batter%20or%20muffin%20batter,%20so%20if%20yours%20is%20thinner,%20you'll%20need%20more%20flour.%0D%0A%0D%0AFantastic!){kind=link}