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» Successful sourdough: how I got there
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Рецепт Successful sourdough: how I got there
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Veronica
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Ингредиенты
Pain de campagne flour:
125 g
water
250 g starter
250 g
flour
10 g
salt
White
bread flour
:
125 g
water
250 g starter
275 g
flour
10 g
salt
View Full Recipe at
La Recette du Jour
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Veronica
Франция
Участник с 05 января 2010
Опытный повар
95 рецептов
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Breakfast: muffins two ways
Enjoying other people’s food: Belgian pears and pumpkin cake
Lotte à l’Américaine
Roasted squash soup with spiced crème fraîche
Crème mousseline
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!%3C/p%3E%3Cp%3EA%20year%20ago%20today,%20we%20visited%20a%20working%20windmill%20where%20they%20grind%20flour%20and%20bake%20bread.%20I%20came%20away%20with%20a%20bag%20of%20freshly%20ground%20organic%20wholemeal%20flour,%20so%20it%20seemed%20as%20good%20a%20time%20as%20any%20to%20start.%20Of%20course%20it%20required%20some%20googling.%20There%20are%20many%20different%20methods%20touted%20as%20being%20the%20best,%20but%20I%20went%20with%20this%20one:%20just%20flour%20and%20spring%20water%20from%20the%20fountain.%20It%E2%80%99s%20worth%20reading%20this%20explanatory%20page%20too.%20This%20method%20requires%20you%20to%20feed%20the%20starter%20every%2012%20hours,%20discarding%20half%20of%20it%20each%20time,%20for%20a%20week%20to%2010%20days.%20This%20gives%20the%20good%20bacteria%20the%20maximum%20chance%20of%20taking%20over%20and%20stabilising,%20and%20it%20certainly%20worked%20for%20me%20%E2%80%94%20after%20a%20week,%20I%20had%20a%20frothy,%20sweet-smelling%20tub%20of%20starter.%3C/p%3E%3Cp%3EMaking%20a%20good%20loaf%20was%20another%20matter.%20My%20attempts%20were%20never%20inedible,%20but%20I%20was%20usually%20disappointed%20by%20the%20rise,%20the%20crust,%20or%20the%20crumb%20structure.%20There%20are%20plenty%20of%20recipes%20online%20to%20choose%20from,%20and%20I%20also%20used%20Dan%20Lepard%E2%80%99s%20The%20Handmade%20Loaf.%20But%20of%20course%20I%20was%20using%20French%20flour,%20which%20is%20not%20the%20same%20as%20either%20American%20or%20British%20flour.%20I%20persevered,%20and%20the%20%E2%80%9CAha!%E2%80%9D%20moment%20eventually%20came%20with%20this%20video.%20Actually%20seeing%20someone%20working%20with%20the%20dough%20made%20it%20much%20easier%20to%20understand%20what%20the%20consistency%20and%20appearance%20should%20be%20like.%20Of%20course,%20I%20still%20needed%20to%20adjust%20the%20proportions%20to%20work%20with%20my%20flour,%20but%20even%20my%20first%20attempt%20was%20so%20much%20better%20than%20all%20previous%20efforts%20that%20I%20was%20encouraged%20to%20keep%20going.%20So%20I%20highly%20recommend%20the%20video%20and%20associated%20recipe%20if%20you%20are%20struggling%20with%20sourdough,%20or%20just%20want%20to%20get%20started%20with%20it.%3C/p%3E%3Cp%3EI%20haven%E2%80%99t%20looked%20back;%20I%E2%80%99m%20now%20making%20a%20couple%20of%20loaves%20a%20week,%20and%20I%20am%20confident%20I%20can%20always%20get%20good%20results.%20Of%20course%20they%20will%20vary%20because%20sourdough%20is%20not%20an%20exact%20science,%20but%20I%20always%20get%20a%20good%20rise,%20beautiful%20open%20crumb,%20and%20a%20satisfying%20crisp%20crust.%20I%20almost%20always%20start%20the%20bread%20about%209%20p.m.%20and%20then%20let%20it%20rise%20in%20the%20fridge%20overnight.%20The%20next%20day%20I%20take%20it%20out%20and%20let%20it%20warm%20up%20a%20bit%20before%20shaping%20it;%20it%20then%20generally%20needs%20about%20another%20three%20hours%20at%20room%20temperature%20before%20baking%20(with%20sourdough,%20patience%20is%20an%20essential%20virtue!).%20I%20bake%20it%20in%20a%20Le%20Creuset%20oval%20casserole%20into%20which%20it%20just%20fits;%20it%E2%80%99s%20important%20not%20to%20use%20one%20that%E2%80%99s%20too%20big,%20otherwise%20it%20will%20spread%20rather%20than%20rise.%20And%20also%20dust%20dough,%20cloth,%20and%20your%20hands%20very%20liberally%20with%20flour%20to%20prevent%20disastrous%20sticking%20when%20transferring%20the%20dough%20to%20the%20hot%20casserole!%20To%20slash%20it,%20I%20use%20a%20craft%20knife%20blade%20%E2%80%94%20you%20do%20need%20something%20razor-sharp.%3C/p%3E%3Cp%3EHandily,%20the%20proportions%20I%20ended%20up%20with%20after%20experimentation%20are%20easy%20to%20remember.%20Here%20they%20are,%20for%20standard%20French%20bread%20flour%20as%20stocked%20in%20the%20supermarket%20(see%20the%20Stella%20Culinary%20recipe%20for%20the%20method).%20Note,%20this%20assumes%20that%20you%20always%20feed%20your%20starter%20with%20equal%20weights%20of%20flour%20and%20water:%20I%20always%20give%20it%2050%20g%20of%20flour%20and%2050%20g%20of%20water,%20once%20a%20day%20(unless%20it%E2%80%99s%20in%20the%20fridge,%20in%20which%20case%20once%20a%20week%20is%20enough%20to%20keep%20it%20alive).%20It%20needs%20to%20be%20lively%20and%20frothy%20when%20you%20use%20it%20%E2%80%94%2012%20hours%20after%20a%20feed%20is%20good.%3C/p%3E%3Cp%3EThe%20only%20remaining%20problem%20is%20what%20to%20do%20with%20all%20the%20spare%20starter!%20Each%20time%20you%20feed%20it,%20you%20need%20to%20remove%20half,%20if%20you%20don%E2%80%99t%20want%20it%20to%20take%20over%20your%20kitchen.%20I%E2%80%99ve%20tried%20various%20recipes,%20including%20cakes%20and%20viagra%20sales%20statistics%20scones,%20but%20not%20been%20wildly%20impressed,%20and%20they%20don%E2%80%99t%20use%20much%20starter%20anyway.%20The%20best%20and%20easiest%20I%E2%80%99ve%20found%20is%20sourdough%20pancakes.%20I%20also%20now%20use%20sourdough%20to%20make%20my%20English%20muffin%20recipe%20,%20with%20great%20success%20%E2%80%94%20I%20still%20make%20the%20dough%20in%20the%20breadmaker,%20but%20give%20it%20much%20longer%20to%20rise%20before%20cooking.%20Other%20suggestions%20are%20welcome!%3C/p%3E){kind=link}