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Pastimes : Got A Great Recipe To Share????
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To: William H Huebl who wrote (23665)10/1/2012 9:33:15 PM
From: maceng2  Read Replies (1) of 25073
 
Hi Bill,

My sourdough starter has been going for a few weeks now and I have made several loaves using a 50:50 mix of Rye and Spelt flours.

The recipe is all here, but I only use a little olive oil to to grease the baking tin or tray, I dont use any in the bread recipe. The second rise was for several hours and the dough doubled in size or more.

The bake was at Gas mark 5.5 and for 45 minutes. That is the correct setting for bread in our oven. Ovens vary and it also depends what tray height you use.

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dovesfarm.co.uk

900 g Strong White Bread Flour or
900 g Strong Wholemeal Bread Flour or
900 g White Spelt Flour or
900 g Wholegrain Spelt Flour
½ tsp Salt
100 ml Water
40 g Olive OIl
Method Sourdough Starter

  1. Mix together 100g/4oz flour & 100ml/4floz water.
  2. Cover with film and leave at room temperature for 24 hours.
  3. Stir in another 100g/4oz flour & 100ml/4floz water.
  4. Cover with film and leave at room temperature for 48 hours.
  5. Stir in 100g/4oz flour and 100ml/4floz water and leave in a warm place for 24 hours or until required for bread making.

Bread

  1. Check that the starter has been in a warm place for at least 12 hours at room temperature.
  2. Weigh 400g/1lb of starter into a large bowl.
  3. Add 400g/1lb flour, oil, and salt.
  4. Mix in sufficient water to form a soft, slightly sticky dough.
  5. Knead well then cover the dough with film and leave in a warm place for 1 hour.
  6. Knead the dough again then shape and put it into an oiled 1kg/2lb loaf tin.
  7. Cover the tin with film and leave in a warm place for 30 minutes.
  8. Bake in a pre heated oven for 30/35 minutes.
Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7

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The starter only uses flour and water added over several days. No other ingredients necessary.

I have been reading about sourdough starters, about how some got hauled over the Rockies in the 1840's on the Oregon Trail, only to be chucked in the garbage can by a house guest generations later as they thought it was something in the fridge that had gone off.

If the starter really becomes good, I may dry and flake some of it and store in a sealed jar just in case something dumb like that happens. Yeast cells are hardy, they deactivate and last for a long time when they run out of food. I think the main problem with them is if they are overtaken by some other culture. The alcohol they give off must keep the competition down though.

Sourdough starter has a ph of about 4.4 to 4.6 which is fairly strong acid from memory, This is what weikipedia has to say...

en.wikipedia.org
en.wikipedia.org

Here is a good story on sourdough yeast.

bbc.co.uk
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