Alaskan Sour Dough Starter
Hello I have been doing SD for a few years now and fairly good results from and a recipe and help from Mike Avery at Sour Dough Home.
A friend bought me back 2 packages of starter from Alaska. I followed the directions perfectly and had what looked
like a starter from their directions that was ready to make bread when revived. .
Revive directions ( 2 cups flour 2 cups warm water Dry culture from package) When active cover and place in refrigerator. To use take from refrigerator and use as directed. I let come to room temperature.
It is a very wet starter when revived.
The dough proofed perfectly both times but very wet and impossible to handle or make a loaf. I added 2-3 tablespoons of flour. Kneaded some more let rise again still not good. Did a stretch and fold . Put back in bowl let rise again. Put on my board and still slack dough. Did another stretch and fold. Put back in bowl in a warm location again. It rose in about 45 minutes. Still not a good firm dough. So I Made a loaf the best I could . Put it on a piece of parchment paper . It started to rise a little but was flattening out. I had already heated a romertoph clay baker in the oven. I put the bread in. Closed the oven and 15 minutes later took the top off. It had spring from the oven heat. Continued baking for another 5-7 minutes. The bread was only at a internal temp of 170. Had a very good rise in the oven Supposed to have been done in about 13 minutes. Internal temp was about 170 degrees. It was about 25 + minutes later that it had a internal temp of 200 -203 degrees and look perfect except for cracks as I did not slash. The crust was over baked my fault I should not have taken the lid off until it was close to the internal temp. The taste was unacceptable . The crumb looked ok . It had a pretty heavy yeast taste and just not a good tasting loaf.
I have been under the impression that you did not have to use yeast with a good starter in sour dough bread.
I have no idea why I could not get the dough to a manageable condition. Also I did not use my KA to mixer. I went by the old book and done it by hand. They mentioned use a wooden spoon to mix only If I had used the KA I am almost sure I would have added considerable more flour. Using a wooden spoon to mix the starter I assumed do not use a mixer with metal hook????