September 25, 2017 - 11:17am
Any quick sourdough recipes from sourdough starter?
Is there any recipe that i can do with sourdough without having to wait hours?
I wanted to make a sourdough bread but from what i saw i need to wait hours and hours even though i have the starter xD because of the work i can't have a day to make it lmao. so i was wondering for any recipes that i can do with a sourdough starter.
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A higher percentage of starter with a bulk ferment in the fridge while you work. In the evening shape it, final proof and bake. You can toggle recipes to fit your day. That was one example.
i didn't understand anything i am stupid xD
Write a typical day you need to work around and a recipe can be devised to suit your schedule. I'll get back to you with an idea later or tomorrow.
You can spike the dough with some amount of commercial yeast, which will speed things up a lot.
make a preferment (something like 1/4 to 1/2 cup starter, 3/4 to 1 cup water, couple cups flour) in the morning before work, or the night before for more sour. Then build the rest of the dough with yeast added (something like 3/4 cup water, teaspoon yeast, cup or 2 flour - adjust to desired consistency) and treat it like regular bread (kneading, rising and baking) when out of work. Still going to take some time, but that's how it goes with sourdough. If time (and patience) is not available, best to find a local bakery that has what you're looking for. You'll save yourself a lot of trouble.
can you list me grams , i work with grams better.Sorry if i ask for too much but now i get what you mean ^^
I've done enough cups to grams conversions to have all this in my head...
So to convert Phaz's recipe:
Preferment:
Main Dough:
You're looking at a dough around 75% hydrated. For an all bread flour dough it'll be quite high. I'd hold off some water in the final dough and add it slowly till you get the consistency you want.
Mix the preferment as described. Form the final dough and knead till full gluten formation. The preferment is high! If you have time do a short bulk ferment and then shape etc. If you really are short of time then shape and go into final proofing.
That was Phaz's instructions.
If I were you I'd try and keep the hydration less at first and adjust if need be so i'd probably do the following...
Preferment:
Main Dough:
There are other ways if you wish if this doesn't suit you and/or you want 100% sourdough. TBH you probably won't even need any dried yeast in this recipe. If you make the dough, knead till full gluten formation, shape... then the final proof shouldn't take too long. You can make this into a 100% sourdough.
Thanx for the conversion Lechem, I'm not big on weighing stuff, I'm a feel guy. That "recipe"isn't really a recipe, just a general some of this and some of that kinda thing (that's how I cook - get a general idea of something, then tweak it to how I'd like it or to what I find in the fridge or cupboards). I do recommend weighing or following a recipe when starting out though, especially breads. It is the best and quickest way to get the feel of things, which I find most important. The main thing I was trying to show was that things can be made to fit into any schedule, even my 10, or more, hrs a day golf schedule. I love my bread, but I also gotta play my golf!
And oops, I forgot the salt - not the first time I've done that!