October 7, 2008 - 7:37am
Sourdough Starters
Hi,
I just had a question on sourdough starters.
I was just wondering if there is any real difference in using liquid starter in place of a stiff starter and just adding more flour in the final dough to compensate. I feel like converting my liquid starter is a pain. Hehe, didnt mean to make that pun ;)
Anyway, if anyone has a recipe for a simple sourdough boule that requires liquid starter, do share. Thanks and happy baking!
Chavi
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I also like a liguid starter. I can't tell you the specific hydration, I just go by its look. Mine looks (as I think Sourdoughlady says) like a thick pancake batter. My hands down favorite, no-fail recipe is from Susan in San Diego and is as follows:
3/4C starter
3/4C water
2 1/2C flour
2 1/4t salt
2t oil
Whisk together starter and water. Add flour,salt and oil. Let rest, covered, for 30 minutes. Stretch and fold 3-4 times at 30 minute intervals. Let double. Shape boule and place in well floured banneton. ( I use rice flour and a basket lined with a linen towel.) Refrigerate overnight ( about 8-10 hours works for me)
Bring loaf to room temperature for about two hours before baking. Meanwhile, preheat your oven to 500. If you have a baking stone, use it. I don't and I think it still turns out great. Turn the loaf out onto parchment -gently - and slash. This is my favorite part --- Cover the loaf with a stainless bowl (I use an old pot and it works great) rinsed with hot water either right after you slide it onto the stone or before you place the baking sheet int he oven if you don't use a stone. Reduce the heat to 450.
Remove the bowl after 20 minutes and bake until brown, about 15-20 more. I usually need to rotate my loaf during the 15-20 minutes after the bowl is removed. The internal temperature should be 205 ( I have never checked the temp. though.)
This is the best loaf! You'll find other rave reviews for it on the site. I make it almost every week and usually double it which works perfectly too. In fact, I have a double batch going right this minute and it needs its first stretch and fold.
Please let us know how it turns out.
Marni
I've made the same basic white sourdough using a firm starter made in advance, and directly using the liquid levain while reducing the amount of water in the final build, and to be honest, I haven't noticed a big difference. I did find that the latter method produced what I thought was a more sour loaf, but otherwise it performed essentially the same. As such, in general, I tend to skip the firm start build and go straight to the final build using a liquid levain.
hi there:
I have learned to embrace and love the wet, wet starter (and dough) that is explained in Daniel Leader's book "Local Breads", in the first chapter on French Breads. I make those loaves with that liquidy starter regularly, and it's always good. I really like the formulas and explanations in this book - check it out if you can.
KP