Here's today's work. I tried some new shapes, a couronne and a 3-strand braid. The recipe is a slightly modified version of Reinhart's Pan de Campagne. Instead of using a pate' fermentee, I used some of my rye sourdough starter, which I mixed with bread flour to make the same volume of pre-ferment.
They sure look nice! Can't wait to taste :)
Wheat or Rye or Oat starters
I used to believe that any sourdough starter could raise a variety of other grains in a recipe but I now believe each starter is specific to itself and it's pH. If you want a mixed starter, one for say wheat and rye, then combine two starters first, then feed with mixed flours.
I also think the liquid that forms on top of the starter is the "sour" and should be used. I poured it off once and noticed a big reduction in sour taste. :) Mini Oven
I am far from a sourdough expert. I’ve only been baking sourdough since February, and I still have a lot to learn about shaping, scoring and proofing to perfection.
However, there is one thing I have learned well: how to squeeze more flavor out of my naturally sweet starter. Here's the basic tips.
1) Keep the starter stiff
2) Spike your white starter with whole rye
3) Use starter that is well-fed
4) Keep the dough cool
5) Extend the rise by degassing
6) Proof the shaped loaves overnight in the fridge
Photos and elaboration follow.
The first bread I baked after I fully developed my current starter was pretty much perfection for my taste: It was slightly sour, but more importantly it had a nutty taste that would linger in your palate for a long time.
That bread dough was developed following a variation of the basic BBA sourdough recipe, the variation being that I mixed and baked the dough the same day, a direct-from-starter dough. That should have produced a lesser result, instead it produced a wonderful loaf.
Alas that was the first and last time I got such wonderful taste. Since then using the same starter, flour and recipe did not produce that nuttiness I am after.
Here is a batch of sourdough rye from Bread Alone. I tried 3 new things today:
1. Adding vital wheat gluten. Last time I made this formula, it was dense and gummy. I'm hoping the VWG improves the texture.
2. Overnight ferment. I kneaded the dough, let it proof at room temp about an hour, then put it in the fridge overnight. In the morning, I put it in a warm spot for 2 hours until it had almost doubled from its original size.
3. Used a heating pad under the couche. Since I seem to always get a lackluster final rise (and the dough was still a bit cool from its overnight fridging), I decided to try the heating pad. It seems to have worked, as I got a nice rise out of the loaves, but it didn't happen overly fast. It took almost 2 hours for the loaves to almost double.
So I had to refresh my two starters today (Clyde - 100% rye, and Gertie - white flour), and don't have time to bake tomorrow. I remembered reading in the Reinhart book that you can replace the pre-ferment in a rustic dough with the barm from a white flour - no need to feed and activate first. Hey, I'm game!
So here's the recipe, from The Bread Baker's Apprentice (still my favorite book!):
biga 2cp/10.8oz Fancy or extra fancy durum flour and unbleached bread flour, in any combination (such as 50/50 blend) 2 1/4cp/10oz Salt 1 1/2tsh/0.38oz Instant yeast 1tsp/0.11oz Mashed potatoes (optional) 1/4cp/2 oz
Has anyone used organic grapes or raisins to kick-start their sourdough starter? I read about using either of these in several cookbooks that I own or got from the library. One was from the La Brea Bakery breadbook. Does using either of these change/enhance/or otherwise alter the starter for better or for worse? Any ideas? Much appreciated...
I'm curious whether other folks here who keep sourdough starters give them names? On other forums, "Bubba" seems to be a popular name, as does "Pokey" (for starters that take a lllooonnng time to ripen). Others seem to have an affinity for Greek gods, with "Hercules" being the most popular.
I've got two starters going right now with another on the way. Let me introduce my sourdough kids to you.
Sandwich loaves in front. Hearth seed boules in back.
A close-up of the boules.
Cream cheese is off-screen.