The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gobble gobble!

  • Pin It
Joe Fisher's picture
November 11, 2006 - 8:21pm -- Joe Fisher

Some fun with TBBA's basic sourdough recipe :)

Since I'll be expected to bring some bread to the in-law's thanksgiving dinner, I thought I'd try something fun.

-Joe

Comments

Joe Fisher's picture
Submitted by Joe Fisher on

who offered suggestions in the "pep up my sluggish starter" thread.  This batch had strong rises, a nice sour tang, and a much softer, airy crumb.

 

Best turkey ever :)

-Joe

 

 

Joe Fisher's picture
Submitted by Joe Fisher on

What I had been doing was taking a portion of my mother starter and doubling it each feeding (e.g. 8oz of starter + 4oz flour + 4-5oz water). The night before making bread, I made a stiffer starter (e.g. 8oz starter + 5oz flour + 3oz water), let it sit for a few hours then either use immediately or refrigerate overnight.

 

My new regime uses a lot of the suggestions I got from this board. I've gone to a much smaller batch of starter, a stiffer starter, and am using a higher percentage of flour/water to starter on feedings. I did a few feedings the previous Sunday and Monday like so:

 

2oz starter + 3oz flour + 2-3oz water.

 

This really seemed to wake the starter up. For the BBA recipe, I needed about 9 oz of starter, so I built it up in 2 steps (water amounts approximate - I used just enough to make a firm dough):

 

Friday: 1oz starter + 2oz flour + 1.5oz water

Saturday: 4.5oz of Friday's starter + 3oz flour + 2oz water

 

Then I used all of Saturday's batch in the final dough. The rises were good and strong, followed the timeline in the recipe, and the sour flavor was excellent!

 

Thanks again! You've saved Gertie :)

-Joe