underfed, underfed, unrepeatable but definately edible Sourdough
Well typically I make hybrid breads using commercial yeast and my starter. Earlier this month during a thrift store jaunt I picked up a used dutch oven, and I decided that I wanted to to test it out by revisiting my old nemesis Sourdough bread.
So I pulled the starter out of the fridge and fed it twice over a period of 12 hours, with flour and water; its been warm here . In the second feeding I also added a small amount of cornmeal. I let that set overnight. Then the next day I added some sprouted wheat berries that I ground up in the bullet blender with some water. I let it rest somewhere but I dont remember how long. Then I added some more flour. And I let it rest. Finally I added some pecans, salt and cherries. I let this proof in the refrigerator for a 90 minutes.I slashed it It could have been longer I preheated the pot and the top in the 450 Fahrenheit degee oven then I carefully unloaded the bread without burning myself!
But it is actually edible!
Happy Challidays to All My Fresh Loaf Virtual Friends
Comments
Is to build up the dough overtime. If I understand correctly you build the starter then feed it again then turn that into a dough but again in stages. Has this always been you method? Why the title 'underfed'?
Happy Holidays.
Well I guess I do now sort of. I took a sourdough class at a well known flour company, but since it was only three hours they didnt go through that process as thoroughly as I needed, but bit by bit I am getting the feel of it . For me It still takes more planning than using commercial yeast or a hybrid dough.