April 10, 2019 - 12:26pm
I need an easy recipe to make bread with now that my starter is ready
I would appreciate a recipe or two for making my first loaf of sourdough bread now that my starter is ready. So far I've found two recipes, both of which have too many steps. I can appreciate the value of a slow rise and would like that to be overnight, but then in the morning I'd like to bake the bread and have it for lunch!
Thank you!
Ginny
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http://www.thefreshloaf.com/node/59628/sf-sourdough-giraudos-recipe
I saw Mikes blog...like the simple recipe...his take on DMsnyders Giraudos recipe.
It has worked each time...and I've tried it a number of different ways...different retards...and all have succeeded with different levels of tang...and open crumb. It is easy enough for my granddaughter to have success too cause it isn't so sticky.
I baked a loaf last night...eating today.
Being more of an atsabout person ie. throw in some flour, atsabats right, throw in some salt, atsabout right, throw in some starter, atsabout right, etc etc.
A good base recipe, one you'll see here often, is the 321 recipe. 3 parts flour, 2 parts water, 1 part starter, along with a couple tsp salt.
Easiest way to go is mix everything up night before for an overnight ferment. Shape and proof next morning. Bake and eat.
Do that a couple times and then adjust based on your own schedule and particular variables ie four, starter, temperature etc. A set recipe is great - if all variables are the same as the provider of the recipe - and that is usually not the case. You're sure the get a good feel for your own variables and will accelerate the learning curve when those things change, and you can bet they will change. Good luck and enjoy the ride!
That's the kind of easy I was looking for! It appears there is no kneading - even better!
Thanks!!
I'm a fan of 2 things
I believe in taking the path of least resistance, and
I never believe in making things any more complicated then they already are
Kneading isn't necessary if a dough is given enough time to do its thing, which in the presence of water will form gluten. I've been a big fan of the no knead philosophy. It works, it's good, and fits in perfectly with the fermentation times usually done with sourdough.
If ya want even easier, ferment it overnight in a bread pan or banneton, then just bake next morning. Nothing fancy, easy peasy yummy. Play around with the process to suit you - the experimentation is half (or more) of the fun. Enjoy!
Thanks Floyd - sounds great.
I have 180 gm of starter that I last fed 5 hours ago. If I go with letting it ferment overnight in the refrigerator do I feed it just before mixing the flour, water and salt and putting it in the refrigerator?
Thanks again!
Ginny
and temperature. What was the feeding ratio done 5 hours ago? Temp?
I have 180 gm of starter that I last fed 5 hours ago. If I go with letting it ferment overnight in the refrigerator do I feed it just before mixing the flour, water and salt and putting it in the refrigerator?
Normally do not feed if it hasn't peaked. If it has peaked and fallen stir in a spoonful of flour and Pop it into the fridge. Take it out early to warm up (and let it peak if it hasn't done so.) Use it. Making the dough will be the feeding.
Welcome back.
If the starter is rye, it will not rise after chilling overnight until mixed with recipe flour. So just chill overnight and then use in the morning. If your room temps are cool , below 72°F leave the starter out on the counter overnight to ferment longer before using.
I'm not Floyd - but don't understand what you mean.