The Fresh Loaf

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question about KA Simple,Rustic loaf

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granniero's picture
granniero

question about KA Simple,Rustic loaf

I would like to make the Simple,Rustic loaf from the KA website. It gives amounts for a starter. I have a sourdough starter that I feed with the 1:2:2 method. I need to know how much of my starter to use instead of starting from scratch with theirs. Their recipe calls for: 1 1/2c(12 oz) cool water, 1 1/2c (6 1/4 oz)ap flour and 1/2c (2 oz) pumpernickel flour. I see lots of different conversion things here but I'm not good with them but willing to learn. Also, don't you think I can substitute rye flour for pumpernickel?  Thanks for your help.

bwraith's picture
bwraith

Granniero,

If you want to use your starter instead of instant yeast in the sponge, I would suggest maybe you use about 1/4 cup to 1/2 cup of your starter stirred into the recipe for the sponge and omit the instant yeast. Otherwise follow the directions for the sponge and the final dough. Let the sponge ripen, which should take somewhere between 6 to 12 hours. It is a very wet sponge, so it will probably not rise. Instead it will just foam a lot and smell tangy when it's ready.

Pumpernickel is whole rye flour.

Bill

granniero's picture
granniero

Thank you,Bill, for your response. I will do just that. And if I had stopeed to think about it, would have realized that pumpernickel is rye. Thanks again. Ro