February 13, 2014 - 4:49am
my first sourdough recipe - thoughts
Tell me if I have my thinking correct on making a recipe:
take 30g of refrigerated starter (100% hydration) out on Wed AM and add 30g water and 30g flour = 90g starter
on Wed PM (after 12 hours) add 90g water and 90g flour to 90g starter = 270g starter
put 270g starter in fridge
on Saturday AM, take 270g starter out of fridge and put 10g of the starter into a clean bowl and add 10g water/flour and put that back into the frige for next week
mix 260g of starter with 400g of flour and 220g of water with 10g of salt = 880g dough
do a stretch and fold, wait 10 minutes
do a stretch and fold #2, wait 10 minutes
do a stretch and fold #3, wait 10 minutes
shape into boule or batard and proof for 2 hours
Bake!
How does this sound?
thanks!