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The No Stir Sourdough Starter

This last week I started a vigorous rye starter by simply pouring water over rye flour and leaving it alone, covering it.  No stir, no mixing, just stand alone at 75°F and watch.  

This time I want to avoid, skip over the stinky bacterial population growth in the starter so I'm pouring sauerkraut juice over flour to see what happens.  Same 74°F to 75°F  temperature.    

Instructions:  

This pizza dough is made from cherry YW but after letting the YW levain made from 40 g each of YW and AP flour ferment for 4 hours a 2nd stage of 25 g each of AP flour and Water was added.  After it had doubled in volume we put it in the fridge for 24 hours.

 The dough really rose in thefridge during the retard.  Right is the dough after deflating, just  before dividing.

For October ARTE market, I baked 3 types of bread: Flaxseed Rye , Rye pain au levain, and the popular Roasted garlic bread. I baked a total of 20 loaves, 500 gr each 3 days prior to the Market day.

Does anyone else struggle with naming their breads, or is it just me?

Anyway, this turned out really nice so I thought I'share it :)

I've been feeding my starter wit a mix of 70% whole wheat and 30% whole rye flour; and I've also been experimenting with sandwich loaves, so I thought why not mix both ideas? 

The general recipe is this:

Bread flour: 300 gr. (50%)

Whole wheat flour: 120 gr. (20%)

Whole rye flour: 180 gr. (30%)

Salt: 15 gr (2.5%)

Water: 500 gr. (83.3%)

Levain: 120 gr. (100% hidration) (20%)

This used a mix of my two starters - wheat and rye. Pretty straight forward with some sunflower seeds added for crunchy deliciousness.

      I was in the mood for a nice Durum loaf and figured I would use the Tangzhong method to lighten it up a bit.  I've used this method for rolls several times but not on an actual loaf.

I have to say this simple recipe turned out amazing with a nice thin crust and moist and open crumb.  This is one of those breads you can just eat with some butter or cheese or olive oil and call it a day.

I highly recommend you give this one a try.  It makes great toast, grilled bread and sandwiches or goes well with some "Italian Gravy"!

Am I the only one who takes some sort of idiotic pride in using the minimum amount of flour to get the job done -- and by job, I mean, having the dough release from the basket without ripping?  And by "idiotic pride" I mean, using too little and having my dough stick/rip on occasion because I put it in the basket somewhat sticky instead of adequately floured?