May 23, 2010 - 10:56am
Hybrid sourdough. Can this be converted to "pure" sourdough?
I stumbled on the recipe at the link here, and was pretty happy with the results. Though a bit more sour flavor would be really great.
It does "cheat" a bit and use instant yeast as well as sourdough starter. Is it possible to remove the instant yeast, and use a bit more starter to make a "pure" sourdough bread? If so,... how?
Thanks
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All it takes is more time for the starter to do it's thing, or you could add more starter. The amounts aren't so important as the need to allow the natural yeast in the starter to develop the flavor and the sourness.
Lee
All you have to do is take the commercial yeast out. Then make your receipe the way you normally do. It will likely take longer to rise, but the additional flavors are worth the wait. I would think that you will gain sourness from the extented fermertation. You should also gain shelf life from the natural leavening.
I have gotten to where I don't use commercial yeast at all,unless I am in a hurry. Like when you run out of bread.
BTW Just started the earth oven to bake 6 loaves that are rising on the counter. YOOHOO
John
Your rise times will be more like 2.5 hours rather than 45 - 60 min. Search the forums on proofing and/or trying not to overproof sourdough. You'll find some tips on how to know when it is ready...
Hi everyone,
just a quick question to see what you all thinkabout using a sponge. I've been searching for a more sour flavour, and have just started using the sponge method...
I mix the starter (100% hydration) with half the flour and all the water and let it sit for a few hours (around 4-5 depending what I'm doing) then add the rest of the flour and the salt, and mix. Leave for a couple of hours or so (again, depending) fold once, then leave again for another couple of hours, then fold again and shape very gently. Leave for 15 mins, then shape again and put into proving basket. Leave for around 2 hours, then bake.
Previously, I'd miss out the sponge bit, and just mix everything as before, leaving it to prove overnight in the fridge before baking in the morning.
I realise there are quite a few changes here, but what do you guys think:? Is there a definite purpose behind using the sponge method? It gets really bubbly after a couple of hours, and my husband and I both noticed a better flavour.
Any thoughts?
Thank you!
You can definitely make that bread without instant yeast. However, as the recipe calls for so much yeast (2 teaspoons), you'll probably want to use more starter in the dough. This will make up for some of the lost fermentation. Whether you add more starter or not, though, expect to give the dough longer to ferment before putting it in the refrigerator.