Wild Yeast Sourdough Bread
I have been working with my sourdough starter for a few years. I began with a recipe using the starter and commercial yeast. This year I got adventurous and decided to only us wild yeast for my sourdough bread. I worked with a few recipes without much luck then I decided to take a few tips, hints, and prcedures and use what I alreadty knew and came up with a recipe that I thought had been tweaked and "perfected". I made 3-4 batches of breaqd with this recipe and each adn every loaf came out beautiful. Since the last successful baking I have ran into dough that won't become fully elastic thus during the long rising time the top or crsut if you will begins to tear apart just at the top. I have kneaded and kneaded and made sure I had ample enough flour for the mixing stage. I have kneaded for a total of 30 minutes or more with resting time in between each kneading which last for about 10 minutes and the rest period generally lasts for about 10 minutes. The bread not only looks unappealing when it dos this but the tesxture on the inside is not light and fluffy and sorta dense like quick bread. Below is the recipe I use:
1 cup starter
2 tsp. sugar
1 cup flour
1 cup hot water (100-110 degrees)
Mix together in a bowl and cover with a
towel overnight.
1/3 cup oil
1/3 cup sugar
1 tsp. salt
3-4 cups flour
Mix together until you have firm dough. Knead on
floured surface until dough is elastic. 22-32 minutes, kneading in increments
and resting for 10 minutes between each kneading. Rise at least 3-4 hours or
until doubled in bulk.
Any help or tips is greatly appreciated.
Thanks
Doug
Comments
fement best at 72-78 degrees, give or take a few. I think your hot water is proving detrimental to fermentation.
1) Suggest feeding your starter 3 times at five hours apart. throw out half each time, refresh with one part room temp water, one part flour. This will enable your starter to be very active and healthy. Once the starter is robust, then make the bread
2) Stay with room temp water for the rest of the recipe... your bread should double in 1 1/2 to 3 hours at room temp (faster near 78, slower near 72). Slower is better for flavor development.
3) use the search box in the upper left and you will see hundreds of posts on how to maintain a proper starter and even more on recipes...
Good luck!!
So I take it the water I mix in with the spoonge should be around 78? Great tips. I will try the lower water temp. I actually let these loaves continue to rise even though the tops did not look so pretty and I will be damned if the inside of the breadt was soft, light, and moist. I must have done something right or maybe got lucky is probably more like it. LOL!!!! Thanks again for your tips I will be trying them out next time I beark into my sourdough starter.
Doug
Linda,
By the way the breead ended up being so good instead of toasting it to eat with my eggs and bacon I bypassed the toasting and had a delicious egg, bacon and cheese sandwich. Thanks again!!!
Doug