January 24, 2013 - 12:27pm
Used the Sourdough Waste - Wow
Having a large amount of saved discarded sourdough starter in my fridge I decided to throw together a loaf to save throwing the resedue out. First off, let me say that the waste disgards are from a 3 week old starter that I'm still nurturing with daily feeds. From the starter itself, I have only made a single sourdough loaf where the results were so, so.Today, using those discards and not attempting to produce anything but a ADY loaf, resulted in the very best bread to date. So, there is hope for what one may consider wasted flour.Ingredients140g SD280g Water280g Bread Flour20g Sugar10g Active Dried Yeast30g Virgin Olive Oil.Handful of black onion seedsAs I said, I was throwing this together so added 20g of sugar to 280g of tepid water followed by 10g of ADY. I allowed this to dissolve for about 10 minutes. Following I added 140g of sourdough waste and mixed well. Next I incorporated 420g of strong bread flour and mixed well. Next came 20g of salt lightly mixed in and then 30g of olive oil again, lightly mixed. I allowed the whole to stand for about 10 minutes at which time I removed the dough and stretched and folded a few times.Again, I allowed this to stand for about another 30 minutes and again did a stretch and fold about 6 times. After another 30 minutes I removed and shaped the dough and placed into my colander which is lined with a towel covered in flour. I allowed this to near double in size before putting into a fan assisted oven at 200 degree C. I added water to the oven base for steam also.
Removal was 40 minutes later where I allowed the loaf to cool for a couple of hours. I'll point out here that oven spring was good. The resulting bread is the best I have ever made with a delicate moist crumb that millions of times better than something bought. I posted this as so many people seem to not know what to do with the excess starter, myself included. Now this may not be a sourdough loaf, but it sure is good until I get the hang of the real thing, but apart from that, the aim was to do something other than throw good flour down the drain.Enjoy and thank to all that have helped so far in this edible hobby.Ashley
from what would have been thrown away. As your starter gets more frisky the bread will get better.
I'm sure you're right here as that seems to be the case with each and every loaf now.
Plus you will not need to use any commercial yeast!
Hi Ford. The use of commercial yeast was intentional on this one as it was leftovers I was using and I'm sure that they would not have had the oomph to create anything other than a brick. Who knows though. Trial and error with me at the moment.