November 7, 2013 - 2:46pm
Sourdough starter w/Chia seeds
Hi! I'm looking to make a sourdough baguette with chia seeds. I can't figure out if I should add the chia seeds in with the starter or add it in when I go to mix all ingredients and make the dough. I'm planning to do a whole white wheat bread.
Thanks!
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and depending on the amount used, could dry out the starter or dough.
I add 4 times their weight extra water to the dough recipe.
What's the recipe?
Hi! Yesterday I started a white whole wheat starter, (4oz water and 4oz flour) I plan to do one of the KAF whole wheat sourdough baguette recipes. I just wasn't sure if I should add the chia seeds and extra water in with the starter, or add it when I put the dough together.
I also wasn't sure if using a chia gel (I made some last night) was better than just throwing in the seeds.
Thanks!
holding the water is that you can have manageable doughs at very high hydration. As gel or just seeds & water, it should work for you.
I haven't put Chia gel through a tough kneading session so I don't know if that causes water to be released but I think not. The extra water is released during baking adding more steam rising action.
Chia can easily gel more than 4 times its weight of water. I find 4 to be about right if I didn't want to start reformulating the bread recipe. It only adds the weight of the seeds and lots of volume potential to an existing recipe. You may find it extends the baking time. not sure so watch carefully.
Mini
anytime.
Hi I am in the middle of making a loaf using my sourdough levain, and I made what I hope so not a mistake of adding the chia seeds to the dough itself. It got very dry even though the hydration was at 75%. in fact, I found your post searching madly to find any info on what would happen by adding the seeds to the dough. I will not do so next time unless I increas pe the hydration. Mini Oven is exactly right. Let's see how my loaves turn out.