I am so happy with the 50% Sourdough Starter...
...had I known how much easier it is to look after a stiff starter I had done it month ago :yes:
I baked my first bread with the stiff starter today.
150g 50% hydration wheat starter * feeding it with strong bread flour *
450g strong bread flour
50g wholemeal flour
50g rye flour
2tsp caraway seeds
12g salt
350g warm water
I had to use my stand mixer today as my hands where so painful * rheumatoid arthritis * I did knead the bread on low for 7 - 8 minutes, bulk ferment for 6 hours, shaped and final proof for 3 hours and baked in the Dutch Oven for 30 Minutes on 250C with the lid on and on 200C with the lid off for a further 20 minutes.
When I turned out the bread from the baneton it held it's shape very well, it held its shape when I scored it and rose well during baking.
Sadly no picture as we had the bread with our Goulash Soup * hangs head in shame *
And I was surprised with the medium open crumb I got even so I used the stand mixer.
With the 100% hydration dough , when I used the stand mixer the crumb was much tighter * still yummy though *
Next loaf I shall take pictures.
A stiff starter is pretty much maintenance free and as they say 'waste not want not' - Thriftiness is a virtue. Well done and ....Happy baking. Did you notice the bread being any more sour?
I like low maintenance:)
I still have my 133% Rye Starter and my 100% Wheat Starter in the fridge though and shall use them again too.
I noticed a different kind of sour.
With my 100% hydration starter the Sour was more like an after taste, with the 50% hydration starter the sour was there straight away and kind of more rounded but not milder.
Not easy to explain.
I am very impressed and if the crumb is medium open using the Stand Mixer, I can only imagine how it will be when I use my Stretch and Fold once my hands are better.
That sounds like it will be very tasty. I am very partial to the rye flour. And caraway seeds just put the icing on the cake. I will try baking your formula on Canada Day.
I tried a loaf with 80% hydration this wknd. That requires more patience than dealing with a two year old. It tastes good but it's a lot of work to get there.
Thank you Jane:)
the bread was so very tasty, my Sons already DEMAND another one tomorrow. pffft
I can imagine how difficult it must be to work with an 80% hydration douhg, I am not that brave * yet *
We moving house at the end of August and the new Oven is a Range one, a big one in which I can bake 2-3 bread at once.
I shall be in HEAVEN.
But with new Ovens, one has to get used to it so i am prepared for some bad loafs first.
I'm with you: I like 50% starters too. They can be stored in the fridge so much longer, they don't spill all over, and they're more fun to touch. You also have a lot more leeway in elaboration; if you forget with liquid it will collapse in a second. With rye I like closer to 125 or 200% since it's so sticky I don't want to touch it, and would rather it just pour out.
Hi Petra.
I am very glad to hear you're so happy with the 50% starter. As you may well know I keep a 50% hydration starter but in an Italian style called lievito madre which is more of a specific process. I would proudly proclaim that a firm starter is better. I would love to see some pictures of your next bake with this starter.
Looking at your formula, I see your total hydration is a little over 60%, which is rather low. I would encourage you to up that a bit or instead autolyse (that's just flour and water) your flour overnight at 55% hydration. Doing both would be even better.
regards,
Michael
... yes, it is quit a low hydration loaf, but baking with the stiff starter is all new so I need to figure the rations out all over again.
When I used the 100% hydration starter my dough was much more sticky with even 300g Water with the amount of flour of the above recipe.
I do like the crumb structure I get with the above formula better than the big holes and open one I must say.
My family prefers it too.
My Oldest Son told me that he is happy that I do not big holes again so that he can eat jam without having to protect his clothe. lol
60% hydration has been my fav. hydration all along though.
Mwilson, is this where you keep the firm starter tightly wrapped in cloth? I've seen that in some old Italian recipes, and use that method when I make no yeast panettone.
underwater too.
yes, you can wrap it in a towel and keep it submerged under water.
I have not tried it, I am a bit worried lol.
I have read up on it.
and maybe the reason to do it :-) I just put a piece of oiled plastic on the top of the ball and that stops the crust from forming.over 6-8 weeks. I have enough liquid stuff spilling in the fridge as it is: yesterday was a quick pickle for red onion, jalapeno, cucumber and Pasilla peppers and that was after the first batch spilled too:-)
That's not the reason!
You actually get a crust with both methods.
It's all about oxygen or lack thereof.
The method of wrapping in cloth removes oxygen and promotes bacterial growth and lactic acid production but in a controlled way. The in-water method is almost the opposite as water gives a continual supply of oxygen which allows for speedy fermentation and a largely reduced production of lactic acid. Not adopting these methods and leaving the dough in a bowl allows for a continued release of CO2 which augments the production of acetic acid and leads to a quicker dough meltdown.
Yes, this type of starter is what I'm referring to but this is just one method and not a defining characteristic of lievito madre. This particular method is used a lot today in artisan bakeries and most definitely commercial ones that produce panettone on a large scale. There is another method common in the north west of Italy that is to store the dough in a bowl of cold water. This is the method I currently use as it's better suited for bread and small scale production.
Michael