The Fresh Loaf

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underfed, underfed, unrepeatable but definately edible Sourdough

Truth Serum's picture
Truth Serum

underfed, underfed, unrepeatable but definately edible Sourdough

pecan cherry breadWell typically I make hybrid breads using commercial yeast and my starter. Earlier this month  during a thrift store jaunt I picked up a used dutch oven, and I decided that I wanted to to test it out by revisiting my old nemesis Sourdough bread. 

So I pulled the starter out of the fridge and fed it twice  over a period of 12 hours, with flour and water; its been warm here . In the second feeding I also added a small amount of cornmeal.  I let that set overnight. Then the next day I added some sprouted wheat berries that I ground up in the bullet blender with some water. I let it rest somewhere but I dont remember how long. Then I added some more flour.  And I let it rest. Finally I added some pecans, salt and cherries. I let this proof in the refrigerator for a 90 minutes.I slashed it It could have been longer I preheated the pot and the top in the 450  Fahrenheit degee oven then I carefully unloaded the bread without burning myself!

 

But it is actually edible!

Happy Challidays to All My Fresh Loaf Virtual Friends

Comments

AbeNW11's picture
AbeNW11 (not verified)

Is to build up the dough overtime. If I understand correctly you build the starter then feed it again then turn that into a dough but again in stages. Has this always been you method? Why the title 'underfed'?

Happy Holidays.

Truth Serum's picture
Truth Serum

Well I guess I do now sort of. I took a sourdough class at a well known flour company, but since it was only three hours they didnt go through that process as thoroughly as I needed, but bit by bit I am getting the feel of it . For me  It still takes more planning than using commercial yeast or a hybrid dough.