Hello from sunny southern california
Long time lurker finally created an account, started my first sourdough loaf (currently resting although i totally flubbed it), and excited to be here!
Quarantine is definitely forcing me to start those things i always was interested in learning but too distracted by all the comings and goings in daily life.
So I purchased a mature san francisco dehydrated sourdough from a seller on etsy. I rehydrated and fed the starter for 6 days, got the go ahead that my starter was in fact active and ready (confirmed with pic) and mixed the dough today. Now here is where I flubbed. The instructions said to mix 3 cups flour with the starter and some water FIRST then 4 hrs LATER to mix the remaining 2 cups flour with salt and sugar. BUT I mixed ALL the flour from the get go. =P oopsie.
How bad is this? I plan on forging ahead and adding the sugar + salt, hand-kneading till smooth and plopping it in fridge for overnight proof. I guess I'll find out soon enough but would appreciate some feedback while I impatiently wait to bake this tomorrow.
Would help to have a bit more detail on the intended recipe, but I think you’re gonna be all right if you wait an hour before mixing in sugar(?) and salt, then stretching and folding every 30 minutes for first two hours.
Leave on counter for another hour or two ( sugar is likely to accelerate activity) then refrigerate.
After 12 or more hours, pull dough and preshape.
Rest for an hour.
Preheat oven. Final shape.
Rest for 45-60 minutes.
Mist, slash and bake that puppy.
First off thanks for the quick response and reassuring words.
I might've really flubbed it actually.
So basically in step one I mixed in ALL the flour.
Then 4 hrs later I mixed in the sugar and salt. Used my hand. Ended up with a dough glove.
And now it's in fridge. =X ha. Apparently I don't know how to read.
I think I'll try to carry on from step 5 tomorrow. Eek.
I always start with the flour and water and starter together and then add the salt and sugar an hour later. I don't you've done your dough any harm.
That might make a difference how long you let the loaf retard in the fridge. If you know the protein and fiber content it would be helpful.
hmm so the nutrition facts says:
I got to the percentage calculation from a quick Google search. First time figuring this number out.. do the numbers look right? =P
is the recipe for Einkorn specifically?
is the starter grown from and fed Einkorn?
Nope, but it's the only flour I had on hand so thought I'd give it a shot.
I'm just gonna bake this baby and see how it turns out. =P at worst, I have bread and it was a fun learning process
I *just* got my order of king Arthur flour, literally 30 minutes ago. Will give this recipe another go, properly this time
however it comes out, save it. It may take longer to bake so don't be surprised. If you feel the need to use a bread pan, do so, butter it up and dust it well or use parchment.
oh these tips are so great!!
Plan of action:
To note: I calculated my hydration and unfortunately it was probably closer to 60% than the recommended 67%. But then again I used a starter and not the instant dry yeast as recommended. Just in damage control mode now. :)
To answer your question: the starter was fed with a white whole wheat flour. Ha! :D (I don't know what it was grown from, I purchased a 140yr old san Francisco starter off etsy) I couldn't have followed instructions any less than I have here. I did what I could with what I had on hand. This is turning out to be much more fun than I anticipated.