The Fresh Loaf

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Stiff Starter Sourdough (from the book Crust)

Kistida's picture
Kistida

Stiff Starter Sourdough (from the book Crust)

Hey everyone, I’ve tried making the following recipe according the book Crust but I’m wondering if I can make this in a day, without the overnight proof. My kitchen is currently between 22-24°C. Can anyone suggest how long should I bulk ferment and final proof for now (almost spring here in Canada) and when it’s summer. Thank you. :)

Makes 2 large loaves

90g spelt flour 

700g strong whiteflour 

400g starter (50% hydration) 

650g water

20g salt

jl's picture
jl

It depends on how active your starter is. For this amount of prefermented flour (25%), I'd say at least 3h bulk and maybe around 2 h final proof. If you remember what the dough felt like when you've made this previously, you could aim for that.

Kistida's picture
Kistida

It took over 9 hours total at 22-23°C :) and tasted just like wanted it to! Thank you for your reply 

jl's picture
jl

How do you maintain your starter?

Kistida's picture
Kistida

I got my settings wrong here and didn’t see this. 
my stiff starter (he’s called Etno) is refreshed 20:40:20 (s:f:w). This is so easy to maintain. It rises like a lil bun and I could convert it to a 100% if I wanted to or just tear it into pieces to make a levain of any concentration or add it to a recipe - just have to calculate the hydration of the final dough a little. I keep all my starters in small quantities and their discards in a jar for other recipes. 

I made this according to Bertinet’s book but this link shows the same: https://www.bonappetit.com/test-kitchen/cooking-tips/article/starting-a-starter-for-winter-sourdough-bread

phaz's picture
phaz

In a day without overnight anything, yes. Tweaking the fundamentals can give bread in 6 hrs, or less. How long for each step - till it's done, nothing different there. Enjoy!