Sourdough Bread

SOUR STARTER DEVELOPMENT

INGREDIENTS

DAY 1

  • 113 g bread flour

  • 113 g water

DAY 2

  • mix together day 1 mix

DAY 3

  • 113 g bread flour

  • 113 g water

  • 113 g mix day 1

DAY 4

  • 113 g bread flour

  • 113 g water

  • 227 g mix day 3

DAY 5

  • 340 g bread flour

  • 227 g water

  • 113 g mix day 4

Directions

  1. Using organic flour or unbleached, mixing together day one amounts.

    1. Leave covered at room temperature.

    2. Note: Can use up to 25% of flour for an alternative flour (durum, rye, or ww)

    3. If you choose to use an alternative flour keep the flour percentages throughout all feedings and in the final dough.

  2. Take Day 1 mixture and just stir together.

  3. Take amount of Day 1 mixture, discard excess, and add water to dissolve. Add flour and mix until homogenous / leave covered at room temperature.

  4. Take amount of Day 3 mixture, discard excess, and add water to dissolve. Add flour and mix until homogenous / leave covered at room temperature.

  5. Take amount of Day 4 mixture, discard excess, and add water to dissolve. Add flour and mix until homogenous / leave covered at room temperature.

  6. Continue feed the same as Day 5 for 3 more days.

  7. Can use this sour and keep it alive. Continue feeding the same as Day 5 feeding.

  8. Preserving your sour without daily feeding: Give your sour a day 5 feeding and place it immediately in the refrigerator. It can stay in the refrigerator for 3 weeks.

  9. Refresh sour: take out of refrigerator for 1 day and then start day 5 feeding for 2 to 3 days. Now, the sour is back to life and can be used.

YOUR SOURDOUGH BREAD

INGREDIENTS

  • 436 g water

  • 255 g sour starter

  • 4 g malt syrup

  • 603 g bread flour

  • 45 g whole wheat flour

  • 18 g salt

Directions

  1. Feed YOUR sour 18 hours in advance

  2. If you used an alternative flour in your sour, you can change the total flour in the formula to reflect the same as the flour percentages in your sour feedings. 75% Bread flour / 25% Alternative flour

  3. Mixing by hand, you will use water temperature as per chef. Dissolve your sour with the water.

  4. Add flour and salt / Mix by hand until just combined.

  5. Bulk Ferment: 2 hours / folding every 30 minutes

  6. Scale: 1 lb 8 oz. / You should have 4 even loaves

  7. Pre-shape: Round

  8. Intermediate Ferment: 10 to 15 minutes

  9. Shape: Batard 10" long / place in baskets with liner lightly floured with bread flour & rice flour mixture

  10. Final Ferment: Covered >>>> Leave at room temperature for 1 hour then place in refrigerator overnight.

  11. Next day: Take out of refrigerator first thing and leave at room temperature for 1 hour.

  12. You will score your own bread. This is how you will be able to identify it later.

  13. Hopefully after the baking of your bread, you will see that you were successful in this great exercise.

Remember this is nothing new, this form of leavening goes back 2500 BC. NOW, you know how to develop a sour and make a naturally leaven bread.

A favorite of

Jessica Sigmundsson