Welcome to the exciting world of sourdough baking! In this article, we will take you on a delightful journey to craft your own Dawson City sourdough starter and create a mouthwatering sourdough bread that will tantalize your taste buds. Together, we'll explore the history and significance of sourdough, unravel the secrets of maintaining a healthy starter, and guide you through the step-by-step process of baking a perfect sourdough loaf. Whether you're a seasoned baker or just starting out, this comprehensive guide will empower you with the knowledge and techniques to achieve sourdough mastery. Get ready to indulge in the crusty goodness and tangy flavors of homemade sourdough bread, a classic culinary treasure that has stood the test of time.
Here are our top 2 tried and tested recipes!
SOURDOUGH STARTER AND SOURDOUGH BREAD
Make and share this Sourdough Starter and Sourdough Bread recipe from Food.com.
Provided by DrGaellon
Categories Sourdough Breads
Time P11DT40m
Yield 1 starter
Number Of Ingredients 6
Steps:
- Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar. Cover with plastic wrap. (Do not cover tightly at any point in the process.) Stir well several times through the day.
- Day 2: no feeding, just stir whenever you think of it.
- Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
- Day 4: Add 1 oz flour and 1/2 oz water. This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance. Continue to stir as often as you think of it.
- Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
- Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. By now, you should be seeing plenty of bubbles, but don't worry if you don't.
- Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen.
- Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
- Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest! Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap. Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar.
- Day 10: Feed starter again with 1 oz each flour and water. To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water. Mix on medium-low until elastic, about 5 minutes. Add salt and oil and mix until combined. Form into a ball and place into a oiled bowl. You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding). Form into desired shape and let rise about 1 hour; slash top in desired pattern. Bake in preheated 350F oven. Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom. Cool completely before slicing.
- Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with. If you don't need to bake that often, refrigerate the starter after a last feeding. It will keep at least a month in the fridge, but can last up to 3 months with proper care. Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.
CHEF JOHN'S SOURDOUGH STARTER
Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P10DT15m
Yield 8
Number Of Ingredients 2
Steps:
- Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
- Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
- Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
- Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
- Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
- To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g
Tips for Making Sourdough Starter and Sourdough Bread:
- Use unbleached, organic flour and filtered or spring water to ensure the highest quality ingredients.
- Keep the starter in a warm place, around 70-80°F (21-27°C), to promote the growth of wild yeast and bacteria.
- Feed the starter regularly, at least once a day, to keep it active and prevent it from becoming too acidic.
- When the starter is bubbly and active, it is ready to use for making sourdough bread.
- Use a Dutch oven or a baking pot with a lid to create a humid environment for the bread to rise and bake.
- Score the top of the bread before baking to allow for even expansion and a crispy crust.
- Bake the bread at a high temperature for a short period of time to create a crusty exterior and a chewy interior.
- Let the bread cool completely before slicing and enjoying to allow the flavors to develop.
Conclusion: Sourdough starter and sourdough bread are culinary delights that can be enjoyed by people of all ages. With careful preparation and attention to detail, you can create delicious and nutritious sourdough bread at home. Experiment with different flours, ratios, and techniques to find your perfect sourdough recipe. The journey of creating sourdough is a rewarding experience that connects you with the ancient art of bread making. Embrace the process, learn from your mistakes, and savor the satisfaction of enjoying homemade sourdough bread that is both delicious and a testament to your culinary skills. Happy baking!
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