Thursday, February 18, 2010

My Current Sourdough Recipe

This is based strongly on the Extra-Tangy Sourdough Bread from King Arthur Flour, but I wanted to include some whole wheat and I needed to enlarge the recipe to make loaves big enough for sandwiches.

morning: Take starter out of fridge
noonish: Use 8.5 oz of the starter to make pizza crust, feed starter
afternoon: start this bread

In a large bowl with a lid, mix:
8.5 oz starter
2 c whole wheat flour
2 c all purpose flour
2 c water

Put lid on. Let sit out for about 4 hours.
Stick in fridge overnight.

morning: take it out of the fridge, let sit about 2 hours so it's not so incredibly cold.
2 3/4 tsp salt
1 Tblsp sugar
all purpose flour as needed - (I'm trying to get a measurement on this instead of just throwing in handfuls til I can knead it. I added 1 1/2 c last week, and that was too much. Which seems really weird looking at the original recipe..)

Knead about 6 minutes.

Let rise about 5 hours.

Shape into 2 loaves.

Let rise 2-3 more hours.

Slash tops deeply.

Bake at 425 degrees (I actually preheat for this one because it relies so much on oven spring) for 30 minutes.

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