Sourdough Bread Made Easy
Most of the recipes suggest the use of a levain as an optional ingredient. The recipes work well without it, but they will taste better with it. Yet there will be times when you don’t have this secret sauce available or haven’t made one yet. You can bake bread without it, don’t worry. Still, I recommend that you make a levain from scratch. It’s an
... See moreKen Forkish • Evolutions in Bread
MAKE THE DOUGH: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp to
... See moreEmilie Raffa • Artisan Sourdough Made Simple
You still need to feed your starter weekly (give it a maintenance refresh), even when it’s dormant in the fridge. This keeps your starter alive and ready to bake on the other side of its hiatus. To maintenance refresh, remove the starter from the fridge, discard all but 50g, and feed it 100g bread flour and 75g water. Cover with the lid and ferment
... See moreTara Jensen • Flour Power
Starter Sourdough: A Step by Step Guide to Make and Maintain Your Own Sourdough Starters, and use them for Making Tasty Bread, Loaves, Baguette, Pancakes, Pizza, and Other Delicious Baked Goods
amazon.com
morning (between 8 a.m. and noon): Mix starter. Let sit out. Day 1, evening (8 to 12 hours later): Second mix of starter. Let sit out. Day 2, morning (10 to 12 hours after previous night’s mix): Mix starter again. Let sit out. Day 2, afternoon (7 to 8 hours after starter was mixed): Final dough mix. Give it three folds. Rise time is about 4 hours i
... See more