Sourdough Starter, America’s Rising Pet

kl8ton

http://www.nytimes.com/2016/03/23/dining/sourdough-starter-bread-baking.html

Sweet100s

Interesting read kl8ton.  

Starters are such enchanting creatures. Each one could support a dozen science fair projects for any age of a curious little one. 

My goal is to be able to make fresh sourdough bread for sandwiches and breakfast toast without going to the store.

I'm going to start with this recipe 

http://chocolateandzucchini.com/recipes/bread-brioche/sourdough-starter-baguettes-recipe/

only cut in half and in 1 loaf. 

Back to the science fair project - a sure fire way to get boys into sourdough starters is to show how they "fart". My little man thinks anything related to farting is hysterically funny.  

Ozzie_Isaac

Great, followed a link and learned about a "bread proofer" .... just what I need.  Another cooking device.

RedRamona

http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

Our family loves this recipe, its great for the "discard" starter.  Mine's been going over a year now.  We make waffles/pancakes/pizza dough weekly, and I make the occasional loaf of bread and add it to brownie mixes, etc. from time to time.  King Arthur Flour's a great resource, also check out a book called The Bread Baker's Apprentice by Peter Reinhart, I believe.  

Sweet100s

 Thanks for the link Ramona. Wonder why that recipe specifies using an unfed starter? 

annjamaican

"Unfed", according to my baking schedule, would be anything I haven't refreshed within the prior 8 hours or 2 days if refrigerated. I feed my starter 8 hours before mixing Levain. Whatever was discarded before would be considered unfed. 

Sweet100s

OK. But wouldn't it be better to use a "fed" starter?

2 bread recipes I've tried have specified using the starter two hours after feeding so that it's at its prime.

annjamaican

Sweet100s said:

OK. But wouldn't it be better to use a "fed" starter?

2 bread recipes I've tried have specified using the starter two hours after feeding so that it's at its prime.

It depends on what you are making, how long it will ferment and how much rise you actually want. If you leave any dough long enough it will become starter again. Mixing a dough is essentially feeding the starter, except with a lower hydration. 

NPHuskerFL

@Ozzie_Isaac You already have 3 bread proving vessels...warm spot inside your home, frig, or outdoors  
Unless you're opening a bakery I wouldn't waste my money. Just my .02

Thatgrimguy

NPHuskerFL said:

@Ozzie_Isaac You already have 3 bread proving vessels...warm spot inside your home, frig, or outdoors  
Unless you're opening a bakery I wouldn't waste my money. Just my .02

If you want to make sourdough with any consistency it really helps.

This one folds flat and isn't too expensive. 

http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6/ref=sr_1_2?ie=UTF8&qid=1459170910&sr=8-2&keywords=bread+proofer

Carolina Q

Ozzie_Isaac said:

Great, followed a link and learned about a "bread proofer" .... just what I need.  Another cooking device.

Place one cup of water in a Pyrex or similar measuring cup in the microwave. Boil on High for five minutes. Put dough in a covered loaf pan into the microwave (leave the hot water in there) and close the door. Do not restart microwave LOL. Will stay warm and humid for about 30 minutes and dough will rise nicely. If more time is needed, remove dough so you can re-boil water, then repeat.

Works great.

Thatgrimguy

Carolina Q said:

Ozzie_Isaac said:

Great, followed a link and learned about a "bread proofer" .... just what I need.  Another cooking device.

Place one cup of water in a Pyrex or similar measuring cup in the microwave. Boil on High for five minutes. Put dough in a covered loaf pan into the microwave (leave the hot water in there) and close the door. Do not restart microwave LOL. Will stay warm and humid for about 30 minutes and dough will rise nicely. If more time is needed, remove dough so you can re-boil water, then repeat.

Works great.

Sounds logical! I need to try that. I bet leaving the light on under the microwave would help too.

Carolina Q

I didn't dream that one up so I can't take credit. I've seen the method mentioned in a number of places.

Legume

Damn, now I need a second microwave.

DieselkW

Microwave ovens, by design, are air tight. I use mine to store leftover cakes. Using it to proof bread is genius.

And Peter Reinhart is a very cool guy. http://www.ted.com/talks/peter_reinhart_on_bread

Carolina Q

Thanks for the Reinhart link. Enjoyed it.

Focker

After watching the Cooked Episode "Air" tonight, I want to dig into the fridge and get the starter going again.  It's such a PITA to maintain, properly.  A loaf, or two, per week in the oven would make it worthwhile.  Air was my favorite of the series.    

NPHuskerFL

88% hydration...22 hr cold ferment...white unbleached whole wheat, BF & Semolina. 

Sweet100s

@NPHuskerFL ,  What bake  temperature and how long in the oven? 

do you ever take the temperature of the bread before you take it out?

I thought semolina flour was mostly for making pasta...
Do you know what it does for the bread that is different from all-purpose flour?

NPHuskerFL

@Sweet100s Start at 500℉ regardless if you're using the egg or oven. "Mist" the top of the loaf w/ water just before launching it onto the stone and simultaneously drop water into the smallish CI pan(s) for steam. After 20 minutes remove steam and throttle back to 450℉ for roughly 30-45 minutes depending on your location this time can & will vary. IT at the center should be at or slightly above 190℉. Hope that helps. 
Regarding semolina...yes it is a pasta flour. I've found it adds a little something with higher hydration. + it's fun to play with different flavors and textures.