Attention bread bakers! I need help with sourdough starter (details)?!
Attention bread bakers! I need help with sourdough starter (details)?
I'm having a hard time making some really *sour* sourdough bread. The bread is otherwise perfect--texture, rising, etc., but it's not nearly sour enough. Does anyone have a TRIED AND TRUE sourdough starter recipe? I've tried recipes from several sites online, several books, etc. I'm looking for one that you've made before and you know is nice and sour. :) Thanks!
Answers:
Try just using the starter you are now using but let it sit longer and get more sour before you use it. If you are otherwise getting good results why change it... just make it more sour by letting it sit longer.
Source(s):
my dad was a professional baker and I bake myself
SOURDOUGH STARTER
1 pack yeast
2 c. warm water
2 c. flour
Dissolve yeast in water. Add the flour and stir until blended. Cover with plastic wrap and let stand at room temperature for 48 hours. When ready, it will be bubbly with a yellowish liquid on top. When some is removes, add 1 cup each of flour and water to replace each cup of starter. Stir and cover with wrap until bubbly. Store in refrigerator, covered with a loose fitting lid.
FRENCH SOURDOUGH BREAD:
Crusty on the outside soft and fragrant inside. 3 loaves.
1 c. sourdough starter
6 c. unbleached flour, plus some for kneading
1 pkg. yeast
2 c. warm water
1 tbsp. salt
Combine in a warm bowl the sourdough starter, 1 cup of warm water and 2 cups flour. Stir to blend and cover with plastic wrap. Let stand overnight in a warm, but not hot place.
Dissolve the yeast in remaining cup of warm water. Add the yeast to the starter mixture. Add the salt and 4 cups of flour and stir to blend well.
Turn the mixture out onto a lightly floured board and knead patiently, adding more flour to the kneading surface as necessary. Knead for 10 to 15 minutes or until the dough is smooth and elastic. Shape the dough into a ball.
Rub a mixing bowl lightly with oil and add the ball of dough. Flop it around in the bowl until it is coated with grease.
Cover with a cloth and let stand in a warm place. The temperature should be 85 to 90 degrees. Let stand until double in bulk. The rising time will take from 1 to 1.5 hours.
If bread molds are to be used, grease enough molds for 3 loaves with oil or Pam. Or grease a baking sheet with oil and sprinkle lightly with cornmeal.
Punch the dough down when it is double in bulk and turn it onto an unfloured surface. Slice the dough into 3 equal parts.
Using the hands, shape 1 portion of dough at a time on a flat surface. Roll the dough into a long ropelike shape. Roll the dough back and forth under the palms until it is more or less uniform in diameter from one end to the other. Each rope should be about 1 inch shorter than the molds or the baking sheet.
Place the dough in the molds or on sheet. Place the molds uncovered in a warm place and let stand until double in bulk.
Preheat the oven to 450 degrees.
Holding a razor blade on the bias, slash each loaf 3 or 4 times lightly on the top. The slashes should be about 1/8 or slightly deeper. If desired, the dough may be brushed lightly with water, milk or lightly beaten egg or egg whites. This is to give color.
Place the loaves in the oven and bake for 15 minutes. Reduce the oven heat to 350 degrees and continue baking for 30 minutes or longer. If the loaves should expand and join each other at the sides, pull them apart and reverse their positions in the molds.
Remove the loaves from the oven and remove them from the molds or baking sheet. Place them on racks so that air can circulate freely.
The best thing to do is get some starter from a local bakery. They will sell you some. It is time that makes it sour, the starter in San Fransisco bread has been going for years.
First off, all those "sourdough starter" recipes are not sourdough!Any "sourdough" recipe for starter using store bought bakers yeast is not sourdough. It's a toatly different type and variety of yeast, in fact commercial (store bought yeast) will kill your sourdough cultures. If you want super sour email me for details and I'll send you some I grew in Shasta County, Ca. I also have San Fransico but it is not as sour as my Shasta. True sourdough starter and sourdough bread is made with 2 ingredients, with the wild yeast cultures, water and flour, maybe a pinch of salt but that's it. I've been sourdough bread making and baking for more than 7 years and love making my bread twice a week. Good luck!