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Sourdough Bread - mark2 - Portrait of a Young Man as The Artist — LiveJournal
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Sourdough Bread - mark2

Sourdough Bread - mark2
Originally uploaded by ABMann
ABMann.net
I can say now that I successfully converted my amish friendship bread starter mix into a straight up sourdough starter. I had to feed to regular flour and no sugar for a few weeks and, after tasting the second loaf of the transitional starter, this bread is incredible.

I let the starter sponge ferment for 26 hours on the counter. Today, I mixed it up into bread and let it rise for six or so hours. Before baking it with pan of water in the oven to help the crust form.

The result is a delightfully sour and very crust boule. My only minor complaint is that the crust isn't shiny. Next time I bake, I'm going to spritz the dough with a cornstarch solution which should help it get a glossy coat.

Also, I halved the recipe and made the same size boule because I let it ruse all day. Awesome.

So tasty.
--

In OTHER news, I've been at work for over two hours and have only just finished dealing with emails and stuff from Friday. Apparently missing a Friday is bad. Bleh. Plus, I had to clear up some random compile error that broke the hell out of major components for which my team is responsible.

How is it that I become responsible for issues like this so frequently? Why have I emailed the QA and development divisions a dozen times in the last four weeks? Lametoast! Meh. Responsibility sucks.

PS: I think the starter is stable enough that I can give some out to any interested parties.
PPS: Taking allergy meds again is WONDERFUL. Need to wash the sheets tonight though. And dust the apartment.. but.. ugh, dusting makes my allergies go crazy.



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Comments
kiwikat From: kiwikat Date: September 22nd, 2008 02:30 pm (UTC) (Link)
You can do that? I'm totally converting my starter into sourdough starter!
abmann From: abmann Date: September 22nd, 2008 02:37 pm (UTC) (Link)
Yeah, that's what I said I was trying to do with that email I sent you with the recipe. :)

All you need to do is feed it straight flour and water instead of flour, sugar and milk. Eventually the sugar will all be converted.
kiwikat From: kiwikat Date: September 22nd, 2008 05:21 pm (UTC) (Link)
I think you're referrring to the first email, the one I didn't get. The only email I got was just the normal instructions.

I'll start feeding it a sugar free diet post haste!
abmann From: abmann Date: September 22nd, 2008 05:35 pm (UTC) (Link)
Yay!

Ok, so the who me winning via email hing totally isn't working for me.

So! After you start feeding it 1c flour adn 1c water, you can leave the starter goo in your fridge. I just have a bowl of starter living in the fridge. You need to feed it at least once a month.

When you want to make bread, do the following:
Remove 1c starter and place it in a non-metal bowl, covered in plastic, on the counter.
Let sit for a day or so - note the longer it sits, the more sour it becomes.
Feed the remaining starter 1c flour 1c water and put it back in the fridge.

Bread recipe:
1 c fermented starter
1 c flour
1 tbl olive oi
2 tea sugar
1 tea salt

Mix all but the flour into the starter.
Add the flour about .5 cup at a time until it makes a good bread dough.
Knead for a while until smooth and slightly resistant.
Roll into a ball and place in oil bowl
Set aside to rise until doubled in size.
After doubled in size, knead again for a few minutes.
Place on oiled baking sheet, cover with a towel and let rise again until doubled.
Remove towel and place in cold oven.
Heat oven to 350 and bake for about 45minutes.

I check on it after 30 and every 10 or so after that. It's done when it sounds hollow when you tap the bottom.

If you add a bowl of water to the oven, you'll promote a crisper crust.

Have you ever made bread? If so, it's easier to tell when to stop kneading. You want a loosely springy dough but not like chewing gum when you let it rest the first time. After it rises it'll get a little more springy but should still feel soft and spongy to the touch. The second rise with stretch it out and the third rise in the oven while it is heating will round the dough nicely.

Note I don't use a loaf pan to cook my bread. I slap it directly on the baking stone because I like a round sourdough boule. :)
kiwikat From: kiwikat Date: September 22nd, 2008 10:06 pm (UTC) (Link)
Awesome, I will do this.

I've made bread before, I love making pizza dough and raisin bread and various whites/wheats. This shall be fantastic. : D thank you for the awesome and comprehensive directions.
beloitst From: beloitst Date: September 22nd, 2008 02:37 pm (UTC) (Link)
Brushing with a beaten egg white will also give a nice shiny crust.

Looks really great!
abmann From: abmann Date: September 22nd, 2008 02:46 pm (UTC) (Link)
I don't much like the flavor of the egg when you do a wash. I don't think cornstarch will flavor the crust at all.
From: thegelf Date: September 22nd, 2008 11:12 pm (UTC) (Link)
You can also brush it with a yolk beaten with 2 Tbsp water instead of the whites. I've never noticed a flavor from that one, it's what I do with my challah. Let me know how the cornstarch thing works, I've never heard of that trick.
nathan_lounge From: nathan_lounge Date: September 22nd, 2008 03:08 pm (UTC) (Link)
I'm still waiting on my starter.
abmann From: abmann Date: September 22nd, 2008 03:13 pm (UTC) (Link)
I'm still figuring out the whole drying process.
nathan_lounge From: nathan_lounge Date: September 22nd, 2008 03:20 pm (UTC) (Link)
abmann From: abmann Date: September 22nd, 2008 03:21 pm (UTC) (Link)
Ok. As soon as you send me that, I"ll send you frozen starter.
Though I'm not convinced that wouldn't kill the yeast.
nathan_lounge From: nathan_lounge Date: September 22nd, 2008 03:36 pm (UTC) (Link)
Look, that would kill a hobo. Not the point. I wants me the starter. Maybe I'll just grow my own wild yeast. That'll show you.
abmann From: abmann Date: September 22nd, 2008 03:45 pm (UTC) (Link)
It is easy enough to do...
http://www.io.com/~sjohn/sour.htm
nathan_lounge From: nathan_lounge Date: September 22nd, 2008 04:04 pm (UTC) (Link)
What do you know about a rotary evaporator system? I'm trying to figure out how to ghetto rig a pump.
abmann From: abmann Date: September 22nd, 2008 04:26 pm (UTC) (Link)
Not much any more. Doesn't your girlfriend know all about those things?
nathan_lounge From: nathan_lounge Date: September 22nd, 2008 04:38 pm (UTC) (Link)
She's not a mechanical engineer and kind of negative about stealing from work.
From: thegelf Date: September 22nd, 2008 11:16 pm (UTC) (Link)
I've never had a problem freezing dough made with domestic yeast. The wild yeast will probably take it just fine.

Oh, and I'd be interested in some starter.
not_a_girl From: not_a_girl Date: September 22nd, 2008 03:41 pm (UTC) (Link)
I killed my starter. *dies of shame*
abmann From: abmann Date: September 22nd, 2008 03:46 pm (UTC) (Link)
You lose! Did you get at least one batch of bread from it?
not_a_girl From: not_a_girl Date: September 22nd, 2008 03:47 pm (UTC) (Link)
...I had all these vacations in the way, and I forgot about it. I neglected it because I was too busy partying.
abmann From: abmann Date: September 22nd, 2008 03:48 pm (UTC) (Link)
If you can't be trusted with yeast, you can't be trusted with children.
not_a_girl From: not_a_girl Date: September 22nd, 2008 03:50 pm (UTC) (Link)
I think that's the general message. Regular yeast for bread, no problem. The starter went up to a safe dark cabinet to live, then I got really drunk. Obviously, I should not have kids.
abmann From: abmann Date: September 22nd, 2008 03:53 pm (UTC) (Link)
Children do tend to complain. Yeast or pretty passive about, like, telling you they're dying.
not_a_girl From: not_a_girl Date: September 22nd, 2008 05:39 pm (UTC) (Link)
Yeah, I've only messed with the dried and hibernating yeast. It's way easier to bake with those guys. They just sit around until you want to use them.

Man, I can't even be trusted with pets I think. How in the world does my garden do so well?
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