Sourdough is Back!

12 08 2009

Risen Phase 3 Starter

New Sourdough!


So I was starting to run low on the Anadama sandwich loaves and I needed a new loaf for my lunches. Flipping through Peter Reinhart’s Whole Grain Breads I was reminded that I wanted to try the method from said book for a sourdough starter. And since the majority of the breads in the book are adaptable to using a sourdough, even if the recipe calls for a biga, I went with the 100% Whole Wheat Sandwich Loaf. But the loaf will come a bit later, first the starter…

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Starter Food

1 04 2007

So I’ve been thinking recently that I’m going to mix up a big thing of multiple flour types, premixed, for starter feeding. Currently, my starter seems to like a mix of whole wheat and white. Since I’m lazy and don’t want to measure them individually anymore, I figure a premixed container would be good.

I think I’m going to experiment though. Keep the same basic ratio I have right now, 2:1 whole wheat to white, but add in small amounts of some other stuff. I’m thinking a little bit each of spelt, millet, teff, and kamut (what I have handy). I figure if people need balanced diets, maybe the starter does too. My hope is also that this will allow the starter to adapt more easily if I want to use alternate flours. We’ll see if it works. I need to get something to put it in first, then figure out a ratio.





Close up…

31 03 2007

Sourdough
Originally uploaded by Sumisu Yoshi.

One of the boules close up. This is from the starter I will likely be keeping, as it rose better with both loaves. Both of the boules were baked using my pizza stone as a base, with the cloche bell lid over top.





Two Sandwich Loaves

31 03 2007

Two Sandwich Loaves
Originally uploaded by Sumisu Yoshi.

These rose better than they look like they did. They were a little small for the size loaf pan they were in. They both split really badly, but it is kind of hard to slash the top when it isn’t even close to the top of the loaf pan!





Two Loaves

31 03 2007

Two Loaves
Originally uploaded by Sumisu Yoshi.

Both sourdough, both the same recipe, turned out a little bit different. Mainly, the one on the left had more flour stick to it.
A while a go I split my starter into two, because it didn’t seem to be doing well with whole wheat flour, I split some off and tried to get to whole wheat more slowly.
Then both starters were loving whole wheat. So today I did a bakeoff. Two boules and two sandwich loaves. The one on the right here is the original starter, definitely rose more. Seemed to do the same with the sandwich loaves as well.





Sourdough

20 02 2007

Sourdough
Originally uploaded by Sumisu Yoshi.





Sourdough

20 02 2007

Sourdough
Originally uploaded by Sumisu Yoshi.





Two new loaves of Sourdough!

20 02 2007

Two new loaves of Sourdough!
Originally uploaded by Sumisu Yoshi.

As promised, here are the pictures. Both of them were made in loaf pans.

The flavor on the one I cut open is definitely more sour, but also somehow more subtle. And the texture isn’t quite as heavy as the last few times I made sourdough.

I used a recipe from the King Arthur Whole Wheat cookbook for these, and was quite happy with it.





Third Loaf

11 07 2006


Third Loaf

This one was ‘white whole wheat’ flour. It didn’t rise much at all.
This is interesting and surprising because the sponge for this one rose fairly fast, and quite well. The sponges for the all purpose and bread flour loaves barely rose.

Finished this one in the oven as the grill ran out of steam and it was too late to start coals again.

I’m not quite sure I understand the starter though, the whole loving the wheat in the sponge hating it in the dough is confusing to me. Live and learn I guess.








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