So yesterday I posted a thread of my new experiment with Sour Dough Starter. Worked well as you can see by the pics. This was a 60% whole wheat:
I mentioned that I was in the middle of trying a faster way to do a white sour dough bread and here are the results:
I mixed my favorite white bread recipe and did not let it rise at all. Just sectioned it balled it up, put an indent in the middle for 1 tbsp of
starter and kneaded it together again. Balled it up (seams on the bottom) and put it in the oven at 400 degrees for 10 minutes and then turned it to
350 for 45 minutes. Sweet!
Crunchy, dense but not heavy and a little sour as my starter is not fully mature yet. But it works!
Remember to have a cake pan or something similar in the bottom of the oven while it's heating up. When you are ready for the first 10 minutes, put the
loaves in, throw 1/2 cup of water in the pan to get a steam going and shut the door.
When we cracked open the first one and spread some garlic butter on it, I almost peed myself it was so damn good...
Although I do like the whole wheat, I am sold on the white. Easier to work with, less dense and really allows the sour to come through.
As you see, the proof is in the pan...Bad joke I know.
Remember, once you have a starter, you have bread for life. The starter will last forever if treated and fed right.
Want to do it without yeast?
Care and feeding of your starter monster:
1. Sourdough starter at room temperature must be fed no less than twice a day. If you feed it less than twice a day, it will lose vitality and
eventually become useless and die.
2. Each feeding of the starter should be enough to double its size.
3. Each feeding should be equal amounts of water and flour, by weight. You can use about 2 parts of water to 3 parts of flour by volume as an
A refresher on the starter that I use:
* 1 (.25 ounce) package active dry yeast
* 2 cups warm water
* 2 cups all-purpose flour
* 1 Tbsp Honey or Molasses
1. In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
2. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of
overflow. Check on occasionally.
3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it,
THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
4. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup
starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light
brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter,
the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to
BTW, I'm selling these in my store and calling them "Sour Balls!"
Peace and good luck to the bakers!
edit on 10-12-2011 by jude11 because: (no reason given)