As usual I am late with my DB post, but in the spirit of things better late than never!!
I had made sour dough before at our Loaf bread making course last April, but we didn't get the chance to make our own starter as there wasn't enough time. So this recipe was great as it gave me the opportunity to make my own sour dough starter.
Funnily enough I didn't have all the ingredients needed as I never seem to for the DB challenges, is it just me or does everyone who posts seem to be American? There must be some European based Daring Bakers?! Anyways I just made do with what I had and thankfully my experimentation came out ok!
I replaced the rye or wheat flour with white bread flour, and adapted how I made the starter as to be honest the recipe posted was quite confusing, so I'll run you through that as I don't know what a scant is, but if you do please tell me!!
The rest of the recipe is just followed through from the French Bread instructions. To be honest I think I will probably try another recipe next time with whats left of my started as I found this one just too long winded.
I also didn't bother with the end bit of the challenge, tut tut I know. But decided to have it with some cheeses we had left over from our christmas of indulgence!
Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!
You can find the original recipe here.
Sourdough starter
Day 1
4 1/2 tblspns White bread flour
3 tblspns warm water
Method
1. Mix the flour and water in a bowl into a thick paste and leave in a warm place covered lightly with clingfilm or a plastic bag.
Day 2
4 1/2 tblspns White bread flour
3 tblspns warm water
Day 1's starter mix
Method
1. Mix the flour and water with your starter from day 1. It will still be a thick paste and by now will be bubbling quite nicely.
2. Again cover and leave in a warm place.
Day 3
4 1/2 tblspns White bread flour
3 tblspns warm water
Day 2's starter mix
1. Mix the flour and water with your starter from day 2. I found by now it had taken on quite strong, almost blue cheese smell. I'm told this is normal so dont worry!
2. Again cover and leave in a warm place.
Day 4 - Again repeat or do as I did and use!
If you are going to keep your starter going you need to keep feeding it after each use and can keep it in the fridge for a different flavour.
That looks incredible! Well done. (i haven't even started mine yet)
ReplyDeleteThanks! It tasted quite fermented lets say, but I didn't mind that! Also it was really dense, I cant remember what our Loaf breads turned out like, but its edible at least!!
ReplyDeleteDo it, you will enjoy trying to decipher the recipe!
'Scant' in this context means 'not quite full' - so a scant half cup would be just about a half cup, but not quite.
ReplyDeleteI think there are a few of us who aren't in America - I know Audax is in Australia, and there's at least one person in Korea! I'm in Scotland myself, I managed to pick up the flours I needed in the supermarket, what a shame that the selection you have isn't so good :(
@ rocksaltuk - Thank you for that! I wasn't sure if I was the only person slightly confused by the recipe, but since starting it I have re-read it a few times and it isn't as confusing. To be honest part of the problem is that I don't like to buy ingredients if I don't use them again and I know that what with life always being busy I doubt I would have time to make sourdough again so wanted to try it with what I had. Maybe I shouldn't be so lazy next time...
ReplyDeleteWell hopefully someone from somewhere else will set a challenge soon as it would be interesting to see what they come up with.