Sunday, December 12, 2010


I decided to try my wild sourdough starter again using a recipe from SourdoLady which is where the instructions for the wild yeast starter are also.
I didnt exactly follow the instructions and after leaving it in the refrigerator overnight found it hadn't risen much.  I left it at room temperature for another 24 hours and it had risen at least a third.  

Deluxe Sourdough Bread - SourdoLady
1 1/4 cups proofed starter
1 cup water
3 T. dry powdered milk
1 T. lemon juice
1/4 cup instant potato flakes
3 3/4 cups bread flour
1/4 cup white whole wheat flour
2 T. sugar
3 T. butter or margarine
2 tsp. salt
Combine the first 5 ingredients. Mix in the flour just until the mixture is a shaggy mass. Cover and let rest for 30 minutes. Add sugar, butter, and salt and mix until all is incorporated. Knead dough until it is smooth and satiny.
Cover and let dough rest for 45 minutes. Divide dough into 2 equal portions. Pat each dough portion out into a large, flat circle. Gently stretch and fold the left side over the middle, then the right side over the middle (like folding a letter). Pat down with the palms of hands and repeat the folding with the remaining two unfolded ends. Shape loaves, always keeping the folded side as the bottom. I do free-form oval loaves and place them on parchment paper.
Spray the loaves with Pam and cover with plastic. Place in the refrigerator overnight. The next day, take loaves out and let them finish rising at room temperature. They should be very light. Do not rush it or your bread will be dense.
While bread is rising, preheat oven and stone to 400 F. I also place a shallow pan of hot water on the bottom rack for steam.
When bread is fully risen, slash top and slide onto hot stone. If you don't have a stone, just bake on a baking sheet. After 10 minutes, turn the oven heat down to 375 F. When loaves start to show color, water pan can be removed. Bake until loaves are a nice golden brown. Time will vary according to the shape and size of loaf.
Cool on a wire rack. You can brush crust with butter while still hot if you like a soft crust.

Its not an overly light loaf but although a bit dense for some it eats nicely with a good crust.  I cut this too hot as I always get impatient to see how the crumb looks.

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