Sourdough Bread

The idea behind this sourdough starter is to bring bread back to its natural state. Where the microbes that have been processed out of our foods are returned via a natural fermentation process and unenriched, organic flours.

The thought is to use the best, least processed ingredients available. The recipes are generally standard bread recipes, so it’s not about extra steps, just good ingredients.

I went ahead and used the recipe from the Patrick Ryan video,   but used the overnight technique that I always use.  With this technique, it’s best to also use instant yeast because of the slow proofing method.

For serious breadmakers, watch his video, it is truly a master class in making a good loaf of bread.

Sourdough Bread

  • 800g  unenriched* unbleached white flour
  • 10g salt
  • 1 tsp instant yeast
  • 460ml water
  • 320g sourdough starter

Add flour, salt and yeast and mix together. Add water and sourdough starter. Mix for 1 minute in mixer with bread hook. Let rest for 5 minutes. Continue reading

Sourdough Starter

I’m very excited.  LFern is on her way over with some sourdough starter for me. Here’s her first loaves:

She started it from scratch, so I’m getting the shortcut version.  She based her recipe on this guy. We’re both kinda smitten:

I’ll update as I go. I’d like to make rolls first.

Until then…


Garlic sourdough

I don’t know how well these loaves will work as routine bread but they smell amazingly good.  Didn’t add any yeast at all, all the rise was from the incumbent flora in the starter.  Into the starter went a cup of warmish water and 4 cups of flour.  I added a good squirt of honey, and dusted on some salt, about a half tablespoon, and gave it a good squirt of olive oil.  The star of the recipe will be the huge amount of chopped elephant garlic.  Don’t know if you’ve seen any of it but it is identical to regular garlic only the cloves are ten times “normal” size. The taste is more subdued, not as sharp as the regular cloves.

The dough mixture spend a good ten minutes in the stand mixer getting beaten about by the hook before I turned the dough out into a buttered bowl.  The first rise took 4 hours to get a doubling, and it had another couple of hours rise after it was divided and shaped into loaves.  It spent about a half hour in a 350 oven.  I’m tending to use temperature rather than time, I let the temp in the center of the loaf get to 200 degrees F.