"Recipes are meant to be shared"...Ann Thibeault

Wednesday, August 06, 2014

Wild Yeast Sourdough


I fed both sourdough starters on Monday.
And three ounces of excess starter went into a Biga.


The one on the left was fed with rye and had doubled within three hours.
The one on the right was fed with white and wasn't far behind.

Rye

I left them both out a little longer 
before putting them in the fridge.


White.

When the Biga had doubled it went into  
a batch of dough. 

1000 g flour
540 g Biga
740 g water
26 g salt
Hand mixed using the pinch and fold technique.

After the first rise it went into the fridge for 
a longer fermentation.

Pulled out early this morning.  
Needed a few hours to warm up.


 Shaped into small loaves - ovals and small baguettes.



Moe's Lunch

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