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

Wednesday, February 10, 2016

Sourdough - White Starter


Fed my white starter on Monday night and used
140g of the discard to make a biga/preferment.

140g starter
220g flour
220g water

Mixed together and leftover overnight to develop.

In the morning, I added

300g of water
530g of flour

to the biga. 

Mixed by hand and left to rest (autolyze) 
for 30 minutes.

Added 20g of salt.

Mixed in using the pinch and fold method.
Left to rest again for 30 minutes.

Did five stretch and folds over the next 2 hours.

Because I had to go out for a few hours, I put the dough 
in the fridge to slow down the rise. 

Took the dough out of the fridge mid afternoon and left it to
continue to rise on the counter.

Shaped and proofed two rounds.
One in a  banneton and the other
in a bowl lined with a floured tea towel.


Baked in dutch ovens.


Sliced 


Toasted for breakfast. 


2 comments:

  1. Beautiful, just beautiful. Woe is me, I can't even seem to get a starter going. I managed once and all subsequent tries ended in failure. You manage to make bread making look effortless.

    ReplyDelete
    Replies
    1. Elsie, try Amy's Bread instructions on starting a "starter". It never fails.
      http://www.thibeaultstable.com/2015/11/amys-bread-sourdough-starter.html

      Delete

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