Mama JJ's Sourdough Bread: Good holes

Monday, March 2, 2009

Good holes

Slashing away at my mound of dough, readying it to shape into loaves, I was delighted to see the dough riddled with holes, proof that the natural yeast was hard at work.

1 comment:

Lily GirlMarch 5, 2009 at 2:47 AM
Pretty! Those are some good lookin' holes :)
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Disclaimer

All my sourdough recipes come from Breads from the La Brea Bakery by Nancy Silverton. Whatever I’m posting here is a pared-down version of what I found on the pages of that book. I do not go into detail about temperature and timing and science. This blog is simply just my personal sourdough saga. Therefore, if you chose to bake with sourdough starter, I highly recommend that you read the book for yourself. My hope is that this blog will serve as entertainment (at the least) and maybe as inspiration (at the most).... or else as a warning.

Daily Feeding Schedule for White Starter

In the morning, stir together the following ingredients in a half-gallon jar:
1/2 cup starter
1/4 slightly heaping cup bread flour
1/4 cup cool water

At noon, add and stir together:
1/2 slightly heaping cup bread flour
1/2 cup cool water

In the evening, add and stir together:
1 slightly heaping cup bread flour
1 cup cool water

The following morning:
Pour 1/2 cup starter into a clean jar and start the process over again. (Keep the jar covered with a loose-fitting lid.) The remaining starter can be used in recipes or discarded if not using.