continuing to work from home today, so I am doing my first sourdough

[boomchakabowwow]

it is kinda interesting. the dough was a shaggy mess. couple of folds, tucks, etc..and I can feel it building strength!! so cool.

why do most recipes I find add some whole wheat flour? flavor? strength?

sorry for the elementary level questions.

 

[dchang21]

dark flours, wheat, rye, spelt are added for flavour..

protein percentage is usually an indicator in the strength of flour, but it may be that an 11% protein flour of higher quality protein is stronger than a 13% lesser quality flour. the W rating is an accurate indication of strength but this a standard used only in italian flours..

 

[Gongoozler]

I've been maintaining a starter for about 6 months now, and I have yet to find the courage (and frankly, the free time) to attempt a loaf.

I've just been using starter discard when I feed for things like pancakes and waffles.

 

[boomchakabowwow]

I've been maintaining a starter for about 6 months now, and I have yet to find the courage (and frankly, the free time) to attempt a loaf.

I've just been using starter discard when I feed for things like pancakes and waffles.

yup. me too, until today.

English muffins became a thing for me. haha

 

[Dan-]

It’s flavor. I use mostly King Arthur flour. Special Patent for “bread” and either red or white wheat.

Here’s a recipe that you might need to halve:
Night before, around 9pm
Mix-
30g starter
226g water
181g water
Cover bowl with cling wrap

Next day, around noon, mix
Starter (reserve 30g to continue the line)
905g bread flour
121g whole wheat flour
584-590g water, heated to 100F

Mix until shaggy. Allow to autolyze for 30-60 minutes.

Add 1T+1/2tsp table salt (24g)

Kneed until it looks like good dough. Place in oiled bowl and ferment for 2.5 hrs. Fold at the halfway point.

Shape and place in bannetons or loaf pans. Proof for 75 minutes. Begin preheating your oven after 75 minutes. Once to temp, wait another 15 minutes, then bake the bread for 42 minutes.

Allow to cool for at least 2 hours.

 

[boomchakabowwow]

sucks I am trying this on what seems like the first day of a California Fall season. my house is cold as heck.

its all in the oven with the lights on, but still. very cool. I put a warmed up pan inside

 

[Michi]

If you can find it, try Caputo Manitoba Oro flour. That's an excellent bread flour.

I'm told that King Arthur bread flour is good, too, but I have no first-hand experience with it.

 

[AT5760]

I’ve been plenty happy with KA AP + a small percentage of KA WW. That lets me use the AP for all sorts of stuff, and Costco sells it at a good price in 10lb bags.

 

[More_Gyutos]

Night before, around 9pm
Mix-
30g starter
226g water
181g water
Cover bowl with cling wrap

is this a typo? Is one of those meant be flour perhaps?

Here is an easy recipe for those who do not have very much time. The caveat I would add is that the amount of starter used may need to be adjusted somewhat for your ambient temperatures. This is not a great recipe for high temperature or humidity (the 12 hour proof is too long for where I live). But this could be manageable for someone who works outside the home. The yield is two large loaves. Can easily be halved. Once in the fridge, the loaves can sit for more time. They will not have the same oven spring and they will acquire a slightly more sour flavor. If you drop the wheat, you might consider starting with 700g flour.

Easy Sourdough

In a 6-quart container, combine the following:

900g King Arthur Unbleached Bread Flour
100g King Arthur Whole Wheat or White Whole Wheat
750tepid water (65°F to 70°F )
20g salt
40g sourdough starter, unfed/discard

Use starter straight from the fridge, though it’s best if fed within the past week.

Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated.

After 15 minutes, do a set of stretch and folds. Do this two more times.

Bulk ferment until doubled for about 12 hours.

Preshape and shape. But in banettons. Put in fridge for 8-12 hours. Bake.

 

[Dan-]

damnit yes the preferment is 181g flour. Thanks ! I could round these off but it’s the same effort to measure so it doesn’t matter.

 

[boomchakabowwow]

I use King Arthur organic. I had to call the factory to find the protein content, since the bag is silent about it. she told me it was 11.7. I wanted to keep notes and stuff, to see what happens if I change things.

not sure where I put my notes..hahah..I bet my wife tossed them.

 

[nopomo]

it is kinda interesting. the dough was a shaggy mess. couple of folds, tucks, etc..and I can feel it building strength!! so cool.

why do most recipes I find add some whole wheat flour? flavor? strength?

In addition to flavor, whole grains are rich in enzymes that are less abundant in refined flour. This is more relevant when using European flours as most American flour already has a portion of barley malt added.