BBH, is this sd recipe good?

[miss_thenorth]

You posted this in another thread.

Basic White Sourdough

1 1/2 cup of starter
1/4 cup "body temp" water
1 1/2 TBS oil, I used melted butter, but they say you can use good olive or veggie oil
4 cups of unbleached white bread flour (I used a handfull more, just play with it until it feels right)
1 1/2 tsp sea salt
2 TBS sugar
1 TBS dry milk pdr. (I used whole milk and it turned out fine)
1 egg (optional for chewier crumb)

1 Mix all the ingredients and knead until it isn't sticky anymore.
2 Put dough into an oiled bowl to rise in a warm spot, cover with cheese cloth. (The longer you let it rise the more sour it will get.)
3 When doubled in size, punch down and form into loaves. I made 5 six inch round free form loaves! I cut an x on the top with a good sharp knife.
4 Set aside covered with a cheese cloth to "proof" until doubled again in size.
5. Bake at 450 degrees for 12 minutes.
6. Turn down the temp to 350 degrees and continue to bake for 18-21 minutes. (Give it a thump and check for the desired color of curst.)
7. Turn out on to racks to cool.

Easy!


I have had success with everything sourdough that I have tried, wxcept for bread. I'm looking for a good, light, sandwich bread.

How owuld you say this works, can you describe the texture, is it heavy? or would it be good for sandwiches, 9as in, can I do it in loaf pans?

 

[miss_thenorth]

Or how 'bout this one?

Today's recipe is a simple whole wheat sourdough:

2 cups sponge (proofed starter)
3 cups unbleached whole wheat flour
2 TBS olive oil or softened butter (optional)
4 tsp sugar
2 tsp salt

To the sponge add the sugar, salt and oil. Mix well, then knead in the flour a 1/2 cup at a time. Knead in enough flour to make a good, flexible bread dough. You can do this with an electric mixer, a bread machine on "dough cycle" or a food processor. You can also do it on the counter (like me) or in a big bowl by hand.

Let the dough rise in a warm place, in a bowl covered loosley with a towel until it is doubled in bulk. When a finger poked into the top of the dough creates a pit that doesn't heal (spring back), you've got a risen dough.

Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (slightly greased or sprinkled with cornmeal). Slit the top and cover the loaf with a towel and place in a warm place to rise again until doubled in bulk.

Turn the oven to 350 and bake the bread for 30-35 minutes. DO NOT PREHEAT the oven.

If you double the recipe for two big 2 lb loaves, the total price tag will be less than a dollar!!


If you could give me your thought on these before I make them, as i am getting sick of all the bread that is not being eaten b/c it is too heavy.

 

[big brown horse]

Hi MtN! Sorry I missed this thread. Ok I use the second recipe every single time. I also change out the flours willy nilly too, without much of a difference. I will tell you, depending on the house's temp the bread sometimes takes a long time to rise. Sometimes it really rises and sometimes it just rises. Make sense?

I usually feed my starter at night, leave it out, and then again in the morning. When it starts to foam (proof) that is when I take what I need and add the rest of the ingredients.

Hope this helps,
Sally

 

[miss_thenorth]

so you mix in the morning? Usually I take some of my starter and mix the sponge at night so it is ready for baking in the morning.

so I guess I'm not sure what you are callling the sponge. this afternoon, I fed my starter, it has now bubbled and doubled. so, I would now take out two cups, add the flour and other ingredients, and let sit out over night, knead it, let it rise, and then bake it?

 

[Blackbird]

I was trying to get my SD going for two week, it would bubble but never rise like it was supposed to. I wasted so much flour splitting it up. None of the loafs would turn out, and they tasted like dried cat food.

I kept it going when I came home to visit, thinking that the warmer temp is what I needed to get it to rise. But I got so busy and forgot it an entire day and when I remember it was covered in mold.

Maybe it's a sign to go gluten free.

 

[miss_thenorth]

BB, what ratio are you using to start your starter? I used three parts flour to two parts water. worked like a charm for me the two times i tried it. The first time I did it, I fed two times a day, the second time (and I had to do it a second time, b/c I killed my starter by putting it in the fridge prematurely) I only fed it once a day. And my kitchen is about65F.

 

[miss_thenorth]

Oh yeah, and two parts of the three were whole wheat, and the 3rd part was rye flour. After it was going good, I slowly switched it to all purpose white.

 

[big brown horse]

so you mix in the morning? Usually I take some of my starter and mix the sponge at night so it is ready for baking in the morning.

so I guess I'm not sure what you are callling the sponge. this afternoon, I fed my starter, it has now bubbled and doubled. so, I would now take out two cups, add the flour and other ingredients, and let sit out over night, knead it, let it rise, and then bake it?

I may be wrong, but I call the proofed starter the sponge. Wait now I'm confused.

Anyway, I've done it your way before too depends on how I feel.

I take out the 2 cups, add it to all the ingredients, knead it then let it start it's first rise. I never thought of adding the ingredients and let it sit out overnight before kneading it. Maybe I would get a better rise this way, not sure.

 

[big brown horse]

I was trying to get my SD going for two week, it would bubble but never rise like it was supposed to. I wasted so much flour splitting it up. None of the loafs would turn out, and they tasted like dried cat food.

I kept it going when I came home to visit, thinking that the warmer temp is what I needed to get it to rise. But I got so busy and forgot it an entire day and when I remember it was covered in mold.

Maybe it's a sign to go gluten free.

Aww, I'm sorry! If you need a new starter lemme know!

 

[miss_thenorth]

Was it nice and light? My kids are tired of brick bread I have made sd waffles, english muffins, regular muffins pie crusts, pizza crusts, they love them all, but i can't get the bread light enough. It is only good for toast.

Ok, I am going to mix this up right now, and bake it tomorrow. Cross your fingers.