Pequod Posted August 5, 2018 Report Share Posted August 5, 2018 I came across an interesting formula and thought I’d pass it along. Pardon my French: 1, 2, 3 Sourdough Method Where most bread formulas dial in a particular hydration, offer up precise weighings of ingredients, and require fussy technique, this method simplifies all of that. It starts with whatever starter you’re discarding at your next feeding (you DO have a starter, don’t you?), adding twice that weight in liquid, then three times that weight in whatever flours you choose, along with 2% of the flour weight in salt. Mix, ferment, proof, and bake by whatever method you choose. Unless you retard the fermentation, you will be ready to bake in 7-8 hours (depending on room temp, of course). While artisan breads with precise formulas still win the day, this approach provides an easily remembered rule of thumb for just winging it with starter you’re discarding anyway. For example, this AM I took 150g of my starter, mixed with 300g of warm water and 450g of AP flour. I added 9g of salt after autolyse and proceeded to bake a couple of batards on my steam oven. Easy peasy. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 5, 2018 Report Share Posted August 5, 2018 I like that crumb. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 5, 2018 Report Share Posted August 5, 2018 Twins. Some good looking loafs my good man. You must Irish, prefer beer a be a Quiet Man, I presume. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 5, 2018 Report Share Posted August 5, 2018 1 hour ago, Pequod said: you DO have a starter, don’t you? Er...no. Thinking I should though, given how nice your bread looks. Have you tried it in pizza??? 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 5, 2018 Author Report Share Posted August 5, 2018 3 minutes ago, tekobo said: Er...no. Thinking I should though, given how nice your bread looks. Have you tried it in pizza??? Yes, absolutely. Nothing beats sourdough pizza. Nothing. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 6, 2018 Report Share Posted August 6, 2018 Will have to give this a try coming up. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 6, 2018 Report Share Posted August 6, 2018 Looks delicious nice bake Quote Link to comment Share on other sites More sharing options...
Tangles Posted August 6, 2018 Report Share Posted August 6, 2018 This looks amazing. I really need to try thisSent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...