Perfecting Sourdough is all about mastering the art and science of baking with starters and wild yeast. I store my starter in the freezer during winter but I could just as well leave it in the fridge in an airtight container. Either in one that has clip down sides, or a Kilner jar. I know to refresh my starter before using it but until now I did not know how to test if it was ready to use. Jane lets us know to do so by gently dribbling a teaspoon of starter into a glass of water. If it floats it is good to use. You can also save over proved dough by adding a little more flour, gently kneading and reshaping and leaving to rise again. Just keep in mind that the second prove will take quicker.
Chapters are divided into:
- Batter bread
- Everyday rye
- Everyday wheat
- Flavoured wheat
- Sweet bread and buns
Recipes that caught my eye:
- Yukon flapjacks (p29)
- Batter bread with cranberry and blueberry (p30)
- Pure rye (p45)
- Peasant bread (p53)
- Pumpernickel rye (p55)
- Caraway spelt (p67)
- San Francisco sourdough (p74)
- French bread (p88)
- Beijing Sesame buns (p93)
- Mixed grain bread (p94)
- Flax prairie bread (p97)
- Rosemary bread (p114 )
- Sunflower bread (p117)
- Ploughman’s sourdough (p123)
- Cinnamon rolls (p130)
- Austrian Christmas bread (p139)
- Jasmine tea buns (p142)
- Chocolate sourdough cream cheese swirls (p 144)
What I am working on:
I have taken the recipe for French Bread and I am road testing a way to freeze the dough to use at a later stage. I have also make my own rye starter which is looking very good, and ready to use.
Notes from Perfecting Sourdough:
- To test if your bread is baked use a digital thermometer. It should reach 98° Celsius when pushed into the bread. I much prefer this way of testing doneness, and have my one thermometer set to this temperature as standard.
- I love the saying “everything is good toasted” which means that there are no failures.
- It is important to remember that different flours and temperatures affect the dough and that heat kills yeast.
- To replenish your rye starter, weigh it and add three times as much flour and six times as much water as starter. The replenishment ratio for wheat starter is 1:1:1. Stir in the flour and water, cover and leave for 8-10 hours.
Inspiration published on Lavender and Lime November 15:
- 2013 – Sweet Potato Crisps
- 2012 – Apple Pie
- 2011 – Tortiglioni Alla Norcina | Pasta With Sausages And Cream
- 2010 – Carrot and Potato Mash