http://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe
Sunday afternoon.
My newest starter has become quite active and I am curious to discover it's flavor profile. I didn't want to make a huge mess so I found a simple recipe to test. For the test batch I halved the recipe. If it is delicious I will make more soon :)
I am following the King Arthur recipe for Extra Tangy Sourdough Bread making substitutions where needed.
So far I have made the sponge.
I used:
1/2 C starter*
3/4 C water (bottled, warmed to ~ 105*)
203 gram flour mix (Margorie June's GF mix)
stirred well
This will rest covered (under a towel) for 4 hours and then go into the refrigerator overnight.
Tomorrow I will add:
135 g flour (90 grams MJ mix, 45 g tapioca)
1 1/2 tsp sugar
1 1/8 tsp salt
1/4 tsp citric acid
1/2 tsp xanthan gum
The recipe does not call for eggs or flax but based on my experience I am tempted to add some -- maybe next time. I totally forgot about this at 7 am!
Tomorrow I will decide what type of flour/starch to use - I am tempted to add extra tapioca starch to the MJ mix to boost the starch content.
The sponge rose really well on the counter. It was domed and really quite impressive. The dough this morning (made with additional ingredients) had a nice texture and structure. I was able to shape it and handle it (not too sticky or loose). I let it "rise" in the oven but it was spreading instead so I cut the parchment paper down and transferred it into a loaf pan. I didn't want to make a loaf, but i guess i am! Trying to patiently let it rise long enough...
ugh! dense,
Tuesday, June 28, 2016
Sourdough Starter Progress
I have a lot to learn about caring for my gluten-free starter. I have thrown out several in the past few weeks.
This past week I tried 3 new starters - using equal ratios in mason jars.
Buckwheat and water
Buckwheat and water and cabbage leaves
Buckwheat and orange juice.
The two with water spoiled (I neglected them at a fragile stage).
The one with OJ survived the couple of neglect (forgetfulness). The OJ is supposed to give the starter a bit of acidic properties until the yeasts and bacteria take over. I think this worked. The starter has been very active over the past couple of days and I am excited to give it a try!
OJ Progress:
This past week I tried 3 new starters - using equal ratios in mason jars.
Buckwheat and water
Buckwheat and water and cabbage leaves
Buckwheat and orange juice.
The two with water spoiled (I neglected them at a fragile stage).
The one with OJ survived the couple of neglect (forgetfulness). The OJ is supposed to give the starter a bit of acidic properties until the yeasts and bacteria take over. I think this worked. The starter has been very active over the past couple of days and I am excited to give it a try!
OJ Progress:
Date
|
Notes
|
Grain (Ivory Teff unless otherwise stated)
|
Liquid (water unless otherwise stated)
|
2/23 AM
|
1/4 C (40 g) unbolted buckwheat
|
1/4 C (60 g) Orange Juice
| |
2/23 PM
|
10 g buckwheat
|
30 g OJ
| |
2/27
|
3 TBS Removed
Transfer to clean jar
add ingredients and stir = very active (bubbly)
|
25 g Teff
|
50 g H2O
|
3/1
|
3 TBS Removed
|
50 g Teff
|
100 g H2O
|
3/2 AM
|
1/4 C Removed
|
40 g Teff
|
60 g H2O
|
3/2 PM
|
1/2 C Removed
|
25 g
|
40 g
|
3/4
|
3 TBS Removed
Clean Jar
|
35 g
|
75 g
|
3/6
|
2 TBS Removed
Clean Jar
|
80 g
|
100 g
|
3/8
|
1/4 C removed
Clean Jar
|
55 g
|
75 g
|
3/9
|
1/4 C removed
Clean jar
|
80 g
|
80 g
|
3/10
|
210 g removed (enough for a loaf of bread)
clean jar
|
25 g teff
|
30 g
|
3/11
|
2 TBS
clean jar
|
50 g
|
75 g
|
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