Sourdough starter p.130 / 131 & basic sourdough p. 132 / 133

This takes time ... at least to make your sourdough starter ... which I am still making.
But this relies on natural yeasts developing.

The mix is strong plain flour, water and an organic grated apple.
The side of the Allinson's pack of strong plain flor just has flor and water .. but I am working through Paul's recipes so stick to his ingredients.

I started Tuesday 26th February.
I should have started Monday but couldn't source any organis apples locally so had to go to Tesco on the Tuesday morning.

I mixed the strong plain flour, water and grated (skin included) apple :



and then placed the mix into an airtight container. A smaller airtight container - 2 litre container would be best.




By Thursday evening it had started to bubble and smell sweet - a slightly aroma of alcohol.
Friday afternoon (1st March) I discarded one half of the mix and then mixed the remaining half with more flour and water. Once thoroughly mixed placed back into the airtight container for a further two days. So tomorrow afternoon I will add more flour and water having again discarded half.

Well truth be known, I created a second batch as you can just make out in the photo above rather than discard half.

So now having two batches in my ever warm kitchen, fed them both - added more flour (250g) and enough water so it wasd back to a gloopy consistency.

After 24 hours if it is bubbling occasionally it is ready to use.
But since I had other cakes to get on left it a while. 

 

 

 

 

I am finishing off a pink Nissan Micra cake so must get with it so will be back to tell & show you the sourdough starter & loaves :)

Well the patience I had for croissants has been well surpassed with the patience (and of course the required amount of  love) need to making a sourdough starter and basic sourdough loaf.

Though I have had to manage this around other cooking too .... so maybe not distracted by other things it would have been quicker.

Anyway I'm now on day 9 !!!!

 So now on with the basic sourdough

If the sourdough started is to be used often then it can be kept out on a kitchen worktop in an airtight container.  If it is not to be used that oftern then it can be kept in the fridge - it then becomes dormant - bit a volcano type mix I guess .... waiting....

Remember to feed it though if used often replacing the mix taken out with 5oog of flour and enough water to get that gloopiness. 

Love that word gloopy.

When you are ready used 500g of the started and mix it with 750g of strong white flour and two \thirds if the water ( somewhere between 350-450 mls of tepid water).

Mix your hands ... wonderful feeling ... and once you have the basic dough tip onto a lightly oiled surface and knead for 5-10 minutes.  Once it feels silky smooth leave it to prove and rise for approximately 5 hours - at least doubles in size.

Cover two baking trays with cloths and dust them heavily with flour ... or two proving baskets - which I don't have so improvised with two bowl like containers. :

 

Tip the risen dough out of the bowl onto a lightly floured surface and knead the dough into itself by folding the edges into the middle - do this until all the sair pressed out of the dough.
At this point cut the dough ball in half.  Put each ball onto the floured cloth and then dust the dough with some more flour.





 Place it into the proving bowls if you have one if not wrap it up into the cloth then place each into a clean plastic bag and leave it at a temp. or 22-24 degrees for 10-13 hours.





If it had become over active it will look wrinkly - you will have to reshape it and leave it to prove again (5-6 hours only this time) - do not knead it.

If howevert all is well and it has doubled its size then you are ready !

Heat your oven to 200 degrees.
Line two baking trays with baking parchment and  turn the doughs onto the parchment upside down - so the wrinkle underside is face up.  Cut a heavy slash across the middle -which well deepen when cooking.

Bake the breads for 30-40 minutes until golden brown and sounds hollow when you tap the underside.

Cool on a wire rack.

Mmmmmm - very different from regular bread.
There is a tartiness flavour to it ... quite delicious and I need to make some with walnuts.

But that will have to wait.

While waiting for this come to fruition I turned my hand to Paul's banana & walnut loaf.
My next post.