I actually created my first starter in the year 2014 or 15. I was a decent baker by then and sourdough sounded fascinating. I had some trouble with that starter, and over the course of 2 or 3 years, made 2 others that also ended up dead. I got one from my mom sometime in 2018 or 19 (can't remember) and I made a tweak or two to my care routine, and this starter is alive and well.

Charakteristische Eigenschaften

My sourdough has only a very mild tangy flavor. More so when I use whole wheat flour in my bread. My family loves it mild, so that's a win for me. It almost tastes like a more compmex commercial yeasted bread. It has slight fruity notes. Mostly it's just delicious bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

2.75Cup Water
6Cup Whole wheat flour
2tsp Salt
1Cup Starter

Zutaten für die Auffrischung

1oz Wheat flour
1oz Water

Mix equal parts by weight wheat flour and room temp (summer kitchen temperature is approximately 75 degrees F) or cool filtered water. Unbleached white flour comes from my local mill, as does the wheat I grind for whome wheat flour. I use whole wheat flour every few feedings, but usually unbkeached white bread flour.

1oz Wheat flour 1oz Water

Once mixed well (no dry flour remains), I leave the lid of my container (a repurposed large greek yogurt container) partially open overnight on the counter (probably about 70 degrees f right now), then close and refrigerate until the day before baking when I give it a larger feeding.

Aufarbeitung

Mix starter, water, flour(s), and salt by hand. This is a higher hydration dough. Mix until fully incorporated and dough forms a sticky mass. Knead until dough comes tofether into more or less a ball and necomes more stretchy.

2.75Cup Water 6Cup Whole wheat flour 2tsp Salt 1Cup Starter

Let rise until doubled in size. For a speedier rise, sometimes I boil a small pan of water and place it in the bottom of my oven and place my coovered bowl of dough on a rack above it. I've had dough take as little as 3 hours to double, but have also left on the counter overnight.

Once doubled in size, turn out dough, give a quick knead on floured table or counter, divide in 2, shape into balls, place seam side up in well floured bannetons and rise until doubled and dough springs back slightly when gently pressed wit a knuckle. Mine usually takes about 1.5 hours, give or take.

Preheat oven with pizza stone on middle rack for about an hour before baking. I bake mine at 425 deg F.

Flour parchment paper. Turn out dough onto parchment, slash with lame or sharp knife, slide onto pizza peel.

Using a spray bottle, mist loaves well and immediately slide onto pizza stone. Spray loaves twice more in the first 5 minutes of baking.

Bake loaves for about 25-30 minutes, or until deep golden brown and sounds hollow when tapped on the bottom. Let cool and serve.

Ergebnis

Pizza

Thin crust, crisped well, slightly tangy, paired well with our cheese and toppings.

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