Wednesday, May 16, 2012

Oh Yeah Sourdough

1847 Oregon Trail Sourdough Starter I granulated 10 years ago and kept in a jar in the fridge. 
Took some out, fed it flour and water for a couple of days, got this frothy, bubbling spongy mess.

Mixed it in with a cup of oatmeal and 50/50 white bread flour with whole wheat flour.
Included a big heaping tablespoon of salt, some olive oil, and sugar. 

Formula:  200g sponge, 20g salt, 650g R/O water, 1000g flour
Got this big blob of dough going.  No kneading.  Just got all the ingredients wet.

Stretched and folded it every 45 minutes, 3 times.
Cut the blob into loaves and let it rise in bread pans for 3 hours.

Snipped a groove in the tops of the loaves with scissors.
Put those loaves in a cold oven and baked them 45 minutes at 375.
Fresh out of the oven, Piping hot at 199 degrees F.  Smelled up the whole house.
Lawdy Momma!  OH  Yeah!  Sourdough!

Bob Hurt
2460 Persian Drive #70, Clearwater, FL 33763-1925
(727) 669-5511

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