ID Bubbles recipe

ID Bubbles

Idaho Falls, United States

Age

10Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1543 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

46%
45%
9%
Liquid Flour Other
ID Bubbles

Since 2009

Love the flavor and challenge of using wild yeast. I discovered that long fermented sourdoughs were much more healthy for my family and we all preferred the taste over using commercial yeast.

Characteristics

Since I keep it in the fridge for the most part, my starter works best when it is fed twice before using to make bread. I get great spring from it when baking breads on my baking steel. If I'm converting it to use with whole grain flour, it typically will require 2-3 feedngs before it will perform like the white rye mix starter I normally maintain with.

Taste & flavour

ID Bubbles top shot
ID Bubbles jar shot
ID Bubbles front shot
ID Bubbles rising shot

Recipe

Starting ingredients

  • 200g Starter
  • 1000g Water
  • 500g Kamut flour
  • 500g Hard white
  • 20g Salt

Feeding ingredients

  • 25% Fresh milled rye
  • 25% White ap flour
  • 50% Water
1
feed equal weights water and flour mix, allow to double then refrigerate (flour mix is 1/3 fresh milled rye and 2/3 white unbleached AP flour)
25% Fresh milled rye 25% White ap flour 50% Water

Working method

1
My standard loaf is as follows. Use starter after it is at peak and will pass float test, dissolve in water. Mix in both flours and salt (yes been skipping autolyse, seems to work well for me using 100% whole grain freshly milled flour). Stretch and fold every 30 minutes for 2-3 hours, shape and retard in fridge overnight. Bake next morning with steam at 485F degrees.
200g Starter 1000g Water 500g Kamut flour 500g Hard white 20g Salt

Result

Pancakes, crepes biscuits and rolls

My favorite way to use discard starter after a feeding. Gives a wonderful tang! Kolaches, crepes, crossaint, pizza rolls
ID Bubbles Pancakes, crepes biscuits and rolls first overview
ID Bubbles Pancakes, crepes biscuits and rolls second overview
ID Bubbles Pancakes, crepes biscuits and rolls first slice
ID Bubbles Pancakes, crepes biscuits and rolls second slice

Pastries-sweet doughs and laminated doughs

Sourdough gives fabulous dimension to sweeter doughs.. Kouign amann, bread pudding, dessert biscuits, cinnamon rolls
ID Bubbles Pastries-sweet doughs and laminated doughs first overview
ID Bubbles Pastries-sweet doughs and laminated doughs second overview
ID Bubbles Pastries-sweet doughs and laminated doughs first slice
ID Bubbles Pastries-sweet doughs and laminated doughs second slice

Pasta and flatbreads

Another great use of discard and makes pasta much more digestable. Whole grain pasta and tortillas, dumplings
ID Bubbles Pasta and flatbreads first overview
ID Bubbles Pasta and flatbreads second overview
ID Bubbles Pasta and flatbreads first slice
ID Bubbles Pasta and flatbreads second slice

Pizza crust and bread dough

The only way to go for flavorful bread and pizza crust.
ID Bubbles Pizza crust and bread dough first overview
ID Bubbles Pizza crust and bread dough second overview
ID Bubbles Pizza crust and bread dough first slice
ID Bubbles Pizza crust and bread dough second slice

Preserve your sourdough for the future

Create your own

Comments

This starter is incredibly resilient. I have separated her off and given babies to friends, students and family all over-it is wonderful to see others start into the world of sourdough baking. I love the tradition sourdough has-my mom is a sourdough baker, now I am...and my kids are getting well versed in the lingo of sourdough too at the ripe ages of 4 and 7.My kids even know how to feed the starter and enjoy the bread making process-it is a natural part of the rhythm of our household. It is such a wonderful tradition and skill to pass on to others!!