September starter recipe

September starter

UTRECHT, Hollanda
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17Yıllık
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Kaynak ülke Hollanda

Lezzet
ve Tat

Asya
Avustralya
Arnavutluk
Afrika
Avrupa
Kuzey Amerika
Güney Amerika

dünyada

  • 3005 Ekşi Maya
  • 112 Ülke
  • 2502 Şehir

Karışım

50%
50%
Sıvı Un Diğer
September starter

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2007 'dan beri

After getting more serious about bread baking, I perused various website, and read a lot of information about how to make a good sourdough. My first attempts (starting around 2001) weren't too successful, but eventually I made this one, that is still going strong today. Apart from this one, I've tried other ideas, with different levels of hydration, and other ingredients. This one works best.

Özellikleri

My sourdough is quite slow to rise, often taking up to 8 hours bulk fermentation and 2 hours proofing, but it is very reliable. It works well with a variety of different flours. Flavour shortly after baking is subtle, but the breaad develops good acidity in the following days. The sourdough is very tolerant to high sugar amounts, and to spices (eg. cinnamon, nutmeg, mace, cloves).

Lezzet ve Tat

September starter top shot
September starter jar shot
September starter front shot
September starter rising shot

Tarif

Başlangıç malzemeleri

  • 25g Whole Rye Flour
  • 25g Water
  • 25g Water
  • 25g Whole Rye Flour
  • 30g Water
  • 15g All-purpose flour
  • 15g Whole Rye Flour

Besleme malzemeleri

  • 30g Water
  • 15g All-purpose flour
  • 15g Whole Rye Flour
1
I usually first add water, and stir this in to dilute the sourdough starter. Then I add equal amounts of rye flour and all-purpose flour. Next, I stir the mixture well to make it a smooth batter. Then I cover the jar, and set it aside.
30g Water 15g All-purpose flour 15g Whole Rye Flour

Çalışma yöntemi

1
Take a (Fido) jar or other container, and start with organic, organic, wholemeal rye flour. Add the water, stir well to make a smooth batter, then cover with clingfoil or lid. Set aside, and leave for a day.
25g Whole Rye Flour 25g Water
2
For the first few days, keep feeding with 25g wholemeal rye flour, and 25g water. Note, jars fill up quickly, so some may need to be discarded. This can be used to flavour dough for bread, pancakes, etc. Do keep at least half the current amount in the jar.
25g Water 25g Whole Rye Flour
3
After a few days, some change can usually be noticed; there may be a few bubbles on the surface, and the mixture will already smell a bit sour. It's common for the batter to have risen a little after a few days of feeding. It will smell, and taste sour like yoghurt. Once that has happened it's time to speed up the feeding to twice daily (eg. morning and evening)
30g Water 15g All-purpose flour 15g Whole Rye Flour

Result

Sourdough focaccia

Focaccias are often made with a biga. The slack dough can also very well be made with a sourdough.
September starter Sourdough focaccia first overview
September starter Sourdough focaccia second overview
September starter Sourdough focaccia first slice
September starter Sourdough focaccia second slice

Wholemeal knäckebröd

Crispbread tastes best made with a sourdough. Rising dough in the refridgerator improves the balance of acidity.
September starter Wholemeal knäckebröd first overview
September starter Wholemeal knäckebröd second overview
September starter Wholemeal knäckebröd first slice
September starter Wholemeal knäckebröd second slice

Sourdough buns

These simple, but tasty buttery buns make an excellent breakfast.
September starter Sourdough buns first overview
September starter Sourdough buns second overview
September starter Sourdough buns first slice
September starter Sourdough buns second slice

Sourdough beetroot bread

Beetroot, with its complex sweet and earthy flavour, makes an interesting addition to a loaf. Borage adds to the taste.
September starter Sourdough beetroot bread first overview
September starter Sourdough beetroot bread second overview
September starter Sourdough beetroot bread first slice
September starter Sourdough beetroot bread second slice

Sourdough walnut flatbread

This wholemeal flatbread has a 20% emmer flour and is studded with walnuts. Orange blossom water adds to complexity.
September starter Sourdough walnut flatbread first overview
September starter Sourdough walnut flatbread second overview
September starter Sourdough walnut flatbread first slice
September starter Sourdough walnut flatbread second slice

Sourdough lardy bread

This loaf is enriched with lard, spotted with currants and sultanas, and flavoured with nutmeg. A delicious dessert.
September starter Sourdough lardy bread first overview
September starter Sourdough lardy bread second overview
September starter Sourdough lardy bread first slice
September starter Sourdough lardy bread second slice

Sourdough rye loaf

It's hard to beat a 100% rye loaf. This rather dense rye loaf studded with sultanas and walnuts is seriously delicious.
September starter Sourdough rye loaf first overview
September starter Sourdough rye loaf second overview
September starter Sourdough rye loaf first slice
September starter Sourdough rye loaf second slice

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Yorumlar

Robert-Jeroen V...

See also: http://robdunnlab.com/projects/sourdough/map/
Number #788 is this September Starter sourdough