Posts Tagged ‘sourdough’

Sourdough work in progress (part II)

Sunday, October 18th, 2009

sd-bread-1
A sourd dough bread made from a spontaneous starter

After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected. yeast_kinetics I started off with 100% hydration as this is convenient when you have to feed your starter frequently. Using only whole grain rye flour and water, I fed my starter every 12 hours (I’ve included details of the “feeding schedule” at the end of this post). This time interval is based on the growth cycle of yeast, where the yeast after an exponential growth phase reaches a plateau after 8-12 hours. This is the best time for feeding the starter.

There seems to be a consensus that a wet starter (more…)

Sourdough work in progress (part I)

Thursday, May 21st, 2009

apricot-starter
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly.

Inspired by the Swedish bread blog Pain de Martin which I recently discovered I decided it was time to have a go at sourdough breads! Although one of my favorite types of bread it’s a long time since I gave it a try and even longer since I actually succeeded. Leaving apple peel covered with water for two weeks in a cool place (15 °C) I got a light apple cider which I used to make a starter some years ago. I followed a recipe from the Norwegian artisan bakery Åpent bakeri and it gave a marvelous bread. But since then I’ve tried to repeat this twice without success. No wonder that even Rose Levy Beranbaum in her book “The Bread Bible” writes that she didn’t intend to include a chapter on sourdough at all. There’s no doubt that sourdoughs are tricky, but I was a litte surprised and disappointed that someone who sets of to write a 600+ page book on bread even considered to skip sourdough… Luckily she changed her mind and the introduction has a fascinating nice-to-know fact: 1 g flour contains about 320 lactic acid bacteria and 13000 yeast cells!

I believe one the reasons why sourdoughs seem to live their own lifes sometimes is that they need to be kept in a warm place. My kitchen isn’t that warm so I figured it was time to use my immersion circulator and give sourdough another chance (who says you can only use immersion circulators for sous vide anyway? – I think my next project will be to make yoghurt!). With a thermostated water bath keeping a sourdough starter at constant temperature is as easy as 1-2-3. But surprisingly I haven’t seen any blogposts yet from people using their sous vide water baths for sourdough starters (although some have built their own water baths for this purpose using aquarium equipment).
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