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Sourdough Experiment

Starters

  1. Original Jan 11 2021 starter, 60g starter, 60g water, 60g flour (50/50 bread/whole wheat)
  2. Mark Hart: 50g 110 degree water, 50g bread flour, 1/2 tsp diastatic malt powder.
  3. Mark Hart: 50g 110 degree water, 50g all purpose flour, 1/2 tsp diastatic malt powder.
  4. Try to keep at 90 degrees.
Day 1Kept at 90 degrees most of the day (proof feature)Result
My Starter60g starter, 60g 110degree water, 60 g sourdough blend (50/50)Was dormant, got bubbly, rose a little
Bread Flour50g 110 degree water, 50g bread flour, 1/2 tsp diastatic malt powderGot little bubbles, seemed a little tighter
AP Flour50g 110 degree water, 50g all purpose flour, 1/2 tsp diastatic malt powderGot little bubles, seemd a bit looser
Day 2Trying to keep at 90 degrees all dayResult
My Starter60g starter, 60g 110degree water, 60 g sourdough blend (50/50)Kinda back to life
Bread Flour60g 110 degree water, 60g bread flour, 1/2 tsp diastatic malt powderRose about hafway
AP Flour50g 110 degree water, 50g all purpose flour, 1/2 tsp diastatic malt powderNot much rise
Day 3Trying to keep at 90 degrees all dayResult
My Starter60g starter, 60g 110degree water, 60 g sourdough blend (50/50)Back to Life
Bread FlourLeft alone
AP FlourLeft alone
Day 4Trying to keep at 90 degrees all dayResult
My Starter60g starter, 60g 110degree water, 60 g sourdough blend (50/50)Back to Life
Bread FlourTeaspoon of starter, 100g water, 100g flourGood rise, bubbly
AP FlourDiscarded

Scratchings Method

https://www.youtube.com/watch?v=xBvvlcdO93I

  • Teaspoon of starter to a jam jar, along with 55 grams of water and 55 grams of strong bread flour.
  • Feed starter at 9 pm, ready to bake at 6:30 am
  • 750g Dough:
    • 98g starter
    • 257g water
    • 8g sea salt
    • 388g strong bread flour
  • Rough dough - relax 5 - 10 mins.
  • Knead about a minute - bring to ball, back into ball, cover and rest 30 minutes
  • Stretch and fold - shape into ball - bulk ferment at room temperature for 6 hours
  • Preshape and let rest on counter for 10 minutes
  • Shape and into banneton - leave uncovered at room temp for 1.5 hours
  • Put into fridge overnight
  • Preheat oven for an hour 430 degrees
  • Bake covered for 20 minutes
  • Uncover and bake for 30 more minutes
  • Profit