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Sourdough Recipe

The document provides instructions for making and maintaining a sourdough starter and baking sourdough bread. It states that the sourdough starter should be fed daily with equal parts flour, water, and starter by weight and will triple in volume within 6-8 hours. The starter can be stored in the fridge for up to 30 days by feeding it 2-3 hours before refrigerating. To use the starter, the instructions give a detailed process of mixing, folding, resting, shaping, proofing, and baking the dough over multiple hours to produce sourdough bread.

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Griffin Morgan
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65 views2 pages

Sourdough Recipe

The document provides instructions for making and maintaining a sourdough starter and baking sourdough bread. It states that the sourdough starter should be fed daily with equal parts flour, water, and starter by weight and will triple in volume within 6-8 hours. The starter can be stored in the fridge for up to 30 days by feeding it 2-3 hours before refrigerating. To use the starter, the instructions give a detailed process of mixing, folding, resting, shaping, proofing, and baking the dough over multiple hours to produce sourdough bread.

Uploaded by

Griffin Morgan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Sourdough Starter:

When stored at room temperature the sourdough “mother” should be fed daily at 2 parts flour
(either bread flour or All purpose flour) to 2 parts water to 1 part starter mother (all by weight).
The starter should triple in volume after feeding (within 6-8 hours) so use a large jar with a
loose lid.
To store the starter for longer, put it in the fridge 2-3 hours after feeding for up to 30 days (still
use a loose lid). If you keep it for close to a month in the fridge: to wake it up from storage,
remove from fridge and allow to warm and reactivate (12-18 hours). Then pour off any dark
fluid
and give the starter a normal feeding. It should pop back to fully active…if not, then wait
another 18-24 hours and feed again.

Sourdough Recipe (for 2 loaves)

Ingredients:
200 g active mother sourdough starter
620 g of dechlorinated water (I use either preboiled, or from our fridge filter or bottled water)
28 g of Himalayan pink salt (or 26 g of any non-iodized sea salt or kosher salt)
900 g of flour (either allpurpose which is what I use or bread flour).

Method (room temp around 22 °C, intervals will be shorter at warmer temperatures)
In a large bowl add salt to the warm (25-30 °C) water and dissolve fully.
Mix in starter and flour either with spatula, by hand (3-5 mins) or in a stand mixer with a dough
hook until there are no large lumps of flour. Then stretch/pull the dough for another 2 mins.
Then wet your hands and shape the dough in a loose ball, leaving it with a moist surface in a
covered bowl for 45- 60 mins. Then wet your hands again and do a stretch and fold treatment:
https://youtu.be/vmb0wWKITBQ
Basically pull 1/5 of the dough out about 15 cm from the main ball and fold back to centre
repeat all around the dough ball. Wet your hands and put it, with the folds on the bottom, back
in the bowl wetting the surface of the dough with your hands (or a spritzer) cover, and set aside
and wait 30 min. Wet your hands stretch and fold again, wet the dough cover put aside for
another 30 mins. Do this 4 times in total or more until the dough doesn’t stick to your hands
anymore, and feels strong and stretchy + might be starting to expand the dough is ready for
pre-shaping. (depending on the kitchen temperature you may want to do more of the pull and
stretch cycles with shorter times or longer times in between, longer resting time at cooler
temps and shorter at warmer temps).
After the final rest, place the dough on a floured surface (tip it out from the bowl upside down,
ie sticky surface up) and cut it in two halves. Pre-shape: stretch and pull each half and form into
a loose ball with the folds tucked loosely underneath. Rest for one hour on the floured surface,
the two dough balls covered with a cloth. (NB Jake uses longer rest times which results in a
more sour sourdough). It’s not set in stone, my rest times vary between 30 min and 1 hr, also if
I need to stop and do something else for a few hours I just put the dough in the fridge and then
pull it out and continue when I am ready.
So in summary:
Mix your Dough, 45-60 min rest
1st Fold (12 folds), 30 min rest
2nd Fold (6 folds), 30min rest
3rd Fold (6 folds), 30 min rest
4th fold (6 folds) 30 min rest
Split dough into 2 halves, and preshape by, yet again, doing 6 folds on each half, tuck loose
ends under shaping each half into a loose ball, cover with cloth and let rest for 1 hour.
Then do the final shape it is well illustrated in the bake with Jake video
https://www.youtube.com/watch?v=vmb0wWKITBQ (final shaping starts at 14.35 mins)
Dust with rice flour, shape and place into 2 baskets dusted with rice flour, place uncovered in a
refrigerator for 12 to 24 hrs (I have done my bread after 12 hrs).

To bake: place an empty water pan (I use an aluminum roasting tray) in the bottom rack of the
oven and a baking stone (or a baking sheet) on the middle rack. Turn the oven to 450 F (235°C)
and boil 0.400 L of water. Then take out the bread from the fridge and tip out of the baskets
upside down onto a rice floured cutting board. Score the bread with a razor blade/sharp knife.
Open the oven and slip one bread at a time from the cutting board onto the hot baking
stone/cookie sheet. Make sure you’re wearing oven mittens then add the 400 mL of boiling hot
water into the baking pan on bottom rack. Close the oven and bake for 20 min. After the 20 min
open to vent the steam, turn the loaves 180 degrees (so that the back on each loaf is now
nearest the front of the oven). Bake for another 20 min at 375 F (190 °C).

Take out the bread and place on a wire rack until fully cool. Then cut and eat or store in plastic
tupperware (good for 3 days) or freeze.

For frozen loaf: thaw overnight then bake for 8-9 mins at 375 deg F. Wait till it cools before
cutting (tastes just as good as freshly baked.

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