Posted by: Jonjon | February 5, 2009

Sourdoughs! Sourdough – Basic Sourdough Bread 5/10 & Sourdough Bread III 8/10 & Sourdough – Buddha’s Sourdough Bread Recipe 9/10

Sourdough – Basic Sourdough Bread 5/10

February 5 2009

Least flavor and worst texture. But overall has bread like inside. Quite dense inside, not very flavorful but chewy, and crust is not crunchy. 190 degrees for 45minutes

• 1/2 cup proofed sourdough starter 125g
• 3/4 teaspoon butter 3.70
• 2 tablespoons milk 29.57
• 1/4 teaspoon salt 1.23
• 3/4 teaspoon sugar 3.70
• 3/4 cup white bread flour 100g

1 Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
2 Let mixture sit, covered loosely, for 8 to 12 hours– the longer it sits, the sourer the flavor will be.
3 At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
4 Pour starter into mixing bowl.
5 Melt butter (microwave works well).
6 Add milk to butter and warm briefly (85 degrees F).
7 Add the salt and sugar, stir until dissolved.
8 Add this mixture to the culture and mix well.
9 Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
10 Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
11 Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
12 Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
13 When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
14 Preheat oven to 375 degrees F. (190 degrees)
15 Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste–some like a darker crustier bread than others).
16 Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
17 If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.

I couldn’t’ be waiting for the mixture to sit for 12 hours, so I just used it straight away. I was thinking that I”ve been feeding my starter at room temperature for 5 days now, so the flavor should be there. This was made with bread flour, so I think this is why this bread had a dense chewy bread texture rather than fluffy. There was no burning. I baked at 190 degrees then 180 degrees for about 45 minutes. There was no flavor, just bread, though had a good texture. As usual, with sourdough breads, it leaves a sour bitterness on my tongue but not much sour taste since my sourdough starter is only 5 days old. Baking at 190 degrees for 45 minutes did not produce a crunchy crust.

Sourdough Bread III 8/10

The texture was most bread like and did not have a crunchy crust. 200 degrees for 45 minutes.
• 3/4 teaspoon active dry yeast 3g
• 2-1/4 teaspoons wheat germ 5g
• 2-1/4 teaspoons sugar 9g
• 3/4 teaspoon salt 5g
• 1 cup bread flour 135g
• 1/4 cup and 2 tablespoons sourdough starter 95g
• 2-1/4 teaspoons margarine, softened 10g
• 1/4 cup milk 60ml
• 3/4 teaspoon cornmeal 2g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 2 pound loaf.
1. Mix all ingredients in a bread machine using the Manual cycle. That’s usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
2. Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.

This had most sourdough flavor perhaps because it used 3x more salt than the other sourdough breads. It rose beautifully, into a very big strong ball. It rose the biggest, because it had 4x more yeast than the other sourdough breads. I let it rise 3 times because I had to get a haircut and I dropped it on the floor by accident when I came back.

Sourdough – Buddha’s Sourdough Bread Recipe 9/10

200 degrees for 35 minutes. Crunchy Crust and super fluffy inside

February 05 2009

• 1/4 (2 1/4 teaspoon) envelope active dry yeast 1.25g
• 3 tablespoons water, lukewarm (divided) 44.36
• 1/4 cup sourdough starter (recommended Sourdough Starter) 59.15
• 1 1/2 teaspoons honey (or sugar) 7.40
• 2 1/4 teaspoons butter, melted 11.09
• 1/2 teaspoon salt Apparently reduce the salt 2.45
• 7/8 cup all-purpose flour 105g

1 Dissolve yeast in 1/4 cup water. In a large mixing bowl or KitchenAid, combine 1/2 cup water, starter, honey, butter, dissolved yeast and salt. Blend well. Gently stir in flour. Knead dough for about 5 minutes, adding more flour (if necessary) to prevent dough from being sticky.
2 Place dough in a lightly greased bowl, turning dough to coat the top. cover with a towel and let rise until doubled (about 1 1/2 hours).
3 Punch down and divide in half. Shape into 2 round loaves and place on a parchment lined baking sheet about 4″ apart. Cover and let double in size (about 1 hour).
4 Preheat oven to 400°F (204 degrees) Bake 15 minutes; reduce heat to 375F (190 degrees) and bake an additional 20-25 minutes longer or until bread sounds hollow when tapped. Remove from pan and cool on wire racks.

This was pretty good. This was the only one that had a stable crunchy crust. It was superfluffy inside. I rose it 3 times because first I had to get haircut and when I came back I dropped it on the floor with the other sourdough bread. This had the most butter (twice as much) and water content, and I heard that moisture produces the crunchiest crust so maybe that’s the secret. So it’s kinda like white bread with slight sourness and brilliant texture.

Sourdough – Light 7.5/10 for weird texture (Almost Airy)

Sourdough Bread Recipe. Most cake like. Chewy blended in with inside crust and chewy inside with holes like a moist chocolate cake texture. 190 for 15 minutes then 30 more minutes with tin foil on top

February 5 2009

• 1/4 cup sourdough starter 59g
• 1/4 cup warm water 59g
• 1 1/3 tablespoons sugar 19g
• 5/8 teaspoon yeast (or 1 pack) 2.77gg
• 1/16 teaspoon salt 0.06g
• 2 1/4 teaspoons melted butter 11.09g
• 3/4 cup flour 90g
• 2-4 tablespoons additional flour, to knead 15-30g
• 1 1/2 teaspoons butter 7.40g

1 Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
2 Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this – its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
3 Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan.
4 Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take a long time (like around 3 hours,) depending on your starter. It is done rising when the loaf begins to peak over the top edge of the pan.
5 Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
6 Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
7 Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.

Hmm, I did the tin foil thing. I don’t know what that did, but I noticed that my crust began burning at around 10 minutes and adding the tin foil on top prevented that. My bread rose outside the oven TREMENDOUSLY, it was like a growing liquid monster. But it never rose in the oven. I waited 3 hours before I put it in the oven. The Basic sourdough bread never rose that much because it did not have any packaged yeast in it. Anyways, this rose a lot because it had 3 times more yeast than other recipes.
This one was quite fun to eat. In terms of it being a bread, it wasn’t that good. However, it was like a banana bread made out of buttermilk. The inside had miniscular holes and it was very chewy inside, quite fun to eat actually but not much flavor. This texture was achieved by non-kneading..since I only kneaded to get it into shape and then did nothing afterwards. By the way, like with all other sourdoughs I kneaded it for 6 minutes until it was wet and still a bit sticky.


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