Sourdough | The Art and Soul of Artisan Bread | Wildly Collected Yeast
Though there are some general principles that apply to sourdough & bread making, the technics are as varied as stars in the sky. The art of crafting sourdough is not unlike having a child, it is a living thing that relies on you. The way that you raise it, nurture it, shape it affects the way it will grow up. A true sourdough does not rely on commercial yeast. It is formed from the wild yeast that is present all around us. It’s present in our homes, on surfaces, on fruits & vegetables. The wild yeast collected is a product of it’s environment. The warmth as well as the history of your kitchen contributes to the unique characteristics of the wild yeast, as well as the bacteria that gives it the signature sour taste. Therefor, no two are exactly alike & thus no one can bring to the table what you can.
It’s begins with the starter but the journey continues in everyone way in which you interact with it. When you feed it. How often you feed it. The quality & protein content of the bread flour you use. Whether you choose a slower cold fermentation or your kitchen counter will affect the starter. This is why two people can be handed the same starter & the same recipe & deliver two completely different experiences & end results. This is a beautiful truth, the way we touch, interact & understand food, varies according to our values & knowledge, eliciting a unique experience.
“Food knows if you respect it & it behaves accordingly. ”
“The start of all good things are patience & perseverance.”
sourdough starter | begin a week ahead
1/2 cup filtered water (room temp.)
1 cup whole grain flour (whole wheat or rye or a mixture of both)
I use a 1/3 ratio of rye to whole wheat for my starter (1/4 cup rye to 3/4 cup wheat). Even if you intend on using white unbleached bread flour for your sourdough, using rye or whole wheat to make the starter gives you a heartier starter as they are richer in natural yeasts & desirous yeast building bacteria. The 2/1 ratio of flour to water is standard for sourdough but both rye & whole wheat flours are thirstier than their white counterparts, so I often find that I have to add a Tbsp. or so of extra water both for starters & bread recipes. You need enough water to be able to incorporate all of the flour but still have a nice think consistentcy. Think, thin oatmeal.
1.) In a medium size bowl, mix water & flour together using a fork or chop sticks. Place in a 1 qt. glass measure, such as a Mason jar with a fitted lid. Leave it on your kitchen counter, out of direct sunlight. You may wish to use a marker to draw a line for the starters beginning point, to gauge the rising process.
2.) Check the starter in 24 hours, you are looking for bubbles that indicate some activity. If you don’t see any activity, wait another day. When you begin to see the batter begin to form bubbles it’s ready to feed. The process for feeding is always the same.
Discard all but 1/2 cup of your starter.
Mix with 1/2 cup filtered water.
Add 1 cup of flour, spooned & leveled. Mix with a fork or chop sticks. (I begin using white, unbleached bread flour at this point, my personal preference is King Arthur).
Clean out your jar, then then pour in your newly feed starter.
Continue this process for 7 days, feeding daily at this point. It may take longer depending on the warmth of your kitchen but you will know that your starter is ready when a spoonful floats in a cup of water. If it sinks, it’s not there yet.
Sourdough Boule'
The heart & soul of artisan bread.
makes 1 large boule' | 2-8” rounds | or 3 mini boules' (soup bowls)
3/4 cup starter (healthy, alive & hungry)
1 1/2- 1 3/4 cups water
4 cups of bread flour (my menagerie is as follows; 1 Tbsp. diastatic malt powder, 1/4 cup rye flour & the remainder made up of white, unbleached bread flour; King Arthur)
2 tsp. salt
Optional crust embellishments.
Rice flour
1 egg
herbs/seeds (such as sunflower, poppy, sesame, thyme, rosemary, caraway)
1.) In a large ceramic or glass bowl, mix starter with water then add flour & salt. Stir with a wooden spoon (or your hands) until all of the flour is mixed in & it becomes one homogeneous mass. Add a bit more water, 1 tbsp. at a time if needed to incorporate all of the flour. Cover with plastic wrap or a kitchen towel & set aside on the counter for 30 minutes.
2.) Use the pull & tuck technic for 1 minute to work up the gluten , cover & allow to rest another 30 minutes. Repeat this pull & tuck process 2-3 more times then place the dough in a large, clean bowl, cover tightly with plastic wrap, set aside to rise. If it’s late in the day, you may leave it on the kitchen counter & bake in the morning. If it’s early in the day, you can leave it on the counter & bake in the evening or place it in the fridge to slow down the rising process until your ready to bake, up to 24 hours.
3.) Line a Dutch oven, a 12” iron skillet or a 10” cake pan with parchment paper that goes up the sides; spray with non-stick spray & sprinkle the bottom with fine corn meal if desired. Lift the dough up out of the bowl & allow it to flow back into the bowl folding over itself. Turn the bowl a quarter turn & repeat; lifting the dough out of the bowl & allowing to flow back into the bowl folding over itself. Tuck ends under, shaping it into a ball. Place the ball, smooth side up in the baking pan of choice; if using a cake pan, place on two sheet pans (doubled up) to prevent over browning of the bottom of the bread.
Prepared Pans
For a rustic looking loaf; sprinkle the dough with rice flour then make a few cuts in the top of the dough.
For a chewy crust, brush the loaf with beaten egg, then make a few cuts in the top of the dough. If desired, sprinkle with seeds & herbs.
4.) Cover loosely with parchment, preheat oven to 450f. Bake covered for 20 minutes; remove top parchment & bake for another 15 minutes or until golden brown with an internal temperature of 208-210f. Cool to room temperature before enjoying. Lovely, gently warmed with butter & Chai Scented Asian Pear Butter.
Mini-Boules' | Soup Bowls