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commit e0d76737348e39841c646c51a583964ff14b0890
parent a39b9f1bdc973b11b2dffbee2e6cf7d89a187338
Author: Jake Bauer <jbauer@paritybit.ca>
Date:   Tue, 25 Jan 2022 00:39:07 -0500

Add sourdough recipes

Diffstat:
Arecipes/sourdough-bread.gmi | 34++++++++++++++++++++++++++++++++++
Arecipes/sourdough-starter.gmi | 44++++++++++++++++++++++++++++++++++++++++++++
2 files changed, 78 insertions(+), 0 deletions(-)

diff --git a/recipes/sourdough-bread.gmi b/recipes/sourdough-bread.gmi @@ -0,0 +1,34 @@ +# Sourdough Bread + +## Tools & Equipment + +* 2 Mixing Bowls +* Dutch Oven or Cast Iron Pan (add a sheet pan if using a cast iron pan) +* Measuring Spoons and Cups +* High heat parchment paper + +## Ingredients + +* 520g Wheat Flour (any kind, but a mix of 70g rye and the rest another kind is good) +* 385g Water +* 12g Fine-Ground Salt (table salt or sea salt is okay) +* 1/3 Cup Sourdough Starter + +## Instructions + +1. Mix the salt and flour in a bowl +2. Mix the sourdough starter into the water using a fork until no clumps of starter remain +3. Combine wet and dry ingredients and stir with wooden spoon into a thick dough. Make sure all the flour is incorporated. If the mix is too dry, add water (1 Tbsp at a time) until all the flour is mixed in. +4. Cover with a damp kitchen towel for 15 minutes. +5. Stretch and fold the dough (grab a corner, stretch it up (but don't break it!) and fold it back in, then turn the bowl 90° and do it again, repeat 4 times total). +6. Repeat steps 4 and 5. +7. Cover with a damp kitchen towel and leave it on the counter overnight for 8-12 hours. +8. Check the dough has finished rising by jiggling it. If the dough is jiggly and poking it doesn't feel hard, it's ready. +9. Add the parchment to a second bowl. +10. Separate the dough from the sides of the bowl it was proofing in and lift it about 1-2ft (30-60cm) up, then place it back down. If the dough is sticky, wetting your hands helps. Do this three times, and on your third lift, place the dough into the parchment-lined bowl. +11. Sprinkle the dough with flour, seeds, or whatever you like. +12. Place the dough in the fridge and pre-heat the oven (with the cast iron pan and sheet pan placed underneath, or dutch oven inside) to 500°F (260°C) for 50-60 minutes. +13. Carefully take out the dutch oven or pan from your oven and gently lift the parchment with the dough and place it inside the pan or dutch oven. Score the top of the dough with a sharp knife swiftly and deeply in an X or off-center slice. +14. Put the lid on the dutch oven if you're using it and place your cooking vessel into the oven. +15. If using a cast iron pan, pour a cup of water into the pre-heated sheet pan at the bottom of the oven and close the oven door, bake for 35 minutes. If using a dutch oven, bake for 22 minutes, take off the lid, and bake for another 10-15 minutes until the top is a deep golden colour. +16. Remove the bread from the oven, lift it out by the parchment paper and place it on a cooling rack. WAIT BEFORE SLICING >:( Usually about 1.5-2 hours is needed to let the loaf cool before you can eat it. diff --git a/recipes/sourdough-starter.gmi b/recipes/sourdough-starter.gmi @@ -0,0 +1,44 @@ +# Sourdough Starter + +## Tools & Cookware + +* 4 qt. glass jar, medium-sized Weck jar, or other medium food-safe container +* Measuring cups + +## Ingredients + +* Wheat Flour (any kind will work) +* Water + +## Instructions + +### Day 1 + +In your container, mix 120 grams of flour with 120 grams of water. Use a fork to ensure it's all mixed together well (it should end up being thick like peanut butter, add water _sparingly_ to get to that point). Cover the opening of the container with a loose lid or wet towel. You want to keep moisture in but not seal it. Leave this on your counter outside of direct sunlight and in a relatively warm place. + +### Day 2 + +You should notice some bubbling in your container, this may take longer than 24 hours depending on temperature and other factors. (If there is no bubbling by 48 hours, throw your starter out and begin again, perhaps using filtered water or a warmer location.) + +Discard all but 1/2 cup of starter (~130g), and put this 1/2 cup of starter aside. Clean out the jar with some warm water to get off any bits stuck to the side. Put your starter back in and add again 120 grams of water and flour, mixing together with a fork. Cover the container and leave it for another 24 hours. + +### Day 3-6 + +Repeat the process from day 2, except as the starter continues to grow, you want to only feed it when it shows signs of hunger. When the starter is hungry, it will have sunk down from its peak rise point, leaving residue on the walls of the container above the bulk of the starter. Depending on the temperature and other factors, you may need to feed your starter one or two times per day. Just keep an eye on it every couple hours to see when it gets hungry. + +After about 4-6 hours of the final feeding on day 6, the starter should have doubled in size. You can do a float test to determine if the starter is ready for breadmaking. Take one spoon of the starter, and gently drop it into a tall glass of water. If the starter floats, it is ready for breadmaking later that day. + +If, by day 6, the starter is not very active and doesn't pass the float test, it's possible that the temperature is too cold or there are other factors hindering its growth. It can take up to two weeks to get a starter really going, so be persistent and keep following the pattern of discarding, feeding when its hungry, and checking if it's ready. + +Once your starter is ready, the "discard" becomes what you use to bake bread with. Usually 1/3 cup of starter is a good amount for a loaf of bread, just make sure you have enough starter (1/2-1/3 cup) left in your container to feed and grow. + +## Storage + +An established sourdough starter can be stored in the fridge for quite a while and come right back when needed. If you've just used your starter to make bread or it has recently peaked, you can place the starter in the fridge to slow its metabolism and take it out when you're ready to feed it again. + +I have stored my starter in the fridge for 20 days and used it to make bread 24 hours after taking it out of the fridge and feeding it. + +## Safety + +As a sourdough starter is made up of a bunch of living organisms, sometimes things can go wrong, especially when it's getting established. Trust your senses. If you notice oddly coloured (green, black, blue, etc) stuff in your container, a really foul smell, or any other signs that something is not right, throw out your starter and wash your container with warm water and soap. A little flour and water is not worth risking your health over. +