i did an experiment today with the white bread recipe i usually make. i wanted to make a tomatoey dough with pizza flavors, so i substituted spicy V8 for the milk, olive oil for vegetable oil, and garlic salt for the salt, and added some pizza seasoning to the flour.
the recipe works out like this:
1 c active sourdough starter
6.5 c bread flour
1 c spicy V8
1.25 c water
2 Tbsp olive oil
1 Tbsp garlic salt
3 Tbsp sugar
1 tsp pizza seasoning
pepperoni and mozzarella cheese (optional)
make the bread in the exact same way as the white bread recipe referenced above. when it comes time to roll up the dough into a loaf, first add pepperoni and cheese, then roll it. i made one with the filling, one without.
during the first rise which should be 10-30 mins, i think i let it sit for about an hour. i probably should have shortened it as something weird happened later. after a proof of about 1.25 hours, which is shorter than usual for this bread, the un-filled loaf got all lumpy and holey. i didn’t notice when this happened, but my guess is that it somehow got over-proofed and started to deflate.
when it came time to bake, the un-filled one took the regular 25-30 mins, but the filled one took much longer to get up to 190-195 degrees. i probably baked it an additional 15-20 minutes – measuring the internal temperature about every 5 mins.
the finished product is more orange colored in the middle with a hint of pizza flavor, but not too much. i think next time i’ll basically add more of the flavorings: pizza seasoning, tomato juice, filling. i was thinking about trying pizza sauce instead of juice, but would probably need to add more water as well.
haven’t tried yet, but i’m guessing this would make a nice grilled cheese with mozzarella and pepperoni…
i like the sourdough conversion of white bread that i’ve made a few times, but since it takes 12 hours, i looked for another version which might be faster. i ended up trying King Arthur Flour’s Rustic Sourdough Bread recipe.
i got a fancy new digital scale for christmas, so you’ll see that featured in posts from now on. it also means that my weight measurements will switch to grams, and since it has a tare function, the weight will be the ingredients alone, not including the container.
the recipe calls for instant yeast but i wanted to try it without, and it did work fine, just took a little longer… which kind of defeated the purpose of looking for a faster recipe. total it took about 8 hours from mixing to baked bread, which is better than the 16 or more the other takes.
1 cup “fed” sourdough starter (227g)
1 1/2 cups lukewarm water
1 tablespoon sugar
2 1/2 teaspoons salt
600g bread flour
combine all the ingredients. i started with the starter and added everything except the flour – adding that last so i could only add as much as necessary. i added about 530g of flour before it came together, then used more during kneading to keep it from sticking.
after kneading, let the dough rise until ripe – the recipe says 90 mins, but that’s with instant yeast – mine took about 4.5 hours.
form the dough into two loaves. the original recipe was for a “rustic” loaf but i decided to make one in a pan. i used the same flatten-then-roll-up method i’ve used before for the pan loaf, and just made a generally loaf-shaped loaf for the other one and put it on some parchment paper to rise and make it easier to transfer to the oven. i let it rise for at least 3 hours, til it was very fluffy, then sprayed the top of each loaf with water, cut some slashes into the top of each loaf, then baked each loaf for about 25-30 mins at 425. for the rustic loaf, i placed the parchment paper on my pizza stone.
both loaves baked nicely and tasted very similar to the other bread i’ve made. as you can see below, the rustic one didn’t last long as we ate about 4 slices while it was hot!
i typed this up in an email to some friends i gave some starter to.
there’s 2 ways to feed sourdough – by weight and by volume, and there’s also a few possible situations – counter-top or fridge.
first rule is to always double it when you feed it. this could be after you have used some or if you just need more for your recipe.
second rule is to always feed it every 12 hours if it’s on the counter. i’m not sure how often in the fridge, but i’d say every 2 to 4 weeks. you might find some clear liquid on the top if it’s been in the fridge for over 4 weeks – it’s alcohol (hooch?) that you can either dump off or stir back in. you should be able to tell by smell if it’s gone bad.
third rule is to feed it equal amounts of flour and water by weight. or by volume, 1/2 as much water as flour.
so on to the details. when i keep mine on the counter, here’s what i do. (i use a scale to weigh mine, but i’ll describe how using volume too.)
weigh another identical jar, or otherwise know empty jar weight, so you know how much to subtract (the jar i use is about 280g or 10oz)
weigh the jar with sourdough. let’s say it’s 380g so there’s 100g of sourdough starter.
if you’re just feeding it to maintain it, dump out half
add back flour/water equal to the weight of the sourdough you have in the jar currently. so if you dumped out half, you have 50g left. you would need to add 50g of “food” back which would be 25g flour, 25g water. if you didn’t dump out half, you have 100g of starter so you would add 100g more “food” – 50g flour and 50g water.
stir it up
now if you don’t weigh it, you can use volume. the jar probably has markings on it for cups or fl oz
stir up the starter to remove all the bubbles otherwise you won’t get a good volume measurement
read how much you have – say 1 cup
if you’re feeding it to maintain it, dump out half
add back “food” so the amount of flour is the same as the starter, and the water is half as much. so if you dumped out half, you have 1/2c left. you would need to add 1/2c flour and 1/4c water. make sure the flour is very loose or you’ll have too much. if you didn’t dump out half and you’re just doubling your starter to get more, you’d start with 1c of starter, and add 1c of flour and 1/2c of water.
stir it up
another thing to know is the different stages:
just fed – obviously this is just after you added flour/water and stirred it up. it isn’t very usable at this point, but if you’re going to refridgerate it, this is the best time to put it in the fridge.
active – this is a few hours after you feed it – it should get very bubbly and double in volume. this is a good time to use it to bake something.
mature – this is hours after it’s active, the bubbles won’t be strong enough to keep it inflated, and it will fall back down in volume. it can still be used in some recipes but won’t rise much. it will have small bubbles on the top and eventually will have a layer of clear liquid on the top (alcohol) but you can stir that back in before feeding it again.
to use it from the counter top, just feed it ahead of time and get the volume up to what the recipe calls for, then use it when it’s active.
to use it from the fridge – take it out, let it warm up to room temp, feed it probably two cycles to make sure it’s very active again before baking with it. so if you want to use it out of the fridge, take it out the day before and feed it.
if you just used it and want to store it, just feed whatever is left according to the instructions above, then put it back in the fridge.
to help get an idea of the time the steps take, i’ll include the time i did the various steps, based on the timestamps of the photos.
first you need enough active starter. the pictures to the right show the starter after i fed it at 12:13pm on Dec 19, and then at 9:11pm that night when it had become very bubbly and doubled in volume.
so according to “Sourdough Jack” you start by adding 1 cup of sourdough starter to 2/3 of the flour and the liquids, so i put 4 cups of bread flour into a big bowl, along with 1 cup of sourdough starter and the milk and water. since measuring flour by volume can result in varying amounts, i weighed each cup i put in and they appeared to be about 4.5 oz each, so that’s 18 oz of flour. stir it all up and you should get a sort of thick batter, but definitely not something that’s a dough.
next, cover the dough and wait. the instructions say to wait 14-16 hours, but i had this mixed up by about 9:30pm and started the next phase at 7:30am the next morning. i suppose the longer you wait, the more intense the sour flavor is. i also learned that if you want more sourness, use less starter. i think this is directly related to the amount of time it takes the dough to rise. i actually added about 1/2 cup more starter to this after that last picture.
the next morning the dough (they call this the sponge i think?) looked like this:
now you want to add the other ingredients, except the rest of the flour. so add the vegetable oil, salt, and sugar and mix it all up. finally, add the flour, about 1 cup at a time and get it all incorporated, then dump it onto a floured surface for some kneading. at this point it will be very sticky and if you poke it with your finger it will leave an indentation.
some photos showing the dough before kneading… the actual kneading… and after kneading. according to the photo timestamps, i kneaded by hand for about 10 mins. (thanks to my lovely girlfriend for taking the action shots.) after kneading the dough should be very springy so when you poke it, it springs right back and doesn’t leave a finger hole like in the first picture. form it into a round smooth ball and let it rest for 10 mins. i let mine rest for almost 30 because i was distracted.
now you can form 2 loaves and let the dough rise in the loaf pans. there are probably many good ways to form bread loaves – i only know this one so far so i use it for all the bread i make:
divide the dough in half, then spread the dough out into a rectangle. i use my hands to flatten it first, then use a rolling pin. i’m not sure exactly how big this is, like 12×6? you don’t want it wider than the length of your bread pan or you’ll have to squish it in there.
start rolling up the dough tightly from the short side, and kind of press it into itself as you roll it. when you get to the end, tuck the ends down under and then pinch all along the bottom to seal it, then put each loaf into a greased pan. i use this wilton meatloaf pan that has a removable grease drip insert thing so i always end up with one normal loaf and one with a corrugated bottom from that insert.
now cover the loaves with some plastic wrap (spray some non-stick stuff or a little flour on it so it doesn’t stick to the dough), and wait for them to rise. this time we’re waiting for them to get puffy so when you poke them with a finger, it does leave a small indentation. for me, this took from 8:23am to 11:49am, so about 3.5 hours.
the loaves rose and filled the pans and now stick up over the top. i sliced the top of the loaves in 3 places diagonally with a razor blade to allow them to expand more in the oven, then put them in at 400 degrees for about 30 mins. they should be done when they’re a nice brown and sound hollow, but you can also take one out, turn the loaf out onto a counter and stick an instant-read thermometer in it to see how hot it got in the middle. depending on your altitude, you want this to be around 195-200 degrees. you can poke it in the top but then you have a hole in your bread and that’s not cool. if it’s not done, put it back in the oven a little longer – you don’t really need the pan anymore at this point. if they are done, let them cool on a cooling rack, and enjoy!
first, a brief history: i started baking bread using this no-knead recipe that my brother made one year for a holiday, it was easy and tasty. then i moved on to other yeast bread recipes, mostly from the back of red star yeast packages. it amazed me how easy it is to make something so delicious with a little work and i’ve tried a few varieties of white bread, wheat bread, dinner rolls, buttermilk biscuits, cinnamon rolls, and pizza dough. i’ll document and post those in the future.
my latest experiments are with sourdough. pretty much all my knowledge has come from sourdoughhome.com, and i follow his advice on maintaining starter and converting yeast recipes to sourdough. you can find all that info on his site, so i won’t duplicate it all here. basically sourdough starter is a yeast culture that you keep alive and use in place of dried baker’s yeast like red star that you buy in the store.
i got my starter mailed to me for the cost of a S.A.S.E by going to carlsfriends.net, writing them, and a few weeks later receiving some dried Carl Griffith’s 1847 Oregon Trail Sourdough Starter. i followed their instructions and pretty soon had some live, bubbly starter.
today, i used some of that starter to make the bread at the top of the post, however i forgot to start documenting with photos, so the actual bread recipe will come in a later post – here i will just be showing how i use and maintain the starter.
first, you need something to keep your starter in. i use a wide mouth quart canning jar with a lid that i screw on loosely, so it has a lot of room to expand and is easy to get a spoon in there to stir.
this starter was fed a long time ago, so it’s bubbly but has gone past the most active stage. i try to feed my starter every 12 hours when i don’t have it in the fridge, and i use a small postal scale to weigh the flour and water that i add.
the jar i use weighs about 16 oz (1lb), so i just consider 1 lb to be 0 since i can’t tare this scale.
now, to feed starter, add its weight in half flour + half water by weight. since you double the weight when you feed it, you would have an exponentially growing mass of yeast, (in one week, your 8oz would be over 8,000 lbs.) so you just dump out half of it before feeding each time and then replace that weight with half flour/water.
i am planning on sharing my starter, so instead of dumping it in the trash this time, i poured it into a smaller jar.
to feed each jar, which has 4 oz of starter, i added 2 oz flour and 2 oz water, by weight, then stir it up and set it on the counter. it’s also good to scrape down the sides of the jar into the starter. i use unbleached all-purpose to maintain the starter, but use bread flour when baking with it.
after a few hours, the starter will get all bubbly and increase in volume, this is when it is ‘active’ and good to use in recipes. i used 1 cup in the recipe i made today. if your recipe calls for more, you can just keep doubling it without dumping it out until you have enough.
alternately, you can refrigerate your starter shortly after feeding it if you don’t plan on using it soon, this slows down the yeast. to maintain a refrigerated starter, just remove it from the fridge about once a week, let it warm up, dump out half, feed it, then put it back. the sites i’ve read recommend going through one or two feeding cycles after removing a refrigerated starter.
your jar will probably get crusty around the lid after awhile, just pour the starter into a new one and wash the old one.