I want to make bread with my sourdough starter tomorrow
I love Gardenweb; I feel like you are all my friends and I can ask anything, anytime.
This is one of those times. I've looked at hours of wonderful videos on how to make sourdough starter, keep it alive, feed etc., and then make bread with it.
The "then make bread with it" is where I give up. By that time I'm so exhausted from all I've read I don't have mental energy left to now learn how to build it up to use it. I would like to blame that frustration on being over 60, less brain cells :)
Can someone give me simple steps and even a recipe, for using my starter which was fed at room temperature for over 2 weeks, showed great expansion and is now in the refrigerator. I'm going to take it out right now, warm it up, feed it etc.....
I want to make bread with it tomorrow, easy, wonderful bread.
You're the best, thanks in advance for anyone who wants to help me out, AGAIN.
Ginny
Ginny, you will find all kinds of different advice.
Here is how I use my starter.
When I take it out of the fridge to feed it, I take 2 ounces of the discarded starter (60g) and mix it with 225g of flour and 225g of water. Stir well cover and leave to double.
Once it is doubled, I add it to 1000g of flour , 680 to 750g of water, and 26/27g of salt.
So based on when you want to make your bread. I would make the preferment now. It should have doubled in about eight hours. Then you can make your dough and put it in the fridge for an overnight longer fermentation. Bake tomorrow. Take the dough out of the fridge about 3 hours prior to shaping. It needs to come to room temperature and start to rise again. Then you can shape and proof and bake.
If this is the first time you are using your starter, you might want to add a pinch of yeast just for insurance. Or just take your chances.
~Ann
Here is a link that might be useful: Sourdough Bread
This post was edited by ann_t on Fri, Nov 14, 14 at 16:51