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thibeaultstable

More Wild Yeast Sourdough

ann_t
10 years ago

On Wednesday, I fed my sourdough starters for the first time in nine days.

I used two ounces of the leftover starter, mixed with 1 1/2 cups of flour and one cup of water to make a biga.

The starters had almost doubled within three hours and the biga was ready to use by early evening. So I kneaded up a batch of dough using the biga and an additional six cups of flour.

Usually I add an 1/8 to 1/4 teaspoon of commercial yeast for insurance. But this batch was made with just the wild yeast starter.

After the first rise the dough went into the fridge overnight. Pulled out again around 3:00 PM Thursday and left to come to room temperature.

Shaped into two baguettes and a boule.

Came out of the oven late and was left loosely covered with tea towels over night.

Sliced this morning and toasted for breakfast.

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