Monday, 9 May 2011

The Sourdough Game Part VII: Preparing the 'Sponge'

So - this is step one of the exciting part - the baking!


I'm posting two bread recipes, one using a wheat starter, the other using a rye starter. There is nothing magic about the recipes, but they have worked well for me.

Both recipes are in two stages - which is typical of sourdough bread.  The first stage is to mix some of the sourdough starter with some flour and water to make what's called a 'sponge'. In the second stage, we add even more flour, and the rest of the ingredients that will make up our bread.

This is what Mr. William Rye looked like after a few days in the fridge:


And Mrs. Catherine Wheat:


She looks a bit yukky, doesn't she? Don't worry - just stir all the gunk together and you'll get back to this - pretty as a picture:


Without further ado, here's what you need to do today:

Simple Sourdough Bread for a Rye Starter

Baking Day 1, evening:
50 g rye starter
200 g lukewarm water
150 g wheat flour - I'd advise using white flour the first time, but if you do use wholemeal, add 20 g more water
50 g rye flour

Place all the ingredients into a medium sized bowl and mix well. Cover with a lid or some plastic wrap. Leave overnight (around 8 hours) in a reasonably warm place (just above normal room temperature but not next to a radiator - it might be too hot).

Leave the remaining starter in the jar and feed it as usual, i.e. with 2 tbsp flour and 2 tbsp water. This can be kept as before, and used in a future loaf.


Simple Sourdough Bread for a Wheat Starter

Baking Day 1, evening:
70 g wheat starter
70 g lukewarm water
70 g wheat flour - again, I'd advise using white flour the first time, but if you do use wholemeal, add 10 g more water

As for the rye sponge, place all the ingredients into a medium sized bowl and mix well. Cover with a lid or some plastic wrap. Leave overnight (around 8 hours) in a reasonably warm place (just above normal room temperature but not next to a radiator - it might be too hot).

Leave the remaining starter in the jar and feed it as usual, i.e. with 2 tbsp flour and 2 tbsp water. This can be kept as before, and used in a future loaf.


As ever, please, please let me know if you have any questions or problems, and I will do my best to answer them.

Proper baking day tomorrow for me - and perhaps you will join the fun and bake your first sourdough loaf! See you tomorrow!

A note about recipes:
The rye recipe is based on one of Martin's recipes, and the wheat recipe is based on this one from Clotilde.
 

10 comments:

  1. Woo hoo! So close to the baking I can smell it :)

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  2. I'm so impressed! Sourdough is one bread I've always been intimidated to make. Your step-by-step guide definitely breaks down the process better than any other sourdough recipe I've seen though :) Can't wait to see the final product!

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  3. I'll give your recipe a go when I get some spare time! Thanks for the regular updates Ruth!

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  4. THis was very informative... I def. want to get into baking like this but it is kinda tough!

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  5. yessss... i´ve been waiting for this part ;)

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  6. Looking forward to your results. I am a die-hard fan of sourdough, you'll love it! (I like how your names for your starters are evolving as you spend more time with them, ha!)

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  7. Well, I've fallen behind :-(. I've gotten so far as to buy all the ingredients. I'll stay tuned and see how the Mr. and Mrs. are doing! Have a great day!

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  8. Just a quick note to let you know that there is an award waiting for you on my Parmesan Wrap post: http://www.gourmetfashion.net/2011/05/parmesan-wraps-gourmet-appetizer.html

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  9. Yay! I finally made my starter a few days ago, and it is going along splendidly. I can't wait to bake it :)

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  10. And I like food too so I am following all your links! I just did a sour dough cake in the form of a German Friendship Cake - blogged here http://canadianabroad-susan.blogspot.com/2011/05/herman-german.html
    I love food much as making things but I crammed them all in one convoluted blog. Not much forward planning there on my part!

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