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Need Help with Sour Dough Recipe


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#1 Student of Spice

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Posted 10 April 2016 - 10:03 AM

YO! 

 

I have seen some amazing sourdough baked around this place and I am really hoping you guys could share a few recipes with me. I have a starter made I started a week ago and it seems ready to go. Thanks a ton!


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#2 Rymerpt

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Posted 10 April 2016 - 10:43 AM

You need to contact tctenten he really rocks the sourdough.


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#3 sirex

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Posted 10 April 2016 - 10:46 AM

Also, I bet Grant Michaels knows something about something.

 

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#4 JoynersHotPeppers

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Posted 10 April 2016 - 11:01 AM

Just look in GM's thread, 101 posted a recipe for me


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#5 tctenten

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Posted 10 April 2016 - 12:02 PM

Sourdough Recipe

 

600 grams Bread flour

400 grams water

100 grams fully active sourdough starter

15 grams salt

7 grams instant dry yeast

 

Combine flour and IDY in a bowl.  In another bowl dissolve starter into the water by gently stirring.  Combine dry and wet ingredients until everything is incorporated (1-2 minutes in a Kitchenaid mixer).  Autolyse for 20 minutes then add salt.  Mix 6 minutes at a medium speed on a Kitchenaid mixer.  Transfer doughty an oiled bowl and let proof until it has doubled in size.  Dived dough into 2 pieces and shape.  One was shaped into a boule, the other into a loaf pan.  Let the dough double in size again and then bake.  For the boule have your oven pre-heated to 500f.  Place the boule on a piece of parchment paper and score the top.  Transfer to a baking stone and cover with a large stainless steel mixing bowl.  Lower to 450f and cook covered for 20 minutes.  Remove bowl and leave in oven until desired color on the crust and the internal temp of the bread is 205f.  Place on a wire rack to cool completely.  The loaf pan then goes into the 450f oven for 25 minutes or until the internal temp of the bread is 205f.  Remove from loaf pan and let cool completely.  

 

 

 

This is a nice one to try.  The dough is not to wet and very workable.



#6 hot stuff

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Posted 10 April 2016 - 12:18 PM

I get a lot of my sourdough recipes from King Arthur flour website.


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#7 Student of Spice

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Posted 10 April 2016 - 12:27 PM

 

Sourdough Recipe

 

600 grams Bread flour

400 grams water

100 grams fully active sourdough starter

15 grams salt

7 grams instant dry yeast

 

Combine flour and IDY in a bowl.  In another bowl dissolve starter into the water by gently stirring.  Combine dry and wet ingredients until everything is incorporated (1-2 minutes in a Kitchenaid mixer).  Autolyse for 20 minutes then add salt.  Mix 6 minutes at a medium speed on a Kitchenaid mixer.  Transfer doughty an oiled bowl and let proof until it has doubled in size.  Dived dough into 2 pieces and shape.  One was shaped into a boule, the other into a loaf pan.  Let the dough double in size again and then bake.  For the boule have your oven pre-heated to 500f.  Place the boule on a piece of parchment paper and score the top.  Transfer to a baking stone and cover with a large stainless steel mixing bowl.  Lower to 450f and cook covered for 20 minutes.  Remove bowl and leave in oven until desired color on the crust and the internal temp of the bread is 205f.  Place on a wire rack to cool completely.  The loaf pan then goes into the 450f oven for 25 minutes or until the internal temp of the bread is 205f.  Remove from loaf pan and let cool completely.  

 

 

 

This is a nice one to try.  The dough is not to wet and very workable.

 

 

Thanks for this! 

 

I guess one question I have is, is it really necessary to measure all the ingredients by grams instead of ounces? Excuse my ignorance this is my first go of it. All the recipes I had came across where all in grams as well and since they were all British videos I just assumed it was a metric thing, to which I'm very good with milliliters if that was the case. Is there a mass to volume conversion?


What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 


#8 tctenten

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Posted 10 April 2016 - 03:21 PM

Thanks for this! 
 
I guess one question I have is, is it really necessary to measure all the ingredients by grams instead of ounces? Excuse my ignorance this is my first go of it. All the recipes I had came across where all in grams as well and since they were all British videos I just assumed it was a metric thing, to which I'm very good with milliliters if that was the case. Is there a mass to volume conversion?


That was how the measurements were given to me. You can covert to ounces if you like. Everything that I have read is to use weight as opposed to volume when baking. I guess there is too much variation in how a "cup" of flour is measured.

#9 Bumper

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Posted 10 April 2016 - 04:23 PM

 

Sourdough Recipe

 

600 grams Bread flour

400 grams water

100 grams fully active sourdough starter

15 grams salt

7 grams instant dry yeast

 

Combine flour and IDY in a bowl.  In another bowl dissolve starter into the water by gently stirring.  Combine dry and wet ingredients until everything is incorporated (1-2 minutes in a Kitchenaid mixer).  Autolyse for 20 minutes then add salt.  Mix 6 minutes at a medium speed on a Kitchenaid mixer.  Transfer doughty an oiled bowl and let proof until it has doubled in size.  Dived dough into 2 pieces and shape.  One was shaped into a boule, the other into a loaf pan.  Let the dough double in size again and then bake.  For the boule have your oven pre-heated to 500f.  Place the boule on a piece of parchment paper and score the top.  Transfer to a baking stone and cover with a large stainless steel mixing bowl.  Lower to 450f and cook covered for 20 minutes.  Remove bowl and leave in oven until desired color on the crust and the internal temp of the bread is 205f.  Place on a wire rack to cool completely.  The loaf pan then goes into the 450f oven for 25 minutes or until the internal temp of the bread is 205f.  Remove from loaf pan and let cool completely.  

 

 

 

This is a nice one to try.  The dough is not to wet and very workable.

 

Grams work well for me.  Is it really necessary to convert c to f?   ;)  

 

Starter is showing signs of activity this morning, so should be able to give this a crack on Friday.  Thanks for the recipe!



#10 Bumper

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Posted 10 April 2016 - 04:28 PM

 

Thanks for this! 

 

I guess one question I have is, is it really necessary to measure all the ingredients by grams instead of ounces? Excuse my ignorance this is my first go of it. All the recipes I had came across where all in grams as well and since they were all British videos I just assumed it was a metric thing, to which I'm very good with milliliters if that was the case. Is there a mass to volume conversion?

 

I have an app on the phone called UnitConvertLT (apple) this makes conversions a breeze.  



#11 Student of Spice

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Posted 10 April 2016 - 04:29 PM

That was how the measurements were given to me. You can covert to ounces if you like. Everything that I have read is to use weight as opposed to volume when baking. I guess there is too much variation in how a "cup" of flour is measured.

 

I went ahead and just weighed it all out, not that difficult other than taking a few minutes more. I was just feeling lazy lol. I followed the recipe, the first mix up it went well and wasn't sticky, i was actually afraid it was too dry. After adding the salt and stirring a full 6 minutes then waiting had it much more wet and sticky. I did have some trouble in forming it that sticky so I tried dusting it with flour. I had a hard time doing that whole drag and twist thing to tighten it up. I am only doing one right now, the other half is chillin in the bowl formed sitting in the fridge.....hopefully I can post a picture soon.


What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 


#12 Student of Spice

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Posted 10 April 2016 - 05:26 PM

Ok the first one looked ok but I am not posting the photo as it did not taste ok. My scale was either wrong, maybe the dough didn't expand enough leaving it to concentrated, or that is just too much salt for me. It tasted like a really super salty sour dough pretzel. 

 

So the other half, am I able to remix it into another half of a recipe to dilute the salt? Or just start again, i added the extra back into my starter and I see that it is already really really active.


What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 


#13 tctenten

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Posted 10 April 2016 - 05:42 PM

Ok the first one looked ok but I am not posting the photo as it did not taste ok. My scale was either wrong, maybe the dough didn't expand enough leaving it to concentrated, or that is just too much salt for me. It tasted like a really super salty sour dough pretzel. 
 
So the other half, am I able to remix it into another half of a recipe to dilute the salt? Or just start again, i added the extra back into my starter and I see that it is already really really active.



I have made this numerous times and never had an issue with the salt content. It is right around 2% which is pretty common in sourdough recipes. If you added dough back into your starter after you added salt to the dough, that is generally a no/no.

#14 Student of Spice

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Posted 10 April 2016 - 05:45 PM

I have made this numerous times and never had an issue with the salt content. It is right around 2% which is pretty common in sourdough recipes. If you added dough back into your starter after you added salt to the dough, that is generally a no/no.

no I just added equal parts of flour and water to the starter. I have the second bread still sitting uncooked in the fridge. Was wondering if it can be added to more water and flour?  :think:


What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 


#15 tctenten

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Posted 10 April 2016 - 05:47 PM

no I just added equal parts of flour and water to the starter. I have the second bread still sitting uncooked in the fridge. Was wondering if it can be added to more water and flour?  :think:


That is above my knowledge level.

#16 Student of Spice

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Posted 10 April 2016 - 05:50 PM

That is above my knowledge level.

well then I will just give it a go, I am sure worst case scenario I will still end up with some kind of bread? I will let you know......


What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 





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