The Saturday Sourdough Story

Posted on November 18, 2011February 2, 2015 by doughies

Actually Begins Friday.

Or for us non-ambient weekenders it’s actually on Thursday (awaking the sleeping sourdough cultures from the fridge).

Here’s tonights tale so far…

First wash those hands…

And pour “yah” much into bowl

Add flour to achieve a production levain (this is a bit tight – tsk tsk)

And next comes a 2hr “puff” or refresh

Meanwhile wheat sourdough gets fed and joins rye (also fed) in the cupboard of goodness

2hrs and lots of dirty dishes later; weigh ones production levain (I had 540g)

Add 1 part water (540g) and 1.5 part flour (810g) and 1% salt (18g) – get your mate Herbert to knead it and voila – one sourdough dough

Which makes two 900g doughs for tomorrows loaves – quick air fold whilst I wash some more dishes…

Another little shape – then some more dishes…

Prepare the baskets

Tuck em in for the night

And crate them up by the fire (read tepid storage heater…)

See (and taste) the realbread result in the morning!

2 thoughts on “The Saturday Sourdough Story”

eve campbell December 24, 201112:32 pm Reply

what does pour yah into bowl and the two hour refresh mean in normal language?
thanks
1. doughies February 2, 20121:26 pm Reply
  
  Just seen this comment Eve; lost in the depths of wordpress… Thanks for reading; yah is a terrible description for a cup of starter; and two hour refresh was a term Paul Merry taught us (he called it the two hour puff) – basically giving the levain a couple of hours to gather strength inline with increased yeast activity. If you want a sourdough recipe better described than me, recommend these guys http://www.weekendbakery.com/posts/category/best-bread-recipes/ Good luck

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