Activating a Sourdough Culture/Starter

I wanted to use my apple starter in a special bread recipe, but the starter had been sitting in the refrigerator since the beginning of November. It hadn’t been fed so it was rather acidic.

Normally, when I feed my Apple Starter, I pour off part of the hooch (the liquid stuff at the top), stir it down, and discard all but 250 grams. Then I feed it with 125 grams of flour and 125 grams of water and let it rest on the counter for a few hours until it’s active and bubbly and ready to go.

However, as I mentioned, it had been about two and a half months since I had fed the starter so I opted not to go with the normal feeding process. I chose to activate the culture using a different method that reduces the acidity level and ensures the culture is fully activated before using it in bread dough.

This post focuses on how to activate a sourdough culture (also known as a starter).  The next post will feature bread made with the activated culture.

This is what the starter looked like when I took it out of the refrigerator and before I began this process.

 

I’ve mentioned this method in a couple of my previous posts, but I had such fun with this experiment that I decided to present the process in a little more detail.

This method for activating a sourdough culture, as outlined in the book Classic Sourdoughs by Ed Wood and Jean Wood, works particularly well if the starter has been in the refrigerator for awhile without being fed.

Note: The following process uses the term culture and starter interchangeably.

 

Step 1: Activate the Sourdough Culture

I began by stirring the starter and the hooch, then I filled the jar completely with warm water and stirred until it was thoroughly mixed.

 

You’re supposed to leave a little more than 1 cup in the jar (240 ml) and discard the rest. This is the part I always have trouble with (because I hate to waste things) so instead of discarding it, I put another cup of starter in a different jar. Now, I had two jars instead of one. If you’re going to make more than one loaf, having an additional jar of starter is actually a good thing. I only took a photo of one jar, but you get the gist.

 

Next, I added 125 grams of all-purpose flour to the culture in each jar to make it the consistency of thick pancake batter. The instructions in the book call for less flour, but I found that after I filled the jars with warm water, the starter was really liquid. So I added more flour, but no additional water. If your starter is not as liquid, you might need to add up to 1/2 cup of water to return it to the consistency of thick pancake-like batter.

 

At this point, I had two jars that were each a little over half full. I put them in my proofing box and proofed them for 4 hours at 73 degrees F. I chose that temperature because it was in the middle of the recommended range of 70 to 75 degrees F.

At the 4-hour mark, the volume in the jars had increased and it was fully active and ready to use in the next step. I forgot to take a photo of the fully active starter in the jars. I was ready to move on.

 

Step 2: Create the Culture Proof

The next step is to create a culture proof using the fully active culture. The reason you do this is to prepare the culture for use in the sourdough bread and to optimize the flavor and leavening abilities.

To create the culture proof, you start with a fully active culture (Step 1 above), then you stir it vigorously again and divide it in half. You’ll have two jars of culture at this point. Of course, I had 4 jars since I doubled the initial step.

 

Feed each jar with 2/3 cup of all-purpose flour and about 1/2 cup of water. Then proof the culture for 8 to 12 hours at about 70 degrees F. I proofed the culture for 2-3 hours at 65 degrees F. which was the temperature downstairs. After about 3 hours, I placed the culture in my proofing box and proofed it for the remainder of the time at 70 degrees F. My proofing box doesn’t go any lower than 70 degrees F. so that’s why I let it proof at room temperature for a few hours. This is supposed to help produce good flavor and leavening without making it too sour or inhibiting the yeast.

After the culture has proofed for 8 to 12 hours, it is ready to be used in bread. 

The next post features a Buttery and Cheesy Sourdough Surprise made with this culture.  I also have something special planned for the other jars of sourdough. So stay tuned…

 

Happy Baking!

Cathy

Flexible, Fermented and Fun! Spelt Sourdough

Flexible, fermented, and fun!  That’s how I would describe this Spelt Sourdough with Popped Amaranth and Potato. It’s flexible due to the timing as well as the ingredients. I started the process Thursday night, but didn’t finish the bread until Sunday afternoon. In addition, I was able to easily adapt the ingredients and the method to suit my schedule and taste.

 

It’s fermented due to the sourdough sponge, and the final dough resting in the refrigerator for two days. This extended fermentation time, along with the popped amaranth and potato, is what gives this bread it’s unique texture and flavor. 

It’s fun to pop the amaranth and watch it jump out of the pan (if you’re not careful), but it’s also fun to see all of the ingredients come together to form a beautiful and tasty loaf of bread. 

Although it takes a little while to make this bread, and even longer if you’re like me, it is a fun bread to make and worth the effort. Another benefit of this bread is that it has a longer shelf life. I’ve been enjoying this bread for the past week and it still tastes good.

 

Spelt Sourdough Bread with Popped Amaranth & Potato

Adapted from: Amaranth Potato Sourdough Dinner Rolls by Chef Brad

Makes: 2 Large Loaves

Ingredients:

Sourdough Sponge:

• 1 cup Spelt Sourdough starter
• 2 cups White Spelt flour
• 1/4 cup sugar
• 2 teaspoons yeast
• 2 cups water
   

Dough:

• 2 medium potatoes, peeled and cooked, reserve the water
• 1 1/2 cups reserved potato water
• 1/2 cup sugar
• 1/2 cup olive oil
• 1 tablespoon salt
• 2 cups popped amaranth (1/2 cup of amaranth grains)
• 1 tablespoon instant yeast
• 1 1/4 cups White Spelt flour, plus more for sprinkling if necessary
• 2 1/4 – 3 cups Whole Grain Spelt flour

 

Directions:

1) Creating the Sourdough Sponge

The night before you plan to make this bread (or early in the morning if you prefer), take your sourdough starter out of the refrigerator and add one cup in a large mixing bowl. If you don’t have enough starter to use a cup and still have some starter left, you’ll need to feed your starter before you start this process. This is what I had to do.  I fed my Spelt starter in the early evening with 125 grams of whole grain spelt flour and 125 grams of water.

 

After a few hours, the starter was ready to be used so I put one cup of the starter in a mixing bowl and the remaining starter in a quart jar and placed it back in the refrigerator. 

To the starter in the bowl, I added the White Spelt flour, sugar, yeast, and water and let it rest in a warm place for 8 to 12 hours. This is the active sponge.

 

2) Popping the Amaranth Grains

To pop the grains, heat a deep pot over medium heat. Test the heat by placing a pinch of grains in the pot. If it pops, then it’s hot enough. You’ll need about 1/2 cup of grains to yield 2 cups of popped amaranth. Pop the grains by placing no more than 2 tablespoons at a time in the pot. If you use more, the grains have a tendency to burn. Be sure to use a pot that’s deep enough so the grains don’t pop out.

 

3) Mixing the Dough

Add all of the ingredients, including the sponge, but just half of the flour in the bowl of your stand mixer. Mix on first speed until the ingredients are well incorporated. Add more flour until the dough starts to pull away from the sides of the bowl. Increase to second speed and mix a couple of minutes more. Resist the temptation to add too much flour. The dough will be slightly tacky.

 

4) Bulk Fermentation

Place the dough in a greased bowl and let it proof for an hour or so until it is doubled in bulk or do what I did and place it in the refrigerator to ferment overnight or for a couple of days. 

 

If you placed the dough in the refrigerator overnight (or longer), remove the dough from the refrigerator and let it warm up to room temperature before proceeding to the next step.  I gave the dough a couple of quick turns in the bowl before I let it sit on the counter for an hour or so.

 

5) Shaping and Proofing the Loaves

After the bulk fermentation, shape the loaves into round or oval loaves and place them on parchment paper for the final proof.  Or, place them into proofing baskets heavily dusted with flour.  I used one 10.5” oval basket and one 10.5” round basket and sprinkled them with a mixture of rice flour and all-purpose flour.  Cover the loaves with plastic wrap or a kitchen towel and let them proof at warm room temperature (about 70 degrees F.) for an hour and a half.  They will increase in volume during this time, but won’t double in size.

 

6) Prepare the Oven for Hearth Baking

Preheat the oven to 425 degrees F. and place a baking stone on the middle rack and a steam pan on the bottom rack. Let the oven and baking stone preheat for at least 30 minutes before you bake the loaves.

 

7) Scoring the Loaves

Carefully remove the loaves from the proofing baskets onto parchment paper sprinkled with cornmeal or sprayed with oil.  This part was a bit tricky.  The dough stuck to the baskets in a couple of places even with the flour, but I managed to keep them from getting completely out of shape.  You can see where I salvaged the loaf in the photo below.  Fortunately, the damage wasn’t too bad.

 

Score the loaves using a serrated knife or lame. I scored the round loaf using a square pattern, but it ended up being a little bit off-centered.

 

I scored the oval loaf using a long stroke right down the middle.  The dough was still pretty sticky.

 

8) Baking the Loaves

Slide the loaves (with the parchment paper) onto the baking stone.  Add one cup of hot water to the steam pan.  Spritz the walls of the oven with water and shut the door.  Repeat the spritzing process two more times in the first couple of minutes of baking.  This will help the loaves open up (oven spring) during baking.  Since my loaves were pretty big, I baked them one at-a-time.  Bake them for 25 – 30 minutes until they are golden brown and the bottom sounds hollow on the bottom.  Remove the parchment paper partway through baking so the bottom doesn’t get soggy.

 

9) Cooling the Loaves

Cool the loaves completely on a wire rack before slicing and serving.

 

10) Slice and enjoy!

This bread has a delicious and slightly sweet flavor.  The popped amaranth gives it a light texture and the potato gives it plenty of moisture. I like it!  I’ve enjoyed it with butter and toasted with cheese.  It makes a great accompaniment to soup.

 

These loaves are so big, I decided to save one for another day.  I wrapped the round loaf in foil and placed it in a plastic bag.  Then I put it in the freezer.  I’ve been enjoying the oval loaf.  It definitely has good keeping quality.

 

Happy Baking!

Cathy

Einkorn Sourdough Bread –revisited

If at first you don’t succeed, try and try again. That’s what I told myself when my Einkorn sourdough starter bit the dust.  I just restarted it and continued my quest to make sourdough bread using an Einkorn sourdough culture and Einkorn flour.

I’ve been experimenting with this sourdough for a couple of months. So far, I’ve baked three breads using the restarted Einkorn sourdough.  Each bread has a different shape, but the formula is the same. Two of my attempts were successful, one not so much.

 

Einkorn Sourdough Bread

Makes: 1 Loaf

Refer to my original Einkorn Sourdough post for more info on making this bread.

Ingredients:

• 3 1/2 cups (390 g) Einkorn flour
• 1/2 cup + 2 T water
• 3 tbsp. (1 3/4 oz) honey
• 1 1/2 tsp. (3/8 oz) kosher salt
• Mature Einkorn Sourdough starter

As indicated, this dough makes enough for one loaf.  I made it three different times and each time, I shaped the loaf into a different shape. I shaped one loaf into a boule (round ball), one into a Batard shape and the other batch of dough into what was supposed to be bread bowls but ended up like hockey pucks. The different shaping techniques are discussed in the directions below except for the bread bowls since they didn’t quite work out. 

The first time I made this bread was in July 2012, before my starter bit the dust. I shaped the loaf into a regular loaf that time so I provided those directions as well in case you prefer to make the loaf in a loaf pan rather than freeform.

 

Directions:

Step 1: Create the Sourdough Culture

Take 1/4 cup Einkorn sourdough starter and place it in a large bowl. Stir in 1/2 cup water and 1 cup einkorn flour.  Mix with a Danish dough whisk until smooth. This will be your sourdough culture.  Cover the bowl with plastic wrap and let the culture sit for 8-24 hours, until you are ready to bake. Place the remaining starter in a quart jar and put it in the refrigerator to use as your new einkorn starter.

 

Step 2: Mix the Dough

Remove the plastic wrap and add about 3 1/2 cups Einkorn flour, 1/2 cup + 1 –2 tablespoons water, 3 tablespoons honey and 1 1/2 teaspoons salt and mix with a Danish dough whisk until a dough forms and all the flour is absorbed.

 

Step 3: Knead the Dough

Transfer the dough to a lightly floured work surface and knead it for about 5 minutes or so until it is smooth and elastic. This dough is almost buttery.  It’s much easier to work with this time.

 

Step 4: Bulk Fermentation

Place it in an oiled bowl. Cover the bowl with plastic wrap and let the dough proof until it is doubled in size, about 2 1/2 - 3 hours.

 

Step 5: Shape the Loaves

Shape the Boule.  Transfer the dough to a lightly floured work surface, and shape it into a round ball. Place it on lightly oiled parchment paper and cover with plastic. Let it rest again until doubled in size, about 2-3 more hours.

 

 

Shape the Batard. Transfer the dough to a lightly floured or lightly oiled surface.  I find that Einkorn dough works better with a little oil on the surface. Shape into a batard shape and place the loaf on parchment paper.  As you can see, I reused my parchment paper. 

For detailed instructions (including photos) on shaping a Batard, refer to the post on 66 Percent Sourdough Rye.

 

Shape the Loaf. Transfer the dough to a lightly floured work surface, and flatten it into a rough round. Fold the top and bottom edges toward the middle, like a letter, to evenly distribute the air pockets and help the bread rise evenly in the pan.  Pinch the seams together. Place the dough seam side down in a greased 8” x 4 1/2 x 2 1/2” loaf pan. Recover with plastic and let it sit again until doubled in size, about 2-3 more hours.  It is supposed to reach the top of the pan, but mine never did even after several hours.

 

Step 6: Prepare the Loaves for Baking.  Preheat the oven to 425 degrees F. with a baking stone on the middle rack and a steam pan underneath.

Score the Boule. When the bulk fermentation is complete, score an X in the top of the loaf using a sharp knife or lame.

 

Score the Batard. Once the bulk fermentation is complete, make several 1/4-inch slashes in the loaf.

 

Score the Loaf. Lightly dust the top of the loaf with more einkorn flour and score it using a razor (lame) or serrated knife.

 

Step 7: Bake the Loaves 

Slide the loaf (on the parchment paper) onto the preheated baking stone.  Spray the walls with steam and pour 1 cup of hot water into the steam pan.  Immediately turn the oven down to 375 degrees F. Bake the loaves on the preheated stone until nicely brown, about 30-40 minutes. Remove the parchment paper partway through the bake cycle to make sure the bottom of the loaf is baked completely.

 

Step 8: Cool and Serve the Loaves

Let the loaves cool on a wire rack before slicing and serving.

Here is a shot of the sliced Boule.  It was a cute round little ball that really opened up during baking.  These slices tasted great toasted with cheese.

 

This is Batard Shape.  I brushed olive oil over it after it was finished baking. This was a beautiful loaf. I Really liked the batard shape for this dough. I’ll probably do that again.  I forgot to take a photo of the crumb but it looked and tasted similar to the boule.

 

Here is Regular Loaf.  You can read more about this bread in my original post.

 

Here are the hockey pucks. The main reason these didn’t turn out was because I decided to use some starter that had been sitting in the refrigerator and had not been fed recently.  I wanted to test it. Guess what!  It didn’t work. I think I also baked these rolls too long. I couldn’t even slice them to feed the birds. They were too hard.  

 

Although the shape of the loaves were different, the flavor was pretty much the same each time.  I said this the first time I made this bread, but it has a very unique and tangy sourdough flavor.  It’s a very mature and distinctive flavor that goes well with cheese. This is not a fluffy bread and I like that!  I hope you’ll try Einkorn sourdough bread sometime and let me know how you like it.

 

Happy Baking!

Cathy

Developing an Einkorn Levain –Take 2

My Einkorn sourdough starter bit the dust a couple of months ago.  Poor thing. I had neglected it.

One day, when I was feeding all of my starters, I realized this one had turned black. I don’t mean the hooch that you can pour off; I mean the starter was almost completely black. Yuck!  I hadn’t fed him since July. Oops!  I can usually go a couple of weeks between feedings, but not several months. I’ve also found that Einkorn sourdough starters need a little more attention than starters made with other flour.

So I threw it out and started the 10-day process of creating a new one. I followed the same process for creating the Einkorn starter as I did last time. However, this time I used less water. When I created the original starter, it was in the heat of the summer so I used more water during the feeding. This time, I used less water, and I like the results better.

I’m really pleased with the new Einkorn starter. The flavor has developed very nicely. The first bread I made with it had a pronounced sourdough flavor which is unusual for a new starter.

I don’t usually name my starters, but I decided to name this one E.K. All of my starters are like pets and I figured if E.K. had a name, I would take better care of him. We’ll see.

 

Creating an Einkorn Sourdough Starter:

What you’ll need:

• 5-6 cups Einkorn flour (I used home-milled flour)
• 2-3 cups water
• 1/4 teaspoon yeast
• large bowl
• dough whisk or wooden spoon
• plastic wrap or kitchen towel

Method:

 

On Day 1, mix 2/3 cup Einkorn flour, 1/3 cup of water and 1/4 teaspoon of instant yeast in a large bowl, cover and let it sit on the counter for 24 hours.

 

 

 

Days 2 - 9, feed the starter with 1/3 cup + 1 tablespoon Einkorn flour and 2 tablespoons water, recover and let the mixture rest until the next day – 24 hours.

 

 

On Day 10, take 1/4 cup starter and place it in a large bowl. Stir in 1/2 cup water and 1 cup einkorn flour.  Mix with a Danish dough whisk or wooden spoon until smooth. This will be your sourdough culture.  Let the culture sit for 8-24 hours, until you are ready to bake bread. 

 

Note: The culture you create on Day 10 will be used in this Einkorn Sourdough Bread recipe.

Keeping your starter going: Place the remaining starter in a quart jar and put it in the refrigerator to use as your new Einkorn starter.  After you’ve created the starter, keep it going to use in other breads.

 

Using the Einkorn Sourdough Starter to make Sourdough Bread

Now that we’ve learned how to make an Einkorn levain (starter), next time we’ll use this starter to make some Einkorn Sourdough Bread.  I’ll show you how to make several different breads using the same formula.  Here’s one of the breads:

 

 

Happy Baking!

Cathy

Toast for the New Year

Another year is upon us. Even in the midst of all the uncertainty in this country and in the world, I’m looking forward to this year.  It’s another year to celebrate the staff of life. 

I find that when I’m baking bread, the cares of the world just slip away. It is a very satisfying and rewarding experience and a great way to bless others.

So to start the new year off, I offer a toast…

 

Toast bread, that is… 

 

This delicious whole wheat bread is made with home-milled whole wheat flour so it has a sweet wheat flavor. It is made with a whole wheat sponge, rye flour and white bread flour.  It tastes great plain, but even better toasted and spread with butter or jam. 

I made my version in a Pullman pan for added affect and crustiness, but you can make it in regular loaf pans if you prefer.

 

 

Whole Wheat Toast Bread

Makes: Two 1lb loaves or 1 Pullman Loaf

Adapted from Shannon’s WW Toast Bread. Thanks to Shannon for sharing this recipe with the Artisan Bread Bakers Facebook group.

Ingredients:

Whole Wheat Sponge:

• 300 g (1 3/4 cups) whole wheat flour
• 24 g (~3/4 tablespoon) honey
• 300 ml (1 1/4 cups) water

Mix these above ingredients together and set aside while you combine the remaining ingredients.

 

Dough:

• 240 g (1 3/4 cups) white bread flour
• 2 1/4 tsp. (1 packet) instant yeast
• 60 g (1/2 cup) rye flour
• 12 g (scant 2 tsp.) salt
• 4 g (2 tsp.) barley malt powder
• 12 g (2 tablespoons) whole milk powder
• 2 tablespoons butter
• 100 ml (1/2 cup) water

 

Directions:

Mixing the Dough:

Mix all ingredients (including the whole wheat sponge) on low speed in a stand mixer for 2 minutes, then increase the speed to high and mix an additional 6 minutes.

 

Bulk Fermentation:

Place the dough in a large clean bowl, cover it with plastic and let it bulk ferment for 40 minutes to an hour or until it doubles in bulk.

 

Shaping the Pullman Loaf:

Remove the dough to a lightly oiled work surface. Divide it into 4 equal pieces.  Shape each piece into a round ball and place all 4 balls into a greased Pullman Pan. Alternately, you can divide the dough in half, then divide each half into 3 balls and place 3 balls in 1 lb loaf pans.

 

Proofing the Dough:

Cover the Pullman Pan with the greased lid and let the loaf proof for 45 minutes or until the dough just reaches the top of the pan.

 

Baking the Loaf:

Preheat the oven to 375 degrees for a Pullman Pan and 400 degrees for regular loaf pans.  Of, if your oven is hotter, adjust accordingly.

Bake the Pullman loaf on the middle rack of the 375 degrees oven for 30-40 minutes or until a wooden skewer inserted in the middle, comes out clean.  It took my loaf about 25 minutes.

 

Cooling the Loaf:

Remove the loaf from the pan immediately so that the bottom doesn’t get soggy. Place it on a wire rack to cool completely before slicing and serving.

 

This bread has been YeastSpotted in the weekly bread roundup hosted by Susan of Wild Yeast.

 

Enjoy!  My son was home from college for the Holidays and he loved this bread.  It’s fluffy, slightly sweet and comfy.

 

Happy New Year!

from the Bread Experience