Sourdough bread, day 2
Yesterday I made the starter and today I prepared the dough for tomorrow. Since it needs 12 to 18 hours to develop, I usually make it in the evening.
Here we go with a simple bread recipe:
We need 100g of yesterday's starter.
(We put back 50g of water and 50g of flour, mix it, and put it back in the fridge.)
We put the starter in 250g of lukewarm water and mix it for about a minute, until it dissolves.
We add 400g of white flour and 8g of salt.
We mix everything with a fork for another minute, until there's no dry flour to be seen.
Cover the bowl with a plate and put it somewhere warm (not next to doors or windows, preferably somewhere up).
That's it. Since I made it at 8 in the evening, I'll take care of the bread tomorrow between 8 in the morning and 2 in the afternoon.
Tomorrow evening, or the day after tomorrow, I'll make a different recipe, with a mix of regular white flour and whole grain flour.
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Here we go with a simple bread recipe:
We need 100g of yesterday's starter.
(We put back 50g of water and 50g of flour, mix it, and put it back in the fridge.)
We put the starter in 250g of lukewarm water and mix it for about a minute, until it dissolves.
We add 400g of white flour and 8g of salt.
We mix everything with a fork for another minute, until there's no dry flour to be seen.
Cover the bowl with a plate and put it somewhere warm (not next to doors or windows, preferably somewhere up).
That's it. Since I made it at 8 in the evening, I'll take care of the bread tomorrow between 8 in the morning and 2 in the afternoon.
Tomorrow evening, or the day after tomorrow, I'll make a different recipe, with a mix of regular white flour and whole grain flour.
nostr:nevent1qqsgt9l43dau7kc4d9ncnwhlakgp3vcdagumujmwwvafq37e2tgucqqpzamhxue69uhhyetvv9ujuurjd9kkzmpwdejhgtczyzwt52r3hxjy09rt86tvt2f33qnhdx3dmr5kxzwyy6yjucxqy5nkcqcyqqqqqqge0u9n0
nostr:nevent1qqs02eph7yld26yn6r2jqweuv43268ag34zfnkg9pskjwvvs36eeydq8tfx6u
Normally, it takes 10 to 14 days to get your starter going, but it can be kick-started with 1% dry yeast, and you can have it the next day. I saw some jars with poolish (you can find it under many names) for €9,90, and I laughed a little. I'm a bit sick of this "it's so complicated" attitude which exists only to make people pay a lot of money for next to nothing.
Not everyone has a lot of free time so here's the easy way.
We'll start with 100 grams of water, 100 grams of white flour, and 2 grams of dry yeast (or 1/3 of a 7g satchel, in case your scale isn't in its best shape, or 1/3 of a 25g pack of regular yeast). You can go with a larger quantity, but you need to keep the 1% proportion. [2g yeast for 200g (100g flour 100g water)]
Mix them together in a casserole, or anything with a lid, and put it overnight in the fridge. You can use it even after a few days, no worries, so it won't get bad for up to 2 weeks.
Tomorrow, or the day after tomorrow, we'll use 100 grams of this polish to make bread, and we'll put back 50g of water with 50g of flour (no more yeast from now on), and you can use this starter for years.
Stay tuned! (I would have posted it at a later date, but here we use PoW.)
