{"id":19,"date":"2007-04-01T16:15:07","date_gmt":"2007-04-01T23:15:07","guid":{"rendered":"http:\/\/dspencer.net\/wordpress\/?p=19"},"modified":"2010-04-12T11:09:35","modified_gmt":"2010-04-12T18:09:35","slug":"sourdough","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/sourdough\/","title":{"rendered":"Sourdough protocol"},"content":{"rendered":"
NOTE: Supposedly the sourdough culture can be damaged by chloride in municipal water supplies. To prevent this, water used in any step of this protocol can be filtered through a Brita-style filter or de-gased for several hours.<\/p>\n
Materials:<\/p>\n
Reagents:<\/p>\n
Ideally, the ratio of flour to water should about 0.62 (by weight). I got this ratio from the Boudin sourdough factory tour in San Francisco, but after several years of making sourdough that ratio seems to be about what it takes to get a nice firm dough and good crumb after baking. However, one should adjust\/experiment with it to fit their taste and success, and the water:flour ratio isn’t the only variable. The amounts for a typical recipe are listed below. In a Kitchenaid Professional 600 (6qt bowl), you can make 1.5X this (and you only need 1-2 cups of starter no matter the size of the recipe). 2 cups of water will make two large loaves, either hand-shaped or in 4×8 loaf pans. You can also make four smaller hand-shaped loaves.<\/p>\n
For a typical recipe I use:<\/p>\n
Making sourdough is typically a 24 to 36 hour process. The basic outline is: 1) rejuvenate the culture, 2) make the sponge, 3) make the bread. \u00a0Here is the protocol:<\/p>\n
Sometime on Day 1 (morning, or early afternoon): Rejuvenate the culture<\/p>\n
Evening of Day 1: Make the sponge<\/p>\n
Morning of Day 2: Make the bread<\/p>\n
NOTE: Supposedly the sourdough culture can be damaged by chloride in municipal water supplies. To prevent this, water used in any step of this protocol can be filtered through a Brita-style filter or de-gased for several hours. Materials: Kitchen-Aid or equivalent stand mixer (optional) Large bowl One or more of the following baking devices Baking […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[35],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/19"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":3,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/19\/revisions"}],"predecessor-version":[{"id":803,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/19\/revisions\/803"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=19"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=19"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}