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After typing "making sour-dough" on You Tube, all I got were vague make-up tips, so I'm going to do it myself!
Today I'll be making a San Francisco Style Sourdough, and the first thing I need for that is of course; the sourdough!
This is the stuff that keeps a lot of people from making their own sourdough bread, because you'll have to make it from scratch.
but it's really easy to make
But it's really easy to make!
With some time (the whole process takes 3 to 4 days) and some patience, you'll get there. I'll show you how.
Take a plastic, earthware or glass measuring cup. Don't use steel, because it supposedly interferes with the process
Take a plastic, earth ware or glass measuring cup. Don't use steel, because it supposedly interferes with the process
Put in 2 Tbs of whole wheat flour. Just regular flour will work just as fine; I'm using whole wheat because it's more active.
Put 2 Tbs of flour and an equal amount of water. Stir in the water.
Cover it and thats IT!
Well... that's not entirely true...
This is what you do on day 1.
After 24 hours you need to stir and feed the sourdough.
Repeat what you did on day 1: stir in 2 tbs of flour and an equal part of water.
Do the same thing on day 3 and 4.
On day 3 or 4 you should see some changes in the mixture;
It starts growing, and develops a light acid smell, like beer.
Once you see and smell that, your sourdough is ready to use.
Then we can start making our San Francisco Style sourdough bread
You will need:
About 30 grams of your sourdough.
100 grams of flour.
24 grams of whole wheat flour.
12 gram of rye flour, that's nice for the taste.
170 grams of lukewarm water.
The next step is preparing the starter dough.
This is the dough we will mix in with the final dough that we will make later.
Put the water in a bowl and first stir in about 30 grams of your sourdough.
Loosely stir in the sourdough.
Add the 3 different flours.
Mix it all together
Cover and leave the dough to rest for about 14 to 16 hours.
After 14 to 16 hours this is what the mixture looks like, and you can start making the final dough!
Making the final dough is the most fun of bread baking.
For the final dough you will need:
680 gram AP flour,
45 grams of whole wheat flour,
45 gram of rye flour,
425 gram of lukewarm water,
17 grams of salt,
and your starter dough, that will weigh about 306 grams.
Start with adding the water to your starter dough.
Then add the different flours.
Do NOT add the salt yet. We'll do that after the dough has been resting for 30 minutes to 1 hour.
Put the dough in a plastic bag and let it rest for about 30 to 45 minutes.
After the first rest, stir in the salt, either by kneading by hand or with a mixer.
Mix it for 3 or 4 minutes until the dough comes together.
Cover and leave the dough to rest for another 45 minutes.
After 45 minutes, give the dough a stretch and fold in the bowl.
Wet your hands a little to make stretching and folding the dough easier.
Lift up the dough, put your hand under, stretch the dough, fold it back on itself and turn your bowl a quart. Do this about 20 times.
The stretching and folding will make the dough firmer and more "elastic"
Leave to rest for another 45 minutes.
Repeat this step after 45 minutes; give the dough 20 more folds in the bowl.
After the dough has been stretched and folded for a second time, put the dough in a lighly oiled bowl to give the dough its final 45 minutes rest.
That's it for now. Be patient, it's almost done! Leave the dough for it's last 45 minutes of rest!
See part 2 for the last bit!