{"id":381,"date":"2010-11-20T10:45:42","date_gmt":"2010-11-20T17:45:42","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=381"},"modified":"2010-11-20T10:45:42","modified_gmt":"2010-11-20T17:45:42","slug":"basic-sourdough","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/11\/basic-sourdough\/","title":{"rendered":"Basic Sourdough"},"content":{"rendered":"
\"basicsourdough8.JPG\"<\/p>\n
<\/div>\n<\/p><\/div>\n
I’d been looking forward to this section of the BBA<\/i> from the beginning.  Part of the fun was going to be the making of the sourdough starter from scratch.  I did run into a little problem when I first got to this section however.  The formula for the starter called for pumpernickel rye (a course grind) flour.  I went all over LA looking for someone who carried it, but no one seemed to.  I almost gave up and ordered online, but by that time I had a trip to Portland coming up, so I decided I’d go out to Bob’s Red Mill<\/a> and just pick it up there.<\/p>\n

The first step in making the mother starter was to create a seed culture.  This process took 4 days.<\/p>\n

\"basicsourdough1.JPG\"
Day 1 – Pumpernickel and Pineapple Juice<\/i><\/p>\n
For the first two days, instead of water, the instructions were to use pineapple juice to hydrate the flour.  This is to prevent the development of a bacteria that could inhibit the growth of the yeast later on in the process.<\/p>\n
\"basicsourdough2.JPG\"<\/p>\n
Day 2 – Pumpernickel Rye, Bread Flour, Pineapple Juice<\/i><\/div>\n


<\/i><\/p>\n

Day 2 introduced regular bread flour to the mixture.  Days 3 and 4 introduced more bread flour and goes back to water to hydrate the flour.<\/div>\n


<\/i>\"basicsourdough3.JPG\"
Mother Starter<\/p>\n

<\/i><\/p>\n

To create the mother starter, I added a portion of the seed culture to more flour and water and let it rise a few hours before putting it in the refrigerator over night for some slow fermentation.<\/p>\n
\"basicsourdough5.JPG\"
Basic Sourdough rising<\/p>\n

<\/i><\/p>\n

I do need to figure out the best way to use my mother starter as formulated in the book.  I only need a small portion to make the formula for the basic sourdough loaves…so I ended up with a lot of extra starter that wasn’t used.  I need to work on understanding the baker’s formula calculations better, so I can keep a smaller starter.<\/p>\n

For this batch I decided to shape the sourdough into baguettes:<\/p>\n

\"basicsourdough6.JPG\"
Proofing on the couche<\/p>\n

<\/i>\"basicsourdough7.JPG\"
Fresh out of the oven…on my makeshift cooling rack.<\/i><\/p>\n

I’ve since made a batch shaped in boules.  <\/i>I did like the bread, though it was still pretty dense both times.  I think my starter may still need a few more times refreshing to let the flavor develop a little more, but you could definitely tell it was a sourdough bread.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

I’d been looking forward to this section of the BBA from the beginning.  Part of the fun was going to be the making of the sourdough starter from scratch.  I did run into a little problem when I first got to this section however.  The formula for the starter called for pumpernickel rye (a course … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":1327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[61,59,82],"class_list":["post-381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-bba","tag-breads","tag-sourdough","item-wrap"],"jetpack_featured_media_url":"https:\/\/www.rhinoblues.com\/thoughts\/upload\/\/app_1_220086724709892_1567717122.gif","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/comments?post=381"}],"version-history":[{"count":0,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media\/1327"}],"wp:attachment":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media?parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/categories?post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/tags?post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}