Sourdough Purists Rejoice

Hail to the holy grail that is sourdough! the purists among us have found a new energy to produce PROPER Bread like when our ancestors used to make...Bloody marvelous! 

Sourdough purists will lovingly pour hours of their time into producing the perfect sourdough according to them (stop, start, stop, start). Fair enough if you have time on your hands .But hell no if you don't have time, life's too short sometimes, so cut corners and get close to the taste as you can without having a heart attack.

Time Saving shortcuts

Use your mixing machine because a dough hook does the same job as your hands but without the sweat. Plan your time around your sourdough. Once you get the hang of your starter and proving times, then just organise your time. Use your fridge... it's your basic time machine as it slows the sourdough proving reaction time.And if your really into sourdoughs then have 2 or 3 glass jars for different flour types, for example organic, white, wholemeal.rye et. ect. the mind boggles as to the ingenuity of folks creations..i love it!

Sourdough Accompaniments 

Sourdough accompaniments are abundant, but simple is best. Let's face it you can dip you sourdough bread into an dizzying array of yum yum creations like home made dips, a meal on its own i say!

This an ongoing blog so that's all for now, i'm baking another sourdough tomorrow so let's see how it turns out Ha ..Ha HAAAAA at least the starter is jumping. Had to put it in the fridge to tame the beast, started on the halfway mark, she's lively

FAST Sourdough Bread 

(prep time + Prove with active starter & active dried yeast, around 2.5 to 3 Hrs) 

Bake time 30 minutes

So now I'm gonna make fast sourdough bread and see if I can get the same intense sour flavour or as near as possible. The recipe requires precision so use your bakers percentages to balance liquid, including sourdough starter with dry ingredients. I reckon i will aim at around 60% hydration which is quite dry for a sourdough but with the help of the quick active dried yeast will be easier to handle.... more to follow. (Please feel free to leave a comment, feedback is always welcome)

Here is the Recipe for Fast Sourdough Bread (standard but open to change) Go on then have a go & let me know how you got on ;)

200g active starter (wholemeal, Rye mix)

350g strong white flour

1 sachet quick dried yeast (7g)

100 ml water tepid

8g fine salt

level tsp caster sugar

10g stone pressed rapeseed oil (mine is local Scottish, but any good quality will do)

Fast Sourdough scored & ready to bake

Just Baked

So here it is, the fast sourdough bread, a good volume and shape, much easier to handle. Next the taste test...i'll let it cool down then report back. 

Taste verdict...

Ah so not what I expected, the flavour is fairly neutral with a hint of sour, but nothing near a 100% sourdough. It did produce more of a shop bought crumb which was quite fine, but lovely and soft, almost smooth taste. The crust was wonderfully crunchy and chewy. I'm little bit disappointed with the flavour but very happy with the overall shape and crust. This cob was made with organic strong white flour. I suppose I will keep on experimenting with quantities, probably cut back on the yeast and leave the proving process for longer to develop a more authentic sourdough taste.

Latest Bake @ 23:30 UK time 13/4/20

Sourdough Poppy Seed Cob

So it's back to 100% sourdough starter ..NO fast dried yeast this time, and she's a beauty. 

Here's my latest recipe update

500g Organic Strong white flour

10g salt

5g sugar

20g Rapeseed Oil (stonepressed *Local Scottish)

250g Lively active starter (wholemeal rye blend)

300ml tepid water

wiegh off all ingredients and place into a machine bowl without the water (sin agua)

Next weigh off your starter and add to dry ingredients

then add your water.

Mix on low speed for a minute then increase to 2nd speed for another minute,

increase to 3rd speed for the remaining 3 minutes

Tip onto a floured surface and work the dough for another 2 minutes folding

the dough continuously. Place dough into big plastic tub with an airtight lid

and leave to prove for around 4 hours, or until more than doubled in size.

tip out onto a well floured surface and work the dough again folding it into

itself, shape it into a round cob and place onto a baking sheet, cover with a light

teatowel and leave in a draft free place (top oven on your cooker with the main

oven on very low)

Final Prove around 2 & half hours depending on your location. get your oven

up as high as it will go (average oven 240C) make sure to place a container with water

on the bottom of your oven, and it has to be bubbling before you place your bread into the oven.

Score your bread however you like and bake on full heat 240C for 15 minutes then turn down

 the heat to 200C.

Crumb is still quite dense but the flavour is pure sourdough