From the kitchen: baking with sourdough

Hello all, let me introduce you my experiments around sourdough in my weekly cooking post!

Two weeks ago I went shopping and the baking dry yeast was out of stock, so I decided to try a package of dry sourdough. I baked a bread with half of the package and put the rest in a big glass jar with some water and flour. As expected, it bubbled and grew and developed a nice sour, fruity flavour. (The bread was very good, but I will focus on the sourdough culture.)

This is how it looks today:

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I took this picture after adding a small amount of mature sourdough (around 20g) to a small glass of lukewarm water and an equivalent small glass of flour. I mixed them well, so that the mixture reached a fluid consistency. I read that such watery mixture is the one that is more ready to use, but also more prone to go bad; but as I monitor it every day, and bake once or twice a week, it is not a big risk.

Sourdough maintenance is an art, that however starts very simply. What I gleaned from the Internet and books (especially Das Brotbackbuch n.1) is that you need to periodically “refresh” the sourdough with new water and flour, i.e. food, otherwise the micro-organisms start developing unwanted acidic and alcoholig compounds, that are unsuitable for baking. What I do after four or five days is to take a small amount of the mature sourdough and put it in a new container, with fresh water and flour. With the rest of it I bake my bread. I find it a very convenient arrangement, because I obtain a good amount of sourdough for my baking necessities, while at the same time I reboot the culture every few days.

Baking with sourdough has been a wonderful discovery. The bread gets a fruity, slightly sour flavour that I really love, plus a lovely fine texture of bubbles in the crumb:

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and a crispy crust:

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I hope this inspires you to try baking with sourdough!

 

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