11B. To prepare starter for use in bread recipes, here are the procedures:
Description
This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.
11B. To prepare starter for use in bread recipes, here are the procedures:
* If the starter has not been used in more than 3 or 4 days, you may
wish to replenish the starter once (1 cup starter, 1 cup water, 1 1/2
cups flour, 12 hours at 85 degrees) to ensure the starter is really
fresh before preparing for a bread recipe. Most healthy starters are
fairly flexible, though.
* Use the following table for amounts, and blend together the
starter, bread flour, and 80-85 degrees water. Measure the starter
and water carefully. The suggested amount of flour is only a
guideline. Blend enough in to make the starter the consistency of
mud (a little thicker than pancake batter):
Bread
Loaves Flour Water Starter 1 1 cup 1 cup 1 tablespoon 2 2 cups 2 cups 1 tablespoon + 1 tsp 3 3 cups 3 cups 2 tablespoons
* Proof for exactly 24 hours at 72-77 degrees.
* Concurrent to the above proof, replenish the original starter by
combining 1 tablespoon starter (discard most of the rest), 1 cup warm
water, and 1 1/2 cups all-purpose flour in another bowl or in the
starter container itself. Proof for 24 hours at 72-77 degrees.
* Refrigerate the starter in the starter container.
* Note that the "1-Tablespoon Method" described allows the instant
creation of 'special' starters such as whole wheat or rye. See
"Creating Alternate Starters" below.
> OR <
* Combine flour, water, and starter using the amounts in the
following table according to the size of the recipe you are going to
make. Note that because I suggest using all-purpose flour in the
following proof, that you should use bread flour for the rest of the
flour in the recipe (not counting non-wheat flours). Again note that
the starter and water should be measured carefully, but the amount of
flour suggested is only a guideline. Blend in enough to make the
starter the consistency of mud (a little thicker than pancake batter):
All-Purpose
Loaves Flour Water Starter 1 1 cups 1 cup 1 cup 2 2 cups 2 cups 1 cup 3 3 cups 3 cups 1 cup
* Proof for 12 hours at 85 degrees.
* Return about 1 cup of the starter to the starter container before
using the starter in a recipe.
* Refrigerate the starter container.
* Note that this method does not allow the creation of alternative
starters on an as-needed basis.
Continue to:
My Books
