Sourdough Bread - Revision history

Eric: Added a Category to the Page

2021-12-31T23:33:10Z

Added a Category to the Page

← Older revision		Revision as of 23:33, 31 December 2021
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	Cover the dough bowl and leave it out for 14 hours.		Cover the dough bowl and leave it out for 14 hours.

			[[Category: Cookbook]]

Graham Robertson: /* Making the Sourdough Starter */

2012-06-28T01:19:07Z

Making the Sourdough Starter

← Older revision		Revision as of 01:19, 28 June 2012
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	[[Image: sourdoughmix.jpg\|500px]]		[[Image: sourdoughmix.jpg\|500px]]

	Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.		Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow yest from the air to seep into the mixture while preventing insects like flies from contaminating the food. Another way to add yeast is by mixing in skins from organic fruit (plums, pears, apples, grapes, peaches, etc). Strain them out after the starter becomes active.

	Leave the mixture jar out on a countertop for a 2-4 days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's starch. This small amount of acid is what causes the sourdough bread to be sour.		Leave the mixture jar out on a countertop for a 2-4 days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's starch. This small amount of acid is what causes the sourdough bread to be sour. The mixture will be thicker and bubbly when the yeast is active.

	Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.		Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.

YK at 00:18, 28 June 2012

2012-06-28T00:18:37Z

← Older revision		Revision as of 00:18, 28 June 2012
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	Mix 2 and 1/8 cups of water plus 3 tablespoons of sugar in another bowl.		Mix 2 and 1/8 cups of water plus 3 tablespoons of sugar in another bowl.

	=Mixing Starter and ~~Side~~=		=Mixing Starter and Dough=

	Mix 1/2 to 1 cup of the starter into the ~~side~~ bowl.		Mix 1/2 to 1 cup of the starter into the dough bowl.

	=Salt=		=Salt=

	Add 2 teaspoons of salt into the ~~side~~ bowl.		Add 2 teaspoons of salt into the dough bowl.

	=Flour=		=Flour=

	Add and mix 4 cups of whole wheat flour into the ~~side~~ bowl. ~~Mix~~ until wet and sticky.		Add and mix 4 cups of whole wheat flour into the dough bowl. Stir until wet and sticky.

	=Leaving ~~Side~~ Bowl=		=Leaving Dough Bowl=

	Cover the ~~side~~ bowl and leave it out for 14 hours.		Cover the dough bowl and leave it out for 14 hours.

YK: /* Side */

2012-06-28T00:17:40Z

Side

← Older revision		Revision as of 00:17, 28 June 2012
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	=~~Side~~=		=Dough Bowl=

	Mix 2 and 1/8 cups of water plus 3 tablespoons of sugar in another bowl.		Mix 2 and 1/8 cups of water plus 3 tablespoons of sugar in another bowl.

YK: /* Starting the Mix */

2012-06-28T00:16:19Z

Starting the Mix

← Older revision		Revision as of 00:16, 28 June 2012
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	For 1 loaf of bread and to get started on preparing for more bread.		For 1 loaf of bread and to get started on preparing for more bread.

	=~~Starting~~ the ~~Mix~~=		=Making the Sourdough Starter=

	Pour and mix flour and water in a volume proportion of 1 to 1 in a glass container.		Pour and mix flour and water in a volume proportion of 1 to 1 in a glass container.

YK: /* Starting the Mix */

2012-06-28T00:15:40Z

Starting the Mix

← Older revision		Revision as of 00:15, 28 June 2012
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	Pour and mix flour and water in a volume proportion of 1 to 1 in a glass container.		Pour and mix flour and water in a volume proportion of 1 to 1 in a glass container.

	[[Image: sourdoughmix.jpg]]		[[Image: sourdoughmix.jpg\|500px]]

	Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.		Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.
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	Leave the mixture jar out on a countertop for a 2-4 days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's starch. This small amount of acid is what causes the sourdough bread to be sour.		Leave the mixture jar out on a countertop for a 2-4 days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's starch. This small amount of acid is what causes the sourdough bread to be sour.

	Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.		Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.

	=Starter=		=Starter=

YK at 00:15, 28 June 2012

2012-06-28T00:15:25Z

← Older revision		Revision as of 00:15, 28 June 2012
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	For 1 loaf of bread and to get started on preparing for more bread.		For 1 loaf of bread and to get started on preparing for more bread.

			=Starting the Mix=

			Pour and mix flour and water in a volume proportion of 1 to 1 in a glass container.

			[[Image: sourdoughmix.jpg]]

			Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.

			Leave the mixture jar out on a countertop for a 2-4 days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's starch. This small amount of acid is what causes the sourdough bread to be sour.

			Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.

	=Starter=		=Starter=

	~~Pour and mix about half volume water and half volume whole wheat flour into a bowl and stir.~~

	~~Leave the starter bowl out and cover the surface. Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.~~

	=Side=		=Side=
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	=Flour=		=Flour=

	Add and mix 4 cups of whole wheat flour into the side bowl.		Add and mix 4 cups of whole wheat flour into the side bowl. Mix until wet and sticky.






	~~=Starting the~~ Mix=

	~~Pour~~ and ~~mix flour and water in a mass proportion of X to Y in a glass container~~.

	~~[[Image: sourdoughmix.jpg]]~~		=Leaving Side Bowl=

	Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.

	~~Leave~~ the ~~mixture jar~~ out ~~on a countertop~~ for a few days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's gluten. This small amount of acid is what causes the sourdough bread to be sour.		Cover the side bowl and leave it out for 14 hours.

YK at 00:09, 28 June 2012

2012-06-28T00:09:46Z

← Older revision		Revision as of 00:09, 28 June 2012
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			=Output=

			For 1 loaf of bread and to get started on preparing for more bread.

			=Starter=

			Pour and mix about half volume water and half volume whole wheat flour into a bowl and stir.

			Leave the starter bowl out and cover the surface. Every day, mix the starter bowl (to prevent surface mold) and add 1-2 tablespoons of flour.

			=Side=

			Mix 2 and 1/8 cups of water plus 3 tablespoons of sugar in another bowl.

			=Mixing Starter and Side=

			Mix 1/2 to 1 cup of the starter into the side bowl.

			=Salt=

			Add 2 teaspoons of salt into the side bowl.

			=Flour=

			Add and mix 4 cups of whole wheat flour into the side bowl.






	=Starting the Mix=		=Starting the Mix=

YK: Created page with "=Starting the Mix= Pour and mix flour and water in a mass proportion of X to Y in a glass container. Image: sourdoughmix.jpg Cover the top opening with a lid (but don't ti..."

2012-06-26T18:10:08Z

Created page with "=Starting the Mix= Pour and mix flour and water in a mass proportion of X to Y in a glass container. Image: sourdoughmix.jpg Cover the top opening with a lid (but don't ti..."

New page

=Starting the Mix=

Pour and mix flour and water in a mass proportion of X to Y in a glass container.

[[Image: sourdoughmix.jpg]]

Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.

Leave the mixture jar out on a countertop for a few days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's gluten. This small amount of acid is what causes the sourdough bread to be sour.