Sourdough Bread: Difference between revisions
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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= | ||
Revision as of 00:09, 28 June 2012
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
Pour and mix flour and water in a mass proportion of X to Y in a glass container.
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.