Extra Sourdough Bread I Made It

Extra Sourdough Bread

pointsevenout 10 years ago
Recipe by Annieamie: Extra Sourdough Bread
It has good flavor but I had to modify the recipes feeding to really get the yeast going.
First loaf of bread was too dense for me and the crust was very much hard. Issues that I worked through.
After three feedings of a full cup of flour (as opposed to 2 Tbsp) morning and night the yeast activity had multiplied to a point that raising bread was possible.
Reworked the bread recipe enough that is not the bread of the recipe.
Added 2 Tbsp butter and baked at a lower temp and painted the loaf with butter when pulled from the oven (350F@40 min) to get a softer crust.
Found that wild yeast takes longer to rise the bread than store bought yeast.
My loaf took overnight to triple in volume, then only 2 hours for the second rise to double in volume. Had oven spring too. Wasn't going for tripling the volume but after the first hour with little to no action, I decided to call it a night and see what it looked like in the morning. That gave the yeastie beasties 6 hours to do their thing.
Shaped the loaves into boules and fitted parchment paper around them to keep them from spreading and get more of a heavenward push. Paper lost containment just a little but it gave the loaves character.
So I would go with another starter recipe with a better feeding schedule and nix the initial charge of store bought yeast. As long as it is going to take a week to cultivate wild yeast, there is no reason to add store bought yeast unless one wants to bake a loaf of bread right away after the first night. But the sponge won't be soured yet.
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frankieanne 10 years ago said:

I could never live with a starter I had to feed every day. The one I have posted is fed every 10 days. I can live with that! Its interesting (to me) how many different types of sourdough starters there are.
Those are very nice little round boules of bread, pso. Was it very sour?
I just gotta get a starter going now! :) I'm contemplating trying a new one although I know mine works. For me anyway. :)

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pointsevenout 10 years ago said:

With all the additional feeding I was doing to get the yeast going proper, I lost some of the initial extra sourness of the original recipe. But I'm sure it will sour up more again once I back off on the schedule.
Or I might just use this starter up and try another recipes method. I have a bunch of raisins fermenting right now, which is another method of harvesting wild yeast.

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pointsevenout 10 years ago said:

Most all the starter recipes are the same when it comes to cultivating the yeast colony with the feeding schedule. Biggest difference is the yeast collection portion.
Once the colony is thriving, unless you are using it multiple times a week, the feeding schedule can be well reduced and kept in the fridge.
And there is nothing little about those boules. The two of them cover a cooling rack.

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pointsevenout 10 years ago said:

So it appears there are three stages to making a sourdough starter.
1. Collection
2. Cultivation
3. Maintenance

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frankieanne 10 years ago said:

That's amazing, pso. They look so little in the picture!

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