Blog posts

The Goal:

The idea for this test came from a thread by KipperCat asking about how to make a less sour sourdough. There was a general consensus in the thread that starter maintenance routines (feeding ratios and hydration) would have a small effect on the sour aspect of sourdough while varying the rise and proofing times would have a much more pronounced effect. Bill suggested an experiment, and as I was planning on baking a couple of loaves, I gave it a shot.

The Process:

First, a very quick bio:

My cousin's well-tended garden boasts the company of a clump of chives descended from our great-uncle's plants of about a hundred years ago. My garden is simpler and consists of what grows by inclination in the fields and forests near my home. Much of what I find was not here when Europeans arrived- New England was arboreal then, and the man-made grasslands are eternally trying to revert.

for dough:

1 cups warm water

1 cups warm milk

2 teaspoons dry yeast

2 cups whole wheat flour

3 cups white flour

1 teaspoon salt

6 tablespoons olive oil

1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.

2)Cover and let rise for 30 minutes.

after 30 minutes

No Knead Half WW

This is the bread I baked yesterday, using half and half whole wheat and white flour. It barely rose, though got a little oven spring. But it isn't a brick! The flavor is very good and the crumb is nice and soft. I think I overproofed by about 2 hours, but may have the other elements right.

I would like to compare notes on starter maintenance routines. Hopefully others would find this interesting as well.

To best understand each starter, please include the following if you post your starter information.

Here's the dough ready for the oven. I like wheat bran for keeping the towel from sticking to the dough.

Here's the loaf just dumped out on the 13" stone. This picture is taken through the oven door.