I recently tried Susan of San Diego’s Ultimate Sourdough – one small loaf. I used 25g Stoates stone-ground organic rye flour (instead of the whole wheat) and 225 g. Gilchester organic unbleached white bread flour, 12 g starter and 175 g. water,5 g salt . I followed the method exactly but with an overnight proof in the frig. I’ve been making different sourdoughs for quite a while now but this was the best I’ve ever made with a superb deep flavour .
So good in fact that next I doubled the recipe and made one large one – 60 g. rye, 190 g.
Gilchester 350 g. water, 24 g. starter, 10 g. salt. This too was very good but I noticed that the dough seemed wetter than the previous one, the proofing took much longer and it didn’t rise quite as well.
The third time with the doubled recipe I deducted 25 g. water and yet it became noticeably wetter than try No. 2 during the mixing even though I added about two tablespoons of extra flour. The dough continued to be unmanageably wet throughout and not much rising took place. I won’t torture you with my exhaustive efforts along the way but finally I decided to make a ciabatta which had tremendous flavour but not too much rise.
I weigh all my ingredients including the water. I realize that the starter is a small amount so needs long proofing. My starter was 1:3:4 as recommended and made from a very active refreshed starter. The flours were from the same bags.
Although most people on the supplier’s website absolutely love the Gilchester flour I noticed that one or two people commented that it was much too wet. Can flour vary so much from day to day and batch to batch? Once opened do they absorb humidity from the air even if covered? Did I add too much rye? Was doubling the recipe a no-no?
The English Gilchester flour would not be a strong as U.S. or Canadian strong bread flour.
We so much love this combination of flavour and texture that I would dearly love to hear if anyone has any ideas as to what might be going wrong and how I can correct it.
Many thanks
Your original recipe and doubled recipe. If this isn't a typo then your doubling up is wrong.
Lechem Thank you so much - how unbelievably stupid of me!! It should of course be 60 g rye and 440 g white (although I'm beginning to lose all confidence in my maths now so hope that's correct! ) . I'm so happy you found the fault as I love that recipe. What a joy this forum is too with all the helpful bakers on it.
Thanks again
Barbara
And thank you for introducing me to the recipe. I've just looked it up (just to be sure) and here it is... doubled in bold
12g starter : 24g starter
175g water : 350g water
25g whole wheat flour : 50g whole wheat flour (you substitute whole rye)
225g hi-gluten flour : 450g hi-gluten flour
5g salt : 10g salt
And here is a link to the recipe by Susan http://www.thefreshloaf.com/node/6927/well-i-finally-did-it
Looks so nice I think this will be my bake for this weekend. I'm glad you brought this to my attention. Thank you.
- Abe
P.s. perhaps some photos of your bake? :)
to go to so much trouble with all the information. There's definitely no excuse for me now not to come up with the goods.
I hope you enjoy it as much as we do and I will aim to send pics.
Thank you again.
Barbara