Getting back into sourdough after a long hiatus and a few false starts. I built my starter and it took almost two weeks, but now it seems strong and vigorous. Going to try to keep track here of how things turn out.
I made several rounds of the Ken Forkish basic country blonde, but today I tried Maurizio Leo's beginner recipe. I was really happy with the result--I had a large open crumb and a beautiful oven spring. As I try to learn the difference between the different types of starter I'll note here that Leo's is a 100% hydration levain, vs. Forkish which I believe is 75%. I am sure it's in my books but I wonder if the difference is attributable to the levain hydration. the other difference was I retarded overnight in the fridge, vs. the Forkish method where I bulk ferment overnight. This bread recipe reminds me a lot of the Tartine recipe, so I should compare it with that. I also autolyzed for about 1 1/2-2 hours (by accident...)
It seems a lot less sour than the Forkish recipes as well. I don't know if those have overproofed a bit, or if they are supposed to turn out so differently. I tried a 3-day old Forkish bread today to compare with this loaf and it was suprising how much more sour it is (though i don't know if sourdough gets more sour with age).
I used Barton Springs Mills Flour--Abruzzi Rye, Ruby Lee, and their all-purpose 00 as "white" bread flour.
- SaraBClever's Blog
- Log in or register to post comments