End of March – Storms and Bread Making

Today I decided to try two new recipes with my sourdough starter.

The first is Sourdough in Five Minutes a Day – – 

1 1/2 cup starter
2 14 cup water 

In the bucket, combine
1 1/2 T yeast
1 1/2 T salt
5 3/4 cup all-purpose flour

Stir the wet ingredients into the dry.  Cover lightly with the lid to the bucket and allow to rise (and perhaps fall) for 2 hours.  Place in the refrigerator overnight.

** Note (3/31/12) This is looking good.  It rose well and is in the refrigerator, fluffy and full of bubbles.  Tomorrow I’ll try to bake a loaf.



The Second is No Knead Whole Wheat Sourdough

1 cup whole wheat flour
2 1/2 cup all-purpose flour
1 1/2 t salt

1/4 cup starter
1 1/2 cup water

Stir to combine, cover with plastic wrap and let set for 18 hours.

*** Note (3/31/12)  This did not work well.  It looked promising in the morning, but did not rise well in the proofing basket and stuck to the linen towel.  It deflated just before I put it into the cloche and never really recovered.  I ended up with a really flat loaf.


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