The Non-Sour Sourdough.
January 8, 2010
Since I cannot seem to get a good photo of the loaf, I’ll give you the crumb of this bread. Maybe I can take a better photo tomorrow. But I have to tell you about it.
My plan this week was to make San Joaquin sourdough and the La Brea bakery bagels that were posted on Wild Yeast a while back. Neither of those two things even got to the dough stage, but I had built up starter for both. I wanted to use some of it at least, so I decided to do this bread.
100g of starter went into a dough that came out with a total weight of just over 1680g. The taste of this bread is amazing. It’s complex. I think it’s the best bread I’ve ever baked if you disregard the fact that all the loaves blew out the sides due to underproofing.
But it isn’t sour. Not even remotely.
There are many reasons why this could be. My starter could’ve been a little past its prime as it had been on my fridge, being stirred occasionally, for about 36 hours. It could be that my starter has more yeast than the lactobacterium that make it more sour. It could be the phase of the moon. Whatever, I think someone else needs to use the formula and report back to me what they find.
100g very ripe starter
944g bread flour
Mix all ingredients until a shaggy dough forms. Fold in the bowl 20-25 strokes every thirty minutes for three total folds. Ferment over night until double. French fold twice during second fermentation. Shape into loaves and proof. Bake at 450 for 10 minutes with steam, then at 425 until done.
Here’s a crappy photo of the finished loaf.
If anyone wants to take a stab at this I’d like some other thoughts.