Sourdough Starter Day 21: Nuggets of Wisdom



Now that I've made a few loaves, watched way too many Youtube videos and read a few blogs, here is what I've gleaned about sourdough so far:

- The water in recipes is more of a suggestion than a rule - judgment and feel is everything

- Add some of the water, and keep the rest to the side, adjust as needed

- Bread flour has more protein than all-purpose flour, allowing for more gluten development

- Whole wheat flour decreases gluten development, and should be used in combination with other flours

- A levain can be the starter itself, or it can refer to the step where you soak flour, water, and starter together for a period of time prior to adding the rest of the ingredients

- The autolyze step can range from 30 minutes to 4 hours

- The dough should be sticky and wet in the initial phase

- Proof the dough at room temperature for more sour bread, and at 80-90 degrees for less sour flavor

- When proofing overnight in the fridge, make sure to lock in the moisture with proper coverings, while still giving the dough space to expand

- Don't over work the dough or it will not be an airy bread

- By the time the dough is shaped, it should have a more smooth feel

- The dough is ready to bake when you poke it and it doesn't spring back right away

- When you slice the bread before baking, the dough should be taught and it should expand open when cut

I am no expert, I could be wrong about all of this, but so far this is what makes sense to me.

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