My Goal
Sourdough rye bread was my primary reason for starting this project. I working from this recipe in Worldwide Sourdoughs from Your Bread Machine.
Caraway Rye Bread
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Starter
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2 Cups
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White bread flour
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1 Cup
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Knead for 5 minutes and let sit for 8 hours.
Then add…
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Water
|
½ Cup
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Salt
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1 tsp
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Caraway seeds
|
1 Tbl
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Vital gluten
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2 tsp
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Rye flour
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1 Cup
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White bread flour
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1 Cup
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Water as needed
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OK, there are a few issues to tackle.
- Two cups of sourdough starter is going to use all I have. I need some to save for my next loaf.
- That last bit of "as needed" means that I can't use the delay timer to start the cycle, at least not the first time. I'll need to monitor the first mixing cycle to make sure the water is right.
Here's the plan:
Issue #1. The instructions for using my refrigerated starter say to discard all but 4 oz. and feed it with flour and water. Then, use the fed starter to make my recipe and feed the remainder for storage in the fridge. It suggests that I might need several feedings. Let's be optimistic and say I don't. So, I'm going to try to kill two birds with one stone. My refrigerated starter weighs about 16 oz. Rather than discard 12 oz., I am going to feed two containers. One will be to store back in the fridge. The other will be the full 2 Cups that I need for my recipe.
For the recipe: Remove 4 oz. of starter, add 6 oz. of white bread flour and 6 oz. of water.
For the fridge: Discard all by 4 oz. of what is left. Add 4 oz. of four and 4 oz. of water.
Set these both in my warm cellar location for 6-8 hours. Put the starter back in the fridge and use all of the recipe container in the recipe. I'm tempted to grow the recipe mixture in the bread pan, but dried sourdough starter is very similar to dried glue, so not this time.
Here are my two containers. The one with the green arrow is for the recipe. I'm a bit worried that it will overgrow its container, so I put a plate under it.
Issue #2. Combine the first two ingredients before going to bed, and put the bread pan in my warm cellar location while I sleep. Add the remaining ingredients in the morning and start the cycle. The recipe suggests the French or whole wheat cycle. I haven't decided which, yet.
The book says that I can just take starter straight out of the fridge and put it in my recipe. The first step of the recipe prior to waiting 8 hours takes care of the warming and refresh. I might give that a try in the future, but there is still the issue of needing 2 cups of starter. Maybe I'll try that with a smaller loaf.
In a future blog post, I'll talk about the bread machine that I am using. I'll see if I can find any details about the timing of the various cycles.
Next post: Recovering from disaster
Issue #1. The instructions for using my refrigerated starter say to discard all but 4 oz. and feed it with flour and water. Then, use the fed starter to make my recipe and feed the remainder for storage in the fridge. It suggests that I might need several feedings. Let's be optimistic and say I don't. So, I'm going to try to kill two birds with one stone. My refrigerated starter weighs about 16 oz. Rather than discard 12 oz., I am going to feed two containers. One will be to store back in the fridge. The other will be the full 2 Cups that I need for my recipe.
For the recipe: Remove 4 oz. of starter, add 6 oz. of white bread flour and 6 oz. of water.
For the fridge: Discard all by 4 oz. of what is left. Add 4 oz. of four and 4 oz. of water.
Set these both in my warm cellar location for 6-8 hours. Put the starter back in the fridge and use all of the recipe container in the recipe. I'm tempted to grow the recipe mixture in the bread pan, but dried sourdough starter is very similar to dried glue, so not this time.
Here are my two containers. The one with the green arrow is for the recipe. I'm a bit worried that it will overgrow its container, so I put a plate under it.
Issue #2. Combine the first two ingredients before going to bed, and put the bread pan in my warm cellar location while I sleep. Add the remaining ingredients in the morning and start the cycle. The recipe suggests the French or whole wheat cycle. I haven't decided which, yet.
The book says that I can just take starter straight out of the fridge and put it in my recipe. The first step of the recipe prior to waiting 8 hours takes care of the warming and refresh. I might give that a try in the future, but there is still the issue of needing 2 cups of starter. Maybe I'll try that with a smaller loaf.
In a future blog post, I'll talk about the bread machine that I am using. I'll see if I can find any details about the timing of the various cycles.
Next post: Recovering from disaster
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