Skip to content

Story Cooking

About
- Press
Food
Photography
Resources

IMG_20180901_165122376

Published January 3, 2019 at 2340 × 4160 in Cuscuz

Share this:

Email
Print
Facebook

Like this:

Like Loading...

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Google account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

Instagram

Here where we are in the process. Day 2 morning. You can see two sets of stretch and folds about 30 minutes apart. The second vid you can see how the dough started to developed, even dough has it has a lot of whole grain flour. ✔️Day 1 morning: make the leaven. ✔️Day 1 evening: mix all ingredients and place sourdough covered in the fridge. 👉Day 2 morning: take sourdough out of the fridge, do a few folds let it rise til almost double in the counter ✨Day 2 afternoon: shape, let it rise again in the counter (or fridge - easy to score cold bread) ✨Day 2 before going to bed: bake #storycooking #baketoconnect #sourdough #mainefood #flourambassador

Weekday Sourdough Table Bread is the bread we have been talking about the last posts. Adapted from @florarnaud 123 sourdough formula. The formula calls for 1 part of starter, 2 parts of water, 3 parts of flour in weight. But I wrote in cups as well. The past few years I have experimented a great deal with the formula and played with different methods. This overnight method happened one night when I was tired and the pre ferment was ready to mix bread and I thought why not? I use the fridge as a pause button. Sourdough waits for us and adjusts to our lives. I have used milk, eggs, vegetable puree for the liquid in the recipe. I have mixed many flours. It's easy math to make a small loaf or to use 900g of flour. But bellow is what I used today. You can go to the hashtag: #123sourdoughformula and see some loaves many friends have made. 150g 1/2 cup leaven that is now fed and bubbly (from the night before) 300g 1 1/4 cup water or liquid 450g 3 cups flour (@mainegrain sifted wheat, cornmeal, rye and AP) 9g 2 tsp salt Mix the bread. I don’t knead, just make sure the flour, water, starter and salt is mixed well. Place the mixed sourdough in a covered bowl in the fridge for an overnight to hydrate. See you in the morning #storycooking #sourdough #flourambassador #baketoconnect #quarantinebaking #covidbaking #mainefood

If you are looking at the handout (I left a link in my profile) or here the ingredient list for the bread I am mixing tonight. I call this "weekday sourdough table bread." This is the method I make often as I can use for a loaf, a boule, buns or pizza. Super low maintenance. It's a simple daily bread in our table. Just keep in mind that sourdough will develop differently for each one of us. We are using different flours, live in different homes, have different ovens and so on. Have fun and enjoy the process is what I have learned. Mix, refrigerate, rise, shape, rise, bake. ✔️Day 1 morning: make the leaven. ✔️Day 1 evening: mix all ingredients and place sourdough covered in the fridge. ✔️Day 2 morning: take sourdough out of the fridge, do a few folds let it rise til almost double in the counter ✔️Day 2 afternoon: shape, let it rise again in the counter (or fridge - easy to score cold bread) ✔️Day 2 before going to bed: bake When you are ready: 150g 1/2 cup leaven that is now fed and bubbly (you should have a jar with 50g of #wildyeast so you can feed again and we can make the next loaf) 300g 1 1/4 cup water 450g 3 cups flour (and on week 2 of no shopping and people not being able to find flour, I wanted us to use what we have so I am going with 1 1/2 cups of @mainegrains sifted wheat, 1/2 cup of Rye and 1/2 cup of cornmeal and 3/4 cup @kingarthurflour AP. ) You can use some ground oatmeal as well) 9g 2 tsp salt #storycooking #baketoconnect #flourambassador #quarantinebaking #mainefood

Hi everyone, did you get to feed your starter? Do you have bubbles? If you have time this morning, let's make a pre-ferment or other names people use, leaven or starter. I know it can get confusing. So I will use the word seed starter for the sourdough starter mother I gave you yesterday. It got fed equal parts in weight of flour and water (see previous posts) and now you have 150g. Day 1 in the morning: Make the pre-ferment using the starter you refreshed and it's ripe and bubbly (If the starter has been in the fridge for a long time, you should refresh it a few times before mixing bread) Take the starter out of the fridge, feed flour and water at room temperature. Let it bubble up. It can take 6 to 12 hours depending on the starter, flour, room temperature. For the #123sourdoughformula recipe you make the pre-ferment the same way you fed your starter last night, the only thing is that you will use the whole amount to mix the bread tonight. But no worries because you have 100g left in the jar that you can feed and put it back in the fridge or feed to make another loaf. (50g) 3 tbsp starter from the fridge (50g) 6 tbsp flour (50g) 1/4 cup water Mix well, cover and let it ferment overnight in a container, covered. In the morning the levain (starter) will be bubbly. Tag or message me if you have questions, want to show a picture, etc #storycooking #baketoconnect #flourambassador #sourdough #mainefood #levain #fermentaçãonatural #paocaseiro #quarantinebaking

It took about 8 hrs for the #sourdoughstarter to double and she looks very active. 👉📷 It passes the float test so I am going to mix bread. But I will show you tomorrow. For now, lets build and stablish our starters. If you fed your #wildyeast tonight I hope you wake up to lots of bubbles. If not, feed it again. Don't get discouraged. Here I used some rye flour that has lots of enzymes. I have always used non chorine, filtered or boiled water and now in Maine I use well water. #storycooking #baketoconnect #flourambassador

Hi as @legacyacres and I planned, we are going to share our table bread with you. If you got a sourdough starter seed from us today or recently, you will need to feed it to keep it going. I left a link on my profile for the whole process, if you already know how to feed the starter join us at any point. We are so excited to bake with you. I keep my starter at 100% hydration (same amount in weight) And I also keep my pre-ferment as the same ratio. So to feed our starter, add 6 tbsp of flour and 1/4 cup of water to the starter seed you got from Ellie or Cat. (50g) 3 tbsp starter from the fridge (50g) 6 tbsp flour (50g) 1/4 cup water You want to grow your starter seed so you have enough to hold some back in the jar and not run out. It can take 6-12 hours to see activity and bubbles. If you don't see it double, feed it again. Then you will have 150g to bake and share with friends. I keep 50g for the jar and use 100g to bake. The 50g in the jar always need to be fed to keep going. I feed the starter seed (mother) at the same time I make my pre-ferment (leaven) for mixing bread. I like to feed it and let it sit on the counter for a few hours and then store in the fridge. I remind myself I don't like to see my kids go for a long nap hungry. So I feed my starter for a long nap in the fridge until I want to bake bread again. I will have 150g to begin. I will take 100g to make bread and keep 50g in the jar… you can do 30g or less if you are making smaller loaves. If you don’t feed and place in the fridge it will not die, but it will not have the strength to bake bread. Just take it out of the fridge and feed it for a couple days until you see lots of happy bubbles, it doubles in size and passes a float test. Please keep in mind when it is cold, fermentation slows down. If you want to speed things up, find a warm spot in the house for your culture. I am doing 50g because 100g is all I need to make two breads for my family at time. With @florarnaud #123sourdoughformula you could do any size loaf. 100g starter, 200g water, 300g flour for example. Okay we will check in a few hours. Tag us and let us know how it's going. #storycooking #baketoconnect #flourambassador

Adjusting and thankful my students are hanging on. #covid19 #storycooking #umaine

It was so nice to see the #sourdoughstarter jars going into new homes in take out boxes and "meet in distance" some of you this morning at @tillerrye for the FREE #wildyeast give away. I also left dried starter at the store. This morning they had @kingarthurflour and @mainegrains flours in package and bulk and you can give them a call if you are not comfortable coming into the store and they will bring it out to your car. They also have yeast. Everyone there is taking all the precautions. Thank you for hosting @tillerrye . Cat from @legacyacres and I will show here on Instagram how to feed the starter and how to make a simple table bread if you would like to join us. Also: here is a link to a sourdough handbook compiled by @mainegrainalliance Baking Director Dusty Dowse to help you get started: http://kneadingconference.com/kc13/wp-content/uploads/2017/08/SourdoughFair14.pdf #storycooking #baketoconnect #flourambassador #quarantinebaking #wildyeast #levain #heybangor #mainefood #slowfoodmaine #localfood

#sourdoughstarter babies heading out to new homes this morning! FREE at @tillerrye while supplies last and at @legacyacres farm stand #baketoconnect #storycooking #flourambassador

Search for:

About
Food
Photography
Resources

Blog at WordPress.com.

Send to Email Address Your Name Your Email Address

Cancel

Post was not sent - check your email addresses!

Email check failed, please try again

Sorry, your blog cannot share posts by email.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

%d bloggers like this: