King Arthur Sourdough Bread Starter Food

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KING ARTHUR SOUR DOUGH BREAD



King Arthur Sour Dough Bread image

Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time and planning to get it done. If you like a stronger sourdough taste (which we do) it recommends to substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in the sponge. Prep time does not include rising or making the spone

Provided by Bonnie G 2

Categories     Sourdough Breads

Time 1h25m

Yield 2 Loaves, 10 serving(s)

Number Of Ingredients 7

1/2 teaspoon sourdough starter
2 cups unbleached all-purpose flour
1 cup water, warm
3 cups unbleached all-purpose flour
3/4 cup water, warm
1 1/2 teaspoons salt
1/2 teaspoon yeast, instant

Steps:

  • Sponge:.
  • I medium mixing bowl mix starter and flour together.
  • Mix in water.
  • Stir for several minutes to activte gluten.
  • Cover and set aside in warm place for 18-20 hours.
  • When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
  • You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
  • Dough:.
  • Add flour to all of sponge along with the waater, salt and yeast.
  • Stir to form a shaggy mass.
  • Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
  • Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
  • Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
  • After an hour ad again at the 2 hour make, ently deflate and fold over few times.
  • In 2-3 hours the dough should have almost doubled.
  • Shaping:.
  • Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
  • Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
  • Baking:.
  • Preheat oven to 475F,
  • Trun loaves out onto floured aker's peel or stone.
  • Slash loaves several times
  • Just before placing in oven spritz several times with water.
  • Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
  • Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.

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  • To store your starter at room temperature: Stir the starter thoroughly. Spoon 1/2 cup (113g) starter into a bowl; either discard the remaining starter or use it in another recipe (see "tips," below). Add 113g flour and 113g lukewarm water to the 113g starter in the bowl. Mix until smooth, return to its jar or crock, and cover., Repeat this process every 12 hours, feeding the starter twice a day. Remove starter to bake with as soon as it's expanded and bubbly, then feed the remaining starter immediately; revert to your normal 12-hour schedule for subsequent feedings.
  • To store your starter in the refrigerator: Take the starter out of the fridge; there may be a bit of liquid on top. Either drain this off or stir it in, your choice; it's simply a byproduct of the fermenting yeast. , Spoon 1/2 cup (113g) starter into a bowl; either discard the remaining starter, or use it in another recipe (see "tips," below). Add the flour and lukewarm water to the 113g starter in the bowl. Mix until smooth and cover. , Allow the starter to rest at room temperature (about 70°F) for at least 2 hours; this gives the yeast a chance to warm up and get feeding. After about 2 hours, replace the starter in its storage container and refrigerate., To maintain your starter's health (and for best baking results), repeat this process about once a week., To ready your refrigerated starter for baking: Take the starter out of the fridge, discard (or set aside) all but 1/2 cup (113g) and feed that 113g as usual with equal parts (113g each) flour and water. Cover the starter and let i
  • For what you judge will be the final feeding prior to baking, add enough flour and water to use in your recipe, with 1/2 cup (113g) left over to feed and maintain the starter for the next time you bake. For instance, if your recipe calls for 1 cup (227g) starter, add 113g each water and flour. If your recipe calls for 2 cups (454g) starter, add 227g each water and flour., Once the starter is "ripe" (ready to use), spoon out what you need for the recipe and set it aside with the recipe's other ingredients. Feed the remaining 1/2 cup (113g) starter as usual, with equal parts (113g each) flour and water. Mix until smooth and let the starter rest for about 2 hours at room temperature before stowing it back in the refrigerator.


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