Pioneer Woman Sourdough Starter Food
SOURDOUGH NAAN
Have you ever heard of naan? It's a leavened flatbread that's popular in Indian cuisine.
Categories baking
Time 16h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place all of the ingredients into the bowl of a stand mixer. Give it a brief stir with a whisk or wooden spoon to make a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 8 minutes. Cover and allow to ferment and rise for 6-8 hours, or until doubled in bulk.Preheat a cast iron skillet over high heat. If you have 2 cast iron skillets, get them both going to cut down on cooking time.Place the risen dough onto a well-floured work surface. Form into 12-16 balls, depending on how large you want the final naan to be. Roll each ball into a circle that's 1/8-inch thick and about 6 inches across. Place a circle of dough onto the preheated skillet. Cook for 2 minutes, or until the bottom is deeply browned. Flip and cook for 2 more minutes, or until the bottom is very dark (almost black) in places. Remove to a plate and repeat with the remaining dough.Serve warm or at room temperature. Note: An active sourdough starter is one that has been fed 8-12 hours previously and is active and bubbly. I keep my sourdough starter at 100% hydration, which means I feed it equal weights (not volumes) of water and flour.
WILD SOURDOUGH STARTER
You absolutely can purchase a starter over the interwebs, or, if you're lucky, acquire one from a family member or friend. But you don't actually need to: All you need is flour and water and, of course, yeast and bacteria, which are literally EVERYWHERE. There are a lot of different ways to do this, but this method has worked consistently in our test kitchen and builds a robust and flavorful starter.
Provided by Alton Brown
Time P8DT25m
Yield 250 grams
Number Of Ingredients 4
Steps:
- To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
- For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work.
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- Mix well. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen.
- Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band.Set the jar aside in a warm spot out of direct sunlight for 24–48 hours.First feeding:Check the starter after 24 hours.
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