sourdough mother, chef, starter and sourdough bread

Firm Sourdough Starter,

NOTE: this recipe makes alot of starter, you can adjust the  quantities given here for a more manageable amount, or you can remove a portion each day and bin it or incorporate a little into a yeast bred ( or you can freeze or even dehydrate excess starter by mixing with flour-you can later rehydrate it by adding water to the right consistency.)

This sourdough is made using apple peels, you can use other fruit such as sultanas.  The method is the same.

1 week in advance:
Place the apple peels in a clean jar or mason jar and fill to the top with tepid  water and replace lid.  Leave for about 1 week, it is ready when you can see bubbles forming in the jar.

Step 1:
Mix 50g of your apple peel water (strained of the peel of course) with 75g of strong flour and shape into a ball. (this is called the mother)

Place on a flour covered towel and allow it to double in volume (depending on room temperature this can take 6-12 hours

top ball shows the dough after a few hours, the bottom is the same quantity of dough freshly made 

Step 2

When your dough has doubled in volume, add again 50g of tepid water (see note at bottom of page) and 75g strong flour to the dough and mix for 5  minutes on low speed with a dough hook.

Shape into a ball again.  Let rise on flour covered cloth until double in size-again this may take 6 to 12 hours depending on room temperature. (this dough is called the chef)

Step 3.
 When the dough (the chef) is double the size, 'refresh' with 250g water and 500g flour as for step 2.  Allow double in size again (around 8-12 hours) (or place the dough in the fridge for1- 2 days for a slower proving if needs be).

Step 4.
You can now make  the starter although you will get a better flavour and result if you continue to feed each day for the next 2 or  three days (chef : water : flour ratio of 1: 1: 2 )

100g chef
200g  flour
100ml water tepid

Pour the water into a mixing bowl, gently add the chef and the flour,
Mix with a dough hook for 15 minutes on low speed
Scrape the side of the bowl occasionally
Leave the dough to rest 20 minutes covered with a plastic sheet (bag)
Shape in a ball or balls (of 135g if you are making  the sourdough bread below) and place on a very well floured cloth overnight.(one of these balls of dough can be used to continue on the starter if you want to make more sour dough during the week - just continue feeding as for step 3  you need 50g chef to get 200g starter for bread, see notes on bottom of page for further info)

the starter

Sour Dough Bread.

520g strong flour
135g starter
20g salt
335g water, tepid

Pour the water into the mixer and gently add the starter, and all the other ingredients.
Mix on low speed for 15 minutes

Leave dough for 45 minutes on a flour dusted surface covered with a dusting of flour and a plastic sheet or bag....

Then fold the dough in half as pictured below

Fold over one side as pictured below

And fold in other side as picture below, leave the dough rest another 1 hour 15 minutes.  Repeat this procedure if you think the dough needs it.

 Cut the dough in half and leave rest again for 15 minutes, then shape into balls

Leave to prove seam side up (this keeps the top nice and moist) on a floured cloth, leave prove for overnight (10-12 hours) (the dough pictured is not seam side up)

Place the bread on a tray and slash the top with a sharp knife or razor cook at 200C for about 30 mins

NOTES

The cloth that the dough is rested on throughout the recipe should be very well covered with flour, if you put the dough on paper or plastic, even floured it will probably stick.

I say tepid water in the recipes but really the formula is water temperature+room temperature+ flour temperature= 64C (see basic temperature)

Always add the water first into the mixer, followed by the delicate chef or starter.

If you keep some of your chef for longer you'll have to feed it i.e. add flour and water to it to keep it  fresh, you just follow step 3. to do this.  OR......

make it into a starter- i.e follow step 4 and freeze it or dehydrate it by mixing with flour-you can later rehydrate it by adding water to the right consistency.

If you need to delay using a starter that is ready, it can be left for one day in the fridge before using

A starter should not be allowed to over ferment (old) or indeed under ferment (young), it takes practice to know when it is right (but if you  poke the starter it and it does not spring back (nor collapse totally) chances are it is ready, see photo above) 

A sourdough bread contains more salt than a usual bread recipe, this is to counteract the acidity.

Sourdough breads are chewy, with open crumb and keep longer than simple yeast breads.

This sourdough chef and starter is dry, not wet, so it is not as reactive but can be easier  to work with.