Experiments with sourdough

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I plan to teach a class on baking bread from a starter at my library this Fall.  While I have often done this in the past, I always “cheated” and used yeast in my original starter to get it going. I’ve used the traditional liquidy kind of starter and the old dough method, but this time I decided to try to create my own starter with flour, water, and time.

I did a bit of research (my favorite thing to do) and found this recipe on the King Arthur Flour site. I also read a blog post with more details here.  I bought some whole grain rye flour and a gallon of distilled water and set to work.

The first batch was a complete failure.  After four days, I forgot to feed it and came down to find it moldy and stinky.  So, I threw it away.

My second try, on the other hand, was a success.  I didn’t forget to feed it and after five days, I had lovely big air bubbles in it. By day six, it was overflowing my crock after only four hours so today I made my first batch of bread (view the photo above).

I admit that this was a “cheat” in that I used this recipe which included a small amount of additional yeast.  However, as you can see, the loaves came out beautifully. They have a nice even crumb with a great brown crust.

Next week, when I have more time, I plan to try out this recipe which requires no extra yeast.

Has anyone else experimented with starters and successfully baked bread with no extra yeast added?  I’d love to hear from you.

 

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