SOURDOUGH - Spring 2017 (click to enlarge)

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Class Recipes:
Sourdough Culture (updated)
Sourdough Flavored Bread
Pane au Levain
Sourdough Flavored Rye Rolls (updated)
Sourdough Rye Rolls (updated)

Culture Cam: Watch the culture born on March 20 develop over time

• Instructions to feed the culture:
Add equal amounts (by weight) of water and flour, or approximately twice as much flour as water by volume as follows. Using the half-cup of starter you received in class as a base, stir in 1/2 cup of chlorine-free water. Then stir in 1 cup of flour. Keep the starter at room temperature while feeding. Each time the starter doubles in volume, stir it down, mix in another 1/2 cup of water, and stir in another cup of flour. Keep feeding until you have about 4 cups of active starter.

Then, divide the active starter in half. Put half in the refrigerator for later use. Use the other half (at room temp) to make a batch of sourdough bread OR give to a friend if you aren't ready to bake.

Always use a container that is at least 3 times the volume of your starter so it can double and have some extra space to grow. You don't want to find starter exploding all over your counter or frige!

Comments & Questions:
Q: Today's bread tastes OK but isn't "tangy" like sourdough I've had before. Why's that?

A: It takes several weeks for starter to develop flavor. While the base starter was many years old, it was diluted 12-fold for this class. It has enough yeast cells to leaven dough, but it doesn't have much acid yet. With feeding, "good bacteria" in the starter will produce acidic components including lactic and acetic acids, and this is what gives sourdough bread its "tang." The complex biochemistry involved is described here.

Another great class. Your classes are the true way to learn how to make bread. I learn something new with every class! Thanks,

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