Sourdough

Product Information

When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or one; it’s just a matter of preference.

Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. This book isn’t exclusively dedicated to sourdough, but it is not a second thought either. For the ultimate education on sourdough from Robertson, co-created with his director of bread, Jennifer Latham, you may also want to listen to the audiobook, Getting Started with Sourdough: From Flour to Levain to One Great Loaf. This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient! Food is history of the deepest kind. Everything we eat tells a tale of ingenuity and creation, domination and injustice—and does so more vividly than any other artifact, any other media."Cover with a clean damp cloth and let the dough rest on the side in the kitchen for between 30 minutes and 2 hours – this what bakers call Autolyse This book offers tips and recipes for enriched bread like brioche, croissants, puff pastry, pizza dough, and more! All of these are made using freshly-baked sourdough starter. Review 📖

Add the salt mixed with the water and dimple your fingers into the dough to allow the salty water and salt to distribute evenly throughout the dough. Leave for 10 minutes. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter. Baking sourdough may not be as difficult as you first imagine it to be. But it can also be a skill that develops into an art form. The right sourdough book can take you from beginner to bread-baking genius, ensuring you only have to buy one.The approach in this book is about making sourdough that fits in with real life: how to slow-ferment everyday bakes in just 10 minutes of active work, so that you can actually bake and enjoy the most delicious bread in the world. TIP:For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details. What is Autolyse? Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). What makes the best sourdough book? When choosing a sourdough book you’ll want to consider the level of content and how explanatory it is, but also the variety of the recipes, the appeal of the pictures, and the qualifications of the author.