Modifications to a sourdough recipe
I'm using this recipe, with the following ingredients:
- 450 grams Strong White Bread Flour
- 300 grams Warm Water
- 150 grams* Active Sourdough Starter
- 12 grams Sea Salt
*This amount is can be adjusted to 50 grams for a longer 12 hour bulk ferment.
I want to take the option to reduce the starter from 150g to 50g in exchange for a longer bulk proof period. Should I replace the lost 100g of starter with an extra 50g flour and 50g water during the initial steps?
Best Answer
Good question! Yes, if you use a 50/50 mix to feed your starter then your approach will give you the same balance and you will get the same hydration, providing you use the same flour blend as when you feed your starter. If you use a different ratio to feed your starter then stick to whatever ratio that is.
This approach will slow down your proofing for sure, maybe more than you intend. It's not linear, as in you want to slow down your proofing by 2/3 so you remove 2/3 of your starter, so do this when you have lots of time to study it. Take detailed notes and see how you get.
Another approach to slowing fermentation is to control for temperature, i.e. to put it in the refrigerator. I'd prefer this approach to reducing the starter as I'll be starting with a good batch of yeasts and giving them more time to work. Reducing the yeast at the start will mean it takes longer to get going, but also a lot longer to see the benefits of that culture.
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What can I add to sourdough?
Consider adding raisins, cranberries, dried cherries, pieces of dried apricot or apple, or similar dried fruit to your sourdough loaf. If you incorporate dry apples or raisins, don't forget a dash of cinnamon \u2013 and maybe a touch of honey too!How do you make sourdough taste more flavorful?
Use Citric Acid In Your Sourdough If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help. You can add \u215b to \xbc of a teaspoon of citric acid to your sourdough.How can I make my sourdough rise more?
Knock up the temperature to as high as it will go and make sure the oven has preheated for long enough. The hotter the oven, the better. This will give the bread the strongest boost to burst open and give a high rise. Using a baking stone increases the temperature of your oven.How can I substitute sourdough for yeast?
You can use 1 cup (300 grams) of sourdough starter to replace 2 teaspoons of yeast. Still, you may need to adjust the amount of flour or liquid in the recipe and double the rise time. Making your own sourdough starter from scratch will take at least 5 days.Converting Any Bread Recipe to Sourdough
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