I'm trying this out now and felt like documenting it to some extent. I'll add pictures of the process later.
Background: I'm a terrible Keeper of Sourdough. I'll starve it for days outside the fridge, or leave it neglected in the refrigerator for a month at a time. I make brutish demands of it to wake up and make me a loaf ASAP after moving into a new apartment. Make it do a 2lb Italian sandwich loaf with no warning. Make a couple of Westphalian pumpernickel loaves because f*** you, that's why.
I made my last loaf (1-2-3 ratio) on Sunday and have left my starter out on the table ever since. It was starting to dry up kind of, and was clearly not happy. This morning I fed it some whole wheat flour for the first time in about half a year and decided to make it think it was pampered.
I came back home to find that it had risen and fallen. Excellent.
Building up the starter to about 150-200g, and mixing some more whole wheat flour with water, I devised a plan based on something I've heard of Reinhart doing--the 'epoxy' method. My poor starter gets no help from commercial yeast, though, so here's what's going on:
240g flour (100%) 210g water (90%) 6g salt (a bit over 2%, but who said I'm nice to my starter?)
Breakdown:
144g 100% hydration starter 138g water + 168g flour in autolyse
The starter and autolyse are hanging out now. Depending on whether or not the starter looks ready later tonight, I may mix it together with the autolyse and salt and let it rise overnight before hanging out in the fridge all day tomorrow only to be blasted into a boule.
Let me know if you have any tips, want to scold me for being a bad Keeper, or are fairly certain that this will not work.
Submitted December 05, 2014 at 05:17AM by znyk http://ift.tt/1BivUft Sourdough
No comments:
Post a Comment