Daring Baker Challenge, December 2011; Sour Dough Starter
Cooking Weekends
Cooking Weekends
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Ingredients

  • 1 large loaf
  • 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
  • 3 tablespoons (45 ml) water
  • 3. Set somewhere warm
  • 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
  • 3 tablespoons (45 ml) water
  • 1/2 cup (115 ml) (3 oz/85 gm) starter from Day 1
  • 4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) stoneground breadmaking whole-wheat or graham flour
  • 4 teaspoons (20 ml) water
  • 1 cup (230 ml) (6 oz/170 gm) starter from Day 2
  • 3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour
  • cup
  • 1/2 cup less 4 teaspoons (100 ml) water
  • 320 ml) (230 gm/8 oz) starter from Day 3
  • 1 cup less 1 tablespoon (225 ml) (160 gm/5 ⅔ oz) wheat Leaven Starter
  • 6 tablespoons less 1 teaspoon (85 ml) (50 gm/1¾ oz) stoneground bread making whole-wheat or graham flour
  • 1 cup plus 2 teaspoons (250 ml) (150 gm/5 ⅓ oz) unbleached all purpose flour
  • 1/2 cup (120 ml) water
  • 1. Mix everything into a sloppy dough
  • French Country Bread
  • Stage 2: Making the final dough
  • Ingredients
  • 3/4 cup less 1 teaspoon (175 ml) (100 gm/3 ½ oz) stoneground breadmaking whole-wheat or graham flour, plus more for dusting
  • 2 cups plus 2 tablespoons (510 ml) (300gm/10 ½ oz) unbleached all-purpose flour
  • 1¼ teaspoons (7½ ml) (7 gm/¼ oz) sea salt or ⅔ teaspoon (3⅓ ml) (3 gm/⅛ oz) table salt
  • 1 ¼ cups (300 ml) water
  • 1 ¾ cups (425 ml) (300 gm/10 ½ oz) production leaven – this should leave some (1 cup) for your next loaf.
  • Total 6 cups less 2 tablespoons 1415 ml (1007 gm/35 ½ oz/2 lb 3½ oz)

Instructions

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