That way you don’t have to maintain a starter. When it awakens, feed it normally for a day or two for more flavor. When you are ready to bake, a day or two before, mix a little warm water with some dried starter. Then store in airtight jars in a cool place. Make a big batch of starter, spread thin on parchment to dry thoroughly. Flour made for Atlanta won’t work as well in Denver, for instance. I have a very, very vigorous starter.įlours are milled and blended to fit regions of the country, for environment and general baking habits. The whole wheat will have more of the natural wild yeasts. Bob’s Red Mill, Hodgson Mills, whole wheat should work well, too. Don’t use any of the big national brands for your starter. Use 1 cup water, 2 cups flour, adjusting until it will sheet off the mixing spoon and pour into a jar, let set in a warm place until it doubles, or triples. I made my starter by using King Arthur whole wheat flour. To figure water flour ratio for one cup starter, figure 1/4 cup water and 3/4 cups flour, then the rest of the called for ingredients, adjusting flour and water until you get a nice dough. For whole wheat rolls start in a cold oven and they will puff up a good bit, The whole wheat won’t be as crispy as those made with white flour I make up about 4 cups of whole wheat flour with about 1 cup or more starter, enough water to make a stiff dough, let it double, place in the refrigerator and when I’m ready to bake rolls, I take out about 4 rolls,add a little honey, then add enough all purpose flour to stiffen and let rise and bake. Your starter should smell fresh, with hints of yeast and alcohol. I maintain a half recipe starter, 1/4 cup flour and 1/2 cup flour and water. I don’t throw anything away, I bake with the discard or feed it a little to use in a few days. Use all purpose, unbleached, unbromated, not enriched or bread flour for feeding I let it set on the counter until if triples in the jar, usually in 6 hours, then back in the refrigerator. To feed it, sometimes as long as a month intervals, I use 1/2 cup starter, 1 cup flour and enough water so that it will sheet from the mixing spoon and pour into a jar.
I got that information from a Canadian university. It was introduced in California at that time by the French. They carried a little pot of starter inside their shirt or chunked a lump in on top of their flour.
Sourdough starter was carried by prospectors in the west, starting about 1849. I don’t measure, weigh or figure hydrolization or use a proofing basket. It’s unfortunate that you got in the clutches of “artizan” bakers and hobbyists. I am sorry that your introduction to sourdough has been with all the “exacting steps.” If I want the 2 hour rolls, I will add some yeast. I make these all the time with sourdough. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes. Bake for 25-30 minutes until golden brown.Oven must be 450° so use an oven thermometer if possible. As soon as rolls are covered, start preheating oven to 450° F.They will puff up but will not double in size.
Let stand at room temperature for 35 minutes. Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel.With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag. Using a scraper cut dough into 8 pieces.Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp). After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface.Cover with plastic wrap & let stand on counter top for 3 hours.In a large bowl combine dry ingredients.1 1/4 cups hot tap water (up to 130° F).1/4 teaspoon (1 g) instant or dry active yeast.2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How).
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