tag:blogger.com,1999:blog-29355604716111906112024-03-14T15:44:30.533+00:00Bake SourdoughUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2935560471611190611.post-41747110152029431102011-06-23T20:47:00.003+01:002011-06-24T20:03:51.894+01:00Large Sourdough Sandwich Loaf<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Large Sourdough Sandwich Loaf</td></tr>
</tbody></table>Here's my attempt at a sourdough sandwich loaf... I'm really pleased with it - it's got a lovely crust and the crumb is quite tight, moist and chewy, and it slices perfectly for sandwiches and toast.<br />
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This is briefly how I made it - please refer to earlier sourdough loaf <a href="http://bakesourdough.blogspot.com/2010_08_01_archive.html">posts</a> for step-by-step photos and details of techniques:<br />
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Ingredients:<br />
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For the sponge:<br />
<ul><li><span style="font-family: courier new;">90-100 grams ripe 100% hydration starter</span><span style="font-family: courier new;"> (N.B. Remember to keep</span><span style="font-family: courier new;"> 10 grams of your starter back to <a href="http://bakesourdough.blogspot.com/2010/08/refrigerated-over-ripe-starter-with.html">refresh </a></span><span style="font-family: courier new;">as your ongoing starter)</span></li>
<li><span style="font-family: courier new;">375 grams strong white bread flour (I used Carr's Strong White Bread Flour)</span></li>
<li><span style="font-family: courier new;">500 grams filtered tap water (approx. 60% hydration loaf)</span></li>
</ul><span style="font-family: courier new;">For the loaf:</span><br />
<ul><li><span style="font-family: courier new;">450 grams strong white bread flour or seeded/granary flour (I used Allinson's Seed & Grain Bread Flour)</span></li>
<li><span style="font-family: courier new;">15 grams milled sea salt</span></li>
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<span style="font-family: courier new;">This recipe generates approx. 1.350 kg of dough and approx 1.3 kg loaf.</span><br />
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<span style="font-family: courier new;">I put the ingredients together for the sponge in the evening and left it covered with a tea towel at room temperature overnight.</span><br />
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<span style="font-family: courier new;">The next morning I added the remaining flour and the salt and worked the dough for 10 min. </span><br />
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<span style="font-family: courier new;">The dough was left to ferment at room temperature for 2 hours, with a fold after the first hour.</span><br />
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<span style="font-family: courier new;">It was then shaped into a batard and placed seam-side down into a buttered 1 kg/2 lb loaf tin. The anodised tin by Mermaid, (measuring 24 cm L x 13 cm W x 8 cm H)</span><span style="font-family: courier new;"> is particularly good, although it needs seasoning before first use otherwise the loaf will stick.</span><br />
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<span style="font-family: courier new;">The dough was then left to prove at room temperature (quite a warm day) for about 4 and a half hours (until double in size with some spring-back when the dough is prodded). </span><br />
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<span style="font-family: courier new;">I thought I'd try a cold-oven start for the baking - I placed hot water in a tray at the bottom of the oven (to generate some steam whilst the crust was forming) and put the loaf tin in the cold oven on the middle shelf. </span><span style="font-family: courier new;"> </span><br />
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<span style="font-family: courier new;">N.B. this is using a fan-assisted electric oven:</span><span style="font-family: courier new;"><br />
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<span style="font-family: courier new;">It took about 15 min for the oven to reach 200 degrees C, during which time the loaf had risen quite a lot - the theory is that a cold-oven start promotes greater oven-spring. </span><br />
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<span style="font-family: courier new;">When the oven had reached 250 degrees C 5 min later, I rotated the loaf 180 degrees (to even the browning). </span><br />
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<span style="font-family: courier new;">Turning the temperature down to 200 degrees C 5 min later, the loaf was left to bake for a further 10 min after which the oven was turn off. </span><br />
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<span style="font-family: courier new;">The loaf was removed from the oven 5 min later, promptly removed from the tin and left to cool on a wire rack.</span><br />
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<span style="font-family: courier new;">To summarize:</span><br />
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<span style="font-family: courier new;">00:00 cold oven with hot water in tray</span><br />
<span style="font-family: courier new;">00:15 reached 200 degrees C</span><br />
<span style="font-family: courier new;">00:20 reached 250 degrees C, rotated loaf 180 degrees</span><br />
<span style="font-family: courier new;">00:25 temp reduced to 200 degrees C</span><br />
<span style="font-family: courier new;">00:35 oven turned off, loaf left in</span><br />
<span style="font-family: courier new;">00:40 loaf removed from oven and tin, and left to cool...</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2935560471611190611.post-32809845659009700332010-11-21T14:17:00.009+00:002011-06-16T11:25:09.906+01:00Spelt Sourdough Loaf<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">White Spelt Sourdough Loaf</td></tr>
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<span style="font-family: "Courier New",Courier,monospace;">Spelt flour is milled from the <i>triticum speltum</i> grain, an ancient relative of modern wheat widely grown by the Romans. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Spelt flour contains gluten but it has a different molecular makeup to that of hybridised wheat varieties, resulting in bread that is reportedly easier to digest. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">People with wheat intolerance often find they can tolerate bread made from spelt flour. However, as spelt does contain gluten, it is unsuitable for coeliacs and those with a gluten allergy. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Baker, Tom Herbert, of Hobbs House Bakery Bristol, chose to use spelt flour </span><span style="font-family: "Courier New",Courier,monospace;">in his <a href="http://www.bbc.co.uk/programmes/b00rm55q">Search of the Perfect Loaf</a>. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Tom's quest resulted in the design of a huge award-winning 2 kilo white spelt sourdough loaf made using his family's 55 year old sourdough starter, organic spelt flour from Somerset, Cornish sea salt and Cotswold spring water. Tom named it '<a href="http://www.hobbshousebakery.co.uk/">Shepherd's Loaf</a>'; I've yet to try it, but at £21 a loaf I'm wondering if I can have a crack at making something like it.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">My experience of baking with spelt flour is until now fairly limited.</span><span style="font-family: "Courier New",Courier,monospace;"> I have in the past made a regular yeasted loaf using 100% wholegrain spelt flour which, although tasty, was very dense and heavy.</span><span style="font-family: "Courier New",Courier,monospace;"> And I've occasionally added 50 grams or so of spelt flour to make my regular <a href="http://bakesourdough.blogspot.com/2010_08_01_archive.html">Sourdough Loaf</a> and it has made a tasty loaf. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">From research and blog comments I'm aware that spelt flour can make a slacker dough that can be a bit tricky to work with. The big question mark is around the hydration level for the dough, as too much water would make a really slack dough that does not retain its shape, and too little water would make a dense and heavy loaf...</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">My first attempt using 550 grams of 100% wholegrain spelt flour, 315 grams of water and 11.5 grams of salt resulted in a fairly heavy loaf which was a touch too salty.</span><br />
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<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">First Attempt - 100% Wholegrain Spelt Sourdough loaf</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaahOkvLL_S8G5NXqLcLF0aUO733v5mgjnEAPxT4DQCfdLO9rN5wF1wKCQZQGkRUT53m81TIdZcjuKMRPQScsPJXZnDL_RfZm4YMReg9BvSURAVMxXkZLzB-H166BhDcdXOP_cn_KdNlQw/s1600/IMG_2285_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;">I decided to use white spelt flour in the hope it would make a lighter loaf. Unable to source white spelt flour locally, I opted for a rather painstaking method of refining (boulting) some wholegrain spelt flour, using a jam strainer to separate the spelt bran from the flour:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitVEk1mU-GhfvAnXyQExYVQ5YfPpw-Cyio61On3V_Y07l9pODNorEKV_NWV2uN_W7Ki7GP_8caxnVdfblu1sOPpWtHtP98qcAVfms43ryLIEz8tW4vi7GnZzXom72s3BayH_uBB0PwlHX/s1600/IMG_2315_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitVEk1mU-GhfvAnXyQExYVQ5YfPpw-Cyio61On3V_Y07l9pODNorEKV_NWV2uN_W7Ki7GP_8caxnVdfblu1sOPpWtHtP98qcAVfms43ryLIEz8tW4vi7GnZzXom72s3BayH_uBB0PwlHX/s400/IMG_2315_2.jpg" width="300" /></a></div><br />
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<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">'White' Spelt Flour and Spelt Bran</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHJDYvsLAF_kuNiM85ZW2k5EkEEGUwdeYP4d1V2_vLYiZM8x3NomgO0wi6QHv4r-pUyTrZfXwJkzIh2Eh22hu1_-drzw1KHRxPmALgCCwPh_ITQAyqdKEAvyZXHJLcc8V1LRcpsb1y4O0/s1600/IMG_2318_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><span style="font-family: "Courier New",Courier,monospace;">It worked in that I got a lighter refined flour but if you can source white spelt flour it's preferable to sieving wholegrain!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Making the Sponge:</span><br />
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<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Starter and 250 grams of Spelt Flour</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Courier New",Courier,monospace;">To 95-100 grams of ripe starter add 250 grams of 'white' spelt flour</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Starter, Spelt Flour and Water</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Courier New",Courier,monospace;">To the flour and starter I added 320 grams of water, making this a 58% hydration loaf, hopefully moist enough but not too slack to handle...</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SGcytdKjx_G2LO7sNew1el48XkrvBxx3tTIyT-W6fjrAWI6F_d4EPwXTS4T6JMpxpprPA5JG-IMmWOsG_nNcGemE9IvbCUXmcGeSypTc1bJRjGT7F-7o9VUgxSVCyVhL54r3Ug5DY9hv/s400/IMG_2334_2.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Fermented Sponge</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SGcytdKjx_G2LO7sNew1el48XkrvBxx3tTIyT-W6fjrAWI6F_d4EPwXTS4T6JMpxpprPA5JG-IMmWOsG_nNcGemE9IvbCUXmcGeSypTc1bJRjGT7F-7o9VUgxSVCyVhL54r3Ug5DY9hv/s1600/IMG_2334_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Courier New",Courier,monospace;">I left the sponge to ferment during the day for about 8 hours</span>.</div><span style="font-family: "Courier New",Courier,monospace;"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPScuw77JqUecckhSAq0U8b3HnSKqR-ejlc3gZY6Nv7aeUPGrx-3vRQ7CMC57C3gkhTpXueU-Y2MprIhMsoJmr0gmIk_MWKobCNU6Vgw52I25702jr7MFI_TycAaETwg8UciOFcPlPsOp/s1600/IMG_2337_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPScuw77JqUecckhSAq0U8b3HnSKqR-ejlc3gZY6Nv7aeUPGrx-3vRQ7CMC57C3gkhTpXueU-Y2MprIhMsoJmr0gmIk_MWKobCNU6Vgw52I25702jr7MFI_TycAaETwg8UciOFcPlPsOp/s400/IMG_2337_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><span style="font-family: "Courier New",Courier,monospace;">300 grams of the 'white' spelt flour added to the fermented sponge and 10 grams of sea salt...</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix23k2_6YpNGmLYp85Ernkd5ybZljegEdo8gm4bgt79CBQWwz8UsWUI7Mn5ydNiE7iyjYZr-wiQYi3-O0nZZy08__5qm6lnHPncmZxJBk1-4zvKcmnJiSozFScx2DsCmMtJ5OS3F2XjiC2/s1600/IMG_2340_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix23k2_6YpNGmLYp85Ernkd5ybZljegEdo8gm4bgt79CBQWwz8UsWUI7Mn5ydNiE7iyjYZr-wiQYi3-O0nZZy08__5qm6lnHPncmZxJBk1-4zvKcmnJiSozFScx2DsCmMtJ5OS3F2XjiC2/s400/IMG_2340_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Worked Spelt Dough</td></tr>
</tbody></table><span style="font-family: "Courier New",Courier,monospace;"><br />
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<span style="font-family: "Courier New",Courier,monospace;">The dough is definitely slacker than that of regular wheat flour. This dough was worked for about 10 minutes....</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCWmbpYICUmxoG30jFiSsLl_8CdPE45N7rv0BJZ1wruXxn4458rJbzgMbSSyW2vkyutYgVu4IS1Lp6TidsPoLSBwJvumKOtiodlDKME1ARkV6jnNDcnTpf_0aiZ79bWsR1LUnWQX32SuD/s1600/IMG_2341_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCWmbpYICUmxoG30jFiSsLl_8CdPE45N7rv0BJZ1wruXxn4458rJbzgMbSSyW2vkyutYgVu4IS1Lp6TidsPoLSBwJvumKOtiodlDKME1ARkV6jnNDcnTpf_0aiZ79bWsR1LUnWQX32SuD/s400/IMG_2341_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt Dough Left to Ferment</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><span style="font-family: "Courier New",Courier,monospace;">... and then left to ferment for about 4 hours, with 2 light folds in-between.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJ9OXxi0N41M6Xw84E7Drh2dzbMzb7k2dwdLbutT7Wmyoyf5ow2X8uXgzeCJIbnDl9ORcQh69sZiLkdovHnNiqTtPfyyKrv31p9-Es0ZpEI-pIDfCWReK7HoXuBUPIisYA6MIp1__B-XT/s1600/IMG_2347_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJ9OXxi0N41M6Xw84E7Drh2dzbMzb7k2dwdLbutT7Wmyoyf5ow2X8uXgzeCJIbnDl9ORcQh69sZiLkdovHnNiqTtPfyyKrv31p9-Es0ZpEI-pIDfCWReK7HoXuBUPIisYA6MIp1__B-XT/s400/IMG_2347_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt Dough, Fermented</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Courier New",Courier,monospace;">The fermented spelt dough was rolled into a ball and placed in a well-floured (rice flour) banneton proving basket...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzn99PINtbjZUdHyo00Vs_LTmOOrbAM4Fl6R1nuGYj65fEGUxWu0HHnnLmwJa8ENFmPwHk5lyeY8ZRNtxclKvCxjAlSvR4V20dS2OaIXWXXbYuAOLn4_NSUi2uXDVocYmqAXO7q5Zdk-x/s1600/IMG_2348_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzn99PINtbjZUdHyo00Vs_LTmOOrbAM4Fl6R1nuGYj65fEGUxWu0HHnnLmwJa8ENFmPwHk5lyeY8ZRNtxclKvCxjAlSvR4V20dS2OaIXWXXbYuAOLn4_NSUi2uXDVocYmqAXO7q5Zdk-x/s400/IMG_2348_2.jpg" width="300" /></a></div><span style="font-family: "Courier New",Courier,monospace;"><br />
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<span style="font-family: "Courier New",Courier,monospace;">... and left in the fridge overnight to prove slowly.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewRxcbAZL9g3G12WuUsUD7L49IcWZTjSUBlVLUxWYnawogXFEJ0rU_0ZJRmmqeezicLNL7sKq3FdH6IJzA0iaBt8VB6cTIjVAiWrzqzped9-TyZMR4MtMydCpV-Hf7RTkMQmHfRZNRIoj/s1600/IMG_2353_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewRxcbAZL9g3G12WuUsUD7L49IcWZTjSUBlVLUxWYnawogXFEJ0rU_0ZJRmmqeezicLNL7sKq3FdH6IJzA0iaBt8VB6cTIjVAiWrzqzped9-TyZMR4MtMydCpV-Hf7RTkMQmHfRZNRIoj/s400/IMG_2353_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt Dough Proven Overnight in Fridge</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><br />
<span style="font-family: "Courier New",Courier,monospace;">The oven was preheated to 250 degrees centigrade and a roasting tin placed on the bottom shelf to which boiling water was added when the oven reached temperature (to create steam for a good crust). </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">With the oven preheated, a baking sheet was given a light covering of fine semolina and the spelt dough tipped onto the tray...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT3blI6WJ2U3_ZlEv22EIynVOFfxOK4ne5InO9VOeSCyPnr3H7xRm23heJ6Y5RYL75J2WTJEwx74LHy_7ZC03b-dTIHaPh8UBl93akyFKP95LXBYf-kka4TRFTAWjDY9rV82S1B17LwZZ/s1600/IMG_2356_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT3blI6WJ2U3_ZlEv22EIynVOFfxOK4ne5InO9VOeSCyPnr3H7xRm23heJ6Y5RYL75J2WTJEwx74LHy_7ZC03b-dTIHaPh8UBl93akyFKP95LXBYf-kka4TRFTAWjDY9rV82S1B17LwZZ/s400/IMG_2356_2.jpg" width="400" /></a></div><span style="font-family: "Courier New",Courier,monospace;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuYswx2uPdVwxMpjaSFxlKjay6uf9XvHvf7DQcGV4SGYlN7k9Y4CFCsgzKgTEx9E99riF-fQgFnXfdhOI4uL84YbWQsiZsC1EbO-wpUcRzPgtdWAA9SmTDuFOeaavlcLgmyjYdeggTnzD/s1600/IMG_2357_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuYswx2uPdVwxMpjaSFxlKjay6uf9XvHvf7DQcGV4SGYlN7k9Y4CFCsgzKgTEx9E99riF-fQgFnXfdhOI4uL84YbWQsiZsC1EbO-wpUcRzPgtdWAA9SmTDuFOeaavlcLgmyjYdeggTnzD/s400/IMG_2357_2.jpg" width="400" /></a></div><span style="font-family: "Courier New",Courier,monospace;"><br />
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<span style="font-family: "Courier New",Courier,monospace;">... and then slashed quickly with a lame...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooIEMUTalN2wlRym7PdArTdXy0lkAcuN6LODs5jVdcawuJiaUCa8-EUk2HgEvkLfHzTf7jbtNmewsl0Q2eIuWrGkIa0FR_Lu45PpYdSuWoCV32Hdr2UhcB69QG6mf7lEjWkT-5Gx08YIn/s1600/IMG_2358_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooIEMUTalN2wlRym7PdArTdXy0lkAcuN6LODs5jVdcawuJiaUCa8-EUk2HgEvkLfHzTf7jbtNmewsl0Q2eIuWrGkIa0FR_Lu45PpYdSuWoCV32Hdr2UhcB69QG6mf7lEjWkT-5Gx08YIn/s400/IMG_2358_2.jpg" width="400" /></a></div><span style="font-family: "Courier New",Courier,monospace;"><br />
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<span style="font-family: "Courier New",Courier,monospace;">The spelt dough, being quite slack, quickly spreads out on the tray so it needs to be slashed and put in the oven speedily.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">The dough was baked as follows:</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">10 minutes at 250 degrees centigrade</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Loaf rotated 180 degrees to even browning</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Further 5 minutes at 250 degrees</span><br />
<span style="font-family: "Courier New",Courier,monospace;">5 minutes at 200 degrees</span><br />
<span style="font-family: "Courier New",Courier,monospace;">5 minutes with the oven turned off</span><br />
<span style="font-family: "Courier New",Courier,monospace;">10 minutes with the oven door ajar</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Bread then left to cool completely on a cooling rack:</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIYKjRl9_DEr727AwDIU9VZm9AyzlhobZpwm8-VjKA8me_hslVKj_q8EMwusCfVx7z74SxFJni0lgbzSHoL3BhwymQCpO3YvzDpq99a_DlaZV48cim1s44f8BEYWJGEbBYE8Frd_3UW8V/s1600/IMG_2360_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIYKjRl9_DEr727AwDIU9VZm9AyzlhobZpwm8-VjKA8me_hslVKj_q8EMwusCfVx7z74SxFJni0lgbzSHoL3BhwymQCpO3YvzDpq99a_DlaZV48cim1s44f8BEYWJGEbBYE8Frd_3UW8V/s400/IMG_2360_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Spelt Sourdough Loaf</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vbulLFM7InPu-VzyV8Gf7Jf52Ysf1oR9scdruik3YKEOBKc0LnxIxsaEObzcRoVsarf77czh-NzCqfHlQk6sUqXOmmLnIOaXAEXcT_XsPLXqO2KAOdPRlPGVZHd5zps-oE5rdvsqcQrT/s1600/IMG_2364_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vbulLFM7InPu-VzyV8Gf7Jf52Ysf1oR9scdruik3YKEOBKc0LnxIxsaEObzcRoVsarf77czh-NzCqfHlQk6sUqXOmmLnIOaXAEXcT_XsPLXqO2KAOdPRlPGVZHd5zps-oE5rdvsqcQrT/s400/IMG_2364_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good Crust and Crumb</td></tr>
</tbody></table><div style="font-family: "Courier New",Courier,monospace;">The resulting 'White' Spelt Sourdough Loaf is a decent loaf with a good crumb and crust.... The flavour of spelt flour is unique, a bit nutty... it works well with the sour flavours.<br />
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The loaf was smaller and denser than my regular <a href="http://bakesourdough.blogspot.com/2010_08_01_archive.html">sourdough loaf</a> but not as heavy as a 100% wholemeal spelt loaf. Definitely worth a try, especially if you can source already refined white spelt flour.</div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Courier New",Courier,monospace;"><br />
</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2935560471611190611.post-30722072210372418622010-09-09T19:54:00.004+01:002011-06-30T19:16:37.447+01:00Gallery<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJ-D2g-3wXkNIG9UC-v5QzKkV_jKZF2oHjhvmEotUYsistT_hJFpKzaQDZPJmGBva0dwIUr9O5nbCU9Rzh9jTjVnZPJX4g_Sa9GsrMkBCNayRIfRFcu7us7dWTrpWTtySCCyTQG014pKL/s1600/IMG_2088_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJ-D2g-3wXkNIG9UC-v5QzKkV_jKZF2oHjhvmEotUYsistT_hJFpKzaQDZPJmGBva0dwIUr9O5nbCU9Rzh9jTjVnZPJX4g_Sa9GsrMkBCNayRIfRFcu7us7dWTrpWTtySCCyTQG014pKL/s640/IMG_2088_2.jpg" width="480" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjshyphenhyphenPu9deOt_RWz3D2LRrn3oPCI1FuZ5965Ygsh1IHzAUawfV302ViAZ13jxy-xgs0qcAdB8qp76wFBjDzOnUf9XMaHyByRoEYQMWygkZtXC7g2EKMHR1wk9R9-usm5EwGLLVcF02sCXU/s1600/IMG_2093_2.jpg" imageanchor="1" style="margin-left: 1em; 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<span style="font-family: "Courier New",Courier,monospace;">Loaf has doubled in size following overnight retardation in fridge followed by about 2 hours proving at room temperature.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">To bake the loaf, preheat the oven to 250C/ gas mark 9.</span><span style="font-family: "Courier New",Courier,monospace;"> Place a roasting tin on the bottom of the oven and fill with about a pint of boiling water just before you put the loaf in - this creates steam in the oven which helps develop a nice crust. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0h9-6UKuewwzJ40UjaMBpxfzk2uoxSuHPEG7PSilcTOEsKXn-a3oGRf3bOYamnRCYdfneU-4HY0kF8fHk81M_Cj26-x4uqvjuWqnkQxOvOIGNXvwTNU9-wdggk_HsjtzP8DDqCJ8oflc/s1600/IMG_1844_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0h9-6UKuewwzJ40UjaMBpxfzk2uoxSuHPEG7PSilcTOEsKXn-a3oGRf3bOYamnRCYdfneU-4HY0kF8fHk81M_Cj26-x4uqvjuWqnkQxOvOIGNXvwTNU9-wdggk_HsjtzP8DDqCJ8oflc/s400/IMG_1844_2.jpg" width="400" /></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;">Dust a baking tray with fine semolina or flour to prevent the loaf from sticking to the tray. I use a Mermaid anodised baking sheet as it does not warp at high temperatures, meaning the bread stays straight on the tray! It also conducts heat rapidly and hence gets hot soon after it's put in the oven, baking the dough from underneath.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Set up a baker's lame to score the loaf, or use a very sharp serrated knife. Take extra care using razor blades!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">This Mure and Peyrot 'Bordelaise' grignette or lame is safer to use as it houses the razor blade securely and it has a protective cap for storing the lame. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">When the oven has reached temperature add hot water to the roasting tin. Then gently tip the loaf out of the brotform onto the baking tray. It should come out easily and not rip the loaf's 'skin'</span>.<br />
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<span style="font-family: "Courier New",Courier,monospace;">Quickly and confidently score the loaf using a lame or knife. Try not to hesitate when cutting as it could drag the loaf's skin. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Scores are both functional and aesthetic</span><span style="font-family: "Courier New",Courier,monospace;">. Scoring the loaf allows the loaf to expand during baking and helps minimize the loaf bulging and bursting open undesirably. They also enhance the appearance of the baked loaf, and can act as a 'baker's signature'. Traditionally, they were used to identify a family's loaf when given to the local baker to bake.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8NoKLbUM6n1DazcRm5R2UzWpiG1Gb6i9bzzGo1xY5bB0s8efDuXzCxdibikYuSlHjVB6O9viko8_fXizCYNLvv3QimL7geCxn70IVlPEBCyjICmE-Cgno1MXJNijKKrIhI6FCps_VNW7/s1600/IMG_1851_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8NoKLbUM6n1DazcRm5R2UzWpiG1Gb6i9bzzGo1xY5bB0s8efDuXzCxdibikYuSlHjVB6O9viko8_fXizCYNLvv3QimL7geCxn70IVlPEBCyjICmE-Cgno1MXJNijKKrIhI6FCps_VNW7/s400/IMG_1851_2.jpg" width="400" /></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;">Straight after scoring the loaf, place the loaf into the hot oven.</span> <span style="font-family: "Courier New",Courier,monospace;"> </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">After 10 min reduce the heat to 200C/ gas mark 6, rotate the loaf 180 degrees if possible to even out the baking, and bake for a further 5 minutes. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Turn the oven off and bake for a further 5 minutes. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Leave the loaf in the oven for a further 10 minutes with the oven door ajar. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">It should look nicely browned and sound hollow when you tap it's base.</span><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">If you want a browner more crusty loaf then bake for 5 min longer before reducing the temp to 200C.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Place the loaf on a cooling rack and cool completely before eating.</span><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Enjoy your sourdough loaf! If you have any left after a couple of days it makes delicious toast.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Same loaf recipe using a 1kg linen-lined wicker banneton for proving the loaf:</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> </span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-2935560471611190611.post-38124739820559432032010-09-03T15:25:00.001+01:002011-03-10T09:34:08.153+00:00Sourdough Loaf - Stage 2<div style="text-align: center;"></div><span style="font-family: courier new;">Stage 2 - Make the Dough<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6C92oDJ7P_Sjqo-Qi-JR_HWiUQeh9ZBMW7gmTnyoKTh8YeM44HhOkOgJxxXkmNDkFegg-cPbOy9dDXsIobt-n_2P31wudeoLlQ-szjckKs2-oVbdl1rqyCxynMr5v3nOFwgsLHUtvAWZ/s1600/14.Fermented+sponge.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6C92oDJ7P_Sjqo-Qi-JR_HWiUQeh9ZBMW7gmTnyoKTh8YeM44HhOkOgJxxXkmNDkFegg-cPbOy9dDXsIobt-n_2P31wudeoLlQ-szjckKs2-oVbdl1rqyCxynMr5v3nOFwgsLHUtvAWZ/s320/14.Fermented+sponge.jpg" /></a></div><span style="font-family: courier new;"><br />
Fermented sponge 8 hour later.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjapdBVNyzeDasPMDsK5acXYC4tp_BnHsPrUd4FXAEWmZwAlcfJBxiumilEmY2fV1qF9T8yQr7F_a0sShUBOJvANzEQUWNV-suxnKJSPEKJgMG27YUZt53ec6iyYdNHpQ_Fhfi8kX86Afi/s1600/15.To+fermented+sponge+add+300+grams+bread+flour+and+11.5+grams+of+sea+salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjapdBVNyzeDasPMDsK5acXYC4tp_BnHsPrUd4FXAEWmZwAlcfJBxiumilEmY2fV1qF9T8yQr7F_a0sShUBOJvANzEQUWNV-suxnKJSPEKJgMG27YUZt53ec6iyYdNHpQ_Fhfi8kX86Afi/s320/15.To+fermented+sponge+add+300+grams+bread+flour+and+11.5+grams+of+sea+salt.jpg" /></a></div><span style="font-family: courier new;"><br />
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<span style="font-family: courier new;">To the fermented sponge add 300 grams of bread flour (250 grams of white and 50 grams of rye used for this loaf) plus 11.5 grams of salt.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1C0QlcXcIKbMzpDLPJ5Qoto-nF9W3K3KN8R6uDKefcKQiSr6K08ojiW4S-XCcMd9D_jk6PM6rU3xZzG7kKZi_S-EElzTS7w13VlU74l6VX8QvXc1COgH_rOQg2z9cQmIGfqHBYYQydbm/s1600/16.Mix+together+and+pile+onto+unfloured+worktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1C0QlcXcIKbMzpDLPJ5Qoto-nF9W3K3KN8R6uDKefcKQiSr6K08ojiW4S-XCcMd9D_jk6PM6rU3xZzG7kKZi_S-EElzTS7w13VlU74l6VX8QvXc1COgH_rOQg2z9cQmIGfqHBYYQydbm/s320/16.Mix+together+and+pile+onto+unfloured+worktop.jpg" /></a></div><span style="font-family: courier new;"><br />
Combine ingredients and pile onto un-floured worktop - try to resist adding more flour, it may seem sticky at first but it will come together when worked.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYdizvV77nibIOMr6naJXs1iaWYP0TLLLluMbE3Q9NNUHrQmp5SMngDeGliRH7ibMoolbDQ_W0vQqzL8hQWOkkWu5VJeet8OAx3W3OT6y9Loug-6maNpBgCCUKX_0h_Y7q-se9fvIzvcO/s1600/17.Work+dough+to+develop+gluten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYdizvV77nibIOMr6naJXs1iaWYP0TLLLluMbE3Q9NNUHrQmp5SMngDeGliRH7ibMoolbDQ_W0vQqzL8hQWOkkWu5VJeet8OAx3W3OT6y9Loug-6maNpBgCCUKX_0h_Y7q-se9fvIzvcO/s320/17.Work+dough+to+develop+gluten.jpg" /></a></div><br />
<span style="font-family: courier new;">Work the dough for about 10 min, stretching and folding it to incorporate air and develop the gluten. This <a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/video/2010/jul/20/how-to-cook-bread">video</a> shows baker Richard Bertinet 'working' dough using his very effective stretch and fold technique.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCYEWxWmnfjKqF3YHa530CHj1T51iuhb3-QgtQBtpTaaIinrWiW3fkSkpOLXXL_viBCMIN0Z1SmwUo-2KTaOTqpmQYRi5W9XvKgxiIxfkrfx-7x-HYc_mb7yKhbWlZay-MV0MnA0Eex0B/s1600/18.Dough+will+eventually+come+together.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCYEWxWmnfjKqF3YHa530CHj1T51iuhb3-QgtQBtpTaaIinrWiW3fkSkpOLXXL_viBCMIN0Z1SmwUo-2KTaOTqpmQYRi5W9XvKgxiIxfkrfx-7x-HYc_mb7yKhbWlZay-MV0MnA0Eex0B/s320/18.Dough+will+eventually+come+together.jpg" /></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;">Dough coming together with stretch and fold technique. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Now lightly flour the work surface and shape the dough into a ball:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIrfaHZE7MqBShqkdFyYM78yKI02WYI-fudzZhGO92zZ22EoedoiaDaCnbo6aSm3ed3b7BkYWucezBFN9jWztCOTuz-xMfuyHd_8otATa0vsWI3RJEe3LmPpmbbL72RsqQox0RkyaZ2dN/s1600/20.Shape+dough+into+a+ball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIrfaHZE7MqBShqkdFyYM78yKI02WYI-fudzZhGO92zZ22EoedoiaDaCnbo6aSm3ed3b7BkYWucezBFN9jWztCOTuz-xMfuyHd_8otATa0vsWI3RJEe3LmPpmbbL72RsqQox0RkyaZ2dN/s400/20.Shape+dough+into+a+ball.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauJeu1GZ0J_PnpDWlDCjrBydNzZVtw5WnuB-a6t8cSIp198cFYXnxpuWtKArJM0n8NfFU-WVqr6teizBxrUQcZU1NnreJZvASMNmwWXu61zJRJK066drwGo0IDsr6RKeKSR2mmmGA-Xt7/s1600/21.Shape+dough+into+a+ball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauJeu1GZ0J_PnpDWlDCjrBydNzZVtw5WnuB-a6t8cSIp198cFYXnxpuWtKArJM0n8NfFU-WVqr6teizBxrUQcZU1NnreJZvASMNmwWXu61zJRJK066drwGo0IDsr6RKeKSR2mmmGA-Xt7/s400/21.Shape+dough+into+a+ball.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMWmjVwN_fLTFQgCblBbRXPIePhXVRpg4D9OXX9YP5DeW8m2e28AHxEe3d07hfKio6TFLZ4-Cn-QxHWaCK4JuXm76b3lJDO9kce-ruqe3OJR0h0OYHaOi_gECxNSy0n-6R51V34l__8ld/s1600/22.Shape+dough+into+a+ball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMWmjVwN_fLTFQgCblBbRXPIePhXVRpg4D9OXX9YP5DeW8m2e28AHxEe3d07hfKio6TFLZ4-Cn-QxHWaCK4JuXm76b3lJDO9kce-ruqe3OJR0h0OYHaOi_gECxNSy0n-6R51V34l__8ld/s400/22.Shape+dough+into+a+ball.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGW1xbD4dT3IuDQUfHiFQzSUy8WyI1bY9cMqWNceUcZOsxoA7puP2hhxzUWIx7fwEGiCavVoVSiPK5cRGoSf3H-Sn-HVE1Ep1arwpRaSVeZFvNLXJVIN9XiOz_uGAMOqPdcm_FOpxRp1w/s1600/23.Place+dough+in+bowl,+cover+and+leave+to+ferment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGW1xbD4dT3IuDQUfHiFQzSUy8WyI1bY9cMqWNceUcZOsxoA7puP2hhxzUWIx7fwEGiCavVoVSiPK5cRGoSf3H-Sn-HVE1Ep1arwpRaSVeZFvNLXJVIN9XiOz_uGAMOqPdcm_FOpxRp1w/s320/23.Place+dough+in+bowl,+cover+and+leave+to+ferment.jpg" /></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;">Place ball of dough back into bowl, cover and leave to ferment at room temp for about 4 hours, with folds at about 1.5 and 3 hours. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Folding drives out some or all of the gasses that have been generated by the fermentation process and rearranges the dough so that the yeast has access to fresh nutrients. The build up of gas in the dough can act as an inhibitor on the yeast, a chemical brake on its activity, so getting rid of the gas ensures that the yeast can continue to develop and flourish.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">To fold, simply flatten the dough, fold like a letter and reshape the dough into a ball. Place back in the bowl and cover.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimQfWemh3qSY6-M3l-lbNUwPlhAMvJ3dAPeqzwYLLPCy4MLK1Rq63pQ8G5Utn-qqo1849jm55evIDQgKSwXyNJzDGTyPoDh9Xq2qUhTiAPFRhbLNyCfx88DRzdLSLIUY_rslZ4n5KIXyN/s1600/24.Fermented+dough+with+floured+brotform.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimQfWemh3qSY6-M3l-lbNUwPlhAMvJ3dAPeqzwYLLPCy4MLK1Rq63pQ8G5Utn-qqo1849jm55evIDQgKSwXyNJzDGTyPoDh9Xq2qUhTiAPFRhbLNyCfx88DRzdLSLIUY_rslZ4n5KIXyN/s320/24.Fermented+dough+with+floured+brotform.jpg" /></a></div><br />
<span style="font-family: "Courier New",Courier,monospace;">When the dough has fermented and about doubled in size, flour a 1kg cane brotform (proving basket) with flour - rice flour is particularly good for this purpose, preventing the dough from sticking to the basket.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbYQJeFqREo4GwPzeyK8z8mCZ6tGqND6P5b7wDk1ipz0lVVE2VCGNAoeXbdidydI3Bisg3KwVQtyaYE1dv4JFaXuV_FqpC0Ok8vyUW96N3B41JqiprG4Eqf46xl64qvNZ7zNkbl8o3nos/s1600/25.Shape+dough+and+place+in+brotform+seam-side+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbYQJeFqREo4GwPzeyK8z8mCZ6tGqND6P5b7wDk1ipz0lVVE2VCGNAoeXbdidydI3Bisg3KwVQtyaYE1dv4JFaXuV_FqpC0Ok8vyUW96N3B41JqiprG4Eqf46xl64qvNZ7zNkbl8o3nos/s320/25.Shape+dough+and+place+in+brotform+seam-side+up.jpg" /></a></div><span style="font-family: "Courier New",Courier,monospace;"><br />
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<span style="font-family: "Courier New",Courier,monospace;">Shape the dough into a batard - this <a href="http://www.youtube.com/watch?v=pqzRprovXTU">video</a> demonstrates shaping a loaf. Place loaf in the brotform, seam-side facing up so it is still visible.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuIszAEuBoIBR7rhVu7tWbj2_lDBWKAHM4rFEkfh20p_e-2kl2uAxYclzGZIra8_s2PvHwyfF4BhX18Rn4-4WgEcZNFiKNBAr77eauUQIAtwUn-OeyJfFEYskRTS2P0CvlywD6Gcsgf11/s1600/26.Cover+and+prove+in+fridge+overnight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuIszAEuBoIBR7rhVu7tWbj2_lDBWKAHM4rFEkfh20p_e-2kl2uAxYclzGZIra8_s2PvHwyfF4BhX18Rn4-4WgEcZNFiKNBAr77eauUQIAtwUn-OeyJfFEYskRTS2P0CvlywD6Gcsgf11/s320/26.Cover+and+prove+in+fridge+overnight.jpg" /></a></div><span style="font-family: "Courier New",Courier,monospace;"><br />
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<span style="font-family: "Courier New",Courier,monospace;">Shaped loaf left in the fridge to prove slowly overnight.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Next, go to <a href="http://bakesourdough.blogspot.com/2010/09/sourdough-loaf-stage-3.html">Stage 3 - Bake the Loaf</a></span><br />
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<span style="font-family: courier new;"> </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2935560471611190611.post-55093820576560951142010-08-29T22:31:00.008+01:002011-03-10T09:51:38.596+00:00Sourdough Loaf - Stage 1<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mgTV6i9AQ9WrWlR1bA8dJwFLT6t8H2J5-rQAVKr6dxMSwbCVTky3L7Q_cvtWqIAzS7LZ-RJc36dIsL6ClHEhYzAZAAD8gOV9_c-a6AQSTAkWfHNoSC6_wWu08ql8xbrQt-QHlYb0Bm6r/s1600/IMG_1861_2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510548755410540674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mgTV6i9AQ9WrWlR1bA8dJwFLT6t8H2J5-rQAVKr6dxMSwbCVTky3L7Q_cvtWqIAzS7LZ-RJc36dIsL6ClHEhYzAZAAD8gOV9_c-a6AQSTAkWfHNoSC6_wWu08ql8xbrQt-QHlYb0Bm6r/s400/IMG_1861_2.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a></div><span style="font-family: courier new;"><br />
The following recipe is for a tried and tested Sourdough Loaf</span><br />
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<span style="font-family: courier new;">Yield: 0.960-0.980 kg (1 large loaf or 2 small loaves)</span><br />
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<span style="font-family: courier new;">Ingredients</span>:<br />
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<span style="font-family: courier new;">For the sponge</span>:<br />
<ul><li><span style="font-family: courier new;">90-100 grams ripe 100% hydration starter</span><span style="font-family: courier new;"> (N.B. Remember to keep</span><span style="font-family: courier new;"> 10 grams of your starter back to <a href="http://bakesourdough.blogspot.com/2010/08/refrigerated-over-ripe-starter-with.html">refresh </a></span><span style="font-family: courier new;">as your ongoing starter)</span></li>
</ul><ul><li><span style="font-family: courier new;">250 grams strong white bread flour (unbleached, untreated flour)</span></li>
</ul><ul><li><span style="font-family: courier new;">310-320 grams cool water (wetter dough is a bit more difficult to handle but makes </span><span style="font-family: courier new;">better bread)</span></li>
</ul><br />
<span style="font-family: courier new;">For the loaf</span>:<br />
<ul><li><span style="font-family: courier new;">all of the sponge</span></li>
</ul><ul><li><span style="font-family: courier new;">300 grams strong white bread flour (or 250 grams white and 50 grams of rye, wholemeal or spelt flour)</span></li>
</ul><ul><li><span style="font-family: courier new;">11.5 grams salt (essential)</span></li>
</ul><br />
<span style="font-family: courier new;">Time</span>:<br />
<ul><li><span style="font-family: courier new;">Sponge: 8-12 hrs</span></li>
</ul><ul><li><span style="font-family: courier new;">Work Dough: 10 min</span></li>
</ul><ul><li><span style="font-family: courier new;">Fermentation: 4 hrs with folds at 1.5 and 3 hrs</span></li>
<li><span style="font-family: courier new;">Shape: 5 min</span></li>
</ul><ul><li><span style="font-family: courier new;">Prove: about 4 hrs at room temp or overnight in fridge plus 2 hrs at room temp (until double in size)<br />
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</ul><ul><li><span style="font-family: courier new;">Bake: 30 min</span></li>
</ul><br />
<span style="font-family: courier new;">Example Morning Baking</span>:<br />
<ul><li><span style="font-family: courier new;">Sponge: e.g. 10:15 - 18:15</span></li>
</ul><ul><li><span style="font-family: courier new;">Work Dough: 10 min</span></li>
</ul><ul><li><span style="font-family: courier new;">Fermentation: e.g. 18:30 - 22:30, with folds at 20:00 and 21:30</span></li>
</ul><ul><li><span style="font-family: courier new;">Shape: 5 min</span></li>
</ul><ul><li><span style="font-family: courier new;">Prove: 22:35 - 08:00 in fridge plus 2 hrs at room temp 08:00 - 10:00</span></li>
</ul><ul><li><span style="font-family: courier new;">Bake: at 10:00 for 30 min</span></li>
</ul><br />
<span style="font-family: courier new;">Example Afternoon Baking</span>:<br />
<ul><li><span style="font-family: courier new;">Sponge: e.g. 23:00 - 09:00 the night before baking</span></li>
</ul><ul><li><span style="font-family: courier new;">Work Dough: 10 min</span></li>
</ul><ul><li><span style="font-family: courier new;">Fermentation: e.g. 09:15 - 13:15, with folds at 10:45 and 12:15</span></li>
</ul><ul><li><span style="font-family: courier new;">Shape: 5 min</span></li>
</ul><ul><li><span style="font-family: courier new;">Prove: about 4 hours e.g. 13:20 - 16:20 (until double in size)</span></li>
</ul><ul><li><span style="font-family: courier new;">Bake: at about 16:15 for 30 min </span></li>
</ul><br />
<span style="font-family: courier new;">NB: Timings are illustrative and approximate and not written in stone, and are based on my baking experience here in the UK - you may find you need to prove the dough for longer on a cooler day or in a cooler climate, or for shorter on a warmer day or in a warmer climate. The key is not to under or over-prove the dough, so bake it when the dough has about doubled in size and still has some spring-back when touched.</span><br />
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<span style="font-family: courier new;"> </span><br />
<span style="font-family: courier new;">Retarding the Dough in the Refrigerator Overnight</span><br />
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<span style="font-family: courier new;">Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors. In sourdough bread-making, cold decreases the </span> <span style="font-family: courier new;">activity of wild yeast relative to the lactobacilli which produce flavouring products such as lactic acid and acetic acid. Dough that is retarded before baking results in a more sour loaf.</span><br />
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<span style="font-family: courier new;">Stage 1 - Make the Sponge</span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dWz1M-djc6tj03jOekyQyQx3f9lN9VdIMQnWuoWSFbHP8d65OjqvpyvVAcW_cA5qJXItXxItuax4sAiQliP0GDVnfqFvT33JRBUUOJksJ5rzzZLVw08gFtfu0bEd8WaQ0G5Q1K8dTKuu/s1600/7.Weigh+remaining+starter+in+large+bowl.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510537530373403890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dWz1M-djc6tj03jOekyQyQx3f9lN9VdIMQnWuoWSFbHP8d65OjqvpyvVAcW_cA5qJXItXxItuax4sAiQliP0GDVnfqFvT33JRBUUOJksJ5rzzZLVw08gFtfu0bEd8WaQ0G5Q1K8dTKuu/s400/7.Weigh+remaining+starter+in+large+bowl.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a> </div><br />
<div style="text-align: center;"></div><span style="font-family: courier new;">Put 90-100 grams of ripe starter into a large bowl.</span><span style="font-family: courier new;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJEUiuTb76ZIrcC8SwoCMVm6ABnmUVVpYFj0yQe_HEixjwPviRVq1TleCkWZJwiMCDKtPXQhRiLtqdSszqplM-FIXUfR_k4lT1C1s-KBEJCaThLUTQl9fc_eKK7kVtklZ4XTiXF7ENMrI/s1600/IMG_2039_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJEUiuTb76ZIrcC8SwoCMVm6ABnmUVVpYFj0yQe_HEixjwPviRVq1TleCkWZJwiMCDKtPXQhRiLtqdSszqplM-FIXUfR_k4lT1C1s-KBEJCaThLUTQl9fc_eKK7kVtklZ4XTiXF7ENMrI/s400/IMG_2039_2.jpg" width="300" /></a></div><span style="font-family: courier new;"><br />
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<span style="font-family: courier new;">To the 90-100 grams of starter add 250 grams of bread flour and 310-320 grams of water. Here I've used unbleached white bread flour and filtered tap water.</span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaOfkukiocFMUf4xPCf6ua5OiNR-zzZchMlM5ZLCm7rCrHZ1vUnGdDQMY9L1HzfsQsD1NixwFhRyXd_VC88ObqRECcnTpJiidBFI_YtorDP4wmzTJ1ybPvP3rnX0t_FpEVvg5p6_HlJb1/s1600/13.Cover+and+leave+to+ferment+.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510558089564303314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaOfkukiocFMUf4xPCf6ua5OiNR-zzZchMlM5ZLCm7rCrHZ1vUnGdDQMY9L1HzfsQsD1NixwFhRyXd_VC88ObqRECcnTpJiidBFI_YtorDP4wmzTJ1ybPvP3rnX0t_FpEVvg5p6_HlJb1/s400/13.Cover+and+leave+to+ferment+.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a></div><span style="font-family: courier new;"><br />
Mix all the s</span><span style="font-family: courier new;">ponge ingredients together in a large bowl, cover with a tea towel and leave at room temperature to ferment (8-12 hrs).</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Next, go to <a href="http://bakesourdough.blogspot.com/2010/09/sourdough-loaf-dough.html">Stage 2 - Make the Dough</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: courier new;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2935560471611190611.post-90658785197708498842010-08-27T22:02:00.001+01:002011-06-26T17:26:34.339+01:00Maintaining a Sourdough Starter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBSdSV7tCGzzx0CLBdqff6rPe6bZdebiL5MzsfrApcr9fWMoHU2zpNo-QT9_aghbtS-F8qBNqixr-0jjxfKUVRF5Ha29ZtJEUZONjtO4OFZRkXbB6p5nx6lmMjvAYRXqhXbQLyNZAgfss/s1600/IMG_1557_2_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBSdSV7tCGzzx0CLBdqff6rPe6bZdebiL5MzsfrApcr9fWMoHU2zpNo-QT9_aghbtS-F8qBNqixr-0jjxfKUVRF5Ha29ZtJEUZONjtO4OFZRkXbB6p5nx6lmMjvAYRXqhXbQLyNZAgfss/s400/IMG_1557_2_2.jpg" width="400" /></a></div><br />
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<span style="font-family: trebuchet ms;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;">Essentially, a sourdough starter contains a natural culture of yeast and lacto-bacteria colonies that need a regular food and water supply </span></span></span></span></span><span style="font-family: trebuchet ms;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;">to survive and stay healthy. There are millions of yeast and lacto-bacteria cells in one teaspoon of ripe starter (i.e. a starter which has been fed and watered and allowed to ferment fully).</span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWi2XoP6LPttbIN5lYMP72yvdDm7QKuPmcIVev9ctw2dWx3v3rUL3cgYsUiSSSich9kgtUxrqG5Urv4Zo8JRg9KJt-a0MObHo1TuS0XvyKSsSidtQ1iNYayYA21te-VtIcbEooXTRKqPdh/s1600/1.Refrigerated+over-ripe+starter+with+layer+of+hooch+on+top.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510497976623618450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWi2XoP6LPttbIN5lYMP72yvdDm7QKuPmcIVev9ctw2dWx3v3rUL3cgYsUiSSSich9kgtUxrqG5Urv4Zo8JRg9KJt-a0MObHo1TuS0XvyKSsSidtQ1iNYayYA21te-VtIcbEooXTRKqPdh/s400/1.Refrigerated+over-ripe+starter+with+layer+of+hooch+on+top.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-family: trebuchet ms;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;">This is my refrigerated over-ripe sourdough starter with a layer of hooch on top. When I say over-ripe, I mean it's been in the fridge for about 5 days since its last feeding and it's past its peak of activity as the all food source has been used up.<br />
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Kept in the fridge, I'd say it has a 'life-cycle' of about 3-4 days, during which it grows, double in size, ripens, and then deflates. Ke</span></span></span></span></span><span style="font-family: trebuchet ms;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;">pt at room temperature, it has a life-cycle of about 8-24 hours.</span></span></span></span></span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirhNJXu19uYcPskY8iOrdik3foQ1JNlXaZklLqQqCDfyXxKs926frEkz72WxVdsNbE6ATfvyHGmr0UV5jztOglGAp0y0JmMb5jQGihAFH8a8-3BUMt6_dFQHZs9rwTHMkHqdum3-W3aXI/s1600/3.Weigh+out+10+grams+of+starter.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510519564844337026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirhNJXu19uYcPskY8iOrdik3foQ1JNlXaZklLqQqCDfyXxKs926frEkz72WxVdsNbE6ATfvyHGmr0UV5jztOglGAp0y0JmMb5jQGihAFH8a8-3BUMt6_dFQHZs9rwTHMkHqdum3-W3aXI/s400/3.Weigh+out+10+grams+of+starter.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a></div><span style="font-family: trebuchet ms;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;"><br />
To maintain the starter it needs refreshing or 'feeding'. I've stirred the hooch back into the starter and weighed out 10 gram</span></span></span></span></span><span style="font-family: trebuchet ms;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;">s of starter into a small bowl.</span></span></span></span></span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u2lGkBcB1M-oyWyrnlEkRtY8jyU59mBSHgF34Md90MUxWoMfdT7OSYxLtWKG1gFsBscIoGRL_kGoKDSxHdip3jg39BiGDSdH_mc_UwXkyr_GhHRdQPcMssnTt-OkgK10jiocg2CmoTW-/s1600/5.Add+50+grams+of+water.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510520272843538434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u2lGkBcB1M-oyWyrnlEkRtY8jyU59mBSHgF34Md90MUxWoMfdT7OSYxLtWKG1gFsBscIoGRL_kGoKDSxHdip3jg39BiGDSdH_mc_UwXkyr_GhHRdQPcMssnTt-OkgK10jiocg2CmoTW-/s400/5.Add+50+grams+of+water.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a></div><span style="font-family: trebuchet ms;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;"><br />
To the 10 grams of starter add 50 grams of bread flour (white will do, preferably unbleached and without flour improvers; I use Carr's Strong White Bread Flour) and 50 grams of water (bottled or filtered if your tap water is significantly chlorinated).<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSBG-5iZwiVki0VxNRag7sRqW7iJSwMpuaJg0nKEN1F5tHmjQE-zad5eBPFFdMwgTZYWmaIHMIA3xFO7gk5Jj1La1qc6uUo2rLqL6xk4MmySuDV2Ofav-tanyeJvcck3DgeMkF_Vu1IZM/s1600/8.Wash+jar.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510522638114952146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSBG-5iZwiVki0VxNRag7sRqW7iJSwMpuaJg0nKEN1F5tHmjQE-zad5eBPFFdMwgTZYWmaIHMIA3xFO7gk5Jj1La1qc6uUo2rLqL6xk4MmySuDV2Ofav-tanyeJvcck3DgeMkF_Vu1IZM/s400/8.Wash+jar.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
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<div style="text-align: left;"><span style="font-family: courier new;">Mix well. Dispose of the remaining starter (or use it to bake a <a href="http://bakesourdough.blogspot.com/2010/08/sourdough-loaf.html">Sourdough Loaf</a>) and wash out the container.<br />
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<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLq6vH4pa9CBRY2Pu5OZBFrxuOiESeQtsw8HhWCMDsKyD5FDKZ4t9PVYeKWVjr9Bc9L4o99JAs9xv9Z0sucLREjdC1TCULPMxcJEGxosxx5yW4Y86WmEASA3kMGin2fCiLINcKQYi3v3bf/s1600/9.Put+refreshed+starter+into+clean+jar.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5510523324863976866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLq6vH4pa9CBRY2Pu5OZBFrxuOiESeQtsw8HhWCMDsKyD5FDKZ4t9PVYeKWVjr9Bc9L4o99JAs9xv9Z0sucLREjdC1TCULPMxcJEGxosxx5yW4Y86WmEASA3kMGin2fCiLINcKQYi3v3bf/s400/9.Put+refreshed+starter+into+clean+jar.jpg" style="height: 400px; width: 300px;" /></a><br />
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<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: courier new;">Scoop the starter into the jar and store at room temperature with daily feedings, or in the fridge if you do not bake with it regularly. Keep the lid loose.<br />
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Stored at room temperature, the starter should double in size in about 8-12 hours. The 10 grams of starter culture will have fed off the flour and water and fermented the mixture, resulting in about 100 grams of ripe starter full of active yeasts and bacteria and their by-products of fermentation.<br />
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Storing it in the fridge slows down the yeast cells which means you only need to refresh it every 3-5 days, possibly even just once a week.<br />
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It may take a little longer for a refrigerated starter to raise a loaf and it's advisable to feed and keep the starter at room temperature in advance of baking to get it fully active again. </span><br />
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<span style="font-family: courier new;">However, I've often used a 5 day over-ripe starter straight from the fridge to make the sponge for a loaf and it's worked well. Anything older than 5 days I'd refresh it and ripen it at room temperature before making the sponge with it.<br />
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If you refresh your starter using the above measurements (10 grams starter, 50 grams flour, 50 grams water) that's at a ratio of 1:5:5 (1 x starter to 5 x flour to 5 x water). I find this ratio works well. If you wish to generate a larger quantity of starter, use the 1:5:5 ratio e.g. 20 grams starter:100 grams flour:100 grams water = approx 220 grams starter.<br />
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Having equal weights of water to flour means that the starter is a '100% hydration starter' and can be used in recipes that call for a 100% hydration starter. It is also known as a 'wet' starter. Halving the weight of water to flour, as in the ratio 1:5:2.5, would result in a 50% hydration starter, known also as a 'stiff' starter.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2-K58_Q7wrogE6GT6h-KVoe_pAUU24lYgUQOm75vA2VwtTljl93dDrZIb2wWUmtUv-kc_FovzG13kA6M7u8LRn2WyT6xJ3vHPse0qlQyv2EjFVtZl9kidncZVhWxVSm67GBsBCO-MYu3/s1600/IMG_1886_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2-K58_Q7wrogE6GT6h-KVoe_pAUU24lYgUQOm75vA2VwtTljl93dDrZIb2wWUmtUv-kc_FovzG13kA6M7u8LRn2WyT6xJ3vHPse0qlQyv2EjFVtZl9kidncZVhWxVSm67GBsBCO-MYu3/s320/IMG_1886_2.jpg" /></a></td></tr>
<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Day 2 After Feeding (Refrigerated)</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia42vnBpJW6m1sagQYoFYhyZg8LyJEzWTxEWd5GE__aWajdt_CUzz0RGlWua9gzDUuw5VEbWmYV5jGzpuXQaBHyiG8RUc2oQaaVtdnEoyrGVwaXINZNMP21f7UYPSTD6wTX597zUHuyvy8/s1600/IMG_1893_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia42vnBpJW6m1sagQYoFYhyZg8LyJEzWTxEWd5GE__aWajdt_CUzz0RGlWua9gzDUuw5VEbWmYV5jGzpuXQaBHyiG8RUc2oQaaVtdnEoyrGVwaXINZNMP21f7UYPSTD6wTX597zUHuyvy8/s320/IMG_1893_2.jpg" /></a></td></tr>
<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Day 2 After Feeding (Refrigerated)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhctoIwhyphenhyphen37ft6LkhPMfZAQxkBpjd7Hx6OnKUI59dGZILYX3NChGfMpobt5DazBlyHXNVA-_eHxHKgFaDgIK3F67DcIJN7JEkXyo2zeuc9DQO80LyS2Jux00eM6_opiIP-dNl2U2tvF1x8/s1600/IMG_1915_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhctoIwhyphenhyphen37ft6LkhPMfZAQxkBpjd7Hx6OnKUI59dGZILYX3NChGfMpobt5DazBlyHXNVA-_eHxHKgFaDgIK3F67DcIJN7JEkXyo2zeuc9DQO80LyS2Jux00eM6_opiIP-dNl2U2tvF1x8/s320/IMG_1915_2.jpg" /></a></td></tr>
<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Day 3 After Feeding (Refrigerated)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PSfUXF3Q25J-Cx96lEu6uwyOtekyJwwYqSsJmCDcAEehxQiJMTQKAnMk7L-W5F_ChkqrASO0YsDEILMlLFTw5aa9Ekg_nuv7_oZVNquC0b8yE08XDWZa7m_ZiaRNafWAR9W5DvrAD8G2/s1600/IMG_1916_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PSfUXF3Q25J-Cx96lEu6uwyOtekyJwwYqSsJmCDcAEehxQiJMTQKAnMk7L-W5F_ChkqrASO0YsDEILMlLFTw5aa9Ekg_nuv7_oZVNquC0b8yE08XDWZa7m_ZiaRNafWAR9W5DvrAD8G2/s320/IMG_1916_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;">Day 3 After Feeding (Refrigerated)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlrSxHxNlgFPOw9Cx4_gP1LvaWQesfEo-dPCS8b4sLVQZULS2WpdyFRl9ApMPAQdo6mk10rUE0La8gOun1JiWBA7ZjVQwf94ATMb3ajCcV1NEDDJdMRFgWMsV22Nri6d02B5ZmKhg90ze/s1600/IMG_1921_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlrSxHxNlgFPOw9Cx4_gP1LvaWQesfEo-dPCS8b4sLVQZULS2WpdyFRl9ApMPAQdo6mk10rUE0La8gOun1JiWBA7ZjVQwf94ATMb3ajCcV1NEDDJdMRFgWMsV22Nri6d02B5ZmKhg90ze/s320/IMG_1921_2.jpg" /></a></td></tr>
<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Day 4 After Feeding (Refrigerated)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoicl8yxY5M6RGf1R9Fh9n1_HHte_XLptodgHiOkhjyJnlZSijGua7FnoDYSAdQp7UQyMo3qq1FSTGxq-wAMpsC8ZGMe88T4C3ijmGGS7ftJYC3pj-cu01Naq7ScWbqisoTD8ajESiUnb/s1600/IMG_1919_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoicl8yxY5M6RGf1R9Fh9n1_HHte_XLptodgHiOkhjyJnlZSijGua7FnoDYSAdQp7UQyMo3qq1FSTGxq-wAMpsC8ZGMe88T4C3ijmGGS7ftJYC3pj-cu01Naq7ScWbqisoTD8ajESiUnb/s320/IMG_1919_2.jpg" /></a></td></tr>
<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Day 4 After Feeding (Refrigerated)</td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: courier new;"><span style="font-family: lucida grande;"><span style="font-family: verdana;"><span style="font-family: georgia;"><span style="font-family: courier new;">Starter on days 2, 3 and 4 after feeding (stored in fridge.) Shows peak of activity on day 3 = ripe starter. Day 4 it is deflating and will need feeding.</span></span></span></span> A starter kept at room temperature would peak at 8-12 hours</span><span style="font-family: "Courier New",Courier,monospace;">.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Use your sourdough starter to make a delicious artisan <a href="http://bakesourdough.blogspot.com/2010_08_01_archive.html">Sourdough Loaf</a>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmGs0N2X92pr15W4qAkfVxsEP21fAxZnskPEe1CL9azFy_ymdbxqlAmYr4eIlPLeZrBtLzsFsXKf1z1oqYyPV4IbxHPs0tmBbzfvLzN_31HZo27ESAH6zmji7WJAxITH7AmqExLhpETvs/s1600/IMG_2088_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmGs0N2X92pr15W4qAkfVxsEP21fAxZnskPEe1CL9azFy_ymdbxqlAmYr4eIlPLeZrBtLzsFsXKf1z1oqYyPV4IbxHPs0tmBbzfvLzN_31HZo27ESAH6zmji7WJAxITH7AmqExLhpETvs/s640/IMG_2088_2.jpg" width="480" /></a></div><br />
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<span style="font-family: "Courier New",Courier,monospace;">Ask a dozen bakers how they look after their sourdough starter, you’ll probably get a baker’s dozen replies.</span><br />
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<b style="font-family: "Courier New",Courier,monospace;"><i>How do you care for yours? Maybe you’d like to comment about my method or tell about yours? Just click on the comments button at the bottom of this page.</i></b><br />
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