Bread Matters by Andrew Whitley

Author:Andrew Whitley [Whitley, Andrew]
Language: eng
Format: epub
Amazon: B003GUBI48
Publisher: Fourth Estate
Published: 2010-02-25T06:00:00+00:00

Most sourdough baking systems involve an intermediate step between the original starter and the final dough. This is what I refer to as a ‘production’ sourdough or leaven. The purpose of this stage is to allow the yeast population to multiply so that there are enough active cells to aerate the final dough.

However, it is possible to cut out this intermediate stage and to put your sourdough starter straight into the final dough. This is probably the simplest way of making sourdough bread.

Really Simple Sourdough Bread

This recipe shows that you can use a rye sourdough to raise a predominantly wheat bread (which could be useful if you have only a rye sour on the go), although it will work perfectly well with a piece of wheat leaven instead of the rye sour. It really doesn’t get much simpler than this. Just take a bit of old rye sour, mix it with wholemeal flour, water and salt, put it in a tin and let it rise.

Compared to most of the breads in this chapter, this one uses a relatively small amount of initial sour or leaven, so the rise is slow because it takes some time for the yeast population to increase sufficiently to raise the dough.

Some experimentation will be required to establish the right combination of sourdough starter, temperature and time in your conditions. The process can be speeded up by using more starter, though this may result in a slightly stronger-flavoured (more acidic) bread. The quantity given in the recipe is designed to make it possible to start the dough in the evening and have it ready to bake first thing in the morning.

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