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Thursday, August 09, 2007

Spawn of Dudley! (or beginning a sourdough bread from the starter...)

So, I'm thinking Dudley is mature enough to reproduce. I'm hoping he's got enough character developed, but if not yet, well, then next batch should be better. I'll be using Peter Reinhart's book The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread to guide me along the way. So, what you want to do is, before you feed your starter, take out 4 ounces (about 2/3 cup) and set it aside. Then weigh out 8 ounces of your starter and feed it as usual. You will also need: 4 1/2 ounces of unbleached bread flour (or high gluten flour if you have it) and 1 to 2 ounces of water (1/8 to 1/4 cup).

(4 ounces of Dudley, 4 1/2 ounces bread flour, 1 to 2 ounces h2o)
This is for the "Firm Starter" which is just a fancy way of saying a less hydrated bit of starter. You want to mix these ingredients together to form a ball. You only need knead (I've been waiting to use that) this for a little bit until the flour is uniformly hydrated and there are no discernable lumps.
You will then put your spawn of -insert the name of your starter here- in a container that allows it to at least double in size (spray the container with some pan spray), cover the container and allow it to sit out for 4 hours at room temperature (or until it doubles in may take longer or shorter than 4 hours).
After which you will put it in the refrigerator overnight. I'll post photos of the Spawn of Dudley in about 4 hours before he goes into the fridge.

(when we last saw Spawn of Dudley, he was looking like this:)

(and now a bit shy of four hours later, he looks like this:)
(that is his proud papa "Dudley" behind him. Dudley tends to triple in size or more now when I feed him).

Stay tuned tomorrow for part two of the Sourdough Bread!

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Lucy R. E. said...

Thanks for stopping by! I've been toying with the idea of sourdough starter, but have to wait until I'm in a more permanent location. Hope all goes well with Dudley and Co.

DaviMack said...

OK, I just kind of danced in my chair, smiling, with the excitement of ... seeing a sourdough bread come to life. I'm feeling like quite the freak now, thanks SO much. :)

But YAY!

(nobody but my wife can see me, so I'm over it)

Anonymous said...

Lol. Best name evar! I can smell the sweet sourness from here. Major jealously.

Shayne said...

I love to cook but baking is not really my thing; however, my daughter loves to bake and I find your blog and what you bake inspiring.

I have tried making sourdough in the past and it did not go well; however, because of your blog I know more and I am older I think that I am going to try this in the next few weeks. I know that it will work out well because everything that I have ever made from your blog has been wonderful.


Sandi @the WhistleStop Cafe said...

I love the name! My starter is Kudzu~ she is potato flake and sugar, so a tad runnier.
I'm always looking for new recipes to try. Your bread looks amazing!