The Basics Of Sourdough
What is Sourdough?
Wild yeast, harvested from our specific surroundings, is what makes sourdough baked goods so unique. With a combination of wild yeast and lactic acid (the primary bacteria in a sourdough starter) sourdough bread develops into an incredibly distinctive and savory loaf taking in various elements of the environment. With the lack of commercial yeast used, many different flavors form into a unique starter and eventually, a loaf of delicious bread.
The Feeding Process
Sourdough starters are so simple - yet so finicky. The base ingredients are basic, comprised of flour and water. As time goes on, the flour and water concoction will take in various bacteria from the surrounding environment and begin to develop into a usable sourdough levain. This process takes between one and two months.
Here is a simple recipe to begin a sourdough starter:
50 grams of bread flour, 50 grams of purified or spring water: Mix in a glass jar. Let rest on the countertop. After 24 hours, discard 50% excess and feed again at the same ratios. Repeat this process every day over the next week. During the first week, most starters will get a false rise. However, this starter is not ready to use yet. During the first week, the false rises are fighting off bad bacteria in order to develop a strong starter that will be ready to use for delicious bread. Continue feeding at the same ratios for one to two months, weekly. During this process, there will be a substantial amount of discard starter. Once your sourdough starter is ready to use, you will notice that the starter rises between four to six hours at room temperature (68-76 degrees Fahrenheit).
Fermentation
Bulk Fermentation: This is the fermentation that sourdough receives at room temperature. Bulk fermentation times will vary, based on room temperature.
Cold Retard (CR) Fermentation: After shaping, dough will continue to ferment in the fridge, just much slower as temperatures are much lower. Fridge fermentation is a great way to slow the fermentation process and develop alternative flavors as the dough slowly ferments at much lower temperatures.
Sources and Helpful Links
If you would like to begin the sourdough journey - we learned the majority of our knowledge on the group “Sourdough Geeks” on Facebook. Along with the Facebook page, they offer advice and sourdough knowledge on https://www.sourdoughgeeks.com/