/ck/ - Food & Cooking

>>11500432
one a week, usually, but sometimes twice. if, say, i want to bake bread on sunday afternoon, i'll pull my starter out on thursday or friday evening, feed it, let it rest on the counter until it doubles in size, and then pop it back in the fridge. on saturday, i'll pull the starter out of the fridge and then autolyse flour and water while letting my starter come back up to temp. i then mix the dough and bulk ferment that evening, shape, and proof overnight in the fridge and bake sunday.

if i haven't remembered or was too busy to feed the starter on thurs or friday, i'll often times feed it on saturday midday and then use part of it in the evening using the 50g starter method i described above. the starter at that point is still pretty "young", i.e. not at peak, so that works well for a longer slow bulk fermentation schedule.

>>11238969
>>11239656
when you want to bake, here's a good entry-level recipe:

50g sourdough starter at peak (when it has doubled)

500g bread flour

390g+10g water

12g salt

Mix flours and 390g water together into a shaggy dough, let sit (autolyse) 1 hour. Add starter, salt, and additional 10g water, incorporate fully. I do this all by hand, pinching and folding the dough.

Cover and bulk ferment in cool area 8-10 hours, doing stretch and folds every 30 min for the first 2 hours. It’s ready when it’s pillowy and bubbles are starting to form around the edges.

Turn dough out onto a lightly floured work surface. Shape and put into a heavily bowl lined with a heavily floured tightly woven kitchen towel, and proof on the counter until it passes the finger poke test OR in the fridge for a few hours, which is what I did with this one. When you think it’s getting close to proofed, preheat dutch oven in oven at 500F. Score dough and put in covered dutch oven, turn heat down to 450F, bake 30 minutes. Remove lid, bake additional 12-15 minutes or until desired color.

Let cool completely before slicing.

>>11208208
quite pleased with the crumb