Need a sourdough recipe ~ was a flop!

[Dace]

I have been searching for a 24 hour fermented SD recipe and all I am finding is crap.....add yeast, add lard, let sit for 5 hours

Come on!

Anyone have a tried and true recipe that I can use?

 

[Dace]

Ok this is what I settled on:
1/4 c starter
3 c flour
2 c water
mix and set aside for 24 hours

then add 2 c flour and a little salt.... Proof then bake

sound ok?

 

[BarredBuff]

We have mad it like this before, but I let my starter go.
Starter (to make and feed)
1 Cup of warm water
3/4 Cup of sugar
3 TBSP of instant potatoes
flour is optional
** After feeding starter let it set in a warm place for 12 hours

The Bread (to make)
6 Cups of Flour
1/2 cup of sugar
1 TBSP of Salt
1 Cup of starter
1 and 1/2 cup of warm water

Mix together, cover and set in warm place to rise for 12 hours. Then punch down and knead for several minutes. Then divide into 2 tor 3 medium sized pans. Let rise for 12 more hours and at 350 for 30 to 35 minutes.
Hope it helps!!

 

[ORChick]

First thing I ever used my starter for (without added yeast) was English muffins. They turned out very nice. They are great for a new, possibly not yet very strong starter, as they don't need to rise as much as bread.

 

[Kim_NC]

For one or two loaves, use the following amounts per loaf:

1 cup fresh starter
1/4 cup warm water
1/4 cup warm milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon vegetable oil or melted butter or shortening
flour to make a stiff dough (2-3 cups - white, whole wheat, or a combination)

Combine starter, water, milk, sugar, salt and oil. Add flour gradually, until too stiff to stir, then turn out and knead well, adding flour as necessary until the dough is smooth.

Place in greased bowl, let rise until double. Punch down, let rest 15 minutes. Shape into 5 loaves, place in greased bread pans (9 x 5 x 3). Brush tops with 1 tablespoon melted margarine or butter. Let rise until tops are almost even with top edge of pan. . Bake 45 minutes at 375*. Turn out immediately onto racks. For a soft crust, rub with hard butter or margarine while still hot.

 

[Dace]

Well that was a flop!

First of all my sponge looked just fine but when I went to add the additional flour the 2nd day, I used my mixer. I was supposed to add an additional 2 1/2 c flour but the dough was so wet that I ended up adding at least 4 maybe more. The loaf was like a lead weight!

The flavor was very flat and doughy from all the extra flour but there was a *hint* of sour in the background.

Any suggestions? I am game for eng. muffins...care to share the recipe?

 

[ORChick]

Dace, it took a bit of looking - I am not the most organized person in the world - but I finally found it; this is the recipe that I have used a couple of times, with good results. I used all purpose flour instead of bread flour, because that is what I had.

http://www.sourdoughhome.com/sfsd1.html

 

[ORChick]

Sourdough English Muffins - from the very first bread book I ever got, the Sunset Cook Book of Bread, printed in 1971. This was very handy when I was in my first apartment - stove top, but no oven.

1/2 c. starter
1 c. milk
2 3/4 c. all purpose flour
1 Tbls. sugar
3/4 tep. salt
1/2 teaspoon baking soda
About 3 Tbls. cornmeal

In a large bowl combine the starter, milk, and 2 cups of flour; mix together, cover loosely, and leave at room temperature for 8 hours, or overnight. The next morning mix 1/2 c. of flour with the sugar, salt, and soda; sprinkle this over the dough, and thoroughly mix in. Turn this very stiff dough out onto a board floured with the remaining 1/4 c. of flour, and knead for a few minutes until no longer stcky (may need a bit more flour). Roll the dough out to a 3/4" thickness; use a large muffin cutter, or a clean tuna tin with both ends removed, or a large glass to cut out muffins (approx 12, with the tuna tin). Place muffins 1" apart on a cookie sheet that has been sprinkled with cornmeal. Sprinkle a bit more cornmeal on top. Cover, and set aside in a warm place to rise for about 45 min. Bake on a lightly greased frying pan/griddle over medium heat for 8-10 min. per side, turning only once. Serve warm, or split and toast.

 

[Dace]

Dace, it took a bit of looking - I am not the most organized person in the world - but I finally found it; this is the recipe that I have used a couple of times, with good results. I used all purpose flour instead of bread flour, because that is what I had.

http://www.sourdoughhome.com/sfsd1.html

Hahaha....guess what? That is the recipe I used! I used bread flour but no whole wheat.

I guess I need to try again. I recognize a few mistakes that I made along the way though. I have bolded my question where it seems to fit in the process below.

Start by measuring the starter you'll need. Whisk the starter before measuring it, so you'll be measuring starter, not bubbles. Then whisk in the water, the whole wheat flour, and then the salt. Set aside the whisk, and get a wooden spoon. Add the white bread flour a cup at a time, stirring as you go. After a while, the dough will become too stiff to stir. At that point, pour it out onto your kneading surface. Make sure you have floured your work surface before you turn the bread out, and flour your hands before you start kneading. Knead the dough 15 to 20 minutes, or until it is resilient, springy, and passes the windowpane test.
So if I am making a sponge to sit for 24 hours, I would add about 1/2 the total amount of flour and all the water....correct? Then the next day I dump it all in the mixer and add the rest of the flour? (This is where my dough was a sticky mess!) So, I let rise until doubled then knock down and let rise again?
Once the bread is kneaded, let it rest for 30 minutes. Then form the bread into baguettes, boules, or pan loaves. Cover the loaves and let them rise at room temperature until doubled in size, probably about 12 to 15 hours.

Once the loaves have doubled in size, it's time to preheat the oven to 375 degrees Fahrenheit.

Apparently the timing is one of my big challenges.

 

[ORChick]

Yes, that sounds right. I didn't do the sponge, and it worked fine. But when I do make a sponge that is how I do it. Why do you want to make a spong though, when the rise time is so long anyway? Just curious.