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The 1, 2, 3 Sourdough Method

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    The 1, 2, 3 Sourdough Method

    Greetings fellow crumb crunchers! I recently came across this simple method and thought I’d pass it along. Pardon my French: 1, 2, 3 Sourdough Method

    While most bread books, such as Forkish, are fussy about hydration, this method suggests simplifying. Regardless of your starter’s hydration (you DO have a starter, no?), simple take whatever your discard is from feeding, add twice that weight in water, three times that weight in whatever flour you choose, and 2% of flour weight in salt. Use your regular method to mix, bulk ferment, proof, and bake. Easy peasy.

    This AM I used 150 grams of discard, 300g water, 450g AP flour, and 9g salt. 8 hours later, off my KK steam oven came two batards:

    Click image for larger version  Name:	A162F1BF-C197-42BE-8FE4-CC1A4C8862CF.jpeg Views:	2 Size:	3.67 MB ID:	543480
    Click image for larger version  Name:	image_69950.jpg Views:	2 Size:	3.58 MB ID:	543481
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    Last edited by Pequod; August 5, 2018, 01:55 PM.

    #2
    Nice looking crust ... how's the crumb?

    FWIW, you are being fussy about hydration because you're weighing things out precisely (and therefore maintaining an exact flour/water ratio) ... but not having to think too much about it because the 1, 2, 3 method makes the math easy. Assuming your starter is a 100% hydration Poolish, your loaves are 71% hydration (slightly lower if your starter is drier ... like a Biga).

    Edit: The crumb pic just showed up ... nice job!

    Comment


    • Pequod
      Pequod commented
      Editing a comment
      Not really, no. The method works regardless of what hydration my starter is. Still works if your starter is 66% or even less. The point of the method is to ignore all that, simplify, and just bake bread. Being finicky is optional.

    • MBMorgan
      MBMorgan commented
      Editing a comment
      Pequod - the fussiness is in the weighing. Even if your starter were quite dry (like 50% hydraion), your bread would only drop to 66% hydration ... still very acceptable (and in fact, is the target for french bread). I'm not criticizing here ... I'm applauding ...

    • Pequod
      Pequod commented
      Editing a comment
      Weighing is a given (in my book) anytime baking is involved. Not trying to split hairs. Just pointing out that the approach -- multiples of 2 and 3 -- is simple and doesn't factor in hydration, which is usually a starting point. By comparison, I need a spreadsheet to convert Forkish recipes to my starter's hydration, while any fool can multiply by 2 and 3 and get great bread without the minutiae.

    #3
    Nice lookin loaves...

    Comment


      #4
      Looking AWESOME!

      Comment


        #5
        Great lookin' bread - however ya did it.

        Comment


          #6
          Great loaves arama! You almost have me thinking of making bread. Cool!

          Comment


            #7
            Great post Pequod . I will need to try this. I dried my starter for awhile but will wake it up sometime soon. Thanks for the post!

            Comment


              #8
              My Grandma Used To Stick Her Elbow In The Old Wood Fired Oven To Determine The Proper Temp To Bake
              Her Bread❗️❓❗️ Best I Ever Ate‼️ I Tried It Once, And
              "BURN'T MY ELBOW"❗️ That's Why I'm Not A Baker‼️
              Eat Well And Prosper❗️ From A Backyard Cremator In Fargo ND, Dan

              Comment


                #9
                Great looking loaves! I need to try that method.

                Comment

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