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:
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:
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