Remove 4oz starter, discard remainder. Clean jar. Add 4oz all purpose flour and 4oz water to 4oz starter. Stir, place in clean jar, cover with paper towel, leave on counter until it's more than doubled, then place in refrigerator.

Aufarbeitung

No knead Sourdough Recipe Remove 4 oz starter and place in bowl To this add 4 oz plain (all-purpose flour) 4 oz room temp water (previously boiled) Leave covered on counter until it's very bubbly (approx 3-4 hours)

After 3-4 hours add to bowl: 1lb bread flour 1-1/2 cups room temp water, previously boiled 2- 2 1/2 tsp kosher salt Mix well, cover and leave at room temp for 4 hours. Place in fridge to finish fermentation overnight. Next day remove from fridge let it come to room temp.

After 2 hours on counter, place dough on lightly floured board and using bench scraper fold it over itself a few times. Place back in bowl Preheat oven to 450 degrees. Place cooking pot with lid on in oven for 45 minutes.

Remove pot from oven, place dough inside pot, cover and bake for 30 minutes with lid on. After 30 minutes remove lid and bake for another 30 minutes. Remove bread from pot and let cool.

Ergebnis

Joe

I haven't made anything else yet. Below are photos of my first attempts

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Sue Sternbach

My bread does not have the characteristic "sour" taste that I'm looking for. Could it be that it's still too young? Or is it the flour I'm using.

Sue Sternbach

I would like to make other things with the discarded starter.

Samuel Engbring

I've found that with mine I have to make it really thick to get a sour taste and extend rise times by using the fridge. Plus adding some rye flour once in awhile helps

Samuel Engbring

With discarded starter I sometimes make sourdough waffles that come out really well