Wednesday, November 21, 2012

More on Mysterious Sourdough Murders

I know other people's experience has been different, but I have to say--for me, sourdough starter does not last all that long in the refrigerator. Even if I feed it and warm it regularly, it gets weaker and weaker, and finally just lies there.

I recently added more dry sourdough starter to my languishing mixture, which made it revive. I'm thinking it might be a good idea to add a small amount--not a whole package, but maybe 1/8 or 1/4 teaspoon--once a week when I feed and warm the mixture.

Friday, November 9, 2012

Changes to Rye Boule Recipe

The sourdough rye boule is Aaron's favorite bread. Over the past few months, I've worked on it. As with all sourdough, the challenge is to get it really sour and at the same time, have it rise well. I think I've finally got it, and you'll find revisions to the Sourdough Rye Boule recipe below.

A very odd idea occurred to me the last time I made it--one that worked perfectly. Although I pamper my sourdough starter like a spoiled pet, I've had problems that typically occur at the point where I made a promising-looking sponge into a dough. It seems to lose all ambition about that time, resulting in a tasty loaf that doesn't rise much.

Last time I made it, I ginned up the sponge with more starter before I added the flour to make a dough. It worked great. Whether it would have anyway, I don't know. For now, my recipe says to do this, and I'll keep working on it.