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Archive for the ‘Building sourdough’ Category

Only few days ’till x-mas – I mean, ’till your sourdough is ready to be used in baking. Just have to get trough this 5th and 6th feeding – rest is just building the leaven stonger and turning it into a real 100% hydration sourdough.

But, since this feeding process is becoming quite an everyday-thing, let us go on with it without extra chit-chat today.

Day 5

353g               The “total” mixture made the four first days

248g               To be removed and tossed (about 3/4 of the mixture)

105g               Mixture remaining

100g               Water (bottled)

125g               12-14% protein white flour (organic)

So, we again remove 3/4 of the mixture. Then we feed it, first stir in the water, and then the flour. Scrape down the edges, close the lid and leave in room temperature again until the next day.

Day 6

330g              Our creation so far

280g              To be removed and tossed

50g                Mixture remaining

75g                Water (bottled)

75g                12-14% protein white flour (organic)

So, this is our first 50%-50% water-flour feeding. Having opened the lid, you should have a bubbling and aromatic leaven in your jar. And to keep it active, you shouldn’t over feed your tamagotchi – maximum seven times the amount of the leaven you have after tossing some of it. Say, we’d have the 50g left, that times seven is  350g divided between water and flour is max 175g of each.

Anyhow, this feeding (50g of old 75+75 of new stuff) is a good one. Of course, when you know how much you’ll need for your baking the next day, you can feed your leaven according to that. The main thing is that the amount of flour equals the amount of water. Oh right – I think you know by now what to do with the ingredients, but just to rehearse one more time; Stir first the water and then the flour into the old mixture. Scrape down, close the lid and place in room temperature.

Day 7 and beyond

Keep making your sourdough stronger before getting it into too rough baking action. Doing this will make it even bubblier and the aroma gets stronger, too. Like said before, the feeding instructions from day 6 are very suitable for this part.

How to store your leaven now?

Assuming you’ll continue baking with me there is no need to forget about one’s sourdough. You can even keep it in the room temperature, if you have time for baking a few times per a week. Being a busy student, I store mine in the fridge . It works quite good since the summer is rather hot here at the moment and I have time to bake only once a week. Due to these facts my sourdough would be quite too active on the first day after feeding and then the next day all the bubbles would die out and it would be hungry again. I refreshen my leaven 2-3 times a week, to keep it’s belly full. When I feed it for baking I let it stay in room temperature. You should too, and the best it to feed it even couple times and days before using – but at least once is a must.

So, next we’ll get to the recipes – but before showing you sourdough-baking, here on the side is a little peek of what will be coming up next time!

Marika~

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So, you’ve succesfully survived your three first days with the new pet, and I assume it’s still alive. Maybe you can see some little brown stuff gathering into bunches on the top, maybe not. And maybe the raisins are coming up, maybe not. It depends alot on the temperature your tamagotchi lives in, and of course the ingredients used during the process. Anyway, all is fine and we’ll be finally making some changes so follow this – I appologize I have no pictures of this part yet, my camera was 200km away while I did this step.

Day 4

428g                The total mixture made during the first three days

300g               Remove about 3/4 of the mixture (and toss it)

128g                Mixture remaining

100g                Water (bottled)

125g                12-14% protein white flour (organic)

Ok, this feeding is now a bit different. First we fish the raisins away. We have to measure how much those weight, so that they can be counted  into the 3/4 we are tossing. So, if your scales is not so trustworthy, measure the weight of the cup where you’ll be placing the raisins first, and mark it down. Then one can start hunting the raisins from the liquid with a clean spoon and placing them into this cup.

So, done with that. Now, see how much they weight and count that off from the 300g we are tossing, e.g. I’d have 15g raisins taken away, I’d still have to pour 275g of the rest away. And so, we can do this now – just in case, you can still keep this extra liquid beside you, incase something goes wrong in the next step when we strain the liquid.

And then we strain the liquid in order to get rid of the bran from rye flour and possible raisins we didn’t spot before. This we don’t need to measure, since it won’t be so many grams. To help this process, you should already mix the 100g of water needed for this feeding into the leaven. Remember to place a bowl or something underneath the strainer or you’ll be cursing. And then you can pour this strained liquid back into the container and throw away the bran.

Now, the water we already added, so we only need to add the white flour into the mixture. After that, scrape down the edges, close the lid and leave in the room temperature again. As you can notice, now we start adding more flour to balance it with the amount of water. Your sourdough becomes more stiff and starts to look a lot more ready – just couple more days…

So, ’till the next one! Oh, and now you may finally toss the extra 3/4.

Marika~

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So, it’s been 24 hours since the last time you played with your tamagotchi and it’s hungry once again. The liquid looks probably rather layered now – some brown-yellowish liquid on the top and flour and raisins at the bottom. And this is quite ok – you needn’t mix it between the feeding, but doing so won’t kill it either.

Well, it’s time to keep building the sourdough and feed it a bit more with flour and water. At this point the mixture still remains rather liquidity, ’cause the amount of water added is higher than the amount of flour. Later in the building process this situation will change and you’ll end up with a 100% hydration sourdough. This means that the amount of water equals with the amount of flour.

I haven’t yet tried building the other sourdoughs, like 125% hydration or rye-sourdough, but we’ll get to them sooner or later. Perhaps a bit later, since the 100% hydration sourdough already allows us to bake many kinds of yummy breads. But just so you know, there are many sorts of leavens- unread amounts of them. But let us progress;

Day 2

210g                The mixture made on the first day

50g                Clean water (bottled)

10g                Real rye flour (organic)

10g                12-14% protein white flour (organic)

280g                Total amount

Stir first the water and then the dry ingredients to the mixture from Day 1. Scrape the edges down, close the lid again and leave in room temperature for 24 hours.

Day 3

280g                The total mixture made on the first and second day

100g                Clean water (bottled)

24g                Real rye flour (organic)

24g                12-14% protein white flour (organic)

Like on the second day, first stir in the water, then the dry ingredients. Scrape down the edges, close the lid and leave on room temperature for 24 hours.

Ok – that should get us a bit further. Enjoy experimenting.

Marika~

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I wanted to try sourdough baking for long – and actually I had tried it once before going to Italy (See the page ‘About the baker’), but somehow my creation back then didn’t seem quite right. I really wanted to learn from someone how the sourdough should actually look, feel and smell like. And now I know and I’m in love with it.

And a beloved child has many names – sourdough uses also the names “leaven” and “mother” (and “tamagotchi”). But to get started with it – this is what one needs for creating one;

– A lot of patience and time, it takes about 2 weeks before you get your sourdough in baking condition

– Clean utensils, wash all your equipment well to make sure your leaven won’t get contaminated with commercial yeast, mould or grease.

– And then you get to start;

Day 1

150g                Clean water, can be bottled

12g                Real rye flour, organic is better

12g                12-14% protein white flour, organic is better

12g                Organic raisins

24g                Organig natural flavoured, fat-free yoghurt

210g              Total amount (Don’t mind if it doesn’t match up, sourdoughs are living and therefore unique creatures)

Mix all ingredients in a see-trough tight-lid plastic container. I’d recommend you to use at least 1 liter container to allow your sourdough to have enough space to rise, even if you create more of it. Remember to measure the weight of your container before filling it up – this will help you later when feeding it. Try to avoid a can with too heavy lid, or it might ’cause your half empty can to fall while feeding the sourdough. And having experienced this, it’s not nice.

Scrape the leaven down from the edges leaving the container clean – otherwise the dried out sourdough will drop into your mixture later and create lumps. Close the lid and leave the mixture in room temperature (about 20-25°C degrees) for 24 hours.

And book the time for feeding it the next night!

Marika~

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