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-   -   Bread with WLP 655 Belgian Sour mix (http://www.homebrewtalk.com/f56/bread-wlp-655-belgian-sour-mix-246840/)

rabidgerbil 05-21-2011 01:43 AM

Bread with WLP 655 Belgian Sour mix
 
So I decided to do a "sourdough" with WLP 655 Belgian Sour. I did equal parts flour and water, and pitched the vial in. I let it sit over night, and it really took off nicely. The next afternoon I mixed in a couple cups of rye flour, and put it back to rest on the counter. By that evening it had gone crazy. Today it has the most incredible sour aroma, and I pulled out part of the starter to create a loaf. I will let it rest overnight in the fridge, and bake it tomorrow.

I can't wait to see how it comes out.

dwarven_stout 05-21-2011 03:37 AM

Make a beer with it too!

CHefJohnboyardee 05-21-2011 06:29 AM

I started an 'old dough' starter a couple weeks ago. I started with a basic bread dough and baked off 2/3's of it and kept the other 1/3 covered and on the counter. I let it set for two days then threw it in with the new batch. Baked off 2/3's of it etc. It has great flavor now.

You started with a bitter...

I do have a spare WLP300 wash I've been wanting to throw onto some flour. I may have to give it a try this weekend.

CHefJohnboyardee 05-22-2011 02:46 AM

Quote:

Originally Posted by rabidgerbil (Post 2941281)
So I decided to do a "sourdough" with WLP 655 Belgian Sour. I did equal parts flour and water, and pitched the vial in. I let it sit over night, and it really took off nicely. The next afternoon I mixed in a couple cups of rye flour, and put it back to rest on the counter. By that evening it had gone crazy. Today it has the most incredible sour aroma, and I pulled out part of the starter to create a loaf. I will let it rest overnight in the fridge, and bake it tomorrow.

I can't wait to see how it comes out.

How did it turn out?

rabidgerbil 05-22-2011 06:28 AM

Well, the part that i threw in the fridge yesterday just would not get going today. I have not put together the proofing box that I am planning on building, and it has been unusually cold for this time of year in Seattle. Instead, when I got home from work today I threw together the following:

bread flour - 600g
light rye flour - 150g
dark rye flour - 150g
cracked wheat - 200g
steel cut oats, cooked - 675g
salt - 26g
water, warm - 2 cups
liquid malt extract - 22g
sourdough starter/batter - 600g

i threw it all in the mixer and formed a very loose dough that i left to ferment on the counter. that was about 10 hours ago, and i just got home from an evening out with friends, and the dough looks awesome, and smells fantastic.

tomorrow will be the proof...

mlsuggs 06-29-2011 01:37 PM

Okay, so how did it go? How was the bread? Inquiring minds want to know...

rabidgerbil 06-29-2011 07:23 PM

odd, i thought i already posted the results...

It came out really good. I fed the starter some fresh flour and water, and tossed it in the refridgerator. About a week later I made the next loaf, just a very simply "peasant bread" type recipe, and it was FANTASTIC. It had picked up even more flavor and complexity during that time. It has been about two weeks since that loaf, and I am hoping to do another in the next day or two. We shall see how the weekend goes.

android 07-04-2011 03:47 AM

great idea using a sour culture to get a sourdough going quickly... thanks for sharing.

ArcaneXor 07-04-2011 04:11 AM

I gotta give that a try. Great idea.

rabidgerbil 07-06-2011 04:56 AM

Just remember, just like in beer, these critters are a little slower to work, so make up your dough, or batter or how ever you decide to do it, and toss it in the fridge and let it work for a while. Mine was a couple of weeks before I was really happy with how sour it was. The aroma is incredible.


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