I'd love to see your sour dough recipe, if you'd be willing to post it. Prost!
absolutely
here we go:
for the sourdough starter you need a clean (sanitized) jar with a screw on cap.
50 gr of rye flour (that is just short of a 1/4 cup)
same amount of warm water
stir together in the jar - the dough should have the consistency of pancake batter - add more water if it is to dense.
Close the lid but don't screw it on, just put it on top so it is not sealed and put in your oven with the oven light on. The light will heat up the oven just enough to provide the warm environment the dough needs.
repeat adding 50 gr. rye flour and same amount or little more of warm water for three days.
After day three your dough should smell sour and have tiny bubbles on the surface. If it doesn't add more warm water, no more flour and leave it in the oven with the light on for 24 more hours.
If it is not bubbling now, you may dump it and restart.
If it has bubble holes - congratulation you have your everlasting sourdough starter.
if you have used too much water, it might not bubble, yet it will have a layer of liquid on the surface - but you should see bubble-holes through the jar in the dough... if it smells sour but a little bit nutty it is still good just too wet.
To bake a bread from it:
In a small mixing bowl mix the starter dough with
1 tablespoon of rye flour and
2 tablespoons warm water
cover with cling wrap put back into oven with the light on.
Over the next 6-8 hours keep adding small amounts of rye flour and water. It should look like pancake batter.
After 8 hours your dough should smell like nuts and only slightly sour and it should be bubbling if not foaming.
Put 50gr. aside in a sanitized jar, add 1 tbs rye flour and 2 tbs water, close the jar and store in the fridge.
(To bake new bread from the starter in the fridge you repeat the add flour and warm water for 6-8 hours) and you always keep your starter for the next bread repeating the steps above each time.
Bread Dough:
1. add 350gr. rye flour and 350 ml warm water to your starter dough.
Cover with cling wrap, leave in the oven for 12 hours.
2. in a large mixing bowl mix
550 gr rye flour
450 gr all purpose flour
make a dent in the middle
add a pinch of brown sugar and 15 gr dry yeast into the dent, cover with warm water. Let the yeast dissolve.
3. add 15 gr salt and 1.5 tbs of crushed coriander seeds
4. mix together adding water if needed. I have a special kitchen aid for yeast dough. Not sure if you can do it without one of those.
5. cover mixing bowl with a clean towel and let the dough rest for 30 min.
6. spread rye flour on a clean surface
7. mix 15 gr salt and 1.5 tbs of crushed coriander and spread them on the flour
8. roll your dough in the flour/spices and form a round bread
9. put a clean towel in a bowl and sprinkle flour on it.
10. put your bread in that bowl and cover with a clean towel.
11. let the dough rise until it has almost doubled in size (roughly 1-2 hours)
12. preheat oven to 260°C (500°F)
13. put one baking tray as far down in the oven one into the middle and one as far on top as possible.
14. take bread from the bowl, wet the top with water, put bread on middle tray
15. fill lowest tray with water
16. reduce heat to 230°C/445°F
17. bake for 15 min.
18. get rid of the baking tray that held the water. Leave the one on top in the oven
19. let the bread bake for roughly an hour to finish.
It sounds worse and more work than it is. You just need good timing because most of the time is waiting for the dough to do its thing.
I usually don't use the spices for the crust. It is quite tasty without them or sometimes only sprinkle some coriander on top.
instead of coriander seeds I vary with ground cumin or just salt and if you want a lighter bread use more all purpose than rye flour...
after a while of practice you can leave the yeast out because your dough will rise from the sour dough alone.
The dough in storage usually gets the liquid on the surface, that is a good thing.
).
