August 16, 2010 - 4:15pm
Reinhart's Basic Sourdough Bread
Hello fellow TFLers,
I started my sourdough culture about 10 days ago and it seems to be alive and kicking at the moment. I have been maintaining it at a 1:1:1 (2 oz starter, 2 oz water, 2 oz flour), feeding it 1-2 times a day. I have never made sourdough bread before and would like to try a loaf using Reinhart's Basic Sourdough Bread recipe from the BBA. I am a little bit confused about how to convert my starter to using his recipe (Barm, etc.) Any ideas or help would be greatly appreciated! Thank you! It looks like his Barm uses a 1:2.3:2.3. Should I just increase my starter to 7 oz, and then start feeding it the 2.3 ratio?
I hope this makes sense!
Share
I make this recipe often as it's my favorite. From the starter you already have (6 oz.), just take 4 oz and add a cup of flour and enough water to make a dough you can knead. That makes your firm starter that you let ferment for 4 hours before putting in the fridge. The remaining 2 oz. of your original starter should then be refreshed and proceed with it and save as usual.
Next day you'll be making the final dough with the refrigerated firm starter. Hope I've answered your question. This recipe makes wonderful sourdough and it's very easy once you try it.
Sue
Hi Caraway!
Thanks for your help. It makes perfect sense. I'm excited about starting my first loaf.
- Diana
Sorry, I do have just another question or two! Since my starter is fairly young, I haven't turned to refrigerating it yet. Reinhart says to remove the starter/Barm from the fridge before making the stiff starter. Can this be accomplished with room temp starter?
Also, I would like to start this tonight (Wednesday) and have to loaf of bread ready to be baked after work on Friday. Is it possible to bulk ferment, shape, and then retard the shaped loves in the fridge?
Thanks!
- Diana