My starter is ALIVE. Thank the lord. However, it is unseasonably cool in the northeast right now, which is lovely because I do not have A/C but is sad for my starter. My starter is slower than I am after eating Thanksgiving dinner.
After looking at multiple books and websites for sourdough recipes, I realized that having a 7-5 job is not really conducive to making sourdough. Yes, I know I can retard the dough in the fridge, but I really do not like sour sourdough. I just want a complex flavor and minimal sour. Ya know?
This has been my most successive finagling of my sourdough starter. Which is probably not the best or perfect by a true bread makers standards since I consistently get big bubbles unevenly. Like ourselves, this bread recipe is a work in progress. I did make it 3 different ways this weekend. FYI, having 3 loaves of bread in a household of 2 adults (both carb loving) and 1 pup did not last as long as I had originally thought it would.
We’ll see what next weekend brings…
Honey Beer Bread
125 g starter
300 g bread flour
60 g wheat flour
175 g dark beer
120 g honey
10 g salt
sprinkle of semolina optional
1. Mix 125g starter, 300 g bread flour, 60 g wheat flour, 175 g dark beer and 120 g honey, let rise 30 mins2. Add 10 g salt and mix well, you can add a couple drops of water to dissolve it.
2. 2 -3 hr rise, all the recipes say to look for it to have doubled in size more than time.
3. Form into tight ball. I floured the surface and my hands and kept tucking it under for a couple minutes. There are videos online that I highly recommend. Let rise for another 2.5-3 hours.
4. Place in cast iron/ dutch oven sprinkled with flour or I used semolina
5. Preheat oven to 450. Place cast iron with lid on in for 25 minutes.
6. Take the lid off and bake an additional 20 minutes.
Alternative for better crumb and more small holes (which may be possible with warmer weather, update forthcoming) I recommend making a levain.
Instead of using starter plain. The morning of I mixed my levain and took the 125g from that. (35g starter, 35 g wheat flour, 35 g bread flour, 70 g water)