TUESDAY, MAY 19, 2020
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
SOURDOUGH
Korean-style pancakes.”
• Storage: Once it has hit its
Continued from Page 1B
bread-making stride, the starter
• Container: “It doesn’t really
can be stored in the refrigerator,
matter, as long as it keeps the start- untouched, for a few months. “But
er from drying out,” he said. “Glass, remember, the longer it goes with-
plastic, Mason jars, deli containers. out being refreshed, the longer it
It’s nice to have a clear, straight-
takes to get back to its full vigor,” he
sided container, so you can see when said. “Bring it to room temperature
it’s doubling and tripling.”
and refresh it a few times before
• “Feeding” vs. “refreshing” the
using it.
starter: “Think about pets,” he said.
Bakeability and storeability are
“You put food in a bowl, and they eat the two goals, so don’t put it in the
it. That’s feeding. But here, you’re
refrigerator until it’s healthy. A
moving your culture through fresh three-week starter isn’t as vigorous
food and water each time. Rather
as a six-month starter. Just keep
than continually adding water and refreshing it on this small scale
fl our to the same container, it’s the
to keep it getting healthier and
idea of taking a portion of the old
healthier. If you get to the point
culture and using it to inoculate a
where you’re using it once or twice
fresh container — you want the ac- every one to two weeks, and you
ids that they produce to be relative- refresh it before you put it back in
ly dilute — so they can propagate in the refrigerator, it will keep going
that new environment.”
forever.”
• The schedule: “Those fi rst two
to three days are to get it alive,” he THE BASIC FORMULA
Creating this sourdough starter
said. “After that, you start refresh-
ing it daily. After about seven days, is a simple process: In a small con-
tainer, stir about 1 heaping table-
it should be going enough so that
spoon fl our with 2 to 3 teaspoons
you can do it twice a day. That’s
lukewarm water (for exact measure-
the typical schedule of a starter at
ments, it’s 10 grams fl our and 10 to
a bakery: once in the morning and
15 grams water). Tightly cover, set
once in the evening. By that point,
it should grow two to three times in aside in a warmish spot and wait
volume every 12 hours or so.”
three days.
• Preserving leftovers: During
After that, it’s “refresh” mode.
the build-a-starter period, Janjigian Follow the same formula — mix
advises against discarding the extra together 1 heaping tablespoon fl our
culture. “Save it,” he said, reserv-
with 2 to 3 teaspoons lukewarm
ing it for a day (in the refrigerator) water — but add another step:
as backup insurance; once you’ve
Stir in 1 teaspoon (5 grams) of the
refreshed the following day, and the ever-developing starter (and don’t
need for backup has passed, the
discard the rest; see story for other
backup can be scraped into a collec- uses). Cover, and then repeat, daily,
tive “discard” jar in the refrigerator. for about a week.
“There’s a whole world of cooking
After that, double down on your
using sourdough discard,” he said.
efforts and follow the procedure
“You can’t use it to leaven bread, but twice a day, in the morning and the
you can use it for pancakes, waffl es, evening. By the end of another week
quick breads, pasta dough, all kinds or so, you’ll have a starter strong
of things. I’m going to try some
enough to bake bread.
Simple No-Knead
#quarantinystarter
Sourdough Bread
Makes 1 loaf.
Note: This dough must be pre-
pared in advance. If your starter
is already on a large enough scale
to yield 30 grams — plus extra for
refreshing, don’t forget that! — then
you can skip the levain hydration
step and mix it into the dough
directly. If your kitchen is very cold,
you can increase the amount of your
levain to 50 grams. In the heat of
summer, you can get away with as
little as 5 grams.”
For 100% hydration levain (see Note):
40 g (1/3 c.) bread fl our or high-
protein all-purpose fl our (see Note)
40 g (3 tbsp.) lukewarm
(75 degrees) water
20 g (4 tsp.) sourdough starter
(see the formula below)
For dough:
360 g (1 2/3 c.) lukewarm water
(75 degrees), divided
30 g (1 tbsp.) levain (from above)
500 g (3¼ c.) bread fl our or high-
protein all-purpose fl our (see Note),
plus extra for shaping dough
10 g (2 tsp.) salt
To prepare levain: In a small con-
tainer, combine bread fl our, lukewarm
water and sourdough starter. Stir
until uniform, then cover tightly and
let proof at room temperature until
between double and triple in volume,
about 6 to 12 hours.
To prepare dough, step 1: Place 10
grams (2 teaspoons) water in a small
bowl and set aside. In a medium
bowl, whisk together remaining 350
grams water (1 2/3 cup water minus 2
teaspoons) with levain until levain is
mostly broken up. Add fl our and stir
with your hands or a wooden spoon
until no dry fl our remains. Cover bowl
and let sit at room temperature for 30
minutes.
Step 2: Sprinkle salt over top of
dough, then sprinkle remaining 10
grams (2 teaspoons) water over
dough. Working in the bowl, knead
dough gently by hand until salt is fully
incorporated and dough is uniform in
texture (it will remain shaggy). Cover
bowl and let sit at room temperature
for 30 minutes.
Step 3: Using wet hands, reach
under dough, pull it up and fold it over
itself, turning a quarter-turn after each
fold and folding 8 times, until dough is
tight and uniform.
Step 4: Cover bowl tightly and let
dough sit at a cool room tempera-
ture (68 to 75 degrees) until dough is
puffy, jiggly and bubbly, about 12 to
16 hours. (You can generally move to
Step 5 anytime within this window, as
long as the dough looks right and as
long as ambient temperatures aren’t
much higher than 75 degrees.)
Step 5: Flour the top of the dough
and a clean work surface liberally
and evenly. Reach under the dough
from the bottom and transfer it to
the prepared counter. Pat the dough
gently to form a 7-inch disc. Fold the
dough’s edges over the center, turning
the dough a quarter-turn at a time, to
form a round ball. Leave dough on the
counter and cover with an upside-
down bowl or loosely with plastic
wrap and let the dough sit at room
temperature for 30 minutes.
Step 6: Line a proofi ng basket or a
colander with a large linen or cotton
dish towel and dust liberally with
fl our. Flour the top of dough ball and
the working surface around it. Using
a bench knife, carefully unstick the
dough from the work surface. Repeat
patting and folding as in Step 5 to
form the dough into a tight round.
Pinch the seam tightly to seal and
transfer the dough to the fl oured
towel, seam-side up. Flour the top sur-
face of the dough and fold the towel’s
edges over the dough to cover. Place
colander in a large plastic bag and
cover loosely but completely.
Step 7: Let dough sit at room tem-
perature for 1 hour, then transfer to
refrigerator for 8 to 24 hours, depend-
ing upon what is more convenient
with your schedule. (Or proof at room
temperature until the dough has about
doubled in size and does not readily
spring back when poked with your fi n-
ger, about 2 to 4 hours. But note that
retarding the dough in the refrigerator
for 8 to 24 hours will result in better
oven spring, easier and better scoring
and less worry about when it’s ready
to be baked.)
Step 8: 30 minutes before baking,
place a large covered cast-iron Dutch
oven on the middle rack of the oven
and preheat oven to 500 degrees.
Step 9: Fold back edges of towel
and dust top of loaf liberally with fl our.
Lay a 12- by 12-inch piece of parch-
ment paper on a clean work surface.
Gently invert loaf onto the center of
the parchment paper and remove the
towel. Using a sharp knife or a razor
blade, make a single ¼-inch deep
slash from edge to edge across the
center of the dough.
Step 10: Carefully remove the Dutch
oven from the oven and remove the
lid. Holding the edges of the parch-
ment paper in both hands, carefully
and gently place the dough in the
Dutch oven. Cover the Dutch oven,
return it to the oven and reduce the
oven temperature to 450 degrees.
Step 11: Bake for 20 minutes. Care-
fully remove the lid and continue to
bake until loaf is golden brown, 15 to
20 additional minutes. Carefully re-
move Dutch oven from the oven. Care-
fully remove the loaf from the Dutch
oven. Return the loaf to the bare oven
rack and continue to bake until deep
golden brown, 5 to 10 additional min-
utes. Remove loaf from oven, transfer
to a wire rack and allow to cool for at
least 2 hours before serving.
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