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Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Sourdough starter using King Arthur Baking recipe
Weather: 58º F (outside) - 70º F (indoors)
Sourdough starter is a culture of wild yeast and bacteria that, when properly maintained, leavens and flavors sourdough bread.
Materials:
Procedure:
Using a glass container, mix the flour and water and stir until no dry flour is visible. Cover the container loosely and let it rest for 24hrs in a warm room temperature (70º F). Using a piece of tape and sharpie I marked the level of mixture on day 1 so I could keep track of the changes.
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Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Sourdough starter day 2 - feeding
Weather: 63º F (outside) - 70º F (indoors)
Materials:
After 24hrs there was very little growth and few bubbles, there was also a liquid on top of my starter which I later researched and it's known as “hooch”, the fermented alcohol that's released by the yeasts in your starter. The presence of hooch means your starter is hungry and needs to be fed.
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Procedure:
Using a measuring cup discard half of your starter, then add 1 cup of all purpose flour and ½ cup of room temperature water. Mix until no dry flour is visible, close the lid and let it rest for another 24hrs in a warm room temperature (70º F).
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Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Sourdough starter - day 3 (ripe starter)
Weather: 62º F (outside) - 70º F (indoors)
I walked into my kitchen and noticed a huge expansion after the first feeding on day 2. Once I opened the jar there was a tangy/fruity aroma emanating from the starter and lots of bubbles. The expansion of the sourdough starter is also known as “ripe starter”, a mature starter that’s ready to use in baking, characterized by lots of bubbles, increased volume, small rivulets across the top, and fresh acidic aroma. Using your senses (eyes and nose) is very important in assessing and developing your sourdough starter.
I skipped the feeding on day 3 since the starter had risen so much and there were no signs of hooch. I also wanted to see what would happen within the next 24hrs without a feeding.
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Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Sourdough starter day 4 - feeding
Weather: 52º F (outside) - 70º F (indoors)
Earlier today I noticed my sourdough starter had decreased significantly, with lots of bubbles and a very potent odor.
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Materials:
Procedure:
Using a measuring cup discard half of your starter, then add 1 cup of all purpose flour and ½ cup of room temperature water. Mix until no dry flour is visible, close the lid and let it rest for another 24hrs in a warm room temperature (70º F).
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Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Sourdough starter day 13
Weather: 75º F (outside) - 70º F (indoors)
I had to travel from May 10th through May 16th so I left my fed sourdough starter in the refrigerator and it kept fresh and active. Once I arrived I noticed it had developed hooch since it was not fed in a few days but smelled fruity and had multiple bubbles. I used this starter for my bread making recipe.
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Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Sourdough starter day 22 - feeding
Weather: 75º F (outside) - 70º F (indoors)
My sourdough starter was extremely hungry since I did not feed it for a few days. It had developed a lot of hooch and bubbles with strong aroma. After I used it for my second attempt at bread making, I fed it and stored it in the fridge again.
Materials:
Procedure:
Used ½ cup for bread making recipe, then added 1 cup of all purpose flour and ½ cup of room temperature water. Mix until no dry flour is visible, close the lid and store in the refrigerator
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Hungry sourdough starter - day 22. | |
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Hooch and bubbles (day 22). | |
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After feeding. | |
Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Manchet bread attempt 1 - using whole wheat flour
Weather: 75º F (outside) - 70º F (indoors)
Even though manchet bread was originally made with very fine white flour, I decided to use whole wheat to see the difference in texture. I will recreate the same recipe with all-purpose flour as well.
Materials:
Procedure:
Pre-heat oven at 400º F
Line baking sheet with foil paper and dust it with some flour
In a medium size bowl mix the flour, sourdough starter and salt. Then slowly add the water while folding the mix until it becomes a solid dough. Manipulate (knead) the dough to make it homogenous for about 5-10mins depending on the size of your dough. Let the dough rest (rise) for 20mins in the same bowl covered with plastic food wrap. Take the dough and mold it into a round shape, place it in the center of the baking sheet and then using kitchen twine create any decorative design pattern. I made my design by dividing the loaf into 4 quadrants, then another 4 impressions in between each quadrant and used my index finger to poke a hole in the middle of my loaf (imitating the design of Panis Quadratus or Pompeii bread). Place your loaf in the middle rack of the oven and bake for 40mins.
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Name: Ingrid Romero
Date and Time:
Location: 7 East Ave, Apt 5R, Larchmont - NY 10538
Subject: Manchet bread attempt 2 - using all purpose flour
Weather: 81º F (outside) - 70º F (indoors)
Today, I recreated the manchet recipe with all-purpose flour.
Materials:
Procedure:
Pre-heat oven at 400º F
Line baking sheet with foil paper and dust it with some flour
In a medium size bowl, mix the flour+sourdough starter+salt. Then slowly add the water while folding the mix until it becomes a solid. Manipulate (knead) the dough to make it homogenous for about 5mins (depending on the size of your dough). Let the dough rest (rise) for 15mins in the same bowl covered with plastic food wrap. Take the dough and mold it into a round shape, place it in the center of the baking sheet and then using silk twine create any decorative design pattern. This time I made my design by dividing the loaf into 8 quadrants. Place your loaf in the middle rack of the oven and bake for 40mins.
Since I used a natural silk twine, the pattern was very faint and unnoticeable once the loaf was fully baked. The bake was very fragrant, I could definitely tell it was sourdough bread, not sure if it's due to the aging of my starter or the use of the all-purpose flour. I also noticed my loaf did not rise during baking and it cracked around the base. Since I did not use proper scoring (with a blade), instead I pressed my design with the silk twine, I guess it might've been difficult for the loaf to rise and probably the pressure made it crack off the base.
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