Sunday, February 3, 2008

The Sourdough Adventure, Part Deux, Part II

So, I faithfully fed my starter for about three days. It got frothy really quick, so I capped it and put it in the fridge. Then, late last night, I made “the sponge”. I swear that sounds like a B-grade monster movie. “Night of the Living Sponge!” Just when you thought it was SAFE to go back into the kitchen… Dun dun dun duuuunnnnnnnnnnn!

Anyway, then I made the sponge. To do that, I just simply added another cup of flour and a cup of warm water, like I did before, when I was making the start. Then I let it sit out overnight.

When I got up this morning, it had grown up and almost overflowed the little Tupperware-like bowl it was in. That was the beginning of my recipe.

Here’s the recipe I’m using:

  • 2 Cups of sponge (proofed starter)
  • 2 tablespoons of olive oil or softened margarine
  • 4 teaspoons of sugar
  • 2 teaspoons of salt
  • approximately 3 Cups of unbleached flour, a half cup at a time

Add the ingredients of list in any order, up to the flour. The amounts are approximate. Add the flour last, a bit at a time, as shown. Make it smooth and light, not stiff, or, I’m told it takes longer to rise.

Now, last time I did this, the first rise took almost six hours. I’m hoping to shorten this by warming up the kitchen a little. Hopefully, I’ll be able to punch it all down right before church, and it’ll proof and be close to ready when I get back.

Hope this all works!

No comments:

Post a Comment


Related Posts with Thumbnails