[printable recipe at bottom of post]
This "Extra Starter" sourdough is a recipe I've been making a lot recently. It's pretty forgiving. For this particular loaf, I did one stretch and fold, got called away to help a neighbor, then rushed off to evening plans, completely forgetting about the dough. I came home, HOURS later, did a second stretch and fold, left it sit on the counter for a couple more hours, then stuck it in the fridge.
So, two stretch and folds, maybe 6 hours apart? And it sat out on the counter [under a damp towel] for probably 9-10 hours in total. It's cold here right now, my kitchen is very cool, maybe 64 degrees... so that worked just fine. I don't think it would work so well in the summer. :-) That's the thing about sourdough - you can't set specific times. You have to watch the dough.
Last week when I made this same recipe, I was very rushed, and it was only out on the counter [bulk ferment] a total of maybe 4 hours - including the stretch and folds. It was fine. Very edible, I took it to a family gathering and it was quickly devoured. But it was not my best loaf.
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An Index Of My Sourdough Adventures
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