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IW4ALK > RECIPE 04.02.11 20:21l 90 Lines 4342 Bytes #999 (0) @ WW
BID : 5C0070IW4ALK
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Subj: SOURDOUGH
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Sent: 110204/1700Z @:IR4W.PR.IEMR.ITA.EU #:52621 [PARMA] FBB7.00g $:5C0070IW4AL
From: IW4ALK@IR4W.PR.IEMR.ITA.EU
To : RECIPE@WW
Sourdough ( LIEVITO MADRE per PANE)
- A nice and useful experience
We start from:
200 gr of flour 0 , 100 gr warm water , 1 teaspoon of honey
First, I must say that what we are going to create is a Sourdough to
50% hydration, which means that in the combination of flour and water,
this last one is equivalent to 50% by weight of flour.
Another important thing to say is that the flour plays a key role, so
to facilitate the process of development of bacteria necessary for the
formation of yeast is preferable to use organic flour milled not much
time before. For this purpose it is better to buy the flour directly
from the manufacturer if possible, this does not mean that we Achieve
good results even with the flour bought at the supermarket. The
quality will be different, but you will realize by practices that
ingredients are very very important. But now let's go!
1. Take 200 grams of flour 0 and put it in a bowl, add 100 grams of
warm water non-calcareous (in this regard would be better to boil
first) and a teaspoon of honey (it helps the fermentation) . With the
help of a fork mix the compound, when the flour has absorbed the water
knead a bit with your hands and form a ball.
2. Cut a cross on the surface and place the ball into a glass jar
covered with a damp cloth. Keep the jar in the pantry for 48 hours
away from drafts and at a temperature between 18 and 25 degrees.
3. After 48 hours you will notice that the ball has doubled its
volume was inflated and that are formed inside the irregular bubbles.
Good thing, The Sourdough is forming!
4. If on the surface will have formed a crust with a spoon must
take off and throw it away. Then take 200 grams of the compound (the
rest is thrown away) and put it in a bowl, add 100g of warm water and
stir well with a fork untill there are no lumps.
5. Add 200 grams of flour 0, stirring with a fork first and then
again a bit with your hands. Form a ball again, cut on the surface a
cross and put again into the jar (as described above) that in the
meantime you have thoroughly washed. Cover with a damp cloth and store
in the pantry for another 48 hours.
6. You will notice that with the passing of the hours the sourdough
doubled in volume, this is a great satisfaction Because it means that
everything is going the right way and that inside the jar are forming
all the good bacteria that makes active our yeast. But we must have
patience and do not want to go fast.
7. Take the sourdough, and if the surface has formed a crust, remove
with a spoon, then take 200 grams (the rest is thrown away), add 100
grams of warm water and 200 grams of flour 0 and repeat the steps
described in paragraphs 5 and 6! In practice we are always with 200
grams of sourdough to which we add the same weight of flour (200 g)
and half the weight of water (100 g). If we do not do so we would at
some point to have pounds and pounds of sourdough and we would be
forced to abandon our kitchen:-)
8. From the previous time, apparently nothing happened, but you may
notice that the sourdough begins to present bigger bubbles, but is not
yet mature. You can undertad it by the fact that it is still very
sticky and quite liquid.
Sourdough is mature when doubled in volume in 3-4 hours and this level
is reached after a couple of months, Because most sourdough is old and
most are good.
9. But back to us! Now we make the refresh at sourdough as described
in paragraph 7, for 7 times, once a day. Take always 200 gr of
sourdough, add 100 grams of warm water and 200 grams of flour 0 , mix
it all, form the ball, cut a cross on the surface, place into a glass
jar, cover with damp cloth, store in the pantry .....! After this,
sourdough should be stored in refrigerator, but you must refresh it at
least one time per week.
Over time you realize that your sourdough will become more elastic,
with large bubbles , the smell should you also remember that of
champagne.
Well, when you realize you have reached this result you can begin to
put the hands in dough !!!!!
For more info and pictures from author see:
http://www.pappa-reale.net/blog/
Best 73 I4OYU Gabriella - IW4ALK Vincenzo
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