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IW4ALK > RECIPE 11.02.11 00:33l 58 Lines 2182 Bytes #999 (0) @ WW
BID : 5E0072IW4ALK
Read: GUEST
Subj: SOURDOUGH REFRESH
Path: DB0FHN<DB0MRW<DK0WUE<IK6ZDE<I4UKI<IR4W
Sent: 110210/1856Z @:IR4W.PR.IEMR.ITA.EU #:53382 [PARMA] FBB7.00g $:5E0072IW4AL
From: IW4ALK@IR4W.PR.IEMR.ITA.EU
To : RECIPE@WW
Sourdough Step 2
Refresh -
I do the refresh once a week, when I am going to make
bread (usually the night before) and soon after, before
putting it back in the refrigerator where it is kept for up to
one week.
1. Take 200 grams of sourdough from the jar taking care to
remove the hard crust on the top if it had formed, weigh
the same amount of flour "0" , that is 200 grams, and half
of the amount of warm water non-calcareous (better boil
before), that is 100 gr. The proportions will always be those
no matter the weight of your sourdough refreshing, that is,
the flour will be the same weight of the yeast and water will
be half of its weight.
2. Pour over sourdough warm water and with the help of a
fork mix well until all is dissolved and there are no more
lumps.
3. Add the flour and, with a fork, make a first mixed to form
a mixture as homogeneous as possible.
4. Continue to knead again for a bit with your hands
and form a ball.
5. Cut a cross on the surface, put the ball in the jar
clean and dry, cover with a damp towel and store in
cupboard, away from drafts, at a temperature between
18 and 25 degrees.
6. Spent 3-4 hours, the sourdough has doubled in
volume and will be presented as a compound sticky and
full of bubbles. Now it has reached a weight of about
500 gr.
At this point the sourdough can be used for making
bread. Take the amount necessary (as I said above, I
will use 400 grams) and the remaining 100 grams
repeat the refresh as described above, before storing in
refrigerator for baking later.
Note
- Every so often, to give the strength to sourdough, you
can dissolve a teaspoon of cane sugar or honey in water
you use to make your refresh.
- If you need a more effective remedy, carry over to
Clare of which I did not need until now: "Take 50 g of
the sourdough, add 50 gr of water and a egg yolk. Mix
everything together and add 100 gr of flour and knead.
The sourdough will return as new!"
For more info and pictures from author see:
http://www.pappa-reale.net/blog/
Best 73 _ Good work I4OYU _ IW4ALK
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