I had tried so many different variations between corn meal or potatoes, milk or water, adding sugar or salt or flour or baking soda. What kind of flour or corn flour etc etc etc.
So I contacted a couple places online that I had purchased SRB from before. I got some good info that is never added to a recipe. like ferment the starter for at least 8-12 hours but what I never could find was how long was too long. what what makes strong tasting bread or weak etc.
after all is said and done this is what I ended up with
Primary Starter:
In a large bowl place one thinly sliced potatoe. Cover it to the top of the slices with hot tap water not so hot you dont want to hold your hand under it. sprinkle the top with a mixture of 1 T organic or whole grain ground corn meal (so you have all of the endosperm of the kernel.), 1 t sugar, 1T flour, and 1/8 t baking soda and let sit covered in a warm place that stays consistently at 90 to 110 degrees for 12 hours.
Secondary Starter:
Dry ingredients;
1 1/2 cup bread flour, 1 T sugar
After the 12 hours you will have a foamy and smelly bowl of water so as to keep as much of the foam as possible push the foam to one side and remove the potatoes. Add the foamy water to the dry ingredients and mix until smooth and let set covered in a warm place that stays consistently at 90 to 110 degrees for 2-4 hours or until doubled in size.
Making the bread:
Since large bowl and cover with water aren't exacting measurement add 4 T of room temp butter and flour in a mixing bowl and combine until you have a good viable bread dough. in a standing mixer it is when the dough pulls away clean from the sides but still sticking at the bottom. Then divide the dough into your bread pans and let set covered in a warm place that stays consistently at 90 to 110 degrees for 2-4 hours or until doubled in size.
Bake at 350 for 35-40 minutes or until the bread sounds hollow when thumped on the top.let cool to room temp and enjoy.
No comments:
Post a Comment