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some notes on sourdough bread

January 22, 2012

I’m relatively new to bread, as you can probably tell by my recipes (by volume, not by weight) and wondered how to incorporate sourdough starter into recipes that don’t call for it.

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sourdolady on thefreshloaf says:

The easiest way I have found to adapt a recipe without altering the ingredients too much is to take all of the liquid from the recipe, stir in 2 Tbsp. starter, add the same amount of flour as the liquid. Let this sit, covered, overnight (room temp.) Next day, continue by adding the rest of the ingredients, remembering that you already used the liquid and part of the flour. If your recipe calls for milk rather than water, use water but then stir in some dry milk powder after the overnight proofing is complete and then mix your dough.

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