“extra-tangy” sourdough

February 11, 2012

we are told to be wary of non-corporate websites, things we haven’t heard of, for internet security reasons.

now, of course, it’s the corporate websites that are most likely to infect your computer with all kinds of sketchy tracking cookies.

with that warning, the recipe i’m using came from megacorporation king arthur flour. the website tries to install tracking cookies, according to my security add-on.

here is the link to the recipe, in case you too have a security add-on and can click “never for this site”

/end rant


1 cup “fed” sourdough starter
1 1/2 cups lukewarm water
5 cups apf 5 c mixed whole wheat, buckwheat, powdered coconut, rye, and white unbleached bread flours
1 tablespoon sugar
2 1/4 teaspoons salt

Tips from our bakers
What makes the sour in sourdough bread? It’s a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two.


1) Combine the starter, water, and 3 cups of the flour. Beat vigorously.

2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

3) Add the remaining ingredients, kneading to form a smooth dough.

4) Allow the dough to rise in a covered bowl until it’s relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone’s timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.

5) Gently divide the dough in half.

6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don’t worry if the loaves spread more than they rise; they’ll pick up once they hit the oven’s heat. Towards the end of the rising time, preheat the oven to 425°F.

7) Spray the loaves with lukewarm water.

8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

9) Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.


edit 2/11

WOW! the texture of the dough is wonderful so far! i kicked it up with a bit of packages yeast. hope it rises fast; i have to leave for an event in a few hours…

decided to go with only one rise for rush-related reasons. it did rise pretty high, so here’s hoping it isn’t too dense. in at 3:30pm, done @ 3:50?

edit 2/14
good stuff! great texture to the dough. decent crumb, dense, sadly no holes in the crumb. definitely will be using this recipe again! win!


One comment

  1. Its fantastic as your other content : D, appreciate it for posting .

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