Breadtopia
The first video is how to create a starter.
The next one is how to dry the sourdough starter for transport or storage.
I would just add from my own experience that you don't have to put this in the oven, but any wire rack, such as those that you use to cool your bread, will work fine. I left mine out until it was completely dried, and it peeled off of the parchment. I broke it into squares, and then put it into a ziplock bag, and crumbled it up into small pieces.
The next video is how to revive the dried sourdough starter here:
The next video is how to maintain your starter:
Feeding the starter:
According to Peter Reinhart in "Artisan Breads Every Day", you should feed the starter in a 3 to 1 weight ratio, that is 94g of flour to 28g of starter, and the water should be the same percentage as the final dough. In our case, we are using the hydration percentage of 72.5 percent, or X divided by 94 times 100 = 72.5. Then X = approximately 68g of water. That would create a starter that weighs 190g from just one ounce of starter.
Using the starter:
The Fresh Loaf
This post suggest using 10% starter to total flour weight if doing a 12 hour overnight rise.
Currently, the total weight of flour and water combined is 625+452 = 1077g
.10Y+Y+X=1077 or 1.1Y+X=1077
and
100X/Y=72.5 where Y is weight of flour, and X is weight of water
60g starter (around 1/4 cup)
600g flour
435g water
1095g total (pretty close to the goal of 1077)
Using Peter Reinhart's formula, on the morning before creating the dough, take 60g of seed starter, 180g flour, and 131g of water to create the final starter (371g total).
Leave it at room temperature for 8 hours, then remove 60g and added it to the formula above to create dough. (600g flour, 435g water, and 9g of salt). Let this dough sit at room temperature overnight, and bake it in the morning.
The rest of the final starter was placed in the refrigerator for future use.
Peter Reinhart's recipe for San Francisco Sourdough Bread (for two loaves) uses 75% finished starter - so the formula for Pane Pugliese would be 400g flour, 300g starter, and 290g water.
Another way of looking at it comes from another Peter Reinhart book called "The Bread Baker's Apprentice" in which he says to replace the biga with an equal amount (by weight) of starter. In the Pane Pugliese recipe that he offers, this amounts to 105% of the flour.
Using the starter (second opinion):
Sourdough Home
This author suggests using 1 cup of active starter to substitute for 6g of yeast. Since our original Pane Pugliese recipe calls for 4g of yeast, so I used 1 cup of starter.
He also suggests three rules for feeding the starter:
1.Sourdough starter at room temperature must be fed no less than twice a day.
2.Each feeding of the starter should be enough to double its size.
3.Each feeding should be equal amounts of water and flour, by weight.
He goes on to say "An active starter is one that has fed within the past 12 hours, and that is active enough that it was able to double in size after that feeding."
We will need to subtract some flour and some water from the original recipe. He suggests that the starter is about half flour, and half water per cup, and I measured 1 cup of starter to be 220g. That calculates to about 110g each that needs to be subtracted from our original recipe.
625-110=515g flour
452-110=342g water
9g salt
I added 2g of instant yeast, and the bread came out delicious. But it was very slack, and the loaf did not rise much during baking, and could not be formed into much of a loaf.
I am going to try 4g of yeast to see if that will make the dough a little stiffer.
Update: I did try 4g of yeast, and the bread came out excellent, but still not as much rise as I would like. I tried a "proofing" stage for about 2 hours before baking by placing the dough in a 10" springform pan, after doing an envelope fold. I covered the dough with an oiled piece of plastic wrap, but the dough did not rise much. In comparison, I did the same thing (I will write about this on a different page with pictures) with the regular Pane Pugliese dough, and the dough almost doubled in size. I believe that perhaps the sourdough, along with 4g of yeast, may use up all of the available food, and thereby did not rise again. I am going to try this again, but let the dough rise for a few hours in the primary fermentation stage, and then refrigerate it overnight. That should leave some food available for a second rise.
I have been really happy with using this formula for keeping the sourdough well maintained: I started with 240g of starter kept in the refrigerator. On the morning the day before that actually bake, I spoon out 120g of starter into a second container.
To each container, I add 60g of flour and 60g of water. I refrigerate the original container - now it contains 240g of starter that has been fed. This should be good for use for 5-7 days or so.
The second container is allowed to stay at room temperature until I am ready to mix the dough. This starter should double in size in about 4-6 hours, and needs to be used within about 12 hours. This container also contains 240g of starter, which will be about 1 cup in volume when ready for use.
Maintaining Sourdough Starter from King Arthur Flour
Recipe Update:
This is the recipe I used:
1 cup (about 220-240g of starter)
515g flour
342g water (tap temperature)
9g salt
1.5g yeast
Note the two big changes in the recipe - the use of only 1.5g of yeast, and using cool water, instead of warm water.
I let this ferment overnight for 12 hours, and then lined a 8.5" x 2.5" springform with parchment paper, and put a small amount of cornmeal on the parchment. I formed a boule from the dough, and placed it into the parchment, lined the top with a piece of oiled plastic, and covered it with a towel for 2 hours. The picture was taken after the 2 hour rise.
The oven was preheated to 450 degrees (F), along with a pizza stone on the middle rack and a large roasting pan on the bottom rack. About a cup of hot water was added to the roasting pan before baking the dough. A little flour was dusted onto the dough, and the dough was scored with a single razor cut along the center, and the springform pan with the dough was placed in the oven on the pizza stone to bake.
After baking 10 minutes, the pan of water was removed, and the dough continued to bake for about another 15 minutes. I then removed the bread by pulling up on the parchment, and place the parchment containing the dough directly onto the pizza stone. After baking another 5 minutes, I removed the parchment from underneath the dough, and let it continue to bake until the center of the dough reached 205 degrees.
After the bread cooled to room temperature, I cut the loaf, and this is what it looked like. A nice uniform bread, with great flavor - and it makes wonderful toast.
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