Science of Sourdough

This is my first attempt to create a bread without the use of commercial yeast. It is 100% naturally wild yeast!

Voila!

3½ cups (487g/16.5oz) whole-wheat flour or unbleached bread flour

1 1/2 cups (300g/12oz) sourdough starter

2 cups + 1tbsp + 1 tsp (412g/15oz) water

2 teaspoons unrefined sea salt
(Salt: This is more than in the original recipe, but with the whole wheat flour I think it needs more salt, use 1 tsp for white flour and increase in the future if you want. You could easily use a whole tbsp. of salt when doing all whole wheat)

semolina or cornmeal, optional

You will need a cast iron pan for this recipe. Look at the one in the background. It needs to have high sides.

Heat your oven to 500 degrees with the pan and lid in it. Let t heat for half an hour. Meanwhile take the bread that has been sitting overnight at room to warm temperature and deposit on a heavily floured cloth. It will be very sticky and loose. Take the edges of the cloth and bring the dough to center using the cloth as your mover. Do this on all four sides. Then flip it over with your hands. Don't worry about sticking as long as you can see the dusting of flour. Let it rest until the pan is hot. When the pan is piping hot take it out and throw some cornmeal or polenta down on the bottom. Flip the dough seam side up and put the lid on. Bake for 30 minutes at 500. Take the lid off and bake at 425 for 15 minutes.

Sourdough Waffles

These are the best waffles I have ever made! And, only half the fat over my old recipe! but, you have to have starter. I used my unfed leftover starter. A great way to get rid of it.

ingredients

1.  Volume 
2.  Ounces 
3.  Grams

overnight sponge

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, unfed

waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

tips from our bakers

• Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
• For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.

directions

1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.

2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.

3) Cover and let rest at room temperature overnight.

4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

5) Add the salt and baking soda, stirring to combine. The batter will bubble.

6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

nutrition information

Serving Size: 1 waffle or 2 pan Servings Per Batch:12 waffles or 24 pan Amount Per Serving: Calories:190 Calories from Fat: 50 Total Fat: 6g Saturated Fat:1g Trans Fat: 0g. Cholesterol: 35mg Sodium: 300mgTotal Carbohydrate: 27g Dietary Fiber: 1g Sugars: 5gProtein: 6g.

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.