Close the oven door and bake until the bread looks nearly burnt. B Well, I know it's got bread in it… C Let me just check what it says on the side of the tub. For more information on starter and dough temperatures, see my post on the importance of dough temperature. Don’t forget to register your own! Answer: Sourdough. I have been reading a little about sourdough starters. Sourdough Recipes Table of Contents Starter Breads Flatbreads Pizza Crust Pancakes Cakes & Coffeecakes Muffins Doughnuts Sources & References Starter Sourdough Starter by Veronica H. 1 - 2 cups freshly ground whole wheat flour; water Place flour in a glass jar or quality ceramic container. It doesn’t, and in fact, in many places a sour bread is considered defective. You can adjust the amount of water you use at each refreshment, so the mixture displays the desired viscosity. Roger, that’s not a problem. Sourdough basic question. WHAT IS A STARTER? Frances, you read our minds. Dust the top of your dough and place the parchment over it. When creating a starter from scratch, I like to use whole grain rye flour to get the starter established — the extra nutrients in whole rye flour help speed up the process. Its amazing what a variety of foods can be made from flour, water, and maybe a little yeast. If you bake bread more than once a week, keep your starter out and feed it every day. You want to cover it mostly to prevent anything from inadvertently falling inside the jar, but it also helps prevent the mixture from drying out. HOW TO PLAY. Your sourdough starter is a mixture of yeast and bacteria (the right kind) that co-exist to leaven bread naturally, add complex flavors, and aid nutrient absorption: it's no wonder it quickly becomes part of your family. Add enough water to make a muffin-like consistency. Remove the pan from the oven, then to bread and repeat with the second loaf. Definitely try this at home! If you can get the top half reasonably clean that's good enough, the bottom half of the jar will most likely be covered when your starter rises during the day anyway. This very simply means that you’ll be stirring the water and flour for your dough and letting them sit for a few minutes or a few hours to hydrate. You can see all these signs in the image of my starter, above.For a liquid starter (typically 75% hydration and above) you'll see lots of bubbles and aeration and the mixture will be loose, and if you gently pull back the top layer, or give it a stir, you'll feel how the mixture has broken down.For a stiff starter ( usually around 65% hydration or below) maturity usually shows when the dome at the top of the starter just begins to collapse and recede. I find it easy to look at bread making in 6 simple steps; all of your sourdough bread books will call for these, even if each steps is called something different from author to author: The Gourmandise School 395 Santa Monica Place, #323 Santa Monica CA 90401 310.656.8800, © 2020 The Gourmandise School Site built by ConnieNassiosWebworks. It can lead to false positives, but, as I discuss below, when your starter makeup is not with a majority of white flour at a moderate to high hydration, it will also rarely float even if your starter is ripe. 4 Questions Show answers. You can go to work or go to bed, because the dough will slowly, verrrry slowly, expand to nearly three times its size at room temperature for about 8 hours (a little more like 10 if it’s cold out). Confusingly, these terms are sometimes used interchangeably by bakers, but I'll define them how I learned them, and how I use them here at my website.A starter goes by a few names (mother, chef, etc.) Instead of my usual 20-25% in the winter, I drop it down to 10-15% and find a shaded, cool spot in my kitchen to slow things down.For more information on this, including pictures, see my post on maintaining your sourdough starter. You’ll notice the starter moving up after a feeding, then collapsing. This culture is supplied with flour and water at some period (preferably daily) to maintain strength, so it's ready to build a levain, which is consumed in a single bake.By contrast, a levain1 is a small offshoot of your mother starter, an intermediate mixture that eventually “dies” when baked in the oven. Just follow the advice from our Test Kitchen and you should be ready to make your own! Should there be different starters for rye, white, whole wheat or do they get made from the same starter. SOURDOUGH is a popular choice when it comes to making bread and it all begins with a good starter. Just note that I find rye to be almost a failsafe flour to get your starter going! Proof your bread for 3 hours. Grab your dough from underneath with a wet hand and stretch it out to the side of the bowl, then slap it down over the other side of the dough. HOW LONG SHOULD I WAIT AFTER TAKING THE STARTER OUT OF THE FRIDGE BEFORE FEEDING? If so, please comment below! As your yeast eats and expels carbon dioxide, it begins to break down the sugars in your flour and slowly ferment them into alcohol. Repeat with the other dough and flip your doughs seam-side up into your flours bowls or banneton. Round 1 – Food and Drink. Once you see predictable signs of fermentation (rise, bubbles, a transformation in aroma from sweet to sour, etc.) It’s the ratio of water to flour in your recipe. Caramelization and darkening of foods produces a release of flavor compounds not found in pale foods. I have successfully refrigerated my starter many times, typically when I'm going to be out of town on vacation for a few weeks or won't be baking for a while (rare!). The dough may tear at the start, but as you turn the bowl a quarter turn and repeat several times, you’ll notice it strengthening as your stretch it out. Keep feeding, and discarding, as I outline in my creation guide. When mature, the dome will look less like the top of a ball and more like a plateau. During a feeding, discard part of your starter per usual and then scrape down as much of the residual starter as you can, reincorporating it back into the mixture. Use Your Sourdough Bread in These Recipes . Let's Get Started... Post anything and everything bread related. Follow our posts here on our Sourdough for Beginners collection page; Share your starter and bakes on Instagram by tagging #sourdoughforbeginners; Ask your questions on our daily threads in our The Kitchn Facebook group; Office hours! These questions will cover everything from special bread making terms to the function of specific ingredients. A Finely milled sourdough bread, full-fat milk, a bay leaf and an onion studded with cloves. Now it’s time for the bulk rise. Your starter should be fed right out of the fridge (helps things out to have the water be a tad on the warm side). Take the Quiz: Our Daily Bread. What gives sourdough bread its sour taste? Mix the starter, water and flours together and leave, covered, on a counter for 6 HOURS. A. ; Earn points and unlock extra abilities: Members with 50+ points can Swap Starters; Members with … Don’t forget to register your own! Once this levain is ready (has undergone sufficient fermentation) the amount called for in a single recipe is used to mix with the rest of the flour, water, and salt for a specific bake. Answer: Scone. Wet your hand and mix the levain and salt into the dough. Let the dough sit in a tub at least double its size, covered, for 8 HOURS. The larger the percentage, the faster your newly refreshed culture will ripen.All of these variables can be tweaked to speed up, or slow down, the time it takes for your starter to ripen and need a refreshment. As of Dec 12 20. Food origins quiz questions and answers: 15 questions for your quiz; How to make a sourdough starter. Sourdough Starter Question! As the humidity level in your environment changes, adjust the hydration up and down 5% to compensate. Yeast can be collected and trained or cultivated in specific strands in a sterile and controlled environment. Print Word PDF. A comprehensive database of more than 251 food quizzes online, test your knowledge with food quiz questions. You haven’t killed your starter unless it smells like rotten eggs! Thanks for asking, Kevin. Play this Trivia Quiz. #1 – I’m a newbie, what are the best resources for getting started? These loaves proof during the morning class and get slashed and baked in a super hot oven while we prep for the night classes. If it's summertime, I will usually carry over a smaller percentage of ripe starter (15% or so) at each refreshment to slow things down so I can maintain my twice a day refreshment schedule. I WATCHED THE GREAT BRITISH BAKEOFF AND I WANT A PROOFING DRAWER. If you live anywhere near our cooking school, the only proofing cabinet you need is any place in your kitchen that isn’t the fridge. Each time I receive an email or comment asking a question about what I do in a particular situation, I’ve saved it away and have added the most commonly asked questions below. WHAT DOES HYDRATION MEAN? Relax Heather, you were headed towards moonshine. If it floats, you’re all set. By Andy Wilson. Aside from using the discard in other foods, I will almost always compost any leftover, only using the trash as a last resort. I recently watched one of 4 episodes from a mini series put out by Michael Pollen. Wild yeast, natural yeast or sourdough starter (all different names for the same thing) are encouraged to gather and multiply in wherever you decide to grow them. If you don't have rye flour, then whole wheat works! It’s always safer to store the starter in the fridge with a large skulls and bones and warning sign not to throw away (in case a well meaning visiting mom decides to toss anything suspect out of your fridge). Additionally, see the previous question for what “tools” you can utilize to speed up, or slow down, the fermentation rate of your starter. Likewise, if you're using a large percentage of whole grains in your refreshment, you'll see higher fermentation rates.I prefer to feed my starter two times per day to keep it healthy and ready to bake with at any moment. They have a glass lid that rests on top just in case too much pressure builds up inside the jar from fermentation. I love your enthusiasm for whole grains, Monique, but not really. Discover the test recipe, a unknown years old sourdough culture originating from Belgium. If not, wait a bit longer or do a second feeding and wait 6-12 more hours. I've been maintaining mine for many years now, regularly refreshing it twice a day, every day, and the process is so familiar I don't even think about it anymore. And once you do, share your creations with our baking community, Bakeable. But it's nothing mystical or magical, my sourdough starter is a culture I give nourishment (flour and water), and in return, it happily does work for me without even realizing it. cancel LOGIN or SIGNUP. HELP ME. I have a basic questions do you use the same kind of starter no matter what kind of flour you are using for your bread. Cut two piece of parchment paper rectangles the size of a regular cookie sheet. BBC Food recommends using natural yoghurt to give the recipe "a … CAN I JUST SUB OUT ALL OF THE ALL PURPOSE FLOUR IN YOUR RECIPE WITH WHOLE GRAIN FLOUR? 100 days in lockdown: from sourdough starters to virtual pub quizzes, the cultural cornerstones of lockdown life Posted by Lauren Geall Published 6 months ago. The amount of salt and levain are always the same, but I tool around with the amount of water depending on how much whole grain flour I choose to work with. Played 219 times. If you've only just created your starter give it some time to mature. For a very in-depth discussion on how to maintain your starter in the fridge during the week and use it to bake on the weekend, head over to my Weekend Baking Schedule guide! Discover the Test sourdough recipe, a 1 ans old sourdough culture originating from Belgique. I like to use clear glass containers so I can observe the sides and bottom and these Weck jars are my favorite. Commercial yeast is grown in a lab and is super consistent, activates almost immediately and grows very quickly. Who knows, you might even learn some new facts along the way. Pour oil in your hands and pretend like you’re really mad at your piano keys. Thanks to Kyleisalive for the title! You want to make sourdough bread? This question is very temperature and flour dependent. create a sourdough starter in 7 easy steps, my three favorite leftover sourdough starter foods, guide to maintaining a smaller sourdough starter, My sourdough starter maintenance routine to keep it strong and healthy, How to store your sourdough starter when not in use, How to bake bread during the workweek (with tips on timing your starter). The quiz consists of five rounds; two Q&A rounds – one for general knowledge and one for TV, film and music, two picture rounds – one for toys and games and one for one-hit wonders, and one music round. Popular trivia. A Mocha is a coffee flavoured with which sweet treat? To play this quiz, please finish editing it. You’ll pinch, knead or mix in the levain and salt into the flour and water mixture until they are homogenous. Mix water and all purpose flour in a bowl to make a paste. My post on my three favorite leftover sourdough starter foods is a great place to start! If you used too much flour, the dough will slide back and forth instead of grabbing onto the table, helping the sides to gather and get taught. My preferred method for changing my starter's ripening timeline is to adjust the amount of starter I leave in the jar each refreshment (the carryover). Hello! I've been compiling this list of frequently asked sourdough starter questions for almost as long as this website has been around. Take our free Sourdough quiz below, with 25 multiple choice questions that help you test your knowledge. Lightly flour your work surface and dump the dough onto it. Typically, this means lots of visible bubbles, some rise in the jar (I find the amount of rise is not as important because it depends on your starter's makeup! How much do you know about this staple food item from around the world? but mainly it's an ongoing culture that's always fed and never wholly used in any given bake. Discover the Test recipe, a unknown years old sourdough culture originating from Albanie. This wet dough is too knead traditionally, so we strengthen the dough with stretches and folds. In order to be able to answer the daily trivia quiz, you need to have an account. It is made from three ingredients: Flour(s) Water or other liquids such as juice, milk, yogurt... Two types of microorganisms: lactic acid bacteria and yeast. If the ambient temperature in your kitchen is on the warmer side, 75-80°F (23-26°C), then you'll find your starter ferments much faster than if it were cooler (< 75°F/23°C). Divide the dough in half. You’ll thank us. Question 1 Canning glass jars are also a perfect choice. Do you know the rye answer? You are now going to turn your blobs of slack dough into nice, taught rounds. Sourdough Quiz. It’s a great way to test your knowledge and skills, whether you’re a newbie or a pro! Fill up a large container (I have a 40oz stainless steel water bottle I always keep filled for baking) and let it sit on the counter overnight before using to allow any chlorine in your tap water to dissipate. Remove your Dutch oven or cast iron skillet from the oven and take the lid off. You want to see a slightly domed top to the levain with lots and lots of bubbles at the sides (see the picture before this section). Don’t overthink this. While the dough is proofing, get your oven ready. Your starter will start off with a good sweet tang and slowly smell more like vinegar, intensifying as its hunger grows. If you take wheat berries and grind them into flour, you’ve got yourself a 100% stone ground whole grain product. Your starter was fermenting reallly slowly in its hibernation station. After your starter is rising and falling predictably, you can change over to any flour combination you’d like throughout a few feedings.That said you can certainly use any combination of flour you'd like: whole wheat, white wheat, white whole wheat, rye, spelt, etc. Don’t forget to register your own! Fold the sides of the dough over themselves (a little like what you were doing with the stretch and folds) like a package. Get a scale, they cost the same as three cups of coffee. The float test is a good general indicator for when a starter or levain has significant fermentation, but I find it is not 100% reliable in testing for when a starter is ready for use. Dump your dough over the oil. WHAT DOES BIEN CUIT MEAN? You can bake your bread in a Dutch oven, large cast iron skillet with a metal bowl that fits snugly over it or a pizza stone. Find out the answers to those questions and more with this bread making quiz. Additionally, the top will show a soft and crackled texture, it will look like it's breaking apart, and if you pull back this top, you'll smell a pungent sour aroma and the entire mixture will have softened. Anyway, on to my question! Don’t forget to register your own! Yeast is a collection of spores and live on every surface imaginable. I will usually use the same Weck jars for this, and the cover will be loosely placed on top so nothing can fall in, but excess gasses can escape.When I want to bake again, I will remove my starter from the fridge, let it ferment on the counter for a few hours, and then feed it as I would normally. Bread recipes are designed with ratios of water to yeast to flour, so it’s best to go with a recipe designed to be closer to 100% whole grains. ), a sour aroma, and a general breakdown and loosening of the consistency. If you are baking on a pizza stone, flip the dough onto a plate and slide the parchment paper with the dough on it directly onto the stone. If it's winter and temperatures are lower, I'll carry over an increased amount of mature starter (25% or so) into my next refreshment. Wait a good 6 hours, then test the starter by spooning a bit into a glass filled with water. The Perfect Loaf is supported in part by the  generosity of its readers. PUBLISHED: 07:49, Mon, May 11, 2020 | UPDATED: 07:53, Mon, May 11, 2020. each day, it should be strong enough for baking. In order to achieve this level of success, you’ll need a strong flour (strong gluten strands from a tough flour will be able to expand as they capture steam from the water in the dough better than weak ones), a long fermentation period (for that dark, bubbly crust) and really hot oven coupled with lots of water in the dough (to encourage a sudden burst of steam, busting through the bread walls to create an ear). The total points available is 60.. 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