the art of sourdough bread baking
Post on 12-Nov-2014
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THE ART OF SOURDOUGH BREAD BAKING
BY CHRISTOPHER LEECOM 231-81 ARMENTROUT
Sourdough Starter
50% Flour50% Water
2Lbs. Grapes
Set it, and for get it!!!1 week minimum
The Recipe and Measurements
The 1-2-3 Method
So easy…
We can do it…
300g Sourdough Starter(Weight #1)
300g Sourdough Starter(Weight #1)
300g * 2 = 600g
300g Sourdough Starter(Weight #1)
300g * 3 = 900g
Salt is 2% of Flour Weight
900g * .02 = 18g
1-2-3 Method Review
Sourdough Starter = Weight #1
300g * 2 = 600g Liquid Weight
300g * 3 = 900g Flour Weight
900g * .02 = 18g Salt Weight
1. Mise en Place
2. Mixing
2. Mixing
3. Primary Fermentation
4. Punching Down
5. Dividing
6. Rounding
7. Benching
8. Shaping and Panning
9. Proofing
10. Baking
11. Cooling
12. Storing and Eating
Thank you for being such a gracious
audience!!!
Have an awesome weekend!!!
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