Sour Dough Starters By Chef Michael Scott
How to care for the wild yeast starter (Mother)
 Generally 2 cups of the starte...
 While the dough is proofing prepare a large lidded cast iron (Dutch oven) by
heating the bottom part only in a 450° F
o ...
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Sour dough instructions

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Transcript of "Sour dough instructions"

  1. 1. Sour Dough Starters By Chef Michael Scott How to care for the wild yeast starter (Mother)  Generally 2 cups of the starter is enough to keep on hand at any time.  When using the starter remove half of it and place in a bowl, this is called the sponge. o Add equal parts flour and water to the original starter stirring to combine. o Each time you take some of the starter you must replace what you took with fresh flour and water. o If you do not use the starter for a long period you should feed it with approximately ½ cup flour and some water once a week. o Liquid will separate from the starter and collect on the surface; this is OK as long as the starter receives fresh flour once a week. o Keep your starter neutral using only plain bread flour, water and never add salt to the starter.  To prepare the sponge for making fresh bread: o Add 1 cup of flour and ½ cup of water to the sponge and let set covered overnight at room temperature. o The next day place 4-5 cups of flour in a bowl. o Add 1 tsp. fine sea salt for every cup of flour and mix to combine, make a well in the center of the flower. o Place the sponge in the well with 2 cups of water. o Stir with a fork to incorporate the flour. o The dough should come together, additional flour or water may need to be added to achieve the perfect consistency. o The dough should be slightly tacky and clean the side of the bowl. o Knead the dough until soft and elastic, roll the dough into a tight ball and place in a bowl dusted with flour. o Dust the top of the dough with more flour, cover with plastic wrap and let proof (rise) until almost double.
  2. 2.  While the dough is proofing prepare a large lidded cast iron (Dutch oven) by heating the bottom part only in a 450° F o When the dough is ready, carefully invert the iron pot over the bowl and flip over so the dough turns out into the heated pot. o With a pair of scissors, cut several slices in the top of the dough. o Cover with the lid and bake in the oven for approximately 25 minutes. o Remove the lid and continue baking for another 10 minutes until golden brown, (deep dark colors are suggested however be careful not to burn).  The dough can also be prepared on the back of sheet pan that has been dusted with cornmeal so the dough can slide into the hot pot. o When using this method be carful to keep the dough covered while proofing. o The cover should not touch the dough as it may stick and cause the dough to deflate when uncovering. o Before sliding the dough into the pot, score the top with scissors or a sharp knife. o Cover and bake as described as above.

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