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.  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.