Your Questions About Rising Sourdough

Steven asks…

Sourdough bun baking?

When I let the covered sourdough rise & remove the cover to put it in the preheated oven, it falls.

sourdough answers:

Nornally it falls because you missed a few steps

So let it fall
and try the following

after you have let it rise one time,
squish it into a flat dough,
fold in over (imagine there are 3 corners and you are trying to fold one over the other)
turn it over
do a rolling action of the dough (in a circle)- while folding your hands under the dough until it reaches a nice form.

Richard asks…

I’m in the Philippines and I can’t find sourdough starter. Can you make one and if so how?

sourdough answers:

Sourdough Starter

>1 small handful (1/4 to 1/3 cup) white flour
• 1 or 2 tablespoons of water

• a small bowl
• a towel, napkin, or other piece of cloth
• a large spoon

In a mound of flour, make a small well and add the water.

2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.

3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.

4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.

5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.

6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.

7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.

8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.

9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Now the starter is ready to be used in virtually any sourdough recipe.

Michael asks…

What are the different points that we need to be aware when we use yeast?

sourdough answers:

There are usually two types of yeast you can buy, rapid and regular. That will effect the amount of time you need to wait for the dough to rise. There are also organic yeast products and sourdough starts you can use.

Nancy asks…

A question about adding ingredients at what (to me) is an unusual time, please?

Hi –

the other day, I found a recipe for English Muffins that incorporated half the flour (2 cups), directed you to let the mixture rise then add the other half of the flour and 3 tablespoons of butter ….

Q: why was the butter added so late? Why wasn’t it added at the first stage with the milk & sugar, just before adding the first half of the flour?

I have seen other recipes like this also … at the last moment, butter was incorporated into the almost-finished dough

***

second example: a European recipe for a flat little chocolate cake baked at Christmas time… made of butter, sugar, 2 beaten eggs, chocolate, a little flour, no leavening …. .and at the last moment has more whole egg incorporated …

Q: why ever?

Thank you very much

sourdough answers:

First question:

This is done to make the English Muffins have a sourdough taste. You are essentially make a sourdough starter then adding the rest of the ingredients to make the dough earlier than you would in a normal sourdough. Butter isn’t found in sourdough starters. Too complicated to go into why here, at least more than I’m willing to write at this time.

Second question:

The cake recipe you describe makes for a heavy cake. The eggs added at the end provide extra leavening and structure for the cake, then.

Paul asks…

Where I can buy dry sourdough starter in Miami ?

sourdough answers:

Why not make it??..smile…here…

INGREDIENTS:
Yeast Starter:
1 pkg. Active dry yeast
1/2 cup warm water
2 cups warm water
2 cups all purpose flour
1 tbs. Granulated sugar or honey
PREPARATION:
Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day.

When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.
TO REPLENISH
For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. Of sugar or honey and stir well. Cover loosely and allow to set at room temp. For AT LEAST one day. Refrigerate.

FEEDING: If starter is not used regularly stir in a tsp. Of honey or sugar about every 10 days.

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