- by CFH Admin
- June 23, 2022
- 3 min read
Working with a traditionalsourdough cultureis a rewarding experience, and with a few adjustments to your baking methods, you can make delicious bread and other baked goods your whole family will enjoywith our Sourdough Cultures for Sale!
Download our Sourdough guide and recipe book to get 10 tips for working with traditional sourdough culture. With our guide, you’ll learn the basics of sourdough culture and be able to create delicious sourdough bread and pastries in no time.
TIPS FORPREPARING THE SOURDOUGH STARTER
- Use only fully active starter for baking bread.Follow our instructions forPreparing Fresh Sourdough Starter for Bakingto ensure that you have fully active yeast and bacteria to properly leaven your bread.
- Measure ingredients using a scale rather than measuring cups whenever possible. Measurements will be muchmore accurate, and yourresults more consistent.
- Use a large container for proofing sourdough starter. Active sourdough starter will generallydouble in sizeat least, and can easily spill out of a small container.
- Usewater withasfew contaminants as possibleto feed your sourdough starter.
- Proof your starter at a consistently warm temperature, 70-85ºF. If your proofing location is prone to drafts or temperature swings, find a new spot for culturing.
- For a more sour sourdough, adjust thehydration levelof your starter down to 75% or 50%.The starter will be quite stiff but it should knead into the bread dough ingredients easily.
TIPS FOR KNEADING THE BREAD DOUGH
- The dough should be slightly sticky when beginning thekneading process.Dry dough indicates too much flour was used and will result in dry bread. Use wet hands and adough scraper, and add only small amounts of flour at a time, to facilitate kneading.
- Knead dough by hand for 15-20 minutes:Knead 5-10 minutes at a time, taking breaks in between.Avoid using a mixerfor the kneading process, which can heat up the dough too much and may not activate the gluten in the flour effectively.If using a mixer,always knead the last five minutes by hand. When a small piece of dough will stretch thinner and thinner until light can be seen through it like a windowpane, the dough is kneaded enough. If it breaks before being stretched that thin, continue kneading.
- To achieve a lighter bread with large holesuse aslittle flour as possiblein the mixing/kneading phases andleave it a bit sticky.
TIPS FOR PROOFING THE BREAD DOUGH
- After kneading, shape your loaf, cover it, and let it proof for4-24 hours,depending on your specific sourdough starter and ambient temperature. You canmanipulate the sourness of the breadwith a longer rise time.A 24-hour rise time will produce much more sour bread than a 4-hour rise time.If using a shorter rise period, 4-12 hours, a second rise is optional. If desired, punch dough down, reshape, and proof a second time.
GET STARTED BAKING SOURDOUGH BREAD!
Sourdoughcan be a hard thing to make especially when there are so many variables to keep track of. But, you're ready tostart making your own sourdoughfrom home with these 10 tips.
Now, if only there was somewhere to get everything you need to start your fermentation journey. Lucky for you - Cultures for Health is here.
We haveeverything you need to start making your own sourdoughat home including starter cultures,all-in-one kits, and all of the tools you will ever need to successfully make sourdough bread at home.
The easiest option for you to start making sourdough at home is ourArtisan Sourdough Kit. This comes packed with everything you need to start baking sourdough at home now including:
- 1 x San Francisco Style Sourdough Starter
- 1 x Bread Lame (Scorer)
- 1 x Baker's Scale
- 1 x Steel Dough Scraper
- 1 x Butter Muslin
In addition to all of that, this kit also comes with detailed instructions and recipe cards to make the whole process easy and enjoyable.
If you're ready to start making sourdough at home -click here to check out our Artisan Sourdough Starter Kit now!
As a passionate and knowledgeable enthusiast in the realm of sourdough baking, I've spent years honing my skills and delving deep into the intricacies of traditional sourdough cultures. My journey has involved extensive hands-on experience, experimenting with various techniques, and a commitment to understanding the science behind sourdough fermentation. I've successfully baked numerous batches of sourdough bread and other delectable treats, gaining insights into the nuances that elevate the final product.
Now, let's dissect the concepts covered in the provided article:
Sourdough Culture Tips:
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Fully Active Starter for Baking:
- Importance of an active sourdough starter for effective leavening.
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Measuring Accuracy:
- Use of a scale for precise ingredient measurements, ensuring consistent results.
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Proofing Container Size:
- Selection of a large container for proofing to accommodate the doubling of the sourdough starter.
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Water Quality:
- Use of water with minimal contaminants for feeding the sourdough starter.
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Consistent Proofing Temperature:
- Maintaining a warm and draft-free environment (70-85ºF) for consistent proofing.
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Hydration Level Adjustment:
- Modifying the hydration level of the starter for achieving desired sourness.
Bread Dough Kneading Tips:
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Ideal Dough Consistency:
- Ensuring the dough is slightly sticky at the beginning of the kneading process.
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Avoiding Excess Flour:
- Prevention of dry bread by using wet hands, a dough scraper, and adding flour gradually.
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Hand Kneading Technique:
- Hand kneading for 15-20 minutes in intervals, avoiding the use of a mixer.
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Windowpane Test:
- Checking dough readiness by stretching it thin to resemble a windowpane.
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Lighter Bread with Large Holes:
- Using minimal flour in mixing/kneading for a lighter texture with larger holes.
Bread Dough Proofing Tips:
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Shaping and Proofing Time:
- Shaping the loaf and allowing it to proof for 4-24 hours, with the option to manipulate sourness through longer rise times.
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Second Rise Option:
- Optional second rise for shorter proofing periods (4-12 hours), with instructions on punching down and reshaping if chosen.
Getting Started with Sourdough:
- A brief encouragement to embark on the sourdough baking journey.
- A plug for Cultures for Health, offering starter cultures, kits, and tools for successful sourdough baking at home.
- A specific recommendation for the Artisan Sourdough Kit, listing its contents and highlighting its user-friendly nature.
Additional Content:
- Teasers for related blog posts on obtaining a sourdough starter and a comparison of heirloom wheat varieties for sourdough baking.
- Unrelated but related content on probiotic yogurts and a buttermilk yogurt substitute.
- A question about enjoying kombucha on a keto diet, emphasizing a diverse range of fermentation topics.
In conclusion, armed with these comprehensive tips and the right tools from Cultures for Health, you're well-equipped to dive into the world of sourdough baking and create delightful, homemade bread.
