Peter Reinhart's basic starter

[Starter:]

Peter Reinhart's basic starter

Category: Sourdough bread

Ingredients
Starter:
ripe wheat sourdough 100% moisture	115gr
bread wheat flour	130gr
water	60 g / ml
Bread dough:
starter	whole
bread wheat flour	575gr
water (slightly warm)	from 340-400g / ml
salt	2 tsp

Cooking method

• I continue to tyrannize Reinhart's book and I hope not to stop there.
  
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• The bread is extremely solid and long, like all Reinhart's sourdough or pulish (big) recipes. Again, everything is delayed due to the sticking of the leaven in the refrigerator.
  
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• So:
  
• 1. If the leaven lives in your refrigerator, warm it up before making the starter. Then add water to the measured amount of sourdough, mix and add flour. No need to be zealous, the main thing is that the flour is moistened.
  
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• 2. Sprinkle with oil on top, cover the container and leave for 4 hours at room temperature or until the starter has doubled in size.
  
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• 3. Place in the refrigerator at least overnight (it can be stored up to 2 days for sure, I tried it).
  
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• 4. Get it one hour before working with the test to keep the starter warm.
  
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• 5. Knead the dough by mixing the starter with water (first pour in 340! Ml), then add the rest of the ingredients. Hands will have to knead for 12-15 minutes, with a dough hook for 4 minutes at medium speed, then 5-10 minutes rest and another 4 minutes of kneading. Adjust the water during the kneading process, since it is impossible to say exactly how much your flour will take (I spend an average of 380 ml on my flour). The dough should be bread, form a bun, not stick to the walls of the bowl, but be soft, pliable and almost sticky. Gluten should develop (when pulled, the dough does not break, but is stretched with film and threads).
  
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• 6. Sprinkle with oil and cover the bowl of dough. Leave at room temperature to ferment for 3-4 hours or until it doubles in size.
  
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• 7. Form a product from the dough (rolls, loaves, round loaf). Reinhart proposes to divide this mass of dough into two products. Place in proofing basket and proof for 2-3 hours or refrigerate overnight. True, then, if placed in the refrigerator, it will have to be taken out at least 4 hours before baking.
  
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• 8. Preheat the oven to 250-260 degrees. The working temperature (at which baking will take place) is 230 degrees. Make cuts on the blanks, spray with water and place in a preheated oven. Put a cup of boiling water on a special preheated tray / baking sheet, lower the temperature to 230 degrees and bake for 10 minutes. If necessary, size it 180 degrees and another 10-20 minutes. Up to a bright golden color.
  
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• The bread has a great and rich taste, rich smell.
  
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Note

In principle, this can be done in between times. It is not difficult to mix the starter and put it in the refrigerator. Knead the dough too. You just have to wait the lion's share of the time. Sourdough doesn't work as reactively as yeast does.

Tomorrow, in daylight, I'll take a cut, because every time baking happens in the evening, and the texture of the crumb is poorly visible under this light.

And the ripe wheat leaven is like here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=69908.0 ? And then I still can't do it with sourdough, only this one has mastered.

Not certainly in that way. Please note that yeast is used in self-leavened bread and in the initial and subsequent ones. They pick up that bread. In the given sourdough bread, they simply do not exist at all. Only the lifting force of the leaven.

And I have already reduced the yeast by 2/3 and plan to reduce it even further. Well, in principle, then I can try this one too? If you still grow the self-starter.In any case, I'll take the recipe into my piggy bank and try it over time. I am still scared to approach the leavens themselves.

And I have already reduced the yeast by 2/3 and plan to reduce it even further. Well, in principle, then I can try this one? If you still grow the self-starter. In any case, I'll take the recipe into my piggy bank and try it over time. I am still scared to approach the leavens themselves.

By and large, you can. Sourdough (classic, without yeast added) is also yeast, only wild. However, there are several types of them in the leaven, several types of lactic acid bacteria. Hence the corresponding taste of sourdough bread.

Even if you greatly reduce the content of cultured yeast in that recipe, you will still get a brew (starter) on cultured yeast at the end. No matter how much you put them initially, they will breed, it's only a matter of time. During the night, especially in the refrigerator, wild yeast and lactic acid bacteria will not develop. Although cold fermentation will still improve the flavor, it will slightly fall short of the flavor of a full-fledged wild sourdough. However, this is a solution, if while the eyes are afraid of the classic leaven.

And one more thing, 100% moisture content of the sourdough means that it contains the same amount of water as flour. This is the formula used by bakers and 100% flour. All other ingredients are relative to flour. For example, a leaven of 60% moisture means that water contains 60% of the flour weight. This is me, if you don't know.

Although cold fermentation will still improve the flavor, it will slightly fall short of the flavor of a full-fledged wild sourdough. However, this is a solution, if while the eyes are afraid of the classic leaven.

Here I am talking about. And then you look and I'll change my mind at the leaven. While it's scary to take on, I'm studying the topic.

Well, look ... And just yesterday I sat down with a pen and a calculator and reshaped the previous ciabatta recipe for sourdough bread
I'll have to put this one in line for now

[Scarecrow]

Scarecrow, thank you very much for the recipe, the bread is very beautiful!
Be so kind .... please explain for those who are especially smart ... from what to make a ripe wheat leaven, and how much it should cost ... and where

[Scarecrow]

Scarecrow, thank you very much for the recipe, the bread is very beautiful!
Be so kind .... please explain for those who are especially smart ... from what to make ripe wheat leaven, and how much it should cost ... and where

We have a whole section on the forum devoted only to leaven (this topic is in it, because bread is baked with leaven.
You will have to read the first general topics to understand what leaven is, how it is made and stored. There are dozens of recipes for sourdoughs - to make according to any of them and use in further baking.

In short: these are cultures of wild yeast and lactic acid bacteria grown on a liquid flour mixture under certain conditions. It is used for the same purposes as regular store yeast, but it has some peculiarities.

Zest

Well, you kind of gain momentum, otherwise I have 6 books there ...

what a sourdough is, I understood just in the table of contents there is no "ripe wheat leaven" that's why I asked ....... any recipe for sourdough can be taken as a basis

what a sourdough is, I understood just in the table of contents there is no "ripe wheat leaven" that's why I asked ....... any recipe for sourdough can be taken as a basis

Yes, you can starter according to any recipe with wheat flour.

[Scarecrow]

Scarecrow
Wonderful bread !! Wonderful crust, great crumb ...
Just did not understand why the starter should be sprayed with oil? Somehow I haven't met anywhere else ...

[Scarecrow]

Scarecrow
Wonderful bread !! Wonderful crust, great crumb ...
Just did not understand why the starter should be sprayed with oil? Somehow I haven't met anywhere else ...

Reinhart sprinkles oil all the time. Something probably explains this.I also thought about this, until, except so that the crust does not dry out, I did not come up with it. But he’s under the tape ... In general, it’s as if I’m exactly nina ...

[Scarecrow]

Scarecrow
Thanks, probably the greats have their quirks ...

And tell me, please, how such beautiful round stripes on bread are obtained (I am not yet a very experienced baker).

And tell me, please, how such beautiful round stripes on bread are obtained (I am not yet a very experienced baker).

Such strips remain after the proofing basket, in which the piece was melted before baking.

Thanks for the bread recipe, it turned out excellent. True, not with such large holes, but this is due to the lack of a combine with a kneader.

Thanks for the bread recipe, it turned out excellent. True, not with such large holes, but this is due to the lack of a combine with a kneader.

Nothing wrong. The bread maker perfectly kneads without any kneaders. If you have HP - feel free to knead in it.

Unfortunately, the effect is still not the same. Although I think it's also flour. But the bread tastes great. Before that, she baked exceptionally satisfying sourdough. Now I will bake this one.

Unfortunately, the effect is still not the same. Although I think it's also flour. But the bread tastes great. Before that, she baked exceptionally satisfying sourdough. Now I will bake this one.

To be honest, I don't see a colossal difference. I have both HP and a hook mixer (planetary mixer). The main thing is to choose the right time for kneading and autolysis of the dough, to know what consistency it should be. Both can achieve excellent results. The only BUT: HP is not very suitable for batter like chabatta.

Such strips remain after the proofing basket, in which the piece was melted before baking.

Tell me, are you arranging or placing parchment right in the basket?

Tell me, are you arranging or placing parchment right in the basket?

Right in the basket, well sprinkled with flour and semolina (semolina).

Hello, a question for practitioners, if all sourdoughs are based on lactic acid, how does it deal with the acid they produce in this case, does the bread become sour? Or can this be avoided somehow?

Hello, a question for practitioners, if all sourdoughs are based on lactic acid, how does it deal with the acid they produce in this case, does the bread become sour? Or can this be avoided somehow?

Starter cultures are also based on lactic acid cultures, but primarily on wild yeast. Sourdough bread does not sour if the sourdough is not fermented, i.e. the minimum amount of acid is produced there. You just need to learn how to catch it in the most baking condition. Take the starter culture at its peak and do not overdo it.

[Scarecrow]

Scarecrow, thank you for the recipe!
Today for the third time I have prepared a "basic starter culture". I have only been baking sourdough for a month and, perhaps, this is the most delicious bread that I have ever baked.
Used French sourdough. The ratio of sourdough and flour is 1: 3. That's what I did:
🔗

Well done! It turned out great!
although in my opinion the crumb is moist, a little more flour is required. But at the same time, everyone perfectly kept their shape and, most importantly, delicious!
With the beginning of a new, leavening era, you ...

Yes, that's right, a bit wet! I'm just learning, so we'll fix it soon. I baked this bread in Teflon tins for Easter. This is probably why I kept my shape.

Hello, thanks for the advice, starting from the proposed recipe, I tried different times of dilution, but I did not achieve a positive result, if not sour, then almost a cake, but the magnificent handsome man sour to heartburn. Probably my leaven is wrong, I made it on rye flour and water. Although the bread kvass came out excellent on it! I want to try a new one with oktivizatsya raisins. And if you activate hw.flour with young homemade wine can anyone have tried it?

Thanks a lot for the great recipes. Alas, I don’t have such books, so it’s triple, quadrupled that you make bread from them and give the same opportunity to everyone else. Made ciabatta and others. More starter starters
Some people like Soviet bread more. For example, my mommy doesn’t recognize bread with the slightest added sugar, give her a sour brick. And I’m somehow European, now Ciabatta, French, Italian. M-nya.

Girls, help is urgently needed !!! The dough has already risen more than twice, it needs to be molded, but it just dawned on me that I don't know how to bake it, in the form? So that such a round loaf, like Chuchelka's, would be torn, you need to stand it in a proofing basket (I read somewhere that a salad bowl will come off), and then how? pick up something round or put it straight on a baking sheet from a basket and into the oven? Pliz, anyone ???

Girls, help is urgently needed !!!

If urgent, then try
faster than explaining .....

thanks, Viki, went to watch

More

and even easier
just on paper, then together with the paper in the oven.

I liked the first link more, thanks. There it is clear what to do with it after proofing) Vika, do you have to bake with a lid? Well, I don't have a high pot with a lid ... a low frying pan, 8 cm will be, alas ... a multicooker saucepan, like a form would fit with foil, but it's probably narrow for such a volume ...

Oh, Vicki, thanks again for the huge links, there it turns out one after the other! ) Everything became clear. HURRAH!!! Now I'm waiting for the result, and ... in the oven If only the oven does not disappoint (the old woman of the Soviet times does not bake evenly, the door on the linen elastic band holds) Well, I think I'll adapt.

"Old lady of Soviet times" plus a couple of bricks for baking bread is very suitable.
This I know for sure.
I really hope that there will be something to brag about.

Well, here's my photo report: what happened ... in the oven for the first time I baked such bread, as you already understood from my cries for help



It's strange, I get pies on a Frenchwoman, well, very tasty, but bread for all the recipes is the same and somewhat rubbery? What could be the reason? I baked it in the evening, it was delicious, but in the morning, alas ... I don't know ... either I'm doing something wrong, or it depends on the leaven ...

Finally baked this Bread !!! Only with a capital letter and nothing else.
How-oh-oh-oh he. I can't even tell you.

Did everything exactly according to the recipe. Wheat sourdough French.
After molding, I thought for a long time how to attach it to detuning. As a result, I immediately put the 3-liter cauldron in which the oven was going to be. Rose very well at room temperature. I put a cauldron covered with a lid in a cold oven and turned it on at 270 degrees. Baked under the lid for 45 minutes. The bread rose to the very top, and when I took it off, it still grew Without a lid - 20 minutes at 220 degrees.
What a handsome man! Creamy crumb! Aroma! But, the crumb is a little rubbery. If someone does not like, and we adore this. The son said that only this bread should be baked

Thanks for the great recipe! We are waiting for new sourdough bread!

It's strange, I get pies on a Frenchwoman, well, very tasty, but bread for all the recipes is the same and somewhat rubbery? What could be the reason? I baked it in the evening, it was delicious, but in the morning, alas ... I don't know ... either I'm doing something wrong, or it depends on the leaven ...

For me, this bread turned out to be not similar in taste to others made on a French woman. The taste is different and the crumb is more rubbery. Even on a Frenchwoman, you can bake anything you want - both rye and whole grain breads, having previously fed the sourdough with the appropriate flour. And if you feed it in small proportions during the day 3 times at the peak, starting with a small portion, you can get a wonderful bread with a milk taste.It seems Viki had such a technology described. Try changing the fermentation temperature of the dough - and you will get a different taste. With such a site, we will soon all become famous bakers

New vitamin, thank you! So this is a recipe like this.It somehow remotely reminded me of Soviet bread for 28 kopecks, if anyone remembers ...
I'll have to try baking it again.
And our site is really very good and useful. And the people here are very helpful! Thanks everyone!

The taste is different and the crumb is more rubbery.

Please explain how? Rubber?
And about the site, I agree with you. Very helpful site and helpful people.

[ilonnna]

Rubber is less crumbling. The peculiarity of sourdough bread is that they are always like that. And I can't say anything to taste. Taste is so subjective and subtle that, of course, I can explain my impressions, but this will not replace or change your own.
ilonnna

What I see from the photo. The bread turned out to be of good quality, you are great. The crumb is good. there are some shortcomings: either a slight excess of water, or the workpiece has stood (it is slightly puffed up due to which the cuts did not fully open). This is not scary, it happens with experienced bakers, so just take note, it may come in handy and be very proud of your hands!

Scarecrow, thank you for raising your morale!

either a slight excess of water, or the workpiece has stood (it is slightly puffed up due to which the cuts did not fully open)

Yes, that's the way it is, the dough stopped a little, because I, you bastard, put the dough to come up, and only when it came did I realize that I didn't know what to do with it next? How to mold, what to bake in, I began to look for myself - I didn't really understand ... Well, I threw SOS, but by that time the dough was about to "roll out" from the bowl. Well Vicki was in time to help So that he stood - that's for sure. And when I laid it out of the form, for some reason it also floated a little. maybe my flour takes less water, this can also be. I have not yet learned how to read bread dough, unfortunately. Right there, not all loaves need a bun .... Gradually I will learn. and I also have an oven without a thermometer ... I don't know how to understand 260 or 230 degrees, etc. ...

Finally learned to insert a photo



Bran hit in the middle when molding

Eating the last bits

Wow! It's the same: "Kolobok-kolobok, I'll eat you !!" A cut to demonstrate? To boast of a pulp?

I also tried to bake this bread. May the advocates of pedantic adherence to technology forgive me. I broke it a little. I really wanted the first time as soon as possible. Therefore, the starter did not last night. Anyway, I read the recipe when the sourdough was already fed and was waiting to get into the batch. I halved the ingredients, added 20-30 grams to the recipe for wheat bran and go. Knead the dough in a bread maker, bake in the oven for 15 minutes. It seems that everything worked out. Delicious, aromatic and beautiful. My first good bread.
Thanks for the recipe to Reinhart and Chuchelka. I will definitely bake this bread and further

Incredibly good. Both the bread and the photo are excellent.
Extremely similar to mine, just twins. Both by the type of crust and by the type of crumb. Congratulations on a successful experiment. Bread is a living creature and it is very important to be able to "understand" it correctly!

Thank you. Yes, really good. Therefore, the next one is already being prepared. Baking bread with your own hands is a pleasant thing without a doubt. And while there is inspiration, you need to have time to understand and comprehend as much as possible. Well, or at least the required minimum. There is wheat. Wheat-rye already too And even yesterday I managed to try pizza I am activating a little
p.s. why I bought a bread maker is not clear

p.s. why I bought a bread maker is not clear

For kneading !! She is an excellent kneader, even if you do not set the entire bread program completely. For sweet pastries (what for with this dough to be picked by hand, this is not bread, everything is easier and faster there - threw it in and went), for noodles / dumplings / manti / dumplings (why bother with your hands?). It will serve you - definitely. Get used to it and understand. that she can do a lot, even if the bread is perfectly baked by hand.

For kneading !! She is an excellent kneader, even if you do not set the entire bread program completely.For sweet pastries (what for with this dough to be picked by hand, this is not bread, everything is easier and faster there - threw it in and went), for noodles / dumplings / manti / dumplings (why bother with your hands?). It will serve you - definitely. Get used to it and understand. that she can do a lot, even if the bread is perfectly baked by hand.

yes, it should come in handy of course. In the end, I will try in one way or another to transfer the basic / for every day bread recipes into the bread maker. It is necessary to discuss this topic somewhere with someone probably. In order not to collect a rake