this is my first ever bread done using sourdough starter instead of instant yeast! recipe is like my previous blog on this sun dried tomato bread. read also on how to make your own sun dried tomatoes. it's really easy...
followed the same recipe but with sourdough starter now. as mentioned before, got some sourdough starter from mustaffa. mixed it with some 2 cups of rye flour (as i wanted to bake 2 loaves) and 1.5 cup water. if one loaf, that's 1 cup flour + 3/4 cup water, which is exactly like the biga method. if you are scientific, you'll notice we are mixing equal weight of flour and water. nice...
anyway, then mixed with the rest of the remainder 6 cups of wholemeal (3 for 1 loaf), sun dried tomatoes etc, but the main difference is, i took out about 1/3 of a cup and stored this in the refrigerator for the next round of baking. hey, otherwise got to go look for mustaffa again for more sourdough starter!
the yeast and bacteria colony (basically this is what the sourdough starter is) is fairly active. took just slightly longer to rise compared to say 1/2 tsp of instant yeast. mustaffa recommends only 20% sourdough in a recipe even though most european bread books go for 40% or higher. he reckons our higher humidity here helps. hey, he has baked more bread than i have eaten them my whole life so i'll listen to him!
so how does it taste? the bread has a slight sourish taste to it. just a slight subtle sourishness. that's the first impression on taste. texture wise, seems softer too though i'll have to evaluate again after couple of loaves to be sure it's the sourdough doing this. nevertheless... interesting!!!
as this is the first time i've tasted sourdough, i can't comment much but it sure is interesting! will have to try again on other loaves.
once again, thx a lot to mustaffa!
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