Is there a faster way to use sourdough sponge in bread

15 years ago

I fed my sourdough starter I am now keeping in the refrigerator. Rather than throw any away, I'd love to find a recipe to make bread with it that doesn't involve so much advance timing.

What I've got ready is about 3/4 of a cup of sourdough starter that was fed last night and remains on my counter. I'd like to bake something with it today while I'm home. Another idea would be to bake it tomorrow after work.

I am tempted to just add flour and water to a good consistency, knead it, let it rise, etc..........like they did in the old days. Certainly in those days they just used it rather than having to wait a number of hours as our current recipes suggest.

Thanks

Ginny

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Comments (7)

dgkritch
15 years ago
Try searching for sourdough pancakes. Often they don't need to sit. Usually you use the part you'd normally throw away (I just can't do that!!).

Deanna
ginjj
Original Author
15 years ago
I am wanting to make bread out of this. I know there are other choices, such as pancakes, but certainly it should be usable for bread, probably not as good as if it went through the usual slow, long path to completion, but edible bread.

Ginny
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Here is a recipe I found on a blog site (link is below). She has experimented using sourdough starter in addition to the master recipe. Recipes using sourdough starter may be in the next book that Zoe and Jeff are working on. Another site suggested adding 1 c of starter to the basic recipe. Hope this helps. Shelley The Master Recipe: Artisan Free Form Loaf. From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Makes four 1 pound loaves. Note: This recipe must be prepared in advance. 3 cups (720g) lukewarm water 1-1/2 tablespoons (4 1/2 teaspoon) granulated yeast (about 1-1/2 packets) 1-1/2 teaspoons kosher salt (or 3 teaspoons table salt) 6-1/2 cups (940g) unbleached flour, plus extra for dusting dough optional 200g of well fed sourdough starter Cornmeal for the peel (or leave on baking paper) In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water.(make sure you follow this step. When I skipped it I found a ribbon of undisolved yeast). Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. (I mix mine in a bowl and then put in a lightly oiled 4.75l decor brand container). Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours (takes an hour in Darwin) and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, its not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one dayÂs storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, Â¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely. http://andreainthekitchen.wordpress.com/2008/05/20/artisan-bread-in-five-minutes-a-day-master-recipe/
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1. Personally, I wouldn't use a freshly-made starter, I would feed the starter a couple more times to make sure I had a good colony of natural yeast growing in the starter. If your starter won't double in bulk when you feed it, it's not going to raise your bread dough. 2. You don't say whether your recipe uses starter only as the leavening agent, or both starter and baker's yeast. In recipes where the bread is raised with starter, I only use my Zo for mixing the sourdough bread dough - I don't allow it to raise in the machine. As soon as it's done mixing/kneading, I remove it from the bread machine and put it in a dough-rising bucket so I can monitor the rise. It takes sourdough a lot longer to rise than it does baker's yeast risen dough. Even on the sourdough cycle on the Zo, it may not be right amount of time. Then I bake the bread in the oven. If the recipe uses starter as a flavoring agent, and also uses a normal amount of yeast, then it should work to mix and bake in the Zo - as long as the amount of ingredients is correct for a loaf of bread. 3. Both fat and sugar have important jobs in breads. You don't say if you are making a lean dough or an enriched dough, and that would be helpful information, but I'm going to assume it's an enriched dough because it includes fat and sugar. There typically is only a small amount of each (with exceptions - such as a Portuguese Sweet Bread or brioche). The fat helps tenderize the crumb and keeps it from drying out as quickly as a lean dough. Depending on the type of bread you are making and the mixing method used, fat plays a vital part. If you want to skip the fat, don't use butter on your sliced bread after it's baked. If you want to skip sugar, don't use jelly or honey as a topping. If you are watching carbs - sugars - then don't forget the flour is jam-packed with them - as is applesauce. If you don't want sugar or fat in your loaves, choose lean bread recipes (Italian and French Breads) and skip the enriched breads (those that include sugar, fat, dairy, eggs - such as sandwich bread). 4. Splenda would NOT be a good substitute for sugar in a yeast bread. Bread isn't a good place for a no-calorie substitute. Sugar (honey, syrup) in a recipe provides food for yeast, flavor, tenderizes the crumb, keeps the crumb moist, makes the crust darker. You can't get those same results using a no-calorie sugar substitute. If you take some time and do a Google search on - care and feeding of sourdough starter - that will give you a lot of information about making and using starters. You will quickly find it's not one thing, there are rules and broken rules for it's use, it's a contradiction and as individual as the people who use it. Good luck with your sourdough bread. I hope you have good success and many more loaves to come... -Grainlady
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althetrainer
15 years ago
I was just thinking about the same thing today. The only way I can think of is to add dry yeast for a faster rise. Have you tried using your sourdough to make cakes? I've used mine making coffee cake; it turned out pretty good. Another idea is to prepare the dough early on and let it proof in the fridge. When you get home, take the dough out to finish rising then bake away.
Terrapots
15 years ago
I collected some recipes using excess sourdough, some are from aaa-recipes.com/ but could not make the link today, a year must make a difference. I need to type them into my computer if the link no longer works but don't have the time just yet. The only thing that comes up is 5 item or less recipes.

I have Sourdough Applesauce Walnut Bread, SD Apricot Walnut Bread, SD Applesauce Cake, Rustic Country SD Bread, Montana SD doughnuts, SD refrigerator biscuits. Mastercook II site has SD scones. I also have a SD pancake recipe which is available in different sites, one being the Oregon trail starter site. It also has a chocolate cake recipe which turns out excellent. My pancake recipe uses some ww flour. You can also google for SD English muffins recipes which are a great way to use up excess SD.

These recipes use either some yeast or baking soda/powder to speed up the process and they are what you would call quick bread recipes but with sourdough.

Here's one for today:

Sourdough Refrigerator Biscuits

1 pkg. yeast
1/2 cup warm water
6 cups AP flour
2 T. sugar
2 T. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup shortening
1 cup sourdough starter
2 cups buttermilk

Add 1 pkg yeast to 1/2 cup warm water and a pinch of sugar. Let stand 5 minutes.

Combine the next 5 ingredients, then work shortening into mixture. Add yeast mixture and stir.

Combine SD starter and buttermilk and mixinto the dough to form a sticky ball. Place container in refrigerator overnight. The dough is good for 3 or 4 days.

Remove as much as needed and carefully roll out on well floured counter. Roll; to 1/2 inch thickness and cut with floured biscuit cutter. Place on lightly greased baking pan. Bake at 400 degrees F for 15 to18 minutes. Yields 4 dozen.

Note: If you don't have time to wait for the rise times, have you looked at the No-knead recipes and videos at the Breadtopia site? This is so easy and you can leave the dough out overnight or in the fridge and take it out when you are ready to make it with little effort. I especially like the Sicilian No Knead bread recipe, now that I have a huge supply of durum flour in my freezer.
Terrapots
15 years ago
Here's a site that has several recipes for using up your starter. This is the site that has the chocolate cake I liked, it is the one bowl cake towards the bottom on the right hand column. Don't get lost!

Here is a link that might be useful: Joan's Sourdough Page
Terrapots
15 years ago
OK, I typed these. I have not tried these yet..

SOURDOUGH SCONES
2 cups AP flour
2 tsp. baking powder
1 tsp baking soda
Â½ tsp salt
Â¼ tsp turmeric
2 Tbsp granulated sugar
5 Tbsp butter or margarine, cold
Â½ cup raisins
1 cup sourdough starter
Preheat oven to 425 degrees; grease a cookie sheet. In a large bowl, combine the flour, baking powder, baking soda, salt, turmeric and sugar. Cut in the butter with a pastry blender. Add the fruit and pour in the sourdough starter. Mix quickly. Turn the dough onto a floured surface and knead lightly. Pat into an 8 inch circle and cut into 8 wedges. Transfer the scones to the cookie sheet and bake for 15 minutes. Cool on a wire rack. The scones may be glazed with egg white and sprinkled with sugar, if desired.
Doll House Bed & Breakfast, Ocala, Florida

MONTANA SOURDOUGH DOUGHNUTS
2 eggs
1 cup granulated sugar
1 cup sourdough starter (purchased or homemade)
Â½ cup buttermilk
1 Tbsp melted lard or cooking oil
4 Â½ cups sifted all-purpose flour
1 tsp. baking powder
Â½ tsp baking soda
Â½ tsp salt
Â½ tsp ground nutmeg
Fat for frying

Beat eggs and sugar together. Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on lightly floured board until smooth. Roll to Â½ -inch thickness and cut with a 2 Â¾-inch doughnut cutter. Put on greased cookie sheet and let rise for 30 minutes. Fry in hot deep fat (370 degrees F) until golden brown and done. Roll in sugar. Makes about 3 dozen

STRAWBERRY SOURDOUGH BREAD
1 Â½ cups all-purpose flour
1 Â½ cups strawberries, sliced
Â½ tsp. baking soda
Â¾ cups granulated sugar
2 eggs
1 cup walnuts, chopped
Â¾ cups sourdough starter
.
Heat oven to 350 degrees F. Butter and lightly flour an 8 Â½ x 4 Â½ inch loaf pan.

In a large bowl lightly beat the eggs. Mix in the oil and sugar, and sourdough. Add the flour and baking soda. Stir until flour is just blended.
Fold in the strawberries and walnuts. Do not over-blend or the bread may be tough.

Pour the batter into pan and bake on center rack in oven for 1 hour and 20 minutes until an inserted pick comes out clean. Turn out onto wire rack to cool. Cut and serve.
grainlady_ks
15 years ago
You can add 1/8-t. SAF-Instant Yeast per loaf to speed up sourdough bread production. That's what I use when I'm pressed for time.

-Grainlady

Is there a faster way to use sourdough sponge in bread

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dgkritch

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Is there a faster way to use sourdough sponge in bread

Comments (7)

dgkritch

ginjjOriginal Author

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althetrainer

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ginjj
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