I am currently in the process of growing a sourdough starter, two to be precise, one on a rye flour base, the other on wheat. If you have ever gone through this process yourself you know, that the daily feeding schedule (more info about how to grow your own sourdough coming soon in the Bakery menu) automatically results in a steadily increasing amount of starter, which, unless you bake A LOT, you will never really use up. So, yesterday being on day 4 of my feeding schedule, I only continued feeding 100g of each of my starters which meant that I had 200g of each starter (rye and wheat) to do something with.
I decided to experiment. Apart from Lievito madre, I have never baked with sourdough before. As my sourdough is not mature yet, I thought it would be best to not follow a standard sourdough recipe as I don’t know how potent it is yet.
So, I mixed a few ingredients and the result is not bad at all.
It can definitely be improved, I think the dough rested a bit too long as it was resting over night and I baked in the morning. Also, the dough was difficult to handle as it was very sticky, and I should have probably given it a bit more time before putting it in the oven.
But all of that did not really impact the end result. The crust has a delicious crunch to it, which is enhanced by the oats. The crumb is soft and airy with a nice subtle acidity to it.
Recipe coming soon in the recipe section.
Orla's Kitchen 