With this entry, I have gone off the one sourdough recipe I have been making and found others. Basically, I am doing the turn and fold method with the long bulk fermentation for all my breads now. It is mostly working too and I love eating my sourdough. I bake it about once a week now, often prepping the dough in the morning and evening for first and second proof, then baking at night. I do not cut the bread until the next morning.
In 2012, I created my own sourdough starter from scratch. It used organic flours (rye, kamut, whole wheat, spelt) and distilled water. I kept the sourdough alive and tried to make sourdough bread half a dozen times. However, it was only mildly successful one time when I made a Olive Sourdough Fougasse. I basically gave up on sourdough until recently. It’s been a personal challenge for me as a baker. I put the sourdough starter in the fridge and would occasionally feed it, but it has lived in hibernation since 2013. In fact, I had a bit of a hard time reviving it when I took out for this experiment.
Currently, I feed my sourdough mostly with a mix of AP, whole wheat, and rye flours. I find rye flour really makes an active starter. I will also the starter with kamut or spelt if I have it on hand. I use distilled water some of the time, but I have been mixing it with cool boiled tap water. Luckily, I have access to one of the best municipal water systems in Canada.
A couple of months ago, a neighbor and I became friendly over our mutual love of food. She shared with me this no knead sourdough recipe from the Clever Carrot. She also gave me a loaf to try. The whole no-knead process and the many tips (love the water glass float taste) convinced me to try the recipe.
Why do I love sourdough? I do love the tangy taste of it. Second, it lasts longer than standard bread loaves. I do not consume a lot of bread. I make bread because I love to bake it, but rarely do I ever crave it. I am not a carbs person so a loaf of bread takes me a awhile consume. A standard 1kg loaf like the one below will take me on average 4-6 days. Loaves from commercial yeast including the other No Knead bread recipe I use get dry and hard within two days. This is why I always have to freeze those loaves, but with sourdough, they remain mostly soft in room temperature for days. I love that. Finally, I do believe sourdough is easier to digest and probably better for you.
Note: I use Canadian All Purpose flour which has higher gluten levels than standard American or British AP flours. I almost always used AP flour over bread flour for bread including all my previous Jim Lahey No Knead bread attempts. I bought bread flour for this experiment though. In the end, I feel AP is enough.