Yeast is Yeast, West is West.
Apr. 6th, 2026 02:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: (Spiked) Sourdough Bread.
I am giving you my revised version, with actual sourdough leavening rather than just flavor.
500 g strong flour
12 g salt (Ha! I used... less.)
6 g dry yeast
75 g active sourdough starter
325 g warm water
Combine 175 g water, starter, and 250 g flour (I used wheat) in a bowl. Mix thoroughly, then let rise overnight.
Whisk together remaining 150 g warm water and dry yeast. Let sit for 10 minutes to activate, then whisk again and mix into the sourdough sponge. Mix in the salt and remaining 250 g strong flour, using your hands to incorporate. Let the dough rest covered for 45 minutes.
Perform one stretch-and-fold, turning the bowl 4 times. Let rest covered for 15 minutes. Perform two more stretch-and-folds, turning 8 times. Let proof covered for 1 hour in a banneton.
Heat a dutch oven in the oven at 450°. Place the dough in the fridge while the oven heats. When the oven is hot, carefully place the cold dough onto parchment and place inside the dutch oven, covered. Bake for 10 minutes. Remove the lid and spritz slightly with water. Bake another 15 minutes covered, then 20 minutes uncovered.
What worked: It was bread. It had a slightly higher dome than my standard all-sourdough loaf, which is to be expected.
What didn't: The crumb wasn't particularly more open than my standard. The original recipe didn't make a sponge, just added sourdough in with the dry yeast for some flavor. That does not work for me so I modified as shown.
Will I make it again? Eh.
I am giving you my revised version, with actual sourdough leavening rather than just flavor.
500 g strong flour
12 g salt (Ha! I used... less.)
6 g dry yeast
75 g active sourdough starter
325 g warm water
Combine 175 g water, starter, and 250 g flour (I used wheat) in a bowl. Mix thoroughly, then let rise overnight.
Whisk together remaining 150 g warm water and dry yeast. Let sit for 10 minutes to activate, then whisk again and mix into the sourdough sponge. Mix in the salt and remaining 250 g strong flour, using your hands to incorporate. Let the dough rest covered for 45 minutes.
Perform one stretch-and-fold, turning the bowl 4 times. Let rest covered for 15 minutes. Perform two more stretch-and-folds, turning 8 times. Let proof covered for 1 hour in a banneton.
Heat a dutch oven in the oven at 450°. Place the dough in the fridge while the oven heats. When the oven is hot, carefully place the cold dough onto parchment and place inside the dutch oven, covered. Bake for 10 minutes. Remove the lid and spritz slightly with water. Bake another 15 minutes covered, then 20 minutes uncovered.
What worked: It was bread. It had a slightly higher dome than my standard all-sourdough loaf, which is to be expected.
What didn't: The crumb wasn't particularly more open than my standard. The original recipe didn't make a sponge, just added sourdough in with the dry yeast for some flavor. That does not work for me so I modified as shown.
Will I make it again? Eh.
