The EcoWongs

Thoughts, Aspirations, and Projects of the Wong Clan

Sourdough in San Francisco May 14, 2009

We’re on vacation!  While up here, we’ve been utilizing some of the sourdough starter that we have given away to our family members over the course of the past few months to make some sourdough breads and pancakes.

From the Poppyside Sourdough:

Sourdough Cinnamon Buns:

City Bread:

No-Knead Sourdough (I used my mom’s CorningWare casserole and convection oven to make this one, that’s why it looks so crazy):

Mom’s sourdough is alive and kicking.  We reduced it down to a scant 1/4 cup (or less) and it was still able to reproduce and expand to fill a mason jar in one day!

This week, we’re up in the City, and we’re using Hannah’s starter, which she had split into a whole wheat starter and an AP flour starter. We made some pizza dough which turned out amazing (no pictures), and we’ve just completed a Sourdough Sweet Potato Bread with Pumpkin Seeds ala the Wild Yeast Blog.  I had to convert all of the weights into rough volume measurements, so the values may not be exact, and I used AP flour instead of the high-extraction flour that is called for:

4 cups flour
1.3 cups water
2.3 cups starter
1 Tbsp salt
1 cup cooked, peeled, mashed, and cooled sweet potato
1 cup toasted pumpkin seeds

combine flour, water, starter and salt.  Mix until combined.  Add sweet potato, knead until dough passes windowpane test.  Knead pumpkin seeds into the dough.  Let rise 12-18 hours.  Split loaf into halves and put each into it’s own proofing container.  Rise for another 6-8 hours.

Preheat to 475º.  Flip and slash. Bake for 45 minutes or until internal temperature reaches 195-205º.

I was able to follow this recipe for the most part.  Our first loaf ended up a little flat, because we didn’t have a proper proofing basket.  For the second loaf, we left the dough in the bowl that it rose in.  Pictures:

First loaf out of the oven:

Second loaf (out of the bowl):

The loaves look a little crazy, but they taste and smell amazing.  We’re a little concerned that the second loaf has no crust and is all crumb.  We’ll have to either (a) eat it quickly, (b) pack it up, or (c) all of the above.

Happy baking everyone!

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One Response to “Sourdough in San Francisco”

  1. pauline Says:

    Must be nice to have descendants of your own starter where ever you go. Now you have to send some up to Gifford!


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