I have a great sourdoug starter named Angela given to me by a great teacher here in New Orleans.
I am following Ed Wood's Classic Sourdough Wheat bread recipe, and just do not know when to start. I have two overnights (or 8-12 hour proofs) one for the starter and one for the bread, and a 2-4 hour final proof.
If I feed my starter and do it overnight can it stay on my counter until night when I am ready to do the bread's overnight?
When do I start? How do I schedule? I am a full time Dad so no need to worry about schedules, I am open 24/7. I obviously would like to have fresh bread in the morning but its not a must.
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Sort of answered my own question with the sourdough timetable. Still a bit confusing, Ill get it.
Hello Valdus92,
While you are at it, the rest of the Beginners Blogs are a good basis to work on and the Pane francesa recipe is a good one to find your feet with. I don't have any real knowledge of Mr Wood's work but opinion seems to be divided about some of the things that he has to say. However, some do claim great success following him.
Whoever you follow, I think you have to be prepared to deviate from the procedures and schedules that they give both to suit yourself and the starter and dough that you are working with. Recognising and reacting to the changes in the dough as the process progresses is possibly one of the main factors in being able to produce good sourdough leavened bread.
Good luck with your projects.
Farinam
I was pleasantly surprised. I made English muffins (needed salt) but broke out with an amazing Wheat Bread recipe from said book. The recipes seem really good.
While my starter looks more like pancake batter than peanut butter sponge people seem to have posted on the internet. I think it might be that I live in the underwater kingdom called New Orleans, LA. Our humidity makes it all under water. My bread rices fast and aggressively with few bubbles.
I also realized that I live in virtual proofing box, with my shaded porch a nice 90 degrees in themorning. I finished the proof outside, I only need two hours until the loaf got ridiculous. It did not fit in my Breville, so I had to put in the big old oven. Cooked in not 70 minutes but about 30-40.
As far as the flavor, for the English Muffins did not come out tangy at all, the wheat bread tasted like it had onions in it. It was glorious. I do not believe it will last very long.