RSS

*Test* Natural yeast that started with white flour and water

29 Feb

Now I am intrigued by simple starter, which is made by white flour and water only.  I also want to make good bread without adding instant yeast at the final dough. But, my main goal is to make non sour sandwich bread with the simplest starter. The taste will be like flour wine when I bite off, which is my dream.

I thought that it will be called ” Sourdough”, but this starter is different when I looked up for sourdough.  I am trying to not have or taste lactic acid or any acetic but Saccharomyces cerevisiae in the dough like yeast water. In Japan, they call the starter ” Flour yeast” ” Bread culture”  or ” 老麺” in Chinese.    I don’t know if I can make it or nor, but I will try until I am a successful.

Day 1

  • 40g  King Arthur all purpose flour
  • 40g  King Arthur bread flour
  • 40g filtered water

* Mix it thoroughly and make into a ball shape, then put in the container  to ferment for 24 hours at the room temperature at 82F.   I reformed 2 times a day to activate the dough.    

Day2

  • 40g King Arthur all  purpose flour
  • 40g King Arthur bread flour
  • 40g filtered water

* Adding the same amount of flour and water into the Day1 dough. Fermented at 82F for 24 hours. I reformed the dough into a ball 2 times a day to activate the dough.  The dough was very sticky. The taste was like sticky yogurt.

Day3

  • Repeat ” Day2″. but ,No more reforming the dough into a ball.

            Very very sticky….

After feeding .

Day4

  • 80g Starter
  • 40g King Arthur all purpose flour
  • 40g King Arthur bread flour
  • 50g filtered water

* In the morning( 24 hours later ) the dough rose more than doubled in volume,I threw some starter on the surface because it was dried.  The taste was mild sour ( lactic acid) and sweet.

I refreshed the starter…

At 3:40pm ( 7 hours later)  It rose doubled in volume.  the picture was taken at 2 pm.

7 hours later  —-
I made 3 different ways to keep the starters


Test  No.1  : Put the dough in a small zip lock  and store it in the refrigerator for a week ,then  A) Feed “Day 4” ingredients and store it back in the refrigerator for a week.  Repeat A) one more time, and I will bake bread with this sourdough.

Before refrigerating…

7 days later.  the dough has a mild sour taste, and smelled white wine…

80g starter and … ( Very sticky..)

Adding 80g King Arthur all purpose flour and 50g water.. Mix and formed into a ball..

Put int back in the refrigerator and sleep there for 7 days.

Another 7 days later.it rose doubled.

The surface is was like this. It was a refreshing flavor with sweet and very mild lactic acid ( mild sour)

I refreshed the one with 80g starter/80g King Arthur all purpose flour/50g water and keep it in the refrigerator for 6 days, then refresh once before baking.

  ***************************   Another 7 days later ****************************************

It rose more than doubled in the refrigerator.  I made a sandwich loaf without refreshing.  So, I used this cold dough as levain. Because it gets lactic/ acetic acid as soon as I keep this dough at room temperature.

It rose doubled in 9 hours. I usually wait until any dough rise close to tripled but I didn’t wait this time. I knew the yeast is too young for that yet.

After molding…

Before baking  ( Proof  2 hours)  I didn’t want to have sour flavors for this bread, so I didn’t ferment the dough anymore.

I rose 150% over in the oven….

This bread is significantly sweeter and less sour compare to the TEST NO.3.  But I tasted it a very pinch of mild sour. The crumb was soft and fluff, which is a good sign.

Test  No.2 :

Baking bread( 5th day sourdough)

  • 15g starter
  • 15g King Arthur all purpose flour
  • 7g filtered water

*  I refreshed it↑ and it rose doubled in 6 hours.

So, I made levain for Rustic bread  with 5th day sourdough starter.  I thought that the starter is too young to bake bread, so I added 0.3% instant yeast as to 100% flour including preferment flour. I will post the formula soon..

Surprisingly,it only took 3 hours for the bulk fermentation.  Final proof: 30 minutes at 76F, 3 hours at 50F and 30 minutes at 68F.( For my schedule….I had to go out for some errands…)

The taste of crumb was full of sweetness from the flour. It had a mild sour taste. I really like this bread. I wish this bread were made without instant yeast….

Test  No.3   Keep the starter in the refrigerator for a week after refreshing:

I kept 50g starter from the original one, then mixed all of  the ingredients below.

  • 50g starter
  • 50g King Arthur all purpose flour
  • 36g filtered water

                                                 It rose doubled in volume in 6 hours.

So, I refreshed again with the ingredients below.  I immediately put it in the refrigerator.

  • 80g starter
  • 80g King Arthur all purpose flour
  • 50g filtered water

After mixing…

4 days later

6 days later… I am going to prepare for making bread tomorrow..so..

I refreshed.  80g starter/80g King Arthur all purpose flour/ 50g filtered water in the morning.

12 hours later. It rose tripled in bulk.

I made levain for a sandwich loaf at night, and also….

I refreshed it with 80g starter/80g King Arthur all purpose flour/50g water , then refrigerate it to keep the starter.

I will refresh in 6 days and bake bread again…

Here is the sandwich loaf.

It took 8 hours and 20 minutes at the bulk fermentation/2 hours and 45 minutes at the final proof.

It is different from all of the sourdough that started with fruit juice and raisin yeast water.  I tasted pleasant lactic sour and slightly smells white wine like..   I wish I could make non sour bread with this sourdough starter… The taste is more like flour wine,not lactic sour….

****9 days later*****

with malt powder

I kept  the starter in the refrigerator for 6 days and refreshed once before baking… until I fed 1g malt powder, 80g starter, 80g King Arthur all purpose flour, 60g filtered water for refreshing before making levain.  It went all wrong… I thought the starter will be stronger and sweeter… it rose 150% in 8 hours.  but the taste was horrible.   I tasted some weird bitter flavors to it. So, I threw it away.

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

 

Tags: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: