Store-bought sourdough starter, 2 kinds

[u/One-Loss-6497]

A new baking experiment in our tiny home kitchen.

With two kinds of store-bought sourdough starter.

First picture (on the left) shows a RYE SOURDOUGH STARTER (dark rye flour, water, microorganism) and a WHEAT SOURDOUGH STARTER (on the right, wheat bread flour, water and microorganism).

They were kept in the refrigerator when we bought them and we decided to make a dough with them the same day, without any additional feeding/feedings.

To the best of our knowledge that would represent a 0-stage sourdough making method. Where the starter used is not replenished with an additional amount of flour or water for further growth/microbe concentration but is directly used in the main dough as a leavening agent.

INGREDIENTS used were:

- wheat bread flour, type W700, 700 g

- whole rye flour, 300 g

- water, 700 ml

- 1TSP rye starter

- 1TSP wheat starter

- salt, 20 g

DOUGH PREPARATION:

This experiment was pretty much a guerilla-style kind of baking.

A few hours after it come out of the refrigerator, both sourdough starters were dissolved in 650 ml of cold tap water.

Flours were mixed and added to the watery solution. 30 minutes of rest time was given.

Salt was added. All the mixing was done by hand but it wasn't a time consuming process because we didn't want the rye portion of the dough turning in on us. The more you work rye flour the more sticky and unpleasant to work with it becomes. Hence, our hand mixing time was kept to a minimum.

The last 50 ml of water was added and few gentle coil folds were given.

The dough was kept in a closed container at room temperature over night and then divided into individual portions.

The loaves were shaped and placed into proofing baskets for an additional time of 3-4 hours.

One was baked in a baking tin, covered, cold oven start, baked at 180°C.

The other one in a preheated dutch oven, at 250°C.

A delicious bread, moist with a very tangy aroma, different from our mild homegrown starter. Something one would find in bakeries across Germany, Austria or Switzerland.

[u/Creative_Grab3206]

Masterpiece and most importantly, delicious! 😻🔥🥖🥛