I was given a wee bit of Carl's sourdough starter at New Year's. It's been sitting patiently in the fridge ever since, maintained but unused, until a discussion on Ravelry inspired me to get it out and build up the volume to use
My first loaf was made thusly:
- 1.5 cups of rather wet starter;
- 0.25 cups water;
- 2.5 cups of white bread flour;
- 1.5 tsp sugar;
- a scant 1.5 tsp salt.
I shoved the lot in the bread maker and switched to the dough cycle. I left it in the bucket to prove, and it doubled in about 10 hours. I knocked it back and put it into a colander containing a cotton cloth, well dusted with spelt flour, where it stayed overnight.
Preheated the oven and a pizza stone to somewhere over 200 deg.C (the thermostat is bust), and turned out the loaf onto the stone, where it promptly deflated. I slashed the top, and baked it in our thermally random oven for about 40 mins, after which time it was somewhat re-risen, and had the classic 'sounds hollow' thing going on.
The crust is chewy and crunchy, the crumb springy and just a touch on the moist side. It's delicious, and a big slice was exactly what I wanted for breakfast. Will definitely do again.