Sunday, January 26, 2014
Follow the Sourdough Day 5 The Sponge
Finally! We are ready to make sourdough bread! All right, as youll hear me say in the clip, you dont want to do this step, until youve seen the last couple videos. Because your times will vary, you should see the last few steps so you can decide when is the best time to make the sponge. If you starter is ready, simply refrigerate it and wait until the timing is right.Heres what youll see in the last episodes, and what youll need to plan for:
You take your starter and make whats called a "sponge" (thats todays video). This sponge must sit out for between 4 and 10 hours to ferment and become very bubbly (pictured here after 30 minutes).
Then, we use part of the sponge to make our dough. This needs to rise and double in size. The sourdough rises much slower than regular yeast bread, so I let it rise overnight.
After the dough has risen, we punch it down, and form a loaf. This loaf of sourdough must then be allowed to double in size before being baked (usually 3 to 6 hours).
Once youve seen the last episodes, you should be able to plan the final bread making. Don’t worry, the starter is fine in the fridge, so dont rush things! Youre patience will be rewarded! Enjoy.
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