Don't you just love Martha Stewart "Adventures"? To me it is a challenge! Bring it on girl! I know, Diane, get a life!
In the January, 2011 issue of Martha Stewart Living is an article on Tartine Country Bread made by Chad Robertson at the Tartine Bakery and Cafe in San Francisco. Martha describes the bread as a "naturally fermented bread" - a polite term for sourdough!! There is the challenge!! The whisks have been drawn, let the dueling begin!
This starter is very unique in that it is a combination of both white bread flour and whole wheat flour. The recipe for the starter is:
1,135 grams of White bread flour
1,135 grams of Whole Wheat flour
455 grams of lukewarm water
It does sound like a lot, but this is what you will use over the next 15 to 20 days.
First, combine the two flours. Place the 455 grams of water in a separate bowl and add 315 grams of the flour blend. Mix until you have a thick, lump free batter. You will now cover that with a dish towel and place in a cool, dark place until bubbles form around the sides of the bowl and on the surface. This should take about two days. Once this happens, it is time for the first feeding.
With each feeding, you will remove 75 grams of the starter (this you will keep) and discard the rest. Feed the 75 grams with 150 grams of the flour blend and 100 grams of luke warm water. Like before, you will mix until you have a thick, lump free batter. Repeat this for every 24 hours for the next 15 to 20 days.
See you in 15 to 20 days!
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