Gas station without pumps

2020 August 27

White sourdough Try 3

Filed under: Uncategorized — gasstationwithoutpumps @ 22:45
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In White sourdough, I gave a recipe that sort-of worked for a white sourdough loaf, and two weeks ago in White sourdough Try 2, I had a disaster, because the yeast in the sourdough starter had died in the freezer.  I’m going to try again. I added more yeast to the starter 2 weeks ago and have been growing the starter in the refrigerator ever since.

As before, I’ll make a light dough to rise and sour overnight, then add more flour in the morning.


1 cup sourdough starter
3 cups bread flour
1½ cups water

together using a silicone spatula.  Cover and let rise overnight.

In the morning, set aside one cup for future starter. To the remaining, mix in

2¼ cups bread flour
2 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons olive oil

with bread hook, then knead in

½ cup bread flour

by hand, to get a smooth, springy, but not stiff dough. Grease the mixing bowl with

 1 Tablespoon olive oil

Place in dough in greased bowl, cover, and let rise 3½ hours.

Punch down and divide into three parts. Roll into cylinders. Place on baking parchment for final rise, about 3½ hours.


½ cup water
1 teaspoon cornstarch

in microwave and cool to room temperature.

Preheat oven to 400°F with shallow pan of boiling water on bottom of oven (high humidity in oven makes for crisper crust).

Puncture any large bubbles on the top surface of the bread with a skewer.

Brush loaves lightly with corn-starch water and place in oven.  Try not to let any of the corn-starch water get under the loaves.

Bake 5 minutes, and brush again with corn-starch  water.

Bake 5 minutes, and brush again with corn-starch  water.

Bake 10 more minutes.

Remove pan of water from oven and bake another 10 minutes.

Remove baking parchment and bake another 5 minutes directly on baking tiles. The bottoms of the loaves should sound hollow when tapped.

Update 2020 Aug 30: I forgot to photograph the loaves, though they came out quite photogenic this time. There was no sticking to the parchment at all—I could just slide the parchment out.  The crumb was a bit finer than I expect for a sourdough, and the crust rather soft.  The flavor was ok, but nowhere near as sour as I like.  Overall, the loaves came out more like an ordinary white bread than like a sourdough bread.

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