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John Setzler

Two Recent Sourdough Loaves

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Here is my firs "real' sourdough loaf cooked on the Kamado grill....

 

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This came out extremely well.. it's a simple 75% hydration loaf.  I decided to get a little creative on my next loaf...

 

Behold the Guinness Sourdough Loaf..  I cooked this one in the oven... it's an 80% hydration loaf with Guinness instead of water....

 

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5 hours ago, In2Fish said:

Great looking bread @John Setzler  how did the Guinness sour dough taste?

 

I liked it.. the guinness gives it a very mild hint of pumpernickel because of the dark roasted malt.  I will be trying this again with some different beer styles as well...

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Looks great! I love the option of baking sourdough on a kamado - a good reason to be outside and not in the kitchen. I've had an Acorn since January and cooked 6-8 loaves... better success with a baking stone than in a dutch oven. Nice forum for kamado discussion of all kinds too.

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    • By Rob_grill_apprentice
      1 BASIS This recipe is based on the delayed fermentation method for sourdough loaf described in Peter Reinhart’s book “The Baker’s Apprentice” and is also based on a flavor I had tasted from a rye sourdough loaf I had purchased from Vienna Bakery which contained Walnuts and Craisins. That is where I got the idea for this loaf.
       
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    • By Rob_grill_apprentice
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    • By John Setzler
      Video:
       
       
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      Items you need:
       
      Whole Wheat Flour Rye Flour (optional) All-purpose Flour 2 one-quart size containers with lids Kitchen Scale that measures in grams Digital thermometer for measuring water temperature (optional but very useful)  
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      Day 1: Evening
       
      Place 100 grams of your whole wheat / rye flour mixture in a 1 quart container that has a lid option.  Add 100 grams of 100°F water to the container.  Mix the flour and water completely until there is no dry flour left.  Place a loose-fitting lid on the container and set on your counter at room temperature.
       
      Day 2: Evening
       
      Approximately 24 hours after your initial step,  add the remaining 100 grams of whole wheat / rye flour mixture to your container with an additional 100 grams of 100°F water.  Mix completely and replace the loose-fitting lid and set back on the counter at room temperature.
      Day 3: Evening
       
      You should see noticeable activity when you open the container on day 3.  The mixture should have risen significantly!  At this point, remove half of your mixture to a second one quart container and discard the other half.  Add an additional 100 grams of whole wheat flour and 100 grams of 100°F water and mix completely.  Replace the loose fitting cover and put it back on the counter at room temperature.  Clean out the dirty container so we can use it again tomorrow.
       
      Day 4: Evening
       
      Remove about 25% of your mixture to the clean container.  Add 100 grams of whole wheat flour and 100 grams of 90°F water and mix completely.  Replace the loose fitting cover and put it back on the counter.  Clean out the dirty container.
       
      Day 5:  Evening
       
      Remove 50 grams of your mixture to the clean container.  Add 75 grams of whole wheat flour and 75 grams of all-purpose flour.  Add 150 grams of 85°F water and mix completely.  Replace the loose fitting cover and put it back on the counter.  Clean out the dirty container.
       
      Day 6: Evening
       
      Remove 50 grams of your mixture to the clean container.  Add 100 grams of all-purpose flour and 100 grams of 85°F water.  Mix completely.   Replace the loose fitting cover and put it back on the counter.  Clean out the dirty container.
       
      Day 7: Morning
       
      Tighten the lid on the container and place it in the fridge.  After another 12 hours or so, the starter is ready for use.
       
       
      Maintaining the starter:
       
      Maintaining the start is easy.  Once a week or every 10 days or so, remove 25 grams of the mixture to a clean container.  Add 100 grams of all purpose flour and 100 grams of 85°F water and mix completely.  All this mixture to sit loosely covered on your counter for 10 to 12 hours and then pop it back in the fridge tightly covered.
       
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      When your recipe calls for sourdough starter, simply remove however much your recipe calls for from the container in the fridge and add it to your recipe.  If you are using the starter, that is an optimal time to ‘feed’ it again with the steps in the “Maintaining the starter” section above.  If you are cooking more than normal in any given week, you can feel free to double the contents of the starter by doubling the amounts listed in the maintenance procedure.
       
      There are a lot of recipes that will use your discarded starter.  I have had some fantastic waffles and pancakes that have sourdough starter mixed into the batter!  I think I may add one of those recipes to this blog sometime soon!
       
      Cheers!
       
      Note:
       
      This sourdough starter technique is a modified version of the one presented in “The Elements of Pizza” by Ken Forkish.
       
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