Dawson City Sourdough Starter And Sourdough Bread Recipes

SOURDOUGH STARTER AND SOURDOUGH BREAD

Steps:

• Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar. Cover with plastic wrap. (Do not cover tightly at any point in the process.) Stir well several times through the day.
• Day 2: no feeding, just stir whenever you think of it.
• Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
• Day 4: Add 1 oz flour and 1/2 oz water. This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance. Continue to stir as often as you think of it.
• Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
• Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. By now, you should be seeing plenty of bubbles, but don't worry if you don't.
• Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen.
• Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
• Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest! Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap. Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar.
• Day 10: Feed starter again with 1 oz each flour and water. To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water. Mix on medium-low until elastic, about 5 minutes. Add salt and oil and mix until combined. Form into a ball and place into a oiled bowl. You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding). Form into desired shape and let rise about 1 hour; slash top in desired pattern. Bake in preheated 350F oven. Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom. Cool completely before slicing.
• Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with. If you don't need to bake that often, refrigerate the starter after a last feeding. It will keep at least a month in the fridge, but can last up to 3 months with proper care. Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.

DAWSON CITY SOURDOUGH STARTER AND SOURDOUGH BREAD

Steps:

• STARTER:.
• Mix equal amounts flour and blood-warm water in a container larger enough for the mixture to double. The container should be glass or crockery. Do not screw the lid on tight; the gases will need to escape. (A plastic container could also be used, just don't fit the lid on tight.)
• Place the container in a warm spot for 2 or 3 days, until it has started to bubble and become smooth. Yes, you're basically waiting for it to go bad! A layer of alcohol - yes, alcohol - will develop on top; stir this down before using. The more potent your sourdough, the more alcohol you'll get, so be proud: you are making yeast, and it will smell like it! If it grows green mold, you can scoop it out or stir it in, it won't hurt you. However, if it turns orange, throw it away and start over.
• Replenish your starter each time you use it, or once a week. Remember: it is a living thing! You have to feed it regularly. If you don't use it, take out one cupful and replace with ½ cup of flour and ½ cup of water.
• Keep the starter on a warm shelf. If you are not going to use it, store it in the fridge, but remove it a day before you want to use it so it will become active again. When you use your sourdough, replace what you took out with 1/2 cup of blood-warm water and 1/2 cup of flour.
• BREAD:.
• In a large bowl, combine the flour, sugar and salt. Make a well in the center, and add the sourdough starter, egg, oil and warm water. Stir together and add more water or flour as necessary to form a pancake batter-like consistency. Cover with greased waxed paper and a towel and set in a warm place to rise.
• When doubled and all bubbly, mix in enough flour (about 4 cups) to enable it to be kneaded into a smooth elastic ball. Let this rise again until doubled, about 4 hours, and then punch down and shape into loaves or biscuits.
• Let this rise again until doubled and then bake in a 400°F (200°C) oven for about 10 minutes and then turn the oven down to 300°F (150°C) and let bake 30-40 minutes longer until the loaves sound hollow when you knock on them. Brush the loaves with butter.
• [b]CREDITS:[/b].
• Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism.
• This traditional recipe was submitted by Parks Canada staff at Dawson Historical Complex National Historic Site.