Peter Reinhart Sourdough Starter Recipes
SOURDOUGH STARTER
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his "Artisan Breads Every Day." It takes a little more or less than a week of mixing flour with liquid - Mr. Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water - to achieve a vigorous, living starter. Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water. Or put the starter in the refrigerator and feed it weekly, always discarding (or using!) a cup of the original when you do. (All measurements are by weight.)
Provided by Oliver Strand
Categories dinner, lunch, project
Time P8D
Yield 2 pizza recipes and leftover starter
Number Of Ingredients 3
Steps:
- Make seed culture: Combine 1 ounce of the flour and 2 ounces pineapple juice in a large glass or small nonreactive bowl. Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. Bubbles should appear after 24 to 36 hours. After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate. Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day. When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl. Add seed culture, stirring to incorporate, and re-cover with plastic wrap. Stir twice a day to aerate.
- When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl. Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated. Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency of bread dough. Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours. Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk). Store in refrigerator.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 1 gram, Carbohydrate 89 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 2 grams
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