Ancestors

Toot

Written by Andrew Lewis Workshop on 2025-01-18 at 17:46

In case you're wondering about the sourdough recipe I came up with:

For two loaves:

850g bread flour

300g active sourdough starter

2tsp salt

4tsp sugar

300ml refrigerated sour cream

150ml boiling water

Mix the water and sour cream together, then add all the other ingredients and mix into dough. Adjust water as necessary. Leave to rise for about 10-12 hours. Knock back, halve the dough, and stretch/fold into loaves. Let rise. Bake for about 40 mins at 180c with tins over a water bath.

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Descendants

Written by Andrew Lewis Workshop on 2025-01-18 at 17:50

I prepare the starter by mixing 150g of starter with 75ml of water and 75g of flour, then leaving it 24 hours before using.

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Written by John T on 2025-01-18 at 17:53

@LewisWorkshop Recursion at its best.

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Written by Andrew Lewis Workshop on 2025-01-18 at 18:07

@grajohnt "arise, child of sourdough, your destiny awaits"

I thought I should explicitly state that step (even though it's pretty obvious) because of the 24hr delay it causes.

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