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EdibWasa Winter 2014 : Page27

heRe’S how to mAke yOur oWn wiLd soUrdouGh stArter at hoMe! Ingredients: Organic rye or whole wheat flour Bread flour Bottled or de-chlorinated water 1 quart Mason jar with ring Wooden or plastic spoon (do not use metal) Plastic wrap Glass mixing bowl MARK BITTMAN  ANNA LAPPÉ  TOM PHILPOTT JOAN GUSSOW  GARY PAUL NABHAN  DAN BARBER DANIELLE GOULD  BRIAN HALWEIL  AND MORE edible MAY 10–11, 2014 &#0d; NYC JOIN THE NATION’S FOOD MOVERS AND SHAKERS at a two-day celebration and discussion of where the American food movement is and where it’s going. This annual think tank, part of the meeting of Edible magazine publishers from around the nation, will feature talks and panels by farmers, chefs, drink makers, journalists, investors and food and drink enthusiasts (like you). maKing thE seeD cuLture, daY one: As with all fermentation – before you begin, make sure that every-thing you are using is super-duper clean. Combine 120 grams flour (either the wheat or rye) and 120 grams water in the mason jar. Stir until flour is moistened and a stiff dough forms, if there are still loose flour particles add a little bit more water. You should have about one cup. Cover tightly with plastic wrap and let sit in a cool place – about 65º F for 48 hours. INSTITUTE daY two: You won’t notice much change. daY thrEe: The starter should have the consistency of a thick batter –hope-fully with some surface bubbles. Remove about half of the starter and give it to a neighborhood chicken. You should have about 120 grams left. Feed the remaining starter by stirring in equal parts flour and water – 60 grams each. Cover the starter and let it sit for 24 hours at 70º – 75º F. You should see some bubbling by this time. After 12 hours your starter could increase in volume by one and half times and should have lots of bubbles. For a full list of topics, an agenda and to reserve your space, visit daY four: Repeat process from Day three. Your starter should be about 240 grams or 10 fluid ounces in volume. daY five: You might have an active starter! If your starter has increased in volume to three or four cups, is doming and starting to recede, you have an active starter. (If your starter has not reached this point fol-low directions for Day three until it shows this activity.) If you have an active starter, feed it – as in previous steps – remov-ing about half of it and adding equal parts flour and water. You should now have one cup of active starter. Cover it with plastic wrap at room temperature until it almost doubles. Keep the starter in your refriger-ator and continue to feed it three times a week. After two more weeks your starter should be a fully mature sourdough culture with a more developed and multifaceted flavor. At this point you can switch to once a week feedings. Always bring the starter to room temperature before feeding. By continuing to feed your starter with equal parts water and flour you are creating a starter that is what's referred to as 100% hydrated. Starters can be kept looser with more water or stiffer with less, but a 100% hydrated starter is a good place to start as it can be added to most recipes without throwing off the balance of wet and dry ingredients. Once all your hard work has paid off it's time to get baking. The basic bread recipe on the following pages is easy and delicious. Just substitute 1/4 cup of starter for the dry yeast. 8VERWJSVQ]SYVVIPEXMSRWLMT[MXLJSSHERHLIEPXL 'VIEXIEPMJIXLEXMWJYPPSJRSYVMWLQIRX
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