Our recipe for our House Sourdough has evolved and is soon to be scaled. Here is what we’ve been doing…
800g flour (600 white, 200 wheat)
320g starter (fed 14-18 hours prior)
1 tbsp salt
1 tbsp sugar
The long feeding time is our secret to making it sour as well as our extended proofing. We’ve been doing 3 one hour proofs/punch-downs, shaping and doing a final proof for 2-3 hours. By now it’s risen about all it can but man is it sour! We’ve been making boules (rounds) and we have a new oblong proofing basket for artisan loaves. However today I’m going to try to do it all in the bread machine! I’m scaling down the recipe to the following…
500g flour (375 white, 125 wheat)
2 tsp salt
2 tsp sugar
I’ll do two 1.5-hour proofs and a final one for 2 hours and bake it for 1hr 10 minutes, putting the water, flour, salt, sugar and starter in the bread machine (in that order) and doing a 30 minute preheat.
The large batch was on sweet side not very vinegary and had good fizz. We took tart cherry juice 32 ounces and mixed in 1 teaspoon vanilla. Poured a 1/3 cup per bottle with 1/2 tablespoon of sugar. We made 12 bottles.
The plain batch was a little stronger so we used 1/2 tablespoon of sugar and made 10 bottles.
We pulled the cherry at 5 and half days. It had good fizz but could have used more vanilla.
Found nice big Cara cara oranges at the market to make this weeks large batch buch! We added 1/3 cup of Cara cara orange juice per bottle and a tablespoon of sugar. We made 15 bottles.
We pulled the Cara Cara at 5 days and it was highly explosive. Greg said all fruit should be pulled at 3 days. Will pull first one at 3 days to test. Previous Cara Cara blogs said we pulled ‘at least a week’ and was not explosive and another said anywhere from 5-7 days. This maybe due to sugar content – in the ‘at least a week’ only a teaspoon of sugar was used, in the ‘5-7 days’ batch we used 2 teaspoons of sugar. Greg has temperature app will start checking and logging temperature as well.
Plane batch we made 7 bottles and added 1/2 tablespoon of sugar.
Our neighbor Rindon brought over frozen pureed blackberries and raspberries that he strained to removed the seeds. We used this to flavor the large batch 1/3 cup of blackberry (or raspberry) plus a tablespoon of sugar. We made 8 bottles of raspberry and 7 bottles of blackberry.
We pulled the raspberry and blackberry after two days. Was not explosive, the raspberry had enough fizz and was delicious, however, the blackberry was flat but tasted really excellent.
The medium batch was also strong so we used 1/2 tablespoon to each bottle. We made 8 bottles.
The large batch tasted just right and was very good. We took the large batch and added 1/3 cup pureed raspberries and 1 Tbspn of sugar. This is the first time we are using frozen raspberries. We made 14 bottles.
The medium batch was strong and vinegary so we used 1/2 Tbspn of sugar and we made 8 bottles.
The large batch made 13 bottles of lemon-blueberry. We pureed 2 pounds of frozen blueberry and added the juice of one and a half lemons. we used 1/3 cup of the lemon-blueberry and 1 Tablespoon of sugar.
We pulled at 5 days which was a mistake and it exploded on the ceiling. Blueberry is like strawberry and needs to be pulled 2-3 days. It tasted very good though and the lemon blueberry was delicious.
We used part of the large batch and medium batch to make 4 bottles of ginger kombucha. 1 teaspoon of grated ginger with 1/2 tablespoon sugar. We pulled this after 7 days, we could have used 1 tablespoon of sugar or pulled a bit sooner as it was slightly vinegary.
The remaining medium batch we used 1/2 tablespoon of sugar making 6 bottles.
The large batch tasted like strong sweet tea with little fermentation. We made 9 bottles of pineapple (from flash frozen pineapples) with 1/3 cup of pineapple puree and added 1/2 tablespoon of sugar. We also tried frozen mangoes pureed them and made 5 bottles with 1/3 cup puree and 1/2 tablespoon of sugar.
The medium batch was strong and we added 1/2 tablespoon sugar to make 8 bottles of plain.