Waking up your sourdough starter

Take the starter out of the fridge. It is stored in an almost empty glass container.

  • Add 30g of room temperature, non-chlorinated water to it
  • Add 30 g flour (one teaspoon of rye flour and the rest in classic white flour)

Well mixed so that it is well homogeneous and scrape the edges to be able to see the level through the container glass and put the elastic. Starter remains on the counter. covered

4 hours later, the height should have almost doubled. if not you can wait a little bit longer.

it does not need to have exactly doubled but you must be sure that the starter is active. The measurement after the second feeding is more important.

  • Add 50g of room temperature, non-chlorinated water.
  • Add 50 g flour (one teaspoon of rye flour and the rest in classic white flour)
Same than before, mix well, scrape edges and put the elastic
 
The goal is to get roughly 150g of starter. There is a little more as a precaution.

4 hours later, the height should have almost doubled. if not you can wait a little bit longer.

 

Sourdough Bread recipe

 

« Autolyse » (Optional)

This step goal is to bind flour and water. It will make the next steps easier and faster.

Mix well by hand or using a spatula:
  • 500 g of white flour
  • 300 g of room temperature, non-chlorinated water

 wait 20-30min for the binding to happen

You can wait longer without any problems.  The outer surface must not dry out tho.

« Main mixing »

 add 
* 150 g de levain (50% hydration)
* 8 g de sel
 
mix to reach a homogeneous dough
 

« Bassinage« 

 add
* between 50 and 75 g of water

Some bakers add water in several batched, I don’t

 
Mix again to come back to a homogeneous dough

« First rise » or « bulk fermentation » / « pointage »


Put it in the fridge and every 30 min, do a fold

x 3 times


Leave overnight in the fridge

« Shaping »

 
Shap loaf

« Second rise » or « Proofing »


put it in a banneton in the fridge

 

« Scoring »

 

« Baking »

 

Preheating with dutch oven inside oven 250-270
 
 
Bake at 225°C
 
30min with the lid on
37min without the lid

Texte is translated and slightly adapted from this French recipe. It was given on the most popular french radio cooking show.

Ingredients

– 2 organic oranges
– 1 organic lemon
– Butter to coat the mould
– 6 eggs
– 450 g caster sugar
– 550 g almond powder
– 1 teaspoon of baking powder
– 2-3 tablespoon of dark rum

Steps

Preheat the oven to 180°C

If you don’t have a Springform pan, maybe use some baking paper.

Butter the mould. If you want the cake to be a bit shiny, sprinkle a little bit of sugar, on the buttered mould, it should stick. it will add a light coating.

Wash fruits meticulously, with water and by rubbing them.

Remove the fruit stem and the hard part next to it. Beware not to make a hole in the fruit.

Put the whole oranges and lemon to cook for at least an hour in a pan of water, covered.

Deseed the oranges and lemon, beware it’s hot, blend them in a blender and set aside.

Beat the eggs and sugar. Add the citrus puree, then everything else

Mix well (15min) and pour into a mould (23 cm).

Bake for about 35 minutes, make sure the tip of a knife comes out clean.

For a flat cake, unmold the cake directly.