📝 17 Jul 2023
Okinawa Black Sugar Sourdough with Dark Chocolate Couverture
Daily routine for Sourdough Starter, assuming that we bake every other day…
Every Other Morning: Discard 2 ladles (2/3 cups) of Sourdough Starter.
Place the discard at Bread Machine, ready for baking.
Feed 2 times daily:
1/2 cup Superfine Wholegrain Flour (Prima)
1/4 cup Boiled Water at Room Temperature
Except for the night before baking, increase to:
1 cup Superfine Wholegrain Flour (Prima)
1/2 cup Boiled Water at Room Temperature
After each feeding, consistency should be like thick oatmeal. If it’s too watery, skip the water.
Stir the Sourdough Starter with a chopstick (the blunt end)
Every Other Morning: Sourdough Starter should double in size by morning, ready for baking.
Wipe clean the inside of the Sourdough Jar whenever we discard Sourdough Starter in the morning.
Every other morning we bake a One-Pound Loaf of Sourdough Bread.
Add in this sequence to Bread Machine…
1 tablespoon (14g) Cold Unsalted Butter (from fridge)
2 teaspoons Granulated Sugar
(Or 3 cubes Okinawa Black Sugar)
4 tablespoons Boiling Water
(100 deg C, to melt the butter and sugar)
2 ladles (2/3 cups) Wholemeal Sourdough Starter, ripe (fed) from above
1 cup (120g) Bread Flour
1/2 teaspoon (2.8g) Salt
1/2 teaspoon Baking Soda / Sodium Bicarbonate (to neutralise the sourness and give extra poofiness).
Too much Baking Soda will taste soapy!
NO MILK because the loaf will look burnt
Start Zojirushi Home Bakery Mini Breadmaker (BB-HAC10) with “French Bread” Mode.
“French Bread” Mode will run this cycle…
During Kneading:
Sprinkle a few teaspoons of Superfine Wholegrain Flour until dough becomes a Smooth Ball
But not too much flour. Dough Ball should look like a Fresh Egg Yolk: Skin is shiny, slightly wet, inside is foamy liquid.
Tap a chopstick on the Dough Ball. The dough shouldn’t stick to the chopstick.
(Optional) At 4 hours 30 mins remaining, add 1/2 cup of Raisins (separated) or Prunes (quartered) or Dark Chocolate Couverture.
This will sweeten the sourdough. Sourdough will uplift any Dried Fruit, amazing!
Adapted from King Arthur Bread Machine Sourdough Recipe (Non-Wholemeal)
Add in this sequence to Bread Machine…
3 cubes Okinawa Black Sugar
1 tablespoon (14g) Cold Unsalted Butter (from fridge)
4 tablespoons Boiling Water (100 deg C, to melt the sugar and butter)
2 ladles (2/3 cups) Wholemeal Sourdough Starter, ripe (fed) from above
1 cup (120g) Brown Sugar Flour
1/2 teaspoon (2.8g) Salt
1/2 teaspoon Baking Soda / Sodium Bicarbonate (to neutralise the sourness and give extra poofiness). Too much Baking Soda will taste soapy!
NO MILK because the loaf will look burnt
During Kneading…
Add 1/2 cup Raisins
Sprinkle a few teaspoons of Superfine Wholegrain Flour until it looks like a smooth bump
(Dough will not become a Ball because it’s too wet and frothy)
Bake according to the above “French Bread” Cycle
Got a question, comment or suggestion? Create an Issue or submit a Pull Request here…
lupyuen.github.io/src/sourdough.md
Dark Chocolate Raisin Wholemeal Sourdough with Carrot and Sunflower Seed
Dark Chocolate Raisin Wholemeal Sourdough with Sunflower Seed
(1/3 cup Dark Chocolate Couverture, 1/3 cup Raisins, 1/2 cup Toasted Sunflower Seeds)
Prune Wholemeal Sourdough with Currants
Raisin Wholemeal Sourdough
Wholemeal Sourdough Sandwich
Smooth Ball of Wholemeal Sourdough kneading in Bread Machine
Rising of Wholemeal Sourdough