Faking Sourdough

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Darker
Faking Sourdough

This is an extension of my previous post on bread... which I guess I need to repost because I think it was on a previous iteration of the forums. So I was messing around with my bread recipe and making butter at the same time. Not that shit you make in kindergarten where you shake the jar full of cheap cream, but nice, quality, cultured butter. I put a jar of good heavy cream in a yogurt maker along with jars of milk, mix in some lactobacillus and basically come out with a substance similar to creme fraiche. Then, I whip the creme fraiche until it turns to butter and salt it. The lactobacillus does something special there that's hard to describe, but its not longer butter but something magical (especially if you add in some roasted garlic and a touch of honey). Anyway, the real point is that afterward, you are left with real, cultured buttermilk as well.

So later on, I was making the preferment for the bread (I use a poolish) and I had all this buttermilk left. I thought, "Hey, what if I replaced the water in the poolish with the cultured buttermilk? It's got all those live lactobacilli cultures in it, so it should basically work out like a sourdough starter (I know it's not going to be wild yeast this way, but that's the whole point)". I left it out a bit longer than I would normally do it and let it sit on the counter overnight and then moved it to the fridge for another 24 hours because I didn't have time to make any bread that day. In the meantime, it got super bubbly and a sour/sweet smell (kinda like mead).

I used the rest of my standard recipe to make the bread and was left with a nice bread with great yeasty flavor and tangy sour notes (not like a full-on sourdough though). I'm assuming that instead of using fresh, cultured buttermilk that I could have used active yogurt and water and gotten close to the same result. But the result combined with the cultured butter on top is so simple but so good.

Talanall
Talanall's picture

Interesting. I can buy cultured buttermilk off the shelf at my local grocery. I'll have to experiment.

Wæs se grimma gæst Grendel haten,
mære mearcstapa, se þe moras heold

Darker

Here's the rest of the recipe...

Poolish Preferment (mix and leave 8-12 hours before making dough)
1 cup bread flour
¼ tsp yeast
⅔ cup water

Autolyse (mix flour and water. Sprinkle salt on top and leave 30-40 minutes before making dough)
2 cups bread flour
½ cup water
½ tbsp salt

Yeast Proof (mix and leave 10 minutes before making dough)
½ tbsp yeast
2 tbsp warm water
½ tbsp sugar

1. Dump everything in a bowl and mix (I use a KitchenAid stand mixer). Mix on 1 for 3 minutes to combine. If too wet or dry at the end of 3 minutes (not before), add small amounts of four or water and mix 1 more minute.
2. Mix on 2 for 3 minutes to form dough.
3. Form into a ball, oil dough ball, and let rise 45 to 90 minutes (about double size).
4. Dump on floured surface, cut into 4 equal pieces and fold (don’t roll) into balls. Oil each and place on a baking sheet. Let rise 30 to 45 minutes.
5. Score tops of dough balls and preheat oven to 425.
6. Once the oven hits 425, put in the baking sheet with the dough, throw a cup of water in the bottom of the even to make steam, and close the door. Immediately drop the oven temp to 375.
7. Bake 40 minutes.

Darker

Talanall wrote:

Interesting. I can buy cultured buttermilk off the shelf at my local grocery. I'll have to experiment.

Yeah, but you got to make the butter too. Warm, fresh bread without the cultured butter is just... bad. Like having sex... with only yourself... in a dark closet... and crying.

Fixxxer
Fixxxer's picture

Wait.

That's not the only way to have sex?

...

HOW LONG HAVE YOU PEOPLE KNOWN ABOUT THIS AND NOT TOLD ME?!?!?!

Talanall
Talanall's picture

He's just making things up. Go back inside your box.

Wæs se grimma gæst Grendel haten,
mære mearcstapa, se þe moras heold