Ciabatta starter and
Sour dough
The life in the starter dough got to know after 2 months
of struggle to make it perfect and healthy one. Maintaining starter, according
to the documentary but its very
difficult. Refreshing the sour dough it just needs some flour and water. There
are few steps needs to be followed when you are making the starter. The starter gets contaminated fasters if the procedures are not followed properly or on time. Procedure for
maintaining starter is the same every where but refreshing it depends upon the
consumption of the breads made from it.
Any addition of ingredient for tartness like vinegar will leads to contamination of starter.
Storing the starter in glass container will be a perfect option to avoid
contamination in future.
Sour dough can be made with out the yeast because the
fermentation occurs due to the presence of amylase enzyme present in wheat
naturally. But the process of fermentation will be comparatively very slow.
Sour dough starter
Starter recipe
Flour 1 kg
Water 1700 ml
Yeast 20 gm
Refreshing of the sour dough has to be done evry alternative days
Refreshing of the sour dough has to be done evry alternative days
Procedure
Mix flour and yeast.
Add water into it slowly and steadily.
Keep the mix at the temperature 25 to 30
degree Celsius for the yeast activation.
Once it is double the volume then, keep it in the
refrigerator at 1-5 degree Celsius
Sour dough ciabatta recipe
Flour 1200gm
Sourdough
1800gm
Improver 17gm
Gluten 180gm
Water 1400ml
Vitamin C tablet
1no
Salt 36gms
Oil 120ml
Divide the dough into 100 gms each
Baking 240/220 degree celsius
Drying 220/220 degree celsius for 10 min
Divide the dough into 100 gms each
Baking 240/220 degree celsius
Drying 220/220 degree celsius for 10 min
Procedure
Mix all the dry ingredients
Add chilled water staidly into the mix
Knead it well till it reached the window pain stage
Remove the 1800gms of dough from it and put it back into to the sour dough container
Add salt
In the end finish it with the oil 
