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

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

                     
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                                

             

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