I have been baking sourdough for three years on a more or less weekly basis.
- I usually make two loves from around 500 grams of white flour and about 500 ml of water.
To begin I add around 250gms of flour to my starter with enough water to make a thick paste. I keep this sealed and refrigerated for 24 hours.I also add at teaspoon of Digesic Malt at this stage
After 24 hours I mix this with the remaining flour, salt and around 500 mls of water, and knead it into a dough.
Despite what the literature seems to suggests I find that I get a much better result if I leave the dough to prove for another 24 hours -- more or less.I sometimes separate the dough into two loaves resting in baking paper on two trays, but often they'll spill over the sides and taht's why I do n't always do this.
If not already split I divide the dough after rising and bake in a 200 centergrade oven for 45 minutes give or take...
The long rising doesn't seem to exhaust the yeast and I get a better rise, more consistent crumb and texture by taking 2 whole days to make my bread.
Am I wasting my time?