{"id":19221,"date":"2020-04-07T15:55:17","date_gmt":"2020-04-07T22:55:17","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=19221"},"modified":"2021-01-25T17:06:13","modified_gmt":"2021-01-26T00:06:13","slug":"grandpas-sourdough","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/grandpas-sourdough\/","title":{"rendered":"Grandpa&#8217;s Sourdough Bread"},"content":{"rendered":"\n<p>At this point, I am assuming that you have an active sourdough sponge. If not, use the link above and return here once you have your sponge.<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><strong><span style=\"font-size: 18pt;\">Yeast<\/span><\/strong><\/li>\n<\/ul>\n<\/li>\n<li>Fresh cake yeast &#8211; live and ready to go, but hard to get<\/li>\n<li>Dry active yeast &#8211; mostly dead &#8211; proof in warm water<\/li>\n<li>Instant rapid rise yeast &#8211; killed in a more gentle fashion<\/li>\n<li>Get many more YEAST TIPS by <a href=\"https:\/\/www.grandpacooks.com\/recipes\/yeast-tips\/\">CLICKING HERE<\/a><\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>Rejuvenate your Starter<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li value=\"1\">To prepare your refrigerated sourdough starter for baking, take the entire amount and add an equal amount of water and of flour.&nbsp; My starter is 2 C so these amounts are for 2 C starter.&nbsp; Near the end of the month, add 1 tsp of potato flakes.<\/li>\n<li>You can use tap water, but let it rest on the counter at least two hours.&nbsp; This will allow the chlorine to evaporate, else it will kill the yeast &#8211; or use bottled water with added minerals &#8211; hard water is good for bread, but distilled water or &#8220;softened&#8221; water are not good at this point.<\/li>\n<li>Add 1\/2 tsp Rapid Rise yeast and 3 TBL honey or 2 TBL granulated sugar<\/li>\n<li>Mix, cover in plastic and refrigerate overnight in a glass bowl\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>Refrigerate sponge<br \/>\n<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li>Next day, put 2 C of the mixture back in the fridge for next time in a clean container\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>Start building your dough<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li>Add 2 cup of bread flour, 1 tsp Rapid Rise yeast, 2 tsp salt &#8211; Bread flour has a higher protein content<\/li>\n<li>Put your remaining &#8220;sponge&#8221; in a mixing bowl on top of the flour<\/li>\n<li>Stir with a bread hook on medium-low speed until everything is incorporated together<\/li>\n<li>Add just splashes of water until your dough starts to come together into a single mass.&nbsp;<\/li>\n<li>At that time, start timing ten minutes.<\/li>\n<li>Cover and rest for 20 minutes &#8211; it will not rise too much, but the flour will absorb the water at a cellular level<\/li>\n<li>Hook stir for another 5-10 minutes\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>FIRST RISE<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li>Let rise in a lightly greased glass bowl until doubled in size &#8211; THIS USUALLY TAKES NO MORE THAN AN HOUR.<\/li>\n<li>Let this rise happen in a cold oven that IS NOT ON but has a 4 C glass measuring cup nearly full of boiling water placed in the oven at the beginning of the rise.&nbsp; This COULD take as long as two hours, but probably not that long.&nbsp;<\/li>\n<li>Flatten with your fingers on a lightly floured surface, then fold in thirds &#8211; first one way, then the other way and pound down.&nbsp;<\/li>\n<li>Repeat both ways, then form into a kind of a ball<\/li>\n<li>Cover with a damp cloth and let rest 10 minutes\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>PREPARE YOUR END PRODUCTS<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li>Flatten dough and form into the end product\n<ul>\n<li>French bread: roll into a long tube, slashes on top<\/li>\n<li>Sandwich bread: form a loaf and put into the bread pan<\/li>\n<li>Monkey bread: roll small balls in butter, sugar, and cinnamon and put into a large baking dish &#8211; traditionally a bundt pan<\/li>\n<li>Dinner rolls: roll the bread into balls and put into muffin tin<\/li>\n<li>Rustic loaf: Put the entire ball on a baking stone and use a knife to score three \/\/\/ on the top &#8211; brush top with egg and sprinkle with sesame seeds<\/li>\n<li>Other types of bread: substitute other types of flour &#8211; like rye, buckwheat, etc<\/li>\n<li>Tortillas: No&#8230; these are not good for tortillas<\/li>\n<\/ul>\n<\/li>\n<li>Sprinkle baking surface with cornmeal\n<ul>\n<li><span style=\"font-size: 18pt;\"><strong>SECOND RISE<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<li>Cover and let rise one more hour<\/li>\n<li>Brush top with a mixture of 1\/3 C water and 1 TBL cornstarch for a crispy crust<\/li>\n<li>Barely score three slashes into the top.&nbsp; This allows the loaf to rise more easily<\/li>\n<li>Place a baking stone in the oven and preheat to 400\u00ba<\/li>\n<li>Put loaf onto the baking stone and replace boiling water in the pan with new hot water<\/li>\n<li>Bake 12-15 minutes for rolls;&nbsp; 25-30 minutes for small loaves; 50-60 minutes for a large loaf; or until internal temperature is 195-205\u00ba<\/li>\n<\/ol>\n<ul>\n<li>Internal temp of finished bread should be 195-205\u00ba\n<ul>\n<li>Below 190\u00ba and the gluten structure will break down, and your bread will fall<\/li>\n<li>Above 210\u00ba and the water will quickly boil away and bread will become intolerably dry<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Wait at least 30 minutes before cutting into the loaf.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At this point, I am assuming that you have an active sourdough sponge. If not, use the link above and return here once you have your sponge. Yeast Fresh cake yeast &#8211; live and ready to go, but hard to get Dry active yeast &#8211; mostly dead &#8211; proof in warm water Instant rapid rise &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/grandpas-sourdough\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Sourdough Bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19221","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=19221"}],"version-history":[{"count":14,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19221\/revisions"}],"predecessor-version":[{"id":20977,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19221\/revisions\/20977"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=19221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=19221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=19221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}