Figured out the perfect applications – plural! – for the sourdough that has been coming back to life on top of my fridge all week. Two Maggie Glezer recipes (my mother probably has her book, A Blessing of Bread, if I wanted to hold and caress it in person instead of just steal recipes over the Internet):
- Sourdough Semolina Bread, and then, later in the week,
- Sourdough Challah (or I might try this semolina challah variation)
But first… here’s the fun part, which I can actually do now that I have a scale: all of Maggie Glezer’s recipes apparently call for a FIRM starter. And my starter is pancake-battery; I believe it’s known as 100% hydration, which means that by weight I add about as much flour as water.
So I must spend a day converting the starter to 50% hydration…
Here’s the technique I plan to follow.
So much bread-geeky, scale-happy fun…
Wait a minute! That technique (Maggie Glezer’s conversion formula) is apparently WRONG, and according to this site, I am apparently not the biggest, funnest bread-geek on the block.
The author there says the following formula is more accurate to convert a 100% (pancake-batter) starter to a 50% (thick) starter:
40 g starter (40g of 100% starter = 20g water + 20g flour)
15g water (+ the original 20g = 35g water)
50g flour (+ the original 20g = 70g flour)
And, as everyone knows, 35/70 = 50% hydration. Whew!
So that’s what I’m doing right now, before I go in to fold the laundry. If it’s ready, it should quadruple in 8 hours or less. Here’s hoping!
NOTE TO SELF: Ambitious but beautiful braiding technique to try, also from Maggie Glezer: http://www.finecooking.com/videos/braiding-challah.aspx