Having been sent a fiberflour starter by a friend in the post ( dehydrated to a stiff paste) I started my sourdough journey which is still a work in progress, this is my first loaf, which according to my other half is pretty damn good! After rehydrating and feeding for 4 days, I got the consistency I was looking for UFFF is thirsty so for every 50g of UF I was finding I needed to add 80 g of water. the day before I baked I added 10g of spelt flour, 40g UFFF, 80g water and I got a definite doubling of volume, when left at room temp Later on in the day I made the sourdough dough which was
120g starter
10g vital wheat gluten
half a tsp sugar
10g spelt flour
half a tsp salt
205g UFFF
140g water
kneaded with stand mixer for 10 minutes
shaped and placed in greasproof lined le creuset pot and covered with plastic. It sat out on the counter from 10.30 pm til I baked it at 7.30 am next day, 35 minutes at 180C fan with lid on and 25 mins with lid off tested internal temp and it was 96C so guessed it was done. Nice mildly sour taste and reasonable crumb texture I am going to experiment with a fridge prove next.
Upped the oven temp to 220, same receipe 25 mins lid on 25 mins lid off, better crust
this looks great and I’m going to try this today. I have a rye flour starter. Interested to know is your starter all fiberflour? Does it behave like a “normal” starter? I am tempted to make a fiberflour starter! out of interest you tried fiberflour in this recipe or only ultra fine fiberflour? Thanks
Initially the starter was entirely UFFF it now probably has a tiny bit of spelt flour in it, recently I’ve not fed the mother just taken 50g out added 40g UFFF, 10g spelt flour, 80g of water, left at room temp all day and when doubled in size taken 120g out for the receipe as above and added the cast off back to the mother in the fridge. The last time I baked sourdough was New Year’s Day so I’ve just had a look at the mother in the fridge and weighed it and there was 100g so I’ve added another 100g UFFF and 160g of water and will leave it out all day, I’ve marked the container so I can see how much it grows that will be the first time since about 8th December that the mother has been fed, I’ve just been taking 50g out at a time and reawakening it, it’s all a bit trial and error, if it’s not doubled by tonight I will likely add 20 g spelt flour and leave it out overnight.
fab thanks. You always use UFFF in the bread mix As in your recipe? Or tried using FF?
Not tried it with FF as yet
I have been using sourdough for several months now. The starter is mostly UF but I add a little, say 10% regular strong white flour to give the microbes something to chew on. You can short cut the starting process by using some yeast and yogurt to get it going right away, after that feed the starter with 50-60% water to your flour ( a combination of ultra-fine, original FF and flour) and the ecosystem will evolve. Another tip that I use routinely is to add yeast to the sourdough bread dough to make sure you get a good rise. Remember there is not much carb to generate as much gas as the usual high carb recipes. If you don't get the sort of rise you want during proofing don't bake it just return it to the sourdough container, or use it for flatbread. Proofing is all about proving your dough is worth baking.