Welcome to the Current Revision of On Sourdough Bread Making, an introductory article by Simon. Please feel free to comment/discuss by hitting the 'dicussion' button above. Thanks.

Preface to the Second Revision

This revision has been promised for some time, but through a number of factors is only now being made. Suffice to say, my apologies to those who may have been working from revision I since as shall be seen below my thinking and practice has changed somewhat in the intervening time. I owe a great debt firstly to Richard McIntyre (of Moorooduc Estate, Mornington Penninsula) who kindly gave me a one-on-one sourdough class just prior to Christmas 2005. It was he who introduced me to the `wet-dough' technique that shall be introduced below. Similarly, to my favourite father-in-law Warren King, whose own experiments in sourdough have informed my understanding greatly. And finally, the Sonoma bakery (Sydney) workshop that Warren and I attended served to cement my knowledge (and is the source of the idea for the excellent spelt fruit-loaf recipe that appears below).

So what demanded this revision? The previous article explained what I shall refer to as a dry dough' approach. Not that we were dealing with an unhydrated dough, but in relation to the wet-dough' technique that Richard (of Moorooduc Estate) and Andrew (of Sonoma) both practice, the previous recipe employed a less hydrated dough. The wet dough technique has its own problems, but overall, a wetter dough takes care of many of the previous `faults' that could still occur with the previous method. It is for this reason that I have moved exclusively to this technique. Below, a discussion will be made of various approaches to this kind of dough, of which I am aware of two main ones at present.

Furthermore, the article has been reviewed significantly to reflect my own present thinking concerning the emphasis of the bread making problem. Rather than the measures and methodology and timing that was the stuff of the previous revision, this revision will introduce the basic components of the technique and then present a number of different ways to achieve the final loaf. The variety of roads' to Rome are due to my own and other's attempts at fitting sourdough into a normal' life. Or perhaps I should say, allowing for the `normal' to survive around the sourdough life.

Of course, as before, I am very keen to hear from experiences `in the field'. Let me know about problems, questions, and improvements that you have.

Introduction

Different people are driven to this bread for different reasons. For me, memories of chewy, texture-driven, sweetly sour tasting breads of my home town European bakers in Melbourne caused me, after a year or so of modest baking successes with inferior' breads, to try my hand at this enigmatic loaf.  I recently read the comment from an old french sourdough enthusiast that, I only eat sourdough bread, everything else tastes like cake.' Other authors call it the zen of bread-making,' or, the true bread.' Like all enigmas, the attraction seems to be in the tension between the promise of greatness and the mystique of the unknown. Or, as I reflect on my own experience, learning the `art of sourdough' has been a fascinating process of occassional triumphant successes amidst a steady normality of spectacular, sometimes humorous, failure.

By way of introduction, I hope this gives some encouragement to those who will attempt this difficult bread and suffer similar frustrations and set-backs. Persevere! Like life, the failures are quickly forgotten when the bread-knife slides through the compressed crumb of a well-made sourdough. I hope that this article offers some kind of short-circuit through the iterative process of flat loaves, sticky-benches, sickly tastes and rock-hard textures. I still have many questions about what is going on in my sourdough methodology -- this is a work in progress -- and therefore feedback is welcomed. But it seemed right to share what I know thusfar, particularly the annotations that I found so lacking in others' depictions of the sourdough story.

The rest of this article is organised as follows. First a review of terminology is given as a reference for novice bakers. Second, a method for forming the starter is given, mostly unchanged from the previous revision. Next, and at the heart of the present method, the components of the wet-dough method are set out, followed by a few different implementations of this basic method. Finally, a discussion of common problems and frequently asked question is given.

NB: A familiarity with general kneeding methods and dough handling is assumed.

Terminology

Baker's percentage

• For a dough, the weight fraction of water in terms of the flour, expressed as a percentage. Hence, a 160g 60 baker's % dough would be one having 60g water and 100g flour. To calculate the amount of flour required for a given weight of dough, divide by 1+b%. Hence, the flour to add to an 800g, 72b% dough would be 800/(1+0.72) = 465g (and 335g water).

Wet dough technique

• All doughs have water in them, however, normal doughs are usually hydrated between 60-69b% (try calculating b% for some standard 'side of the packet' recipes). The wet dough technique (my arbitrary line) is for doughs hydrated at or above 70b%. For instance, Sonoma baker Andrew uses the wet-dough technique as per the Sonoma region in CA, USA, and uses doughs hydrated between 70 and 75b%. Richard McIntyre uses 74b% for his plain sourdough loaves. See section Notes on Kneeding below for how the b% translates to how the dough will handle.

Starter percentage

• The ratio of starter to other ingredients in the dough. This will vary between 10-40%. For example, a 500g 15% starter dough will have 120g starter, and 380g of flour and water. This ratio affects the time taken in the first prove but little else. As a guide 15% starter dough can stand between 7-10hrs in the first prove, whilst a 40% starter dough only between 3-5hrs.

Making the Starter

(of course, if you already have a successful starter, skip this section)

What we need for our sourdough, is to catch some natural, and thankfully, air-born bacteria and yeast to act as our leavening agent. This is different to normal (commercial) yeast bacteria. Whereas commercial yeast consumes added sugar and opperates in low acidity mixtures, the natural bacteria/yeast combination we are after actually consumes the flour itself. A bi-product of this different reaction is lactic acid (amongst other things), which gives the dough its distinctive sour flavour and advantageously preserves the bread for many days against aerobic bacteria that would make it go stale. Many commercial flours are bleached and ground in such a way that natural bacterias are killed. For this reason, when making our initial starter, it is wise to use some organic (unbleached) flour (although not mandatory, I have gained a fine starter from plain 'savings' brand flour).

Once cultivated, the bacteria-rich starter (as it is known), can be used to leaven our full loaf (obviously we'll need to add some more flour for it to eat). Initially, we'll have a lot of starter, and therefore use only a little of this original mixture. However, as this is depleted, we'll have to regenerate our starter. We don't need to go through the process described below, rather, use a smaller amount of the starter to leaven a loaf, and when your starter is sufficiently depleted, add some more flour and water as described below.

Starter will keep in the bottom of a fridge for many weeks (months, in some reports). It will need the occassional `feed' of flour and water, but this is all. Starter is best stored at thick semi-liquid consistency so that air-bubbles that evolve are able to escape the mixture. The alternative is a slowly growing time-bomb.

Starter can also be transported (even overseas if need be) by drying the starter out completely. This is achieved by letting the starter naturally 'dry' out on the bench, but better would be to add more flour until a very hard dough is formed.

Ingredients

1. 1 cup plain (all purpose) wheat flour
2. 1 cup organic plain wheat flour
3. water

Method

1. Add flours to a small mixing bowl (not aluminium, the eventual acidic mixture would eat away at the bowl) and add water gradually, whilst mixing vigorously to get rid of lumps (beat if you can), to form a thick but smoothly flowing mixture. (It should be the consistency of thick pancake mixture. Add more water if in doubt.)
2. Leave, uncovered for 1 day near an open window, then cover with a piece of glad-wrap, putting a small hole in the middle of the wrap with a fork or skewer.
3. Leave on a bench for 3-4 days, adding a little more flour (plain) and water each day. The mixture will start to smell, eventually having a pungent yeasty oder. Grey-blue bacterial growths may appear on the surface. The whole mixture will have a grey pall. A clear liquid (lactic acid) may form on top. Always mix it all together, with added flour and water to return mixture to original consistency.
4. By the end of 4 days, the mixture will be full of leavening agent and thus have a strong odour. Store in the base of a fridge as described above.

To use the starter on a regular basis, as will be seen below, it will be very useful to know the approximate percentage composition of the stater (in terms of flour and water). To do this, take a small amount (a table-spoon will suffice) of the 'rich' starter together with 100g of flour and 110g of water and allow to stand at room temperature for a day. This will give you a rich stater base with a known flour/water content for further use.

When making up starter amounts therafter, follow the simple rule of 1:1 water:flour plus 10g more water for every 100g of flour. This is the assumed ratio for the recipes given below.

The Loaf

Although a longer process than making ordinary bread with dry yeast, the sourdough schedule can be made to fit a managable timetable (discussed below). Obviously, the final loaf will carry the history of its making in the flavour, texture and crumb and therefore, some lead-processes are squarely undesirable (e.g. shortened proving).

In my experience, the most important variable appears to be the length of the initial prove. Some authors will recommend several hours, others full days, depending highly on the initial leaven to dough ratio. The loaf-parameter that will be affected by this time is the sourness -- the acidic content. Tastes will vary in this regard, but most would agree that sourdough must be minimally sour to justify the title! There are other consequences of the sourness. For example, the final dough will become very weak (despite good kneeding) if the acidic content is too high. It will attain an almost soft-ball consistency, sticking at-will and relaxing so much in the final prove that a tray or bench-top will be literally covered by the spreading dough. This is clearly undesirable -- a balance must be achieved.

Ovens

A final word on ovens. As they say about oils -- `ovens 'ain't ovens...' Experience is the best ally in this regard. However, some short-comings are treatable.

1. Recommended for all but the newest electronic style ovens, is to invest (~$7) in an oven thermometer -- then, you will know.

2. Second, whether with a fan or not, many ovens suffer from over-shoot or generally poor thermal control dynamics (especially if opening and closing the door to spray the loaf). To this end, cook on a pizza-stone (~$15), pre-warmed with the oven, or -- as I have done thusfar with success -- place your largest, flat-based piece of crockery (e.g. lasagne dish) upside down on a low shelf and put your loaf directly on to this. Be sure to place either aid in the oven while it warms, this will provide both a steady heat-reservoir to control temperature cycles, and a much needed lower source of heat to rise the bottom portions of the loaf in the absence of good fan-forcing.
3. Finally, it is worth investing further (~$3) in a water spray-bottle to maintain a moist atmosphere in the early stages of cooking. Without this, and presumable compounded by poor heat dispersal, loaves seem to suffer serious horizontal cracking due to a premature crust that forms on top, disallowing further stretching of the surfce and giving the dough no other option than to create its own fault-lines. In most cases this is not a loaf-breaker, but it detracts from the loaf's aethsetic appeal in all cases, and can lead to very poor sliced shape.

Basic Components of the Wet Dough Loaf

The basic components of a `wet-dough' sourdough loaf are as follows:

1. A quantity of starter (15-40% by weight of final dough);
2. Flour and Water to make dough to 70-75b%;
3. Salt (about 1tsp per 600g dough, to taste).

The basic steps: Start

• The starter, flour, water, and salt are combined in a bowl (normally over scales), a rough dough or mix is formed either on the bench or in the bowl, depending on the chosen baker's %;

First prove

• Dough is left in the bowl with plastic-wrap covering for 4-10hours (depending on starter %) to prove for the first time. In wetter doughs, several 'stretch' kneads should be performed (see section on kneading below);

Forming the dough

• The aerated dough is turned (or poured!) out onto the bench and lightly kneaded to form a managable dough by adding more or less flour as needed (erring on the side of less flour added). This dough will be the final dough, so add structure and stength by flattening dough out, and rolling up tightly to form a thick log, tucking in the ends;

Second prove

• The formed dough is placed in a suitable floured basket, on a bench in a floured tea-towel, or in a greased bowl to prove for the second time for approximately 45min - 1.5hrs depending on humidity, air temperature, dough history;

Prep oven

• In the last 15-20min of the second prove, the oven (with ceramic plate if needed) is warmed to approx. 230 degrees C plus, a thorough pre-warm is very important;

Bake

• After about an hour (or when the dough has approximately doubled in size), the dough is turned out onto the plate in the oven, a liberal fine water spray is made in the oven cavity (not at the loaf), and slits are made in the top of the dough (all in quick, but safe, succession). Cook for 25-35min depending on oven, loaf should show good oven-spring and form. The loaf is ready when tapping on the base gives a hollow sound.

Notes on Kneading

Kneading the dough has a very special place in bread-making practice. It is assumed that the constant over-lapping and entwining action of kneading brings about that much prized 'springyness' in the final loaf. However, as will be described presently, not all kneading need be so active.

For the less hydrated doughs (up to around 72b%) you will find the dough has a smooth feel from the beginning. To knead this dough takes some care but is very rewarding. The kneading should be done in earnest (not over-doing it) just prior to forming the final dough shape for the second prove. However, with the wetter doughs (over 72b% .. approx.) you will find that the 'dough' is actually quite wet indeed, so much so, that sticking a finger into the mix will cause it to get 'gooped'. Richard McIntyre passed on to me the tip from a busy chef friend of his, who didn't mind this very wet and seemingly unstructured dough, infact, he all but got rid of the traditional kneading stage. The technique for these 'doughs' is that when mixed before the first prove, let the dough rest for 30min, and then with two hands (and a scoop such as a 'Baker's Friend') gather up all the dough and hold it over a bridge made by the outstretched fingers of both hands. The dough will fall very easily at first down either side in two long water-falls. Before the dough snaps, gather it again, and repeat. Do this a couple more times and then plonk back down into the bowl.

Return to the dough about every 20-30min for another two-three times over the first prove and repeat. If like me, you will be amazed to find that the once flowing dough will gradually form into a more 'normal' (but still quite moist) structured dough. The goop comes good. Once a sufficient dough is formed, leave for the rest of the prove. When turning out after the first prove, do some more 'traditional' kneading on a bench top, gathering in a sparing amount of fresh flour. Care must be paid to the way this kind of final dough is proved for the second time -- the tight roll approach is highly recommended, as is supplying the final dough with some side-support during the final prove (e.g. a bowl with steep sides, or on a tea-towel on the bench, between two flat surfaces (e.g. the wall and a large book)).

A Straight Sourdough Loaf

Technique 1: the 6 hour loaf (30-40% starter)

This is the first timing system that I used for the wet-dough technique. Its strengths are the small start-to-stop time, but it has weaknesses in that it requires some fore-thought to practically make the loaf for a (say) lunch or dinner focus, and purists will say that the dough needs further `retarding'.

Technique 2: the 11 or 24 hour loaf (15% starter)

This is the second and now much more frequently used technique. The main reason for this is that the second prove can be made to fit in a standard overnight sleep, or work day. It also has the benefit that the dough is proved over a longer time. Some see this as essential to good dough texture. I'm undecided about this.

The recipe below can be changed to a 24hour loaf (or anything between 11 and 24hours for that matter) with a `retard' phase between forming the dough and the second prove. Place the dough in the fridge. This will slow down the reaction but slightly prove the dough over the time it is in there. The subsequent prove may only need approx. 10min-40min in this case. At times a simple warm-up with a gentle microwave setting (i.e. low power) may be all that is needed, prior to putting it into the oven.

Recipes

A Plain Sourdough Loaf

The traditional sourdough favourite. Excellent as toast with your favourite spread, with a steak sandwich, for lunch with brie, or cut into chunks with a dipping plate with olive oil and balsamic vinegar.

800g loaf: 13% starter, 74b% {|border="1pt" align="center" cellpadding="5" cellspacing="0" |+ !style="background:#efefef;" | !style="background:#efefef;" | Flour !style="background:#efefef;" | Water !style="background:#efefef;" | Total |- |Starter || 50 || 55 || 105 |- |Plain Flour || 410 || || 410 |- |Water || || 285 || 285 |- !Total !! 460 !! 340 !! 800 |} and salt.

OR, 1000g loaf: 42% starter, 74b% {|border="1pt" align="center" cellpadding="5" cellspacing="0" |+ !style="background:#efefef;" | !style="background:#efefef;" | Flour !style="background:#efefef;" | Water !style="background:#efefef;" | Total |- |Starter || 200 || 220 || 420 |- |Plain Flour || 375 || || 375 |- |Water || || 205 || 205 |- !Total !! 575 !! 425 !! 1000 |} and salt.

Spelt Sourdough Fruit Loaf

Excellent for toasting with breakfast. Use your favourite dried fruit. Spelt has the added benefit that people who have problems eating bread (e.g. gluten intollerance (though not celiacs)) can enjoy this bread without trouble. Spelt has a great light texture too that balances the fruit. We use a slightly less hydrated loaf (after experiment) due to the higher hydration that spelt starts with.

620g loaf: 13% starter, 70b% {|border="1pt" align="center" cellpadding="5" cellspacing="0" |+ !style="background:#efefef;" | !style="background:#efefef;" | Flour !style="background:#efefef;" | Water !style="background:#efefef;" | Total |- |Starter || 45 || 50 || 95 |- |Spelt Flour || 320 || || 320 |- |Water || || 205 || 205 |- !Total !! 365 !! 255 !! 620 |} and salt.

Combine with a handful (don't hold back) of your choice of favourite dried fruits and nuts at the final dough forming stage (prior to the second prove) such as: * dried apricots; * dried figs; * dates; * chopped walnuts.

Sourdough Light Rye

I prefer this to the plain loaf for breakfasts and lunches since the rye makes a slightly denser loaf and gives it that excellent added flavour. Again, a slightly lower bakers % is used due to the hydration of the rye flour, not to mention its more difficult handling.

800g loaf: 14% starter, 70b% {|border="1pt" align="center" cellpadding="5" cellspacing="0" |+ !style="background:#efefef;" | !style="background:#efefef;" | Flour !style="background:#efefef;" | Water !style="background:#efefef;" | Total |- |Starter || 55 || 60 || 115 |- |Rye Flour || 140 || || 140 |- |Plain Flour || 275 || || 275 |- |Water || || 270 || 270 |- !Total !! 470 !! 330 !! 800 |} and salt.

Variations

Other variations abound: * rye and sunflower seed; * honey and oat; * etc.

Common Faults

Cracking

• Probably the most common bread fault I've experienced. Again several causes come to mind. My explanation is that, in the oven, the top of the dough has formed a firm crust, but the rest of the dough has got more to give' and is trying to push up through a firm lid'. Consequently, and not surprisingly, it will boost the lid up intact, causing, at times, very unfortunate horizontal cracking right down the length of the loaf, in extreme cases causing slices to have a kind of Sigma' shape.  (Not so good for breaky presentation.) Cures abound, first make sure the dough is proved away from droughts, perhaps even with a damp tea-towel covering the dough (droughts will prematurely dry out the crust), second, make deeper slashes in the top just before the oven (very effective) -- the thinking here is that the slashed dough will allow deep, wet' dough to become exposed, allowing lots of room for growing new surface that is pre-wetted since it comes from the middle of the dough; or finally, an imbalance in the oven temp is to blame -- here focus on that large piece of crockery (or pizza-stone) to distribute the heat (very effective).

Tunnelling

• Quickly following on from cracking, this is also a cause of great disappointment, the reason being that a loaf will look excellent from the outside, but will sadly, like the Russian Kyoto carbon-credit booty, be full of `hot air'. That is, a long, almost loaf-width, loaf-length hole will be present inside the loaf. Sometimes so bad you can practically hide your fore-arm in there (if you so wished). This has a simple cause -- the dough is not holding together as it pushes up in the oven. The solution: 1) more kneading to develop the structure; or 2) roll that log tighter, making sure that the dough isn't too well floured before rolling up (or else each layer will not stick -- an easy way to get a tunnel).

Flaky Crumb

• What I mean, is that when cut, the loaf looks and feels very similar to so much white-nothingness available in commercially made breads. This is pretty close to the issue here. The dough doesn't have enough sourness to cause it to be `different'. You have essentially made white bread, not sourdough bread. More time in the first prove will almost certainly fix this. (Also, wait till the loaf is completely cool before cutting -- even the best sourdough loaf will have a moist 'crumbly' crumb if cut too early.)

Sickly Sour

• The opposite of flaky crumb. Caused most often when things bready get forgotten in the chaos of life. The bread has most probably been proved too long. In theory, dead easy to fix, stop concentrating on everything else that always seems `so interesting', and just watch the bread next time!

References and Further Reading

# Sourdough at Wikipedia: http://en.wikipedia.org/wiki/Sourdough # Australian Sourdough supplies and Info: http://www.sourdough.com.au # Artisan Baker network Australia/New Zealand: http://artisanbaker.com.au/ # Sonoma: http://www.sonoma.com.au/ # Moorooduc Estate: http://www.moorooduc-estate.com.au/ # The Bread Builders (book) # The Bread Bible (book)

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