Rising Society

Congrats on collecting our wonderful Dehydrated Sourdough Starter. It's like the superhero of the baking world. Just add water, and it transforms from a flat, seemingly lifeless state to a risen, flavorful bread—faster than you can say, "Sourdough to the rescue!" 5724 times. It's the ultimate convenience for busy bakers in need of a quick and delicious loaf.

Did you know that astronauts have taken dehydrated sourdough to space? It turns out that this convenient form of sourdough is not only loved on Earth but has also made its way beyond our atmosphere, providing a taste of home even in the vastness of space!

Rehydrate the sourdough in a jar or container:

Add room temperature water to the dry starter, enough to cover. Let it rehydrate for minimum 12-24 hours (until it’s homogeneous). You can then start your refreshes.

Making a refresh:

Add 20 grams of water + 20 grams of flour (of your choice) to your container. The total weight should be approximately 60-65 grams. It's a good idea to mark the initial level on the container to follow its rise.

Making a 2nd refresh:

Once the 1st refresh has risen (once developed, you will see small bubbles and it will have risen above the your marked line), you can add another 30 grams of water + 30 grams of flour. Mix well. You should now have a total of approximately 125 grams.

Once the starter has doubled, you are now ready to use it to make bread or other recipes. Don’t forget to keep a small part of the starter for future use.

NOTE:

You can keep the starter in the fridge, but you must refresh before use!

You can use filtered water or water left in a jug overnight.

Thanks to Butte & Bine Farm for generously providing this ingredient!

Ingredients:

• 300g active sourdough starter (100% hydration)
• 400g bread flour
• 240g water
• 8g salt

Instructions:

1.Mixing:

• In a large bowl, combine the active sourdough starter and water. Mix until well incorporated.
• Add the bread flour and salt. Mix with a spoon or your hands until a rough dough forms.

2.Autolyse:

• Let the dough rest (autolyse) for 30 minutes to 1 hour. This helps improve gluten development and hydration.

3.Stretch and Fold:

• Perform a series of stretch and folds every 30 minutes for the first 2 hours. To stretch and fold, grab one side of the dough, stretch it up, and fold it over the center. Repeat with the other sides until you've completed a full circle.

4.Bulk Fermentation:

• After the stretch and folds, let the dough bulk ferment at room temperature for about 3 to 4 hours, or until it has increased in volume by about 50% and shows bubbles on the surface.

5.Shaping:

• Gently shape the dough into a round or oval shape. You can use a bench scraper to help create tension on the surface.

6.Final Proof:

• Place the shaped dough in a floured banneton or bowl lined with a floured cloth. Cover with a plastic wrap or damp towel and let it proof at room temperature for 1 to 2 hours, or until it's visibly puffy and holds an impression when gently pressed with a finger.

7.Preheat Oven:

• About 30 minutes before baking, preheat your oven to 230°C (450°F). Place a Dutch oven or baking pot with lid in the oven to preheat as well.

8.Baking:

• Carefully transfer the proofed dough into the preheated Dutch oven. Score the top of the dough with a sharp knife or razor blade.
• Cover with the lid and bake for 20 minutes.
• Remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

9.Cooling:

• Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. This helps the bread finish baking inside and develop its flavor.

Notes

Enjoy your homemade sourdough bread with butter, jam, or any topping of your choice!

The Eastern Ontario Agri-Food Network (EOAN) is a non-profit membership organization dedicated to supporting the development, growth and sustainability of local food and agriculture initiatives in Eastern Ontario.