Korean Job Discussion Forums

[skindleshanks]

Hi, I'm wondering if anyone has/knows where I can get a good sourdough starter. If you have one that is working well for you and is well established, I would be interested in buying a bit of it to help me get a head start.

Also, if anyone knows where I can find cultured buttermilk or buttermilk starter, it would be much appreciated. So far I haven't found it in Korean shops anywhere.

Thanks!

[martinc]

WHITE SOUR DOUGH


It may seem a lengthy process but the bread you end up with will have a fantastic flavour.

DAY 1
100g white flour
200g water (hot - 30-35�C)

1. Mix together well and stand for 24hrs at room temperature.

DAY 2
50g white flour
100g water (hot - 30-35�C)

1. Add this to the above and stand for another 24hrs.

DAY 3
50g white flour
100g water (hot - 30-35�C)

1. Add this to the above and stand for another 24hrs. By this time there should be some form of fermentation taking place.

DAY 4


DAY 5
50g white flour
100g water (hot - 30-35�C)

1. Add this to the above and stand for 12hrs.

DOUGH - STAGE 6

1000g white flour
20g Salt
400g Sour Starter
520g Water

1. Mix to a clear fully developed dough with a finished dough temperature 28�C.
2. Leave to stand in bulk for 8hrs.

DOUGH - STAGE 7

500g White flour
10g Salt
1940g Stage 6 dough (all of it)
300g Water

1. Mix to a clear fully developed dough with a finished dough temperature 28�C
2. Stand in bulk for 2hrs.
3. Scale to size required and mould into shape,
4. Prove at room temperature for approx 1�-2hrs.
5. Dust with flour and cut top,
6. Bake in the oven at 250�C falling half way through to 220�C for

Quicker method but works well

SPONGE & DOUGH


SPONGE

500g Flour
10g Salt
2.5g Fresh Yeast
270g Water

1. Mix all the ingredients to a fully developed dough
2. Stand in bulk for 16-18 hours.

MAIN DOUGH

500g Flour
10g Salt
12.5g Fresh Yeast (8g dried)
125g Sponge
1g Malt Extract
5g Fat
290g Water

METHOD

1. Mix to a fully developed silky dough, final temp 28�C
2. Stand in bulk for 30 minutes.
3. Scale off into 2 equal parts and hand up (gently mould) then leave for a fifteen minute intermediate proof.
4. Final quick mould then standfor 40-50 minutes final proof
5. Bake at 210�C for approximately 40 minutes.

[skindleshanks]

Thanks for the recipe--that's probably what I'll be doing for sourdough until I can find or develop a real culture with wild yeast--it takes months to mature to full flavour though, so if someone has a good one that I could use, it would give me a head start.