{"id":171,"date":"2021-07-24T11:24:06","date_gmt":"2021-07-24T16:24:06","guid":{"rendered":"https:\/\/www.jaderiderjourneys.com\/cookbook\/?p=171"},"modified":"2021-07-24T11:24:06","modified_gmt":"2021-07-24T16:24:06","slug":"elliot-smiths-famous-sourdough-protocol","status":"publish","type":"post","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2021\/07\/24\/elliot-smiths-famous-sourdough-protocol\/","title":{"rendered":"Elliot Smith’s Famous Sourdough Protocol"},"content":{"rendered":"
Sourdough Starter:<\/b><\/div>\n
\n
<\/div>\n
Day 1: Combine 1\/2 cup whole wheat flour and 1\/4 cup warm water<\/div>\n
Day 2: Discard half of the mixture, then add 1\/2 cup all-purpose flour and 1\/4 cup warm water<\/div>\n
Day 3-14: Discard half of the mixture, then add 1\/2 cup all-purpose flour and 1\/4 cup warm water<\/div>\n
<\/div>\n
At this point, my starter was finally starting to look pretty active. Your house is warmer than ours, though, so I suspect it would not take a full two weeks for you. Probably closer to 1 week. Once you have a robust culture, you can put it in the fridge to slow down the yeast. I find that I only have to feed my starter about once per week when it’s living in the fridge. Also, don’t start out with bleached flour. The bleach kills the naturally occurring yeast, so it’ll never become active. Any other flour should work.<\/div>\n
<\/div>\n
Sourdough Bread:<\/b><\/div>\n
<\/div>\n
The day before I make bread with the starter, I take the starter out of the fridge and feed it twice (~12-18 hours apart). Since my container is big enough, I don’t usually discard any at this point. The last feeding should be 4-8 hours before you start making bread.<\/div>\n
<\/div>\n
The bread recipe I’ve been using is as follows<\/div>\n
<\/div>\n
1. Combine 3 cups all-purpose flour, 1 cup whole wheat flour, and 330 ml of water. Let sit for 30 min.<\/div>\n
2. Add 1\/2 cup starter and 10 grams of salt. Knead for 5ish minutes. Then let sit for 15 min.<\/div>\n
3.\u00a0 “Stretch and Fold” (Grab one edge of the dough, pull up until tight, and fold over the the dough. Turn 45 degrees and repeat until you’ve done all sides), then let sit for 15 min. Repeat four times.<\/div>\n
4. Cover and let the dough rest overnight (or all day, 10ish hours) on the counter. It should get big.<\/div>\n
5. Shape the dough into a round loaf shape (I’m still not exceptionally good at this part) and let sit in the fridge all day (or overnight, 10ish hours).<\/div>\n
6. An hour or so before baking, take the dough out of the fridge so it can come back up to room temperature.<\/div>\n
7. Pre-heat the oven with the Dutch oven inside to 500 degrees.<\/div>\n
8. Put dough into hot Dutch oven and bake with the lid on for 20 min. Remove the lid and bake for another 5-15 min until the crust looks nice.<\/div>\n
9. Let cool on a cooling rack for a couple of hours before slicing.<\/div>\n
\u00a0<\/b><\/div>\n<\/div>\n
Resources:<\/b><\/div>\n
\u00a0<\/b><\/div>\n
The King Arthur flour website has a wealth of information on bread-making. My starter roughly followed their recipe, but I used smaller quantities of flower and water. Here’s their sourdough page:\u00a0https:\/\/www.kingarthurflour.com\/learn\/guides\/sourdough<\/a><\/div>\n
<\/div>\n
The bread recipe I’ve been using is adapted from here:\u00a0http:\/\/www.breadscheduler.com\/#\/recipe\/5badb825f73ba4e611c05fdd<\/a><\/div>\n
<\/div>\n
You’ll have lots of discard starter. Throwing it out is a little painful, but there’s lots of things that you can do with it:<\/div>\n
<\/div>\n
These biscuits are easy and delicious:\u00a0https:\/\/www.kingarthurflour.com\/recipes\/buttery-sourdough-sandwich-biscuits-recipe<\/a><\/div>\n
<\/div>\n
I really liked these pancakes:\u00a0https:\/\/www.kingarthurflour.com\/recipes\/classic-sourdough-waffles-or-pancakes-recipe<\/a><\/div>\n
<\/div>\n
King Arthur has more recipes here:\u00a0https:\/\/www.kingarthurflour.com\/recipes\/collections\/sourdough-discard-recipes<\/a><\/div>\n
<\/div>\n
Here are some more options:\u00a0https:\/\/truesourdough.com\/16-inventive-ways-to-use-up-sourdough-discard\/<\/a><\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"
\nSourdough Starter: Day 1: Combine 1\/2 cup whole wheat flour and 1\/4…\n<\/div>\n
Continue reading “Elliot Smith’s Famous Sourdough Protocol”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[11,9,13],"class_list":["post-171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-carbs","tag-cast-iron","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/07\/baguette-bread-loaf-loaves-fresh-2944177.jpg?fit=1280%2C825&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p88GgB-2L","jetpack-related-posts":[{"id":46,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/11\/21\/easy-no-knead-skillet-bread\/","url_meta":{"origin":171,"position":0},"title":"EASY NO-KNEAD SKILLET BREAD","author":"Balam","date":"November 21, 2019","format":false,"excerpt":"INGREDIENTS 1 package(2 1\/4 tsp) active dry yeast 2 cups (16 fl oz, 473 ml)\u00a0 lukewarm water 1\/2 TBSP Morton kosher salt (use 1 TBSP if using Diamond Kosher) 4 1\/3 cups (18.4 oz, 515 gr) all-purpose flour olive oil rosemary INSTRUCTIONS Combine yeast and warm water in a large\u2026","rel":"","context":"In "Bread"","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/11\/IMG_1855.jpg?fit=550%2C825&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":41,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/cast-iron-garlic-naan\/","url_meta":{"origin":171,"position":1},"title":"{Cast Iron} Garlic Naan","author":"Balam","date":"October 2, 2019","format":false,"excerpt":"{Cast Iron} Garlic Naan Makes 6 Ingredients: 1 teaspoon active dry yeast 2 teaspoons sugar, divided \u00be cup warm water 3 tablespoons plain yogurt 2 tablespoons extra-virgin olive oil 2 cups all-purpose flour, plus more for rolling 1 teaspoon kosher salt, more for finishing 1\/8 teaspoon baking powder 2 tablespoons\u2026","rel":"","context":"In "Bread"","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":102,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2020\/05\/20\/an-artisan-bread-recipe\/","url_meta":{"origin":171,"position":2},"title":"An Artisan Bread Recipe","author":"Balam","date":"May 20, 2020","format":false,"excerpt":"Prep Time 5 hours Cook Time 30 minutes Total Time 5 hours 30 minutes Servings 4 Author Chef Billy Parisi Ingredients: 560 grams of 00 bread flour 190 grams of whole wheat flour 600 grams of water at 98\u00b0 to 100\u00b0 F or 36-37\u00b0 C 17 grams of Kosher salt\u2026","rel":"","context":"In "Bread"","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/05\/bread-233_1920.jpg?fit=1200%2C801&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":38,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/irish-soda-bread\/","url_meta":{"origin":171,"position":3},"title":"Irish Soda Bread","author":"Balam","date":"October 2, 2019","format":false,"excerpt":"Ever since soda bread, that staple of the Irish dining table, was invented in the 1800s, it seems there are nearly as many \"traditional\" recipes as there are Irish families. Some are simple concoctions incorporating little more than flour, baking soda and buttermilk, while others boast the additions of various\u2026","rel":"","context":"In "Bread"","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/irish-soda.jpg?fit=1000%2C1000&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/irish-soda.jpg?fit=1000%2C1000&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/irish-soda.jpg?fit=1000%2C1000&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/irish-soda.jpg?fit=1000%2C1000&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":278,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2024\/10\/22\/no-knead-rye-bread-recipe\/","url_meta":{"origin":171,"position":4},"title":"No-Knead Rye Bread Recipe","author":"Balam","date":"October 22, 2024","format":false,"excerpt":"from ChainBaker ( Home - ChainBaker ) For the pre-ferment \u2013 250g (8.8oz) rye flour 250g (8.8oz) water at around 20C (68F) 0.5g (0.02oz) dry yeast or 1.5g (0.06oz) fresh yeast \u00a0 For the main dough \u2013 250g (8.8oz) white rye flour 120g (4.2oz) toasted seeds *optional 1 tablespoon (0.5oz)\u2026","rel":"","context":"In "Bread"","block_context":{"text":"Bread","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":160,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2021\/02\/13\/pizza-from-scratch-2\/","url_meta":{"origin":171,"position":5},"title":"Pizza from scratch","author":"Balam","date":"February 13, 2021","format":false,"excerpt":"This is a recipe I have been working with for a long time. I adapted the pizza crust from a focaccia recipe about 17 years ago. Ingredients: Bread flour [3 cups] Water [ 1 cup ] Salt [ 1.5 tsp ] Yeast [ 2 tsp ] Olive Oil [ 3\u2026","rel":"","context":"In "Main Course"","block_context":{"text":"Main Course","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/main-course\/"},"img":{"alt_text":"Pizza Food Dish Snack Meal Dinner - romjanaly6 \/ Pixabay","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2021\/02\/pizza-food-dish-snack-meal-dinner-5927917.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/comments?post=171"}],"version-history":[{"count":1,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/171\/revisions"}],"predecessor-version":[{"id":172,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/posts\/171\/revisions\/172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/media\/170"}],"wp:attachment":[{"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/media?parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/categories?post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jaderiderjourneys.com\/cookbook\/wp-json\/wp\/v2\/tags?post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}