Sourdough — The Old Ways

Under development.

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A thousand years in the making.

We’re testing out this simple & somewhat ancient method that I came across in a video.

We will use our House Sourdough recipe. We’ve made over a thousand loaves with the recipe and existing method so there should be no mystery in wondering about the results.

Feel free to try it while we're testing. If you do, pls send your comments to me: bill@mountgretnabakingco.com

The Ancient Method:

1. Mix the flours & water. Cover then set aside for 30 minutes as an autolyse.

2. Add the levain (made the night before) then blend in by hand.

3. Immediately add the salt then blend in by hand.

4. Perform a few stretch-and-folds. Cover then set in the fridge for about 24 hours but at least 12.

   - At 38 degrees Fahrenheit, the dough should be able to be reftigerated for up to 48 hours.

   - At 50-55 degrees, 12-18 hours max.

5. Shape the dough, set into a banneton, cover then set back into the fridge for 1-2 hours.

6. Bake.

Bake according to the instructions in the House Sourdough recipe.

Email comments to me: bill@mountgretnabakingco.com