I grew up in the San Francisco Bay Area where sourdough is golden! Unfortunately, when I moved to Southern California, proper sourdough could not be found. I decided to create a starter as a science experiment with my five year old child and see if we could do it! We did, and have been happily enjoying proper sourdough ever since.

特性

Rancho Cucamongus was created in 2015 in the hot Inland Empire of Southern California. It loves the cool weather of our mild winters, about 70f and does well fermenting on a countertop. Her best results are on cool (65f), rainy days. The summers, however, are very warm and dry and Rancho Cucamongus like to quickly ferment! During the heat, it ferments well in the fridge.

Viscocity

味道

Manntastic Production's Rancho Cucamongus top shot

配方

起始配料

500g Flour
300g Water
200g Sourdough starter
2.5tsp Salt

喂养配料

Keep your starter in a clean container made of glass or pottery. It will enjoy room temperatures, but be sure it is away from heat and direct sunlight. Once a day, feed the starter with equal weights of flour and water, for example, ¼ cup flour and just less than ¼ cup water. Mix vigorously. In the next 24 hours, it will bubble and expand with a nutty, yeasty smell.

制作方法

In a large bowl, measure 500 grams of flour.

500g Flour

Add 300g water.

300g Water

Add 200g. Rancho Cucamongus starter (or your favorite). Better yet, make your own starter!

200g Sourdough starter

Mix until everything is combined and let sit for 5-10 minutes to autolyze.

Mix in 2.5 tsp. salt

2.5tsp Salt

Cover the bowl with plastic wrap and let sit at room temperature for about 24 hours. You may also place in the refrigerator to rise, but it will take longer (this is great for hot days). When it is ready, it will have a consistent, pillow like feel with big bubbles.

Fold the dough into a ball. If making a round loaf, you may place the dough into a floured bannenton for up to 90 minutes. Heat the oven to 475f and place a bowl of water in the oven. The water will create steam and help rise the bread. When the oven is hot, flip the bread from the bannenton onto a parchment paper lined cookie sheet.

With a sharp knife, make a few slashes on the bread. This will help release steam and prevent the bread from cracking. Cook at 475f for 30 minutes, then cover the bread with foil and reduce the oven to 425f for 15 minutes. Remove from oven, let it sit for 20 minutes. Enjoy!