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STOP Feeding Your Starter and Watch What Happens When You Bake Bread!

Hello Everyone! Are you curious about what happens if you stop feeding your starter for a while and then suddenly decide to bake bread? Watch this video to discover the surprising results! #sourdoughstarterwithhooch #sourdoughstarter #sourdoughbread #sourdoughdiscard #sourdoughrecipe #sourdoughexperiment ❇️Bread Recipe (Using Starving Sourdough Starter with Hooch) Ingredients for Two Loaves: 260 g sourdough discard with hooch 100 g freshly milled rye flour (organic) 225 g freshly milled hard red spring wheat flour (organic) 700 g unbleached all-purpose flour (organic) 750 g lukewarm filtered water 1 tbsp kosher salt 1/2 tsp garlic powder You will also need rice flour to dust the surface when shaping the dough and to flour the proofing baskets. Instructions: 1. *Prepare the Dough:* In a large bowl, mix all the ingredients by hand until a rough dough forms. Cover the bowl and let it rest at room temperature for 6 hours. 2. *Stretch and Fold:* After 6 hours, pull up one corner of the dough and fold it into the center. Repeat this process 4 to 5 times around the dough. Let it rest for an hour, then perform another round of stretching and folding. Leave the dough on the countertop to ferment overnight for 12-18 hours. Note: Stretching and folding are optional, but even one set of folds can improve the dough's texture. 3. *Check the Dough:* The next day, visually inspect the dough and perform the stretching and folding actions again to assess its texture. The outcome will depend on your home's temperature and the fermentation time, so monitor the dough closely to see if it requires more time to ferment or if it's ready to be shaped. 4. *Flour the Proofing Basket:* Dust your proofing basket generously with rice flour. 5. *Preheat the Oven:* Set your oven to 490°F (254°C) and place a Dutch oven inside to preheat for one hour. 6. *Shape the Dough:* Lightly flour your work surface with rice flour. Place the dough in the center and use the slap-and-fold technique for a few minutes. When the dough is ready, shape it carefully. If you have a bench scraper, use it to create tension in the dough. Flip the dough over and transfer it into the proofing basket. Cover the dough and let it rest at room temperature for 1-2 hours, checking it after one hour to ensure it doesn't over-ferment. 7. *Prepare for Baking:* When the dough is ready and the Dutch oven has been preheated for an hour, place a bread sling or parchment paper over the dough and invert the proofing basket to release it. Carefully transfer the dough into the hot Dutch oven. Score the dough as desired using a lame. Note: For a beautiful ear on the sourdough, consider using the 7-minute score technique. 8. *Add Steam:* Place a cube of ice into the Dutch oven or use a spray bottle to add steam. 9. *Bake the Bread:* Cover the Dutch oven and bake the dough for 20-25 minutes at 490°F (254°C). After this time, remove the lid, lower the temperature to 440°F (227°C), and continue to bake for an additional 15-20 minutes. 10. *Cool and Enjoy:* Once baking is complete, remove the loaf from the oven and let it cool on a wire rack for 1 to 1.5 hours before slicing. Enjoy!    • All videos      • Cozy Cooking      • Kitchen Items