This morning, Debbie and Matt were invited to the KMOV studios to do a spotlight on how to make a sourdough starter. Along with host, Carol Daniel, Matt got to demo his “secret” recipe and technique that many have tried but find difficulty reproducing. Must be the wonderful Edwardsville air that gives 222 Bakery’s sourdough the right, ZING!

WATCH THE VIDEO!

Building a Levain from Scratch

Start with:
1 cup of organic (if possible) bread flour
1 cup of tap water (if possible use water from a filter)

Mix thoroughly until it looks like pancake batter. This will be your levain.

Let sit overnight covered on the counter. After 24 hours you will see little change. Measure out 1 cup of the levain and add to it 1 cup of bread flour and 1 cup water. Again let sit on the counter for 24 hours and repeat for 7 days. At the end of 7 days you will have a bubbly sweet smelling levain.

To make a loaf of Sourdough French bread
mix in one bowl

½ tsp salt
3 ½ cups bread flour
1 Cup of Levain
1 ½ cups Water

Create a volcano shaped hole in the center of the flour and the levain and 2/3 of the water. Mix with your hands until it comes together, adding additional water as needed.  Form the dough into a ball. Turn the ball of dough onto a floured counter top and knead for 20 minutes, stopping to rest as needed. Your finished dough should be smooth and firm. Place in an oiled bowl (olive or vegetable oil will work) and let rise in a warm, non-drafty location (such as the top of your refrigerator) until doubled in size. Cut the dough into 2 equal size pieces, lightly compress and fold the edges to the center.  Roll into a ball and place in oiled bowls covered with a tea towel.

Preheat oven to 400º F.  If you have a baking stone preheat it also.

When the loaves have once again doubled in size turn them out onto a floured peel, score the top with a razor blade and bake until they are sound hollow when you tap them, approximately 40 minutes.