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Reinhart starts with unsweetened pineapple juice though you could also use orange juice or apple cider then switches to water to achieve a vigorous living starter. Peter reinhart author of artisan breads every day and american pie said a 24 hour wait will improve any dough.
Peter reinhart chef on assignment at johnson wales university in charlotte north carolina and author of the book the bread baker s apprentice.
Peter reinhart sourdough starter. This is an adaptation of the instructions for making a starter outlined by peter reinhart in his artisan breads every day it takes a little more or less than a week of mixing flour with liquid mr. Reinhart starts with unsweetened pineapple juice though you could also use orange juice or apple cider then switches to water to achieve a vigorous living starter. Dear all i am very confusing about recipes for sourdough starter in peter reinhart books in book named the bread baker s apprentice he mentions the recipe for sourdough stater in book named artisan breads every day he also mentions the recipe for sourdough stater and i realize that both recipes are quite different in a little bit and i do not know which recipe i should.
There are as many methods for making sourdough starter as there are bakers. Classicists say flour and water is enough to begin fermentation. Others like peter reinhart of the bread baker s.
Peter reinhart chef on assignment at johnson wales university in charlotte north carolina and author of the book the bread baker s apprentice. Mastering the art of extraordinary bread says that some starter recipes call for add ins like yogurt potato skins chopped onions or raisins to catalyze the production of good bacteria. The starter can be kept either in a wet spongey form or in a firm bread dough like form.
In either instance there is usually no salt in a wild yeast or sourdough starter the salt gets added during the mixing of the final bread dough. Eric has tons of videos including a series on starting maintaining freezing reviving and drying your sourdough starter. The method he uses for making a starter was taken from peter reinhart the author of the bread baker s apprentice peter reinhart s whole grain breads and crust and crumb.
This method utilizes pineapple juice instead of. The author of the breadbaker s apprentice peter reinhart uses unsweetened pineapple juice in place of water which creates the perfect ph balance for a reliable starter. Stirring reinhart suggests stirring your starter two to three times daily.
For about one minute each time to aerate it. I have read a couple of reinhart s books in addition to another book on sour dough bread baking. Here is my issue.
I am wedded to the idea of the slow rise using a wild yeast starter. I have a healthy starter and have made several semi successful hearth loaves that are multigrain some issues with hydration posted elsewhere on this forum. I just tried to follow reinhart s.
Peter reinhart usually has such great techniques and methods i figured i couldn t go wrong using his formula. Basic sourdough bread makes. Two medium loaves from.
The bread baker s apprentice by peter reinhart. 2 3 cup barm see below 1 cup unbleached high gluten or bread flour 1 8 to 1 4 cup water. Peter reinhart author of artisan breads every day and american pie said a 24 hour wait will improve any dough.
Take your favorite recipe let it sit overnight then enjoy the upgrade mr reinhart recommends letting the dough rise at room temperature for three hours then refrigerating it.