YOU CAN BAKE BRIOCHE & OTHER SWEET BREADS WITH THE TRADITIONAL AMISH SWEET SOURDOUGH STARTER (HERMAN)
COMBINED WITH ROSE’S STIFF SOURDOUGH STARTER
In making soft sourdough breads and rolls I start my recipe with a old Amish sourdough starter called Herman, which I adapted for sourdough baking. I mix it into the recipe, add all the liquid and flour, and add Chia gel which can be substituted for eggs and used as a flavor enhancer. Plus the addition of finely ground flax seeds and dried coconut granules, Acorn squash, and Spectrum’s vegetable shortening. And kneaded the dough for 3 minutes. The dough for this recipe is very sticky.
Then I (Autolyse) the dough for 20 minutes.
After (Autolying) the dough I proceeded to knead in the stiff sourdough starter, for 2 minutes, add the salt and knead another 3 minutes, and let it rise at room temperature for 1 hour, then I’m ready for the long over night ferment.
Very Little kneading required—-I’ve mixed up this recipes with less than six minutes of actual kneading. Due to the long overnight ferment and the stiff starter.
Long Overnight Ferment—-8 to10 hours or up to 24 hours. During the winter I let it ferment in my mud room (45?F) overnight or in my cool laundry room (65? to 69?F) or in the fridge.
In the morning, I proceed to let the dough rise at (70?F) for 2 hours or until it doubles in volume. When the dough has increased in volume I make 2 Business Letter Folds, and place the dough in it’s container and let the dough (triple) in volume.
At the Final Rise—-the dough will be very light and full of air—-real puffy. When I dump the dough onto a floured canvass cloth I carefully stretch the dough into a rectangle trying not to deflate the dough and carefully roll into a log. And while I’m rolling up the dough it’s rising and getting real puffy.
The dough can be very very light and airy it all depends on what you’re working with. I produced a dough very much like Brioche by using puree acorn squash, and mixing in the above ingredients. I also used the Sweet Potato Bread recipe from “The Bread Bible.” It came out very light, and airy with small and large holes, and golden in color. Very much like a dessert bread. Very soft and moist. I also adapted the recipe to my style of baking.
The Old Amish Traditional (Herman) Starter would be wonderful to use as a sweet sourdough in making Brioche. When combined with a stiff starter it will produce high rising breads that are lighter and laced with small and medium size holes. The bread is beautiful.
When you combine The Old Amish Traditional (Herman) Starter and and Rose’s Stiff Starter, they will work hand in hand together producing beautiful loaves of pan breads, soft rolls, French breads, free form loaves, and boules, even tortillas.
Herman & Stiff Starter—-You will get a higher oven spring when you combine them together. Plus the sweet liquid sourdough starter will help in producing holes in you’re breads and the stiff sourdough will provide a high elastic rise.
No yeast is needed when you combine these two starters together.
When using The Old Amish Traditional (Herman) Starter and and Rose’s Stiff Starter the dough will rise fast if risen at a temperature of (75? to 80?F).
I’ve been meaning to take a look at the recipe (Brioche) but I’ve been super busy. I’ve been wanting to adapt the recipe using the sweet sourdough starter will see what I can come with.
Chaconey, The Sweet & Stiff Sourdough Baker