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paulandlolli badge: Community Member

Sourdough Pain de Mie

I make the pain de mie loaf and absolutely love the recipe - it comes out perfect every time. I would like to make it a sourdough recipe but wonder how much starter to use for the small pain de mie pan. I know there is a recipe for pain de mie using a biga with pumpernickel flour but would like to use regular sourdough starter.

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KAF_Frank
  • Reply by KAF_Frank on February 16, 2012 at 10:12 am
  • badge: King Arthur Baker

Hi,
This is going to be a bit of an experiment. I suggest using unfed starter and viewing this as a flavor addition only. Replace 1/2 cup of water and 1 cup of flour in the recipe with 1 cup of unfed starter. it will bring the "tang" but not much leavening ability. You'll still need the full amount of yeast. give it a try. Frank @ KAF.

paulandlolli

Thank you Frank for your prompt reply. Another question: Can I utilize the "french sourdough starter" that comes in the packette? I currently don't have a fresh starter - plan on getting that the next order. Do I make the sponge and then proceed? I haven't used the dry starter before so am a little lost on how to incorporate this into the pain de mie. If I don't use all of the "sponge", can I then feed it, keep it and use it like a "fresh" sourdough starter?

KAF_Frank
  • Reply by KAF_Frank on February 16, 2012 at 12:16 pm
  • badge: King Arthur Baker

Hi Paul,
That will be a bit of an experiment as well. Here is the French-Style dry starter worked out: http://www.kingarthurflour.com/recipes/french-sourdough-bread-from-a-pow...

It does use the sponge method. It will not retain it's unique flavor if you perpetuate it as a fresh starter. Frank @ KAF.