Natural Kauai Rambutan Starter, Bread & Pizza
This was a starter I made naturally using Rambutan. An amazing fruit from Hawaii. Some of these increments were weighed then after batteries ran out some eyeballing but since I have been doing this for 25 years I feel pretty good about everything and the outcome, especially with the ingredients I had to work with. I took as many pics as I could. Very cool experiment. Was crazy how fast this starter took and it's super strong. I'm giving to chef Erin on Sunday and baking a pizza Sunday night in a Viking home oven.
Friday evening - 1 1/2 lbs flour 1 1/2 lb water 2 Rambutan slightly crushed in a cheese cloth.
Submerging this was difficult because it wanted to float to the top so a bowl that is not to wide is recommended for depth. Room was about 75 degrees, humid and the bowl was covered with a cheese cloth
Saturday morning 9am I opened the cheese cloth and the water settled to the top. This typically happens later which I thought was very interesting. I discarded 8 oz and added 8 oz of flour and no water. I felt with the humidity it didn't need more water because the PH seemed like it was going way off. Changed to a cleaned container and covered.
Sunday morning 6:30am I opened the cheese cloth and the starter seemed better with less water settling to the top. Smell is getting strong. Took out approx 8 oz and added approx 8oz of flour only. Covered
Sunday night 9:00pm - big smell walking into the house. Opened and checked the starter. Looks amazing and smell incredibly strong. Will check tomorrow
Monday morning - 8 am - strong smell. When stirred all water was on the bottom not the top which was interesting. Maybe I didn't mix it well enough but honesty I think I did. Took out approx 8 oz and added approx 8oz flour only. Stirred well
In a separate bowl I added approx 16 oz of starter to approx 32 oz of flour and approx 8oz water stirred and covered.
Stirred and covered original starter again
Now I have 2 starters one dryer than the other. I will discard cheese cloth with Rambutan. Keep at room temp both covered
Tuesday - checked both in the morning. Took out 8 oz from each starter and added 8 oz flour. Mixed both well, kept out for 2 hours covered then placed in fridge
Wednesday - afternoon - checked and everything looked fine
Thursday - did not check
Friday - afternoon had my wife take both out of fridge, had her discard 8 oz from each. Replaced with 8 oz flour and little water. Mixed, covered and put into fridge
Saturday 10am - took both starters out of fridge, mixed dough again and flipped over bottom to top. (Reason the top was a little dry, my wife may have not mixed it well enough) kept at room temp for 5 1/2 hours. Used 5oz starter in approx 20oz of flour in final mix.
Flour 100% - 10% King Arthur Bread 90% Gold Medal Bread
Total hydration - approx 65-66%
Sweated condensed milk 2%
Natural Starter 25% King Arthur Bread
Starter hydration near 65-70%
Mixed by hand
Sunday night took my dough out at 2:30 then cooked at 5pm - At 24 hrs the dough came out great even with an oven that kept shutting down for some reason. See pics of the bread and pizzas. Cooked at 500.
I would like more salt so I would go up 1/2% or possibly 1%. Super sweet in flavor. The bread came out amazing and the pizza was great. The oven shut off towards the last pizza. I use sweetened condensed milk on occasion and this worked out perfect. I would use different flours for this and all bottled water for the entire process but I used what I could get on this island with the little time I had. See pics enjoy..