I have been experimenting with homemade wild sourdough starters for a little while. It all began when I read somewhere that you could make your own sourdough starter using the natural yeast that is present on ripe fruits and vegetables. Here's the link to my sourdough starter recipe.
Once your starter is ready to go, the fun begins...
Wild Sourdough Baguettes!
1 cup Wild sourdough starter
1 cup Warm water (105 degrees fahrenheit)
1 Tbsp Salt
4 1/2 cups Flour
Combine all ingredients in a mixing bowl or stand mixer fitted with the dough hook.
Knead everything until dough is very stretchy and elastic.
Cover the dough and allow to rise until approximately doubled.
Evenly divide the dough.
Dust the baking couche with flour.
Form the baguettes and gently place them onto the couche, and cover to rise.
After the baguettes have risen; gently roll them off of the baking couche directly onto the baking stone in a preheated 420 degree oven.
Midway through baking, slash each loaf lightly across the top to help maintain shape.
Bake for approximately 25 minutes or until deep golden brown.
Your flour quantity may vary a bit. Use enough flour to form a smooth and elastic dough.
A quality baking stone is very important
A baking couche is important for creating the correct moisture and texture of the baguette.
You can supplement the dough with 1tsp of active dry yeast to speed things up a bit if you find that your wild yeast is too slow, but I wanted to keep the whole thing WILD!