Ballerina Farm Sourdough Recipe – Hungarian Chef

Step into the enchanting world of Ballerina Farm Sourdough, where the magic of homemade bread meets the goodness of the farm. 

In this article, we’ll unravel the secrets of crafting the perfect loaf using the finest ingredients straight from the farm. 

Join us on a flavorful journey as we explore the simple yet delightful art of making Ballerina Farm Sourdough – a celebration of freshness, simplicity, and the joy of baking. Ready to fill your home with the wonderful aroma of freshly baked goodness? Let’s dive in!

What is Ballerina Farm Sourdough?

“Ballerina Farm” is a farm located in the fertile mountain valley of Kamas, Utah. One of its most popular dishes is Ballerina farm sourdough. It is a type of sourdough bread that is made with a special type of starter called “ballerina farm sourdough starter”. 

This starter was developed in the late 1970s by a woman named Alice Ballerina who was a passionate baker and homesteader. The starter is made with a combination of rye flour, water, and wild yeast. This combination creates a unique flavor and texture that is unlike any other sourdough.

When making the ballerina farm sourdough recipe, you start by making a starter which is a mixture of rye flour, water, and wild yeast. This mixture is then left to ferment for several days. Once the starter is ready, you add in the remaining ingredients such as bread flour, salt, and butter. The dough is then kneaded, shaped, and baked.

Why You’ll Love This Ballerina Farm Sourdough?

Ballerina farm sourdough is a unique take on a classic recipe. The flavors are robust and complex, and the texture is light and fluffy. The bread is slightly sweet, with a nutty flavor from the combination of rye flour and wild yeast. This bread is great for sandwiches, toast, and more.

This recipe is also easy to make. All you need is a few simple ingredients and some time to let the dough rise. The yeast in the starter does most of the work, so all you have to do is mix the ingredients, knead the dough, and shape the loaf. The result is a delicious, homemade loaf of sourdough bread that’s sure to please the entire family.

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The Ingredients

• Organic Stone-Ground Strong White Bread Flour (800g): This flour serves as the base of the sourdough bread. The use of stone-ground flour typically retains more of the grain’s nutrients and flavor compared to conventionally processed flours. The strong white bread flour provides gluten, which contributes to the bread’s structure and helps it rise.
• Locally Sourced Stone-Milled Wholemeal Bread Flour (200g): Wholemeal flour adds depth of flavor and texture to the sourdough. It contains the entire wheat grain, including bran and germ, which contribute fiber, nutrients, and a nutty taste to the bread.
• Matured Rye Sourdough Starter (600g, 100% hydration): The sourdough starter is a natural leavening agent made from fermented flour and water. In this recipe, using rye sourdough starter not only adds a unique tangy flavor but also introduces beneficial bacteria that aid in fermentation, helping the dough rise and develop its characteristic sourdough taste.
• Filtered Lukewarm Water (600ml): Water hydrates the flour and activates the gluten formation. Lukewarm water is used to encourage the activity of the yeast in the sourdough starter and aids in fermentation.
• Pink Himalayan Sea Salt (4 tsp): Salt enhances the flavor of the bread and regulates the fermentation process by controlling the activity of yeast and enzymes. Pink Himalayan sea salt, known for its mineral content, adds a subtle complexity to the bread’s taste.

Step by Step Instructions

Step 1 – Prepare the Starter: 

Take your matured rye sourdough starter out of the fridge and let it come to room temperature. This ensures it’s active and ready for use in the bread-making process.

Step 2 – Combine Flours: 

In a large mixing bowl, combine 800g of strong white bread flour and 200g of wholemeal bread flour. This mixture will form the base for your sourdough.

Step 3 – Mix the Dough: 

Create a well in the center of the flour mixture. Pour in 600g of the matured rye sourdough starter and 600ml of lukewarm filtered water. Gradually incorporate the flour into the liquid, stirring with a wooden spoon or your hands until a shaggy dough forms.

Step 4 – Autolyse: 

Allow the dough to rest for about 30 minutes. This resting period, known as autolyse, allows the flour to fully hydrate, which enhances the structure and texture of the dough.

Step 5 – Add Salt:

 Sprinkle 4 teaspoons of pink Himalayan sea salt evenly over the dough. Use your hands to thoroughly incorporate the salt into the dough.

Step 6 – Kneading and Folding: 

To develop gluten, perform a series of folds and stretches with the dough. This can be done in the bowl or on a clean work surface. Fold the dough over itself, rotate, and repeat several times until the dough becomes smoother and more elastic.

Step 7 – Bulk Fermentation: 

Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough ferment at room temperature for about 3-4 hours. During the initial 2-3 hours, perform a series of stretches and folds every 30 minutes. This process helps the dough increase in volume and develop an airy texture.

Step 8 – Shaping the Loaf: 

After bulk fermentation, gently turn the dough out onto a lightly floured surface. Shape it into a round loaf by folding the edges towards the center, creating tension on the surface. Place the shaped dough into a proofing basket lined with a clean kitchen towel, seam side up.

Step 9 – Final Proofing: 

Cover the proofing basket with a cloth and allow the dough to proof at room temperature for another 1-2 hours or until it visibly increases in size and becomes puffy.

Step 10 – Preheat Oven:

 Around 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or baking vessel inside the oven to preheat as well.

Step 11 – Bake: 

Once the oven and Dutch oven are preheated, carefully transfer the proofed dough into the hot Dutch oven. Score the top of the dough with a sharp knife or lame to allow expansion during baking. Cover with the lid and bake for 20-25 minutes.

Step 12 – Uncover and Finish Baking: 

After the initial baking time, remove the lid of the Dutch oven and continue baking for an additional 20-25 minutes or until the loaf develops a deep golden brown crust.

Step 13 – Cooling: 

Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. This cooling process is crucial for the bread to set properly and retain its moisture.

 Notes

– Use bread flour instead of all-purpose flour for a chewier texture and better rise.
– Make sure to let the starter sit at room temperature for at least 24 hours so that it is fully fermented.
– Knead the dough for 10 minutes to ensure a smooth and elastic texture.
– Let the dough rise for 2 hours before shaping.
– Bake the bread for 30 minutes or until it is golden brown and sounds hollow when tapped.
– Let the bread cool completely before slicing.

Nutrition Information

One slice of ballerina farm sourdough bread (1/12 of the loaf) has approximately 135 calories, 3.5g of fat, 24.5g of carbohydrates, 1.5g of fiber, and 4.5g of protein.

How to Store Ballerina Farm Sourdough Recipe?

Once the bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months. For best results, wrap the loaf in plastic wrap before freezing.

Variations

– Add Herbs and Spices: For an extra flavor boost, add 1 teaspoon of dried herbs or spices to the dough before kneading it.

– Add Nuts and Seeds: For a nutty crunch, add 1/4 cup of nuts or seeds to the dough before kneading it.

– Add Cheese: For an extra cheesy flavor, add 1/4 cup of grated cheese to the dough before kneading it.

– Add Citrus Zest: For a bright, zesty flavor, add 1 teaspoon of citrus zest to the dough before kneading it.

– Add Dried Fruit: For a sweet and fruity flavor, add 1/4 cup of dried fruit to the dough before kneading it.

Frequently Asked Questions

1. What kind of flour should I use for ballerina farm sourdough?

You should use rye flour for the starter and bread flour for the dough. Rye flour has a nutty flavor and bread flour has a higher protein content which helps the dough rise.

2. How long should I let the starter ferment?

You should let the starter ferment for at least 24 hours at room temperature.

3. How long should I knead the dough?

You should knead the dough for 10 minutes to ensure a smooth and elastic texture.

4. How long should I bake the bread?

You should bake the bread for 30 minutes or until it is golden brown and sounds hollow when tapped.

5. How should I store the bread?

Once the bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.

6. Can I make variations to the recipe?

Yes, you can make variations to the recipe by adding herbs and spices, nuts and seeds, cheese, citrus zest, and dried fruit to the dough before kneading it.

Conclusion

The ballerina farm sourdough recipe is a unique take on a classic recipe. The flavors are robust and complex, and the texture is light and fluffy. The bread is slightly sweet, with a nutty flavor from the combination of rye flour and wild yeast. This bread is great for sandwiches, toast, and more. 

Plus, the recipe is easy to make and only requires a few simple ingredients. Try the ballerina farm sourdough recipe today and enjoy a delicious homemade loaf of bread.

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