The normal sourdough recipe is to take some of the starter, mix it with more flour and water, and let it rise/ferment for only 1-2 hours before baking.
That looks like no sourdough recipe I’ve ever seen. The usual process goes like this:
If your starter isn’t being fed very frequently, take some and give it a couple of feeds at reasonably short intervals.
Now take some starter, combine with flour and water, and leave it until it’s active and bubbly—might be 4-12 hours depending on the starter:flour ratio, starter activity, ambient temperature, etc.
Combine with flour, water and salt.
Bulk ferment: Over the next 4-12 hours, depending on the starter:flour ratio, starter activity, ambient temperature, etc., strengthen the dough by some combination of kneading and gentler folding. (A typical prescription might be: (wait 30 minutes, do some folds) 6 times, then leave it alone until it’s increased sufficiently in size, which might be another ~2 hours.
Shape and transfer to a proving basket.
Prove: Leave it for maybe 1-3 hours (or substantially longer in the fridge) until it’s increased in size again, passes the “poke test”, etc.
Bake.
There are various wrinkles (e.g., you might combine just flour and water some way in advance, before combining with starter and salt; this allows a process called autolysis) but that’s the general technique. Maybe if you do it in warm enough conditions and with a very active starter you might get it down to 4 hours bulk fermentation + 1 hour proving. You absolutely cannot do it in 1-2 hours.
(You can do a distinctly not-normal thing that’s much quicker. If you keep the bits of sourdough starter discarded at feeding in a bowl or jar in the fridge, then once you have ~1kg of that you can add a bit of flour, mix it up a bit, leave it a couple of hours, and bake it in a loaf tin. You can make a rather nice loaf this way, especially if you like your sourdough breads dense and sour. But it’s not by any stretch of the imagination “the normal sourdough recipe”.)
Just in case I’d somehow been living in a weird sourdough bubble, I put “sourdough recipe” into Google and looked at the first 8 hits. First: a no-knead no-fold recipe. 8-14 hours bulk fermentation + 1 hour refrigerated proving. Second: 3 hours bulk fermentation + 4-8 hours proving. Third: 3-12 hours bulk fermentation + 1/2-1 hour proving. Fourth: 3.5-7.5 hours bulk fermentation + 3-4 hours proving. Fifth: 2.5-3 hours bulk fermentation + 2.5 hours proving. Sixth: 4.5 hours bulk fermentation + overnight proving. Seventh: 4.5 hours bulk fermentation + overnight proving. Eighth: 10-12 hours bulk fermentation + 1.5-48 hours proving.
The normal sourdough recipe is to take some of the starter, mix it with more flour and water, and let it rise/ferment for only 1-2 hours before baking.
That looks like no sourdough recipe I’ve ever seen. The usual process goes like this:
If your starter isn’t being fed very frequently, take some and give it a couple of feeds at reasonably short intervals.
Now take some starter, combine with flour and water, and leave it until it’s active and bubbly—might be 4-12 hours depending on the starter:flour ratio, starter activity, ambient temperature, etc.
Combine with flour, water and salt.
Bulk ferment: Over the next 4-12 hours, depending on the starter:flour ratio, starter activity, ambient temperature, etc., strengthen the dough by some combination of kneading and gentler folding. (A typical prescription might be: (wait 30 minutes, do some folds) 6 times, then leave it alone until it’s increased sufficiently in size, which might be another ~2 hours.
Shape and transfer to a proving basket.
Prove: Leave it for maybe 1-3 hours (or substantially longer in the fridge) until it’s increased in size again, passes the “poke test”, etc.
Bake.
There are various wrinkles (e.g., you might combine just flour and water some way in advance, before combining with starter and salt; this allows a process called autolysis) but that’s the general technique. Maybe if you do it in warm enough conditions and with a very active starter you might get it down to 4 hours bulk fermentation + 1 hour proving. You absolutely cannot do it in 1-2 hours.
(You can do a distinctly not-normal thing that’s much quicker. If you keep the bits of sourdough starter discarded at feeding in a bowl or jar in the fridge, then once you have ~1kg of that you can add a bit of flour, mix it up a bit, leave it a couple of hours, and bake it in a loaf tin. You can make a rather nice loaf this way, especially if you like your sourdough breads dense and sour. But it’s not by any stretch of the imagination “the normal sourdough recipe”.)
Just in case I’d somehow been living in a weird sourdough bubble, I put “sourdough recipe” into Google and looked at the first 8 hits. First: a no-knead no-fold recipe. 8-14 hours bulk fermentation + 1 hour refrigerated proving. Second: 3 hours bulk fermentation + 4-8 hours proving. Third: 3-12 hours bulk fermentation + 1/2-1 hour proving. Fourth: 3.5-7.5 hours bulk fermentation + 3-4 hours proving. Fifth: 2.5-3 hours bulk fermentation + 2.5 hours proving. Sixth: 4.5 hours bulk fermentation + overnight proving. Seventh: 4.5 hours bulk fermentation + overnight proving. Eighth: 10-12 hours bulk fermentation + 1.5-48 hours proving.