Sourdough
-
How did it taste. Pretty is important but long term the taste is the goal imo.
-
samspade tase was good. Had nice big air pockets and a good rise. It’s 25% whole grain and 75% hydration. Her starter is a little less tangy than what I’m used to but it was still very good.
-
Great thread, just found. I bake bread every 2 to 3 days, usually sourdough. It does take a long rise. Sometimes I make a Sourdough sponge of 75% total flour for recipe, let it rise and foam in fridge overnight for flavor, then finish adding flour and water to final dough next day and add a tsp yeast for a quick final rise.
-
I never could get my starter to really bulk up. It would bubble and rise about 25% but wouldn’t double up so I found a friend who had some starter. Took a swing at my first loaf, using her starter, and I think it turned out well. It’s quite a process but mostly is just a bunch of waiting and gentle handling. Sounds like marriage to me :). The end result was worth the time invested, which again sounds like marriage to me! I didn’t get to enjoy this loaf, as I gave it to my brother and his family to enjoy. I ate the slightly less prettier one that I tried cutting a design on using a dull razor blade.
-
Very good looking loaves! I love sourdough!
-
I never could get my starter to really bulk up. It would bubble and rise about 25% but wouldn’t double up so I found a friend who had some starter. Took a swing at my first loaf, using her starter, and I think it turned out well. It’s quite a process but mostly is just a bunch of waiting and gentle handling. Sounds like marriage to me :). The end result was worth the time invested, which again sounds like marriage to me! I didn’t get to enjoy this loaf, as I gave it to my brother and his family to enjoy. I ate the slightly less prettier one that I tried cutting a design on using a dull razor blade.
RafterW If you like to slash your breads before baking you can find a bread lame on Amazon for $6-7. It uses double edged razor blades and has a nice handle so you won’t cut yourself. It even comes with some double edged blades which can be difficult to find now days
-
You guys and the fresh baked bread is looking so good, great job to both of you.
-
RafterW and Dave in AZ great looking breads, sourdough is a lesson in patience
-
Well I searched sourdough starter and came up empty handed so thought I’d get a thread started. I’m on day three of making my first sourdough starter ever. I was wondering if any of you here are into baking with sourdough starter?
I decided to make my own when I was reading the label on the bread we buy. Even whole-grain loafs, which you think would be comprised of just a few simple ingredients, have all sorts of additives. It will take 4 weeks before the started can be used, other than in flat breads and non-leavened baked goods. I’m excited to make our own bread and buns using these naturally occurring yeast and bacteria that we are culturing. My plan is to start making a loaf or two a week and hamburger/hotdog buns as we need them. It seems like I’m always having to find creative ideas to use up the two buns in the package that never get used. As many of you know, I also seem to consume a lot of carbs, so I may as well keep that consumption do four simple ingredients…flour, water, starter, salt.
I had some king arthur bread flower on hand (non-enriched, non bleached). So that is what i’m feeding the starter with to start, until I run out. I’ll probably switch to a whole grain, unbleached flour at that point. So far the process has been pretty simple to get going.
RafterW nice looking first loaves, rafter!
-
Dave in AZ those are just beautiful
-
Man, seeing fresh baked bread reminded me of when I was young, and my mom would make homemade soup and fresh baked bread in the wintertime. I loved the way the house smelled on those days.
-
Dave in AZ those are just beautiful
cdavis thx much! I like the freeform loaf, but my wife likes me to make it in the loaf pans as it is easier to make kid’s sandwiches for school and get them into baggies
-
I never could get my starter to really bulk up. It would bubble and rise about 25% but wouldn’t double up so I found a friend who had some starter. Took a swing at my first loaf, using her starter, and I think it turned out well. It’s quite a process but mostly is just a bunch of waiting and gentle handling. Sounds like marriage to me :). The end result was worth the time invested, which again sounds like marriage to me! I didn’t get to enjoy this loaf, as I gave it to my brother and his family to enjoy. I ate the slightly less prettier one that I tried cutting a design on using a dull razor blade.
RafterW That is one beautiful boule!
-
Dave in AZ Wow, that is pretty! I can just taste it, right out of the oven with a good smathering of homemade butter.
-
I have used this recipe for 12 years and it has never failed to produce outstanding results. Naturally the longer the starter is kept alive the more unique it will become to your specific area as all of our wild yeast vary slightly.
mrobisr That looks like a great recipe. Do you remember where you got it from?
-
Made a Sourdough loaf today, and just used it to makea nice sardine sandwich.In case anyone hasn’t had this marvelous treat:
Butter on 2 slices sourdough
Thin slices of sweet onion, I cover whole bread
Arrange plain sardines on top of onion, whole can
Add a lot of Worcester sauce to both halves, I like some saturation!
Combine closed and eat!
My wife wanted the 2nd half of my sandwich, I knew she was a keeper!;) -
Made a Sourdough loaf today, and just used it to makea nice sardine sandwich.In case anyone hasn’t had this marvelous treat:
Butter on 2 slices sourdough
Thin slices of sweet onion, I cover whole bread
Arrange plain sardines on top of onion, whole can
Add a lot of Worcester sauce to both halves, I like some saturation!
Combine closed and eat!
My wife wanted the 2nd half of my sandwich, I knew she was a keeper!;)Dave in AZ That bread looks amazing.
-
Dave in AZ That bread looks amazing.
mrobisr thx much! If it was freeform, it wouldn’t be so tall, I make a pretty slack dough. But I have a ceramic loaf pan, Pampered Chef I guess, that lets the dough really climb the sides and get height even though it isnt stiff. I get better holes and faster rise with a loose dough
I love the baguette, but it isn’t as useful for my kid’s lunches, and I gain weight eating them heh.
I have a series of Sourdough starter growth pics I should post, saw some other posts here asking about making a starter.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
