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25 January 2010 @ 01:25 pm
REAL sourdough  
I've just started making sourdough bread, and I'm finding that it's not as easy as I thought it would be. My loaves that were made with added yeast were beautiful and tasted great. The ones that rely on only the starter... they are weird and inconsistent. I eat them, they taste good, but they don't rise enough and take practically two days to rise nearly enough to bake, and they come out really dense... Does anyone do this regularly and have any tips on making good REAL sourdough bread?

p.s. I would love for this community to wake up and post more often! I'll work on contributing more. :)  
gwenavyregwenavyre on January 28th, 2010 10:37 pm (UTC)
Sorry I don't really have any advice on this. I just wanted to respond so that you knew someone was out here and listening!
clatsopduck on April 5th, 2010 06:45 am (UTC)
Try this
I was having the same problem as you and then one of my friends introduced me to this guy... http://sourdoughhome.com/startermyway.html
It's a slightly different method, but definitely not that dense thing that you can't get the kids to eat for love nor money!

Unfortunately, I've lost my starter, but maybe it's time to work on it again as I can no longer buy any bread for my eldest who is allergic to soya and any corn-derived sweetener (glucose, dextrose, glucose-fructose syrup, etc.)
clatsopduck on April 5th, 2010 07:40 am (UTC)
Re: Try this
I will also add that another website mentions using kombucha for the added water which would probably also help. :)

Good luck
(and I've now started a new starter to the instructions of that site I mentioned!)
(Anonymous) on May 4th, 2010 12:06 am (UTC)
Sourdough Bread making
Our local farmer's market sourdough bread guy says that he allows sourdough to rise for a week, and that the bread which is produced is denser and rises less, but as a result of the prolonged fermentation it is more nutritious.