Thanks
Ernie
Spring has sprung. Get out and shoot your Henry
sourdough bread try
sourdough bread try
Made some starter last weekend and have been feeding it all week. Took the discard today, feed it too and if I feel lucky tomorrow morning I am going to try to make a couple loaves. First attempt with sourdough. If anyone has any suggestions I would appreciate any advice you have to give.
Thanks
Ernie
Thanks
Ernie
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RanchRoper
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Re: sourdough bread try
mmmmmm...sourdough...no idea how to make it but love to eat it.
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markiver54
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Re: sourdough bread try
I'll bet ChefDuane could help, if he sees this thread.
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I'm your Huckleberry
Re: sourdough bread try
Im like RR I love goos sour dough bread. No clues on makin it but Id be there to eat it. Good luck I hope it comes out for you.
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Ojaileveraction
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Re: sourdough bread try
My son bakes his in a large Dutch Oven in the oven.
Keeps in the steam for the rise and crust.
Are you going to use package yeast also or straight native yeast?
What percent of hydration you useing.
Keeps in the steam for the rise and crust.
Are you going to use package yeast also or straight native yeast?
What percent of hydration you useing.
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Pax at Justitia
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Ojaileveraction
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Re: sourdough bread try
Native yeast and 50/50 hydration. Starter did not do much and after 10 days I pitched it. Like having a new pet, feed and decrease twice a day. Got frustrated and took a break.
The recipe I was using was for half whole wheat flour and half bread flour. Thought maybe that was why it was soooo slow. Going to try again starting with the half and half then feeding with just unbleached flour. What did you use?
The recipe I was using was for half whole wheat flour and half bread flour. Thought maybe that was why it was soooo slow. Going to try again starting with the half and half then feeding with just unbleached flour. What did you use?
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Ojaileveraction
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Re: sourdough bread try
I just st suck with Bread flour. Did some 100% native but have as many failures as successes with that.
So usually I add enough cake yeast (bakers ratio .50%/.75%) for a slow 24 hour proof in the fridge and the form and finish out time depending a lot on weather in my kitchen.
Summer not a good season for sour dough.
My best when I could do it had a 65+% hydration.
So usually I add enough cake yeast (bakers ratio .50%/.75%) for a slow 24 hour proof in the fridge and the form and finish out time depending a lot on weather in my kitchen.
Summer not a good season for sour dough.
My best when I could do it had a 65+% hydration.
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Pax at Justitia
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CT_Shooter
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Re: sourdough bread try
Liking this bread thread. Thanks for keeping it "alive".
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