The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

boathook1's blog

  • Pin It
boathook1's picture
boathook1

When putting sourdough into the fridge to become more sour SHOULD IT BE RISEN OR DEFLATED ?


Please tell me what happens between the time it comes out of the fridge till it gets baked...


Thanks in advance

boathook1's picture
boathook1

Once I've made a starter how long should I keep it before trying to bake with it? Does it continue to get more sour with age? MY AIM IS TO BAKE A REALLY SOUR LOAF...


I could not be much newer at this... I'm seeking two things:


1. VERY SOUR tasting results.


2. The simplest recipes.


Could I be asking too much? Is there hope for me?! !... I'm willing to learn... My baking history consists of a cookie mix that came in a cardboard container from the freezer dept. of the local Piggly Wiggly [?]... Oh yeah.. I did a few potatoes once too but if I recall correctly I ended up burying them in my back yard.... {late at night too}... I guess it's also worth mentioning that in the divorce papers I was served, my kitchen antics were a key factor in chasing the little woman from my loving embrace... {Have you ever tried reading fine print when your glasses are all clouded with flour powder?... And you're up to your arm pits in dough that is heavier than you can lift?}... A nasty rumor has found it's way to me as well... According to a recent ruling by the courts I'm not allowed to bake within 500 feet of my former wife......


I remain, your humble and curious student..


Boathook1

Subscribe to RSS - boathook1's blog