The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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snapper4you's picture
snapper4you

Hi

Ok first post and pretty much just to say hi and put a few sentences together .... so hi.

I’m Wazza and I live in BrisbaneAustralia. I’ve been home baking bread for most of my adult life. Until recently I was never tempted to bake a sourdough. Anyway very recently a friend gave me a bread book, Classic Sourdough -  A Home Bakers Handbook so I thought I‘d give it a go. Its starter recipe worked for me on the first try. I ended up with a culture with a bubbling layer of foam about two inches high and set about making my first sourdough. Everything went according to plan giving me a smooth dough that rose to a satisfactory level above the baking tin. However, when I placed it into the oven it failed to give me the bloom that I was expecting. As a result the bread was heavier than ideal, with a tight crumb. Taste was fine, sour but not overly so, but not a loaf I would boast about.  I’ll probably bake a couple more as I have the culture living happily in my refrigerator and maybe use extra of it next time. I used one cup for the first attempt. Possibly I’ll let it rise a little more before baking and see if that helps.

Cheers … Wazza

 

dabrownman's picture
dabrownman

bakers on TFL hail from Brisbane!   It must be the Mecca of bread making.

Welcome and happy baking

snapper4you's picture
snapper4you

Thanks for the welcome dab.... not sure about the mecca bit but there are a few of us into bread making. Just like anywhere I guess.

Cheers Wazza