Capturing the wild yeasts.
I've been using my sourdough starter for a few months and have been very happy with it. I enjoy the sour taste a lot. My husband, however, likes his bread sweet. Over the months I've experimented with my starter and recipes to see if I could get a sweeter loaf, and while I did have loaves that were less sour, the sourness was still definitely there.
Lots of recipes call for preshaping and then shaping. Not sure I get it? I'd rather not mess with and let it sit and do it's thing until time to bake. I'd think, lets just shape it and move on. Can somebody help me here? do you actually refold and all that.... again? :) Thanks!
Today, I had some trouble getting the dough out of my brotform as it was sticking too much. This is actually a Norwich Sourdough recipe but I increased the hydration to say...72 or more? I had been tweaking the hydration for quite a while now without any problem until now...could not shape the dough after the final session of stretch and fold. The bread turned out flat!
Appreciate if someone could tell what went wrong. Perhaps not enough of surface tension or simply too wet?
Thanks and regards,
FrugalBaker
Is that normal? Is it desirable to anyone? The bread was sour and had a bit of a fancy cheese taste which I found very unpleasant. the taste was the same as that of a loaf I'd bought a long time ago in which it was much stronger and kinda grossed me out. However, I've had some mild sourdough that had a delicious tangy and somewhat sour flavor that made it delicious on its own, without anything added to it, and that sourdough had no cheesiness, and that's exactly what I want. Here's the background:
I started with a nice round and batard (not so nicely shaped, LOL) and then you see the end results. Did I not cut deep enough on the tops of the bread? It sure tasted great, crunchy crust and moist inside. All thought or suggestions would be appreciated.
Hi all, I am having an issue with my sourdough lately.I am hoping someone can give me some advice on how to fix the problem. I am getting a huge air pocket in my loafs, it is from the top crust down to the middle
any help would be great.
Thanks, wristen
The title of this forum seems to answer my question but it is not what I am finding in the other world.
95% of all internet hits all mention sourdough starters. When I use -sourdough, all I get is an Amish recipe for a starter and it is repeated in dozens of sites.
Is there a difference between a starter and a sourdough starter?
If so, what?
Hello! I'm new to this forum and I'm hoping someone can help me out with my starter. I'm new to the starter thing so forgive me if I'm not giving the best information or using the best terms. =) A little background:
Here it is, pure perfection! Crunchy on the outside, soft, chewy and oh so flavorfull on the inside! Thank you so very much for your help! I will be trying the #2 build also to see what difference there will be between the two. I feel like I have finally suceeded!!!!!
THANK YOU!!!!
