The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough

ross's picture
ross

what i refer to as 'rye light', naturally leavened, organic, and 100% hand made...
i baked seven of these yesterday, 3 lbs each. pictured are half-loaves.

Pedro Pan's picture
Pedro Pan

I’d love to have one but since I don’t…

I set out to determine if I could approximate the wood burning brick oven effect by baking the bread in my Cast Aluminum PK charcoal grill. I was hopeful because one of the nice features of the PK is the heat radiating effects of Aluminum. “Aluminum reflects 97% of heat rays

andrew_l's picture

flour

March 25, 2006 - 5:32am -- andrew_l

Has anyone tried making sourdough bread using a lower protein flour - I've accidentally bought the wrong sort of flour in France for breadmaking! A combination of not having specs with me and not having good french...

The flour I've bought is 10% protein and the flour I normally use is about 12 / 13 %. Any idea what will happen if I use it?

Andrew

tatter's picture

My daily rye sourdough

March 25, 2006 - 4:26am -- tatter

For a small loaf (24cm bread tin):
400g sourdough starter
150ml lukewarm water
100g rye or wholemeal rye flour
300g white bread flour
1 tsp sea salt
1/2 demerara sugar

Mix the sourdough starter with the water, add the flour, the salt and sugar, leave for an hour. The dough should raise slightly. Mix it again and place in a bread tin ( oiled and sprinkled with bran, rye flakes or coriander seeds), brush the top with oil,prinkle with poppy seedsfilm and leave for a few hours, or until doubled.
Sprinkle with poppy seeds and place in a cold oven. Set the tempereture to 200 C and bake for an hour. When the oven reaches 200 C, spray its walls and the bread with lukewarm water.

Joe Fisher's picture

Holy oven spring, Batman!

March 16, 2006 - 3:55pm -- Joe Fisher

Pumpernickel bread, made with a rye sourdough starter. The first rise and the rise after shaping were a little lackluster. I think the temperature in my house was a little too cool, and with 8 hours of rise time at the 78 degrees specified in the recipe, I really can't let it rise longer if I want a one day bread. I'll have to build myself a proofing box :)

Anyway, here's what the loaves looked like sitting on my SuperPeel before popping into the oven. They've probaby grown about 25% since I put them on the sheet.
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Paddyscake's picture

TY SourdoLady

March 12, 2006 - 7:31pm -- Paddyscake
Forums: 

Just wanted to say Thank You again..I have a most healthy sourdough starter..actually more healthy than I was the last few days. I have been under the weather and so didn't get a chance to try
baking any sourdough this weekend. I knew I had to take care of my starter, so I pulled it out & fed
and when next I looked it was very happy and bubbly and doubled. Feeling a bit better today.
I did manage to make 2 loaves of cinnamon raisin..I just had to bake something!!!
So..finally I am sure I have very healthy starter..all thanks to you !!!

Paddyscake's picture

Lilliputian sourdough..diagnosis ?

March 5, 2006 - 6:22pm -- Paddyscake
Forums: 

Hello all..Hoping someone can tell me what I might be doing wrong. I pulled my starter
out Friday night, dumped and fed. The next morning it was nice and frothy. I added more flour and water and in the afternoon had frothy, sour tang starter. I used Sourdolady's recipe with the exception ofthe potato flakes (i didn't have any). I mixed very little, let it rest for 1/2 hour.
Hand kneaded for 10 minutes. Let it rest for 45 minutes. Divided, folded, shaped and into a very cool room overnight. This morning I put them in the oven briefly heated for 45 seconds
with the light on for 4 hours, not much action. They were spreading out..and very little up so

Joe Fisher's picture
Joe Fisher

Here's my try at rye and pumpernickel bagels. I adapted the sourdough rye and sourdough pumpernickel recipes in Bread Alone to make bagels. I used high-gluten flour instead of the AP/bread flour in the 20% bran mix. I also made the dough stiffer than for normal bread.

The rye ones worked out great. They passed the 'float test' within 20 minutes of proofing. The pumpernickels are much denser, and haven't floated yet after almost an hour. Once they do, it's off to the frige for an overnight ferment.

Tomorrow, I bake! I'll post the pictures then.

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Image hosting by Photobucket

-Joe

Joe Fisher's picture

First successful Sourdough loaves!

February 26, 2006 - 7:00pm -- Joe Fisher

I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous.

I didn't have time to rise these guys as long as they really needed, but got a great oven spring out of them. I look forward to cutting them open tomorrow!

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-Joe

Paddyscake's picture

Sourdough Starter Confusion

February 24, 2006 - 8:09pm -- Paddyscake
Forums: 

I haven't had much luck with my sourdough..so ?s
I hate to be a pain..but I am confused..I understand starting & feeding my sourdough starter..
but once established..when I take it out from the fridge, am I supposed to dump all
but a small amount and feed or should I be feeding double the amount of what I already have?
I know I ask alot of questions..sorry..but thanks for all you help : )

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