Hello fellow bakers,
I baked some sourdough today. The bread tastes fine but doesn't look very good. The sides and bottom were nice and brown but the tops never browed. They look lake dirty brown water. Any suggestions would be appreciated.
I've been thinking about making a sourdough start for about a year. I've been putting it off because I have a very small condo kitchen. I'm not sure that I have room for the process. Is it as big a deal as I think it will be?
After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves:
Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures?
I simply don't have room in my refrigerator to store two loaves of bread rising on a large sheet pan. But I have an unheated laundry room off the kitchen that stays between 40 and 50 if I don't leave the door open to the kitchen.
Any advice is appreciated.
I really like Samartha's way of making a starter: no throwing out
The "usual" way of making a starter is throw out the half of previous
one and then add flour and water.
Repeat several times and then you have your own active starter.
Just as mention here,
you may toss out about 83% of flour to make a starter. Even though
flour is cheap, you don't need to throw anything out and you can make a
~500g starter ready for making a sourdough bread by following Samartha's
method.(step by step with photos)
Certified Executive Pastry Chef and Certified Culinary Educator carltonb has provided some wonderful information on baking with sourdough. There are three parts:
There is a pictoral essay on the steps involved in the development of a starter culture.
Next there is a feeding chart that provides details behind the pictures in his essay. Scaled down, this provides an excellent formula that a home baker could use to create a starter culture.