The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Bohemian Mama's picture

This recipe worked.. but the taste... ewww

November 30, 2012 - 2:58am -- Bohemian Mama

I do not know if it was the molassas ... I have never  cooked  so much of it before. But the taste was like tangy like eating spoonfuls of baking soda  (bicarb soda for australians)

Do you think this would work if I used, golden syrup, or rice syrup or  any lighter  syrup and  say only 1/3 of the molassas?

 The only  gingerbread recipes I can find are  for  crispy cookie style.. Not the  rich fudgy cake style.


1-½ c. sourdough starter

½ c. butter

½ c. sugar

1 egg, beaten

bigtoy's picture

Tangy starter

November 29, 2011 - 1:34am -- bigtoy


This is my first posting - I hope someone can set me straight about starter.

I have a rye starter which is about 4 or 5 months old. I've made quite a few loaves with it, and happy with the results.

However, the starter is becoming progressively more tangy - it's very noticeable, and it's starting to transfer to the bread itself. 

This is not my preference, so how can I bring the starter back to an earthier, rye-like smell that won't detract from the bread please?


obrien1984's picture

Whole Wheat Sourdough

April 30, 2008 - 3:13am -- obrien1984

For several months now, I have been baking whole wheat breads based on recipes in Peter Reinhart's latest book. For the most part, I have met with success.

 I am now attempting to modify these recipes to accomplish two goals: to eliminate commercial yeast from my breads, and to simplify the baking schedule (which includes using less equipment, making less mess, and adjusting the rise times to occur while I'm at work).

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