The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first attempt...

Joey Moose's picture
Joey Moose

My first attempt...

At sourdough bread!




Details can be read on my blog.  Feel free to comment there or here. :)

Noor13's picture
Noor13

of bread did you make?


Well done for the first attempt. How did you like the taste`?

Joey Moose's picture
Joey Moose

Just your basic 1-2-3 sourdough recipe.  Didn't rise a much as I would have liked, but I think that's because I didn't give it enough time.


The taste?  It was sour, but not too sour.  I think that I will probably use another recipe to fix that.  I have lots to learn still. :D

nicodvb's picture
nicodvb

Your bread came out pale because the yeasts consumed all of the sugars. Better add a touch of malt, or honey or sugar (in this order of preference).

Joey Moose's picture
Joey Moose

Y'know, I was wondering about that - the paleness I mean.  Where can I find malt?

LindyD's picture
LindyD

Hi Joey,


I don't think the problem is a lack of malt, unless you are using an organic unenriched (unmalted) flour.  Just about all flours sold at the market are malted.


Forget the sugar or honey, which are overused and not really all that healthy.  You can make perfectly beautiful sourdough bread using just flour, water, levain, and salt - but you do need to provide steam, which will develop color to the crust as well as help in volume.


Given your description of a gummy crumb, am not sure if you baked it long enough. 


Search TFL for Susan's simple sourdough and give that a try.  It's an easy recipe - but scaling your ingredients will produce much better results.


Happy baking.

Joey Moose's picture
Joey Moose

Alright, I will.  Thanks. :D

Mary Clare's picture
Mary Clare

What was the temperature of the oven?  Lower temps can give you pale bread.


Mary Clare

Joey Moose's picture
Joey Moose

Temp was at 400F, and I baked it for a good 45 min.