The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First sourdough experience: Norwich Sourdough

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sdoh123's picture
sdoh123

First sourdough experience: Norwich Sourdough

Just wanted to share my first bread making experience and thank this site for the wealth of information, especially the detailed walkthrough on harvesting wild yeast with whole grain wheat and pineapple juice.  All in all this came out pretty good.  The crumb was a tad dense, not so much that it could be called rubbery or undercooked as there was a good spread of large, medium, and small holes, but it was a VERY filling loaf.  I'm pretty sure this was a result of playing it fast and loose with the starter hydration and maybe the need for a little more proofing time.  No one made these criticisms while making it vanish within the lunch hour.  This was the Norwich sourdough recipe from the Wild Yeast blog.

 

 

 

 

 

 

 

AnnaInMD's picture
AnnaInMD

please resize your pictures to 640x480.  Thanks :)

sdoh123's picture
sdoh123

I resized them to 640x480 through photobucket but they're still showing up large here, not sure if the forum has it cached or if it just takes a while to come through.  Sorry about that.

AnnaInMD's picture
AnnaInMD

I have tried to post pics that were a shade larger and the program would not accept them.  

naschol's picture
naschol

That is quite impressive for a first loaf!  You're doing great!

johnpaul's picture
johnpaul

Bravo!

Syd's picture
Syd

Very good result for a first time!  You are obviously doing something right. :)

Syd

mila's picture
mila

 Hi

This is my second SD attempt and 1st at Norwich SD.

The bread tasted great but I am not sure that it is exactly how it should be.

I followed the recipe exactly but for some reason my crumb looks a lot darker than everybody elses. I am wondering whether perhaps I've been translating my flour types wrong (I live in Germany). I'm asuming the color comes from the "volkorn roggen mehl" which is in theory whole rye (as indicated by the recipe)... but for some reason my bread seems a lot darker than others, including that on wild yeast. I tastes great but I'm just wondering what I am doing different.

I had a problem with some of my loaves opening up well at the scorings (some were great, other not). The ones that didn't open up well, in some measure, opened up at the bottom seam. Is this because I didn't score them well?

And they have a nice crust but not quite as dark and crunchy as I would hope for so. I must admit I have a very crummy gas oven with no thermostat. Should I invest in a good dutch oven? 

Lastly, I am mixing/kneading by hand. I saw on some post that I should be making up for this by doing more frequent folding. How many times total in a 2/2.5 hour fermentation period? The recipe calls for twice but that is with machine mixing.

All suggestion and answers to questions I don't even know to ask about all this are welcome!

thx, Mila