The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help Wanted Please

jsdorset's picture
jsdorset

Help Wanted Please

Hi All,

I am new to the forum, have been baking bread for a while, but have really only been using one recipe a Rustic Spanish bread that uses a quick action yeast starter that you only leave for 24 hours, it makes exceptionally nice bread, but I have a love for good sourdough that I developed when I lived in San Franciso. So now I have just started a sourdough starter it is 2 days old and is just coming to life!! I have used only organic spelt wholmeal flour and an organic white flour and water in the starter

I have spent quite a while reading through some great recipes on this site but they have left me a little confused and overwhelmed and I am looking for some help from someone that can reccomend an easy step by step recipe with easy to follow instructions for my first sourdough bake.

I thank you in advance

LindyD's picture
LindyD

Welcome to TFL, jsdorset.

I've no idea what type of flour you wish to use, or if you mix by hand or with a mixer, but Flo Manakai's 1-2-3 formula is a pretty easy method to start with.  She introduced it at this link:  http://www.thefreshloaf.com/node/9346/123-easy-formula-sourdough-bread    

Quite a few Loafers gave it a try and discussed their methods and results in that thread (it's a long thread with lots of pictures, but be sure to read through it all).  Just don't forget to calculate the salt - around 1.8% works well.

I use it quite often for midweek baking, but modify the formula by always using around ten percent rye and upping the hydration a bit.  Just baked a small 400 gram boule this evening, mixed yesterday and retarded overnight.  

Just be sure your starter is mature and strong enough to raise and flavor the dough.  With a two-day old starter, you're looking at another couple of weeks, at a minimum.

Hope this helps.

Olof's picture
Olof

I'm new to SD baking and I use this recipe http://homecookingadventure.com/recipes/easy-sourdough-bread-vermont-bread

It's simple and easy and the bread is good. The webpage gives links to how-to vidoes of techniques used for this particular recipe.

jsdorset's picture
jsdorset

Thank you LindyD and Olof, I will study both and probably try both. I will be baking by hand and using an organic wholemeal and strong white mix (if that is appropriate) and by some of the terminology used I am going to have to learn another language as well Lol!

Again thank you for taking the time to post.

LindyD's picture
LindyD

Hi again....

Perhaps the TFL Handbook (see tab at top of page) and its glossary might be of assistance in sorting out the bread baker's terminology.