The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pod 3's Sourdough Bread

pod3's picture
February 6, 2008 - 4:04am -- pod3

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hotbred's picture
Submitted by hotbred on

   yes,poor thing--------seems  it was very wet before baking!  to look like that! To me & im not an expert, I would have added more flour ( bread flour) & worked Kneaded the daylights out of it , rolled it flat on the board ,tuck in the ends ,for the length of loaf I wanted& then rolled it up so it looks like a loaf of bread--------  leave it rise slowly at cool room temp , even if it taks allday Good things  Good bread takes time.  when thats ready, Spray it well w water throw a handfull of any kind of seeds on top,spray again (so you dont loose seeds while baking) Give it 3 or 4 slashes w a wet knife,1/2 inch deep,so it can expand more in the HOT oven,(oven spring) should get another 1/3 bigger  then bake!  It does have yeast in it, its only sour for taste. With all that it should come up nice.

pod3's picture
Submitted by pod3 on

seems to be the answer. I am going to try again tomorrow based on the advice received in this thread on how to make my bread rise more. Thanks to all who commented.

I am refreshing my starter tonight, ready for a good kneading session tomorrow!