Request for help from a sourdough virgin in Seattle …
I was told to introduce myself and request for help in this forum so here it goes……
Hi, My name is Sandra .. and I am a Sourdough virgin….
I just built a 2250 sq ft commercial kitchen and don’t know how to bake, is that sick or what? I started this business so our local chefs and bakers would have a facility to start a business and help them grow..I kind of got the bug from the bakers and saw how much pleasure they got out of creating something so beautiful! I don’t know why I did not start with something simple but I could not start with something simple....
I have a starter that is 1 week old and consists of bottled water and bread flour.. that is it. I did not add yeast in order to have a better taste. My starter is not “bubbling” like some of the starters shown in videos… but it has a great sour taste. My sourdough bread comes out condensed and but tastes great! .. I was told by a very nice person on line that I was working my dough too much… so now I have a test batch brewing so we will see what comes of it… any input you can offer that would be great!
Regards,
Sandra