The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


sadears's picture


OH MY GOD!!! I did it!!!  It's traditional, with instant yeast, but it's tastes fabulous.  In my humble opinion.  Tastes a whole lot better than when I put made it in a bread machine!!  If I could only find my damn Bluetooth adapter, I'd post a pic.  Josie and I are going to take some to my sister tomorrow.  I like it that much.  If I wasn't sure, I'd tell her it didn't taste so good.  I WANT TO SHARE!!


Go ahead.  Pat me on the back.  I questioned my kneading and my attempt at Jim's method, but damn it turned out nice. 


Picture this...WhhhoooooHoooooo... I'm dancing on air with Josie.  She can jump really high!


Thanks for all your support, everyone who contributed.  I'm so happppy.


Oh, BTW, my starter is starting really good.  Maybe tomorrow or the next, I'll have real sourdough bread!!!



Jeffrey's picture

Before long, when word gets out, every one will want you to bring a loaf over.


Can hardly wait to hear how the starter tuns out.



SourdoLady's picture

Using wheat or rye does produce a starter quicker--usually. The reason is because the wild yeasts live on the outside of the whole grains. When it is ground into flour the outside layer (the bran) is removed for white flours. This means that a lot of the yeasts are also being removed. It is also highly important that your whole grain flour (wheat or rye) is fresh. The older it is, the more likely that the yeasts could no longer be viable. I usually buy mine at the health food store in whole berry form. You don't have to grind it if you don't want to. Once it is soaked you can mash it up. If you don't grind then you will need to strain out the bran after things get going. Good luck with your new starter. Don't add any commercial yeast!

beanfromex's picture

Sadears- Well done.

It is a great feeling of accomplishment when you do something new, and are pleased with the results...

You may want to put that machine into the closet...LOL!!