Any good ideas on other add in's for the bread? Any particular herbs or spices? Willing to experiment.
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How to make sourdough bread...
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I too am a bread head who's kept his starter (Sally) alive and well for quite a few years. My favorite companion to Sally is my cast iron pot with lid. Lid on for the first 2/3 of the bake and then off for a fantastic crust. Nothing better than being able to tell people that the bread their eating is not only fantastic tasting, but only has 4 ingredients (if you count Sally as an ingredient).
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There's only 3 ingredients with sourdough bread. Flour, water and salt.😎
Your starter was just flour and water... The yeast is a planned intruder.
I love to low ball a guest that has no idea I like cooking bread. I serve them the bread with dinner or lunch and wait for them to say... Where did you buy this bread?😎
Show us some pictures of your loaves.
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Sourdough Charlie ...
Here's a thread about sourdough bread I started a while back to help a few guys that wanted to learn the craft. Those that have tried it did an excellent job and baked some very nice loaves of bread. As you know it's much easier to do than people think it is.
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Hi Breadhead Wow you humble me with your extensive sourdough knowledge. I have read the post to Steve and it is obvious that I will learn so much from you! I've been baking with Sourdough for forty years pretty much the old fashioned down home methods. It will be great to take it to the next level as time allows. Thanks for the post.
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Sourdough Charlie ...
I'm humbled by your kind words. I've only studied sourdough bread for 4 or 5 years. Maybe I became a little obsessed with it.ðŸ™Å
It has been an interesting study for sure. Learning the science is easy. Learning how the dough is supposed to look and feel at each step of the process is what separates the Masters of bread making from the rest of us.
Repetition is the ONLY way to become a really great maker of sourdough bread. Pick a recipe and make it over and over again. You'll learn a little tidbit on every loaf. You don't make leaps and bounds in a single loaf. You have many ah hah moments along the journey.
Bread making is a never ending journey. For me it is very comforting. Something I use it as an escape from life's everyday trials and tribulations.
Feel free to ask me any question you might have on your journey.
Breadhead's are like BBQ people. We share our knowledge and experience willingly.👌Last edited by Breadhead; October 26, 2015, 08:06 AM.
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Charter Member
- Sep 2014
- 778
- Kingwood, TX
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Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic
First try! Thanks Mr Wartface! Oh, I mean Breadhead. Have to wait a couple of hrs to look inside.1 Photo
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W.A.
My, my, my... I can tell by the way your score mark opened up that your crumb is going to be open and airy with lots of those holes we expect in sourdough bread.
For your very first try I give you a standing ovation my friend. I'm sure you studied well before you gave it a try. Good for you.
Share it with your friends and family. I bet it blows them away. Most people have never eaten this type of bread ever. Supermarket sourdough bread is mass produced and has additives in it to extend the shelf life.
Have fun on your bread journey W A... It can be addictive.😎
Thank you for trying. I love to see others become interested in this craft. Feel free to ask me any question you might have as you make additional loaves.Last edited by Breadhead; October 24, 2015, 06:37 PM.
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Charter Member
- Sep 2014
- 778
- Kingwood, TX
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Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic
Interior shot below. Looks pretty good to me. The sour taste is real strong near the surface. I sort of cheated in the middle and put it into the fridge this morning during the final proofing. Then let it come to room temp for 1.5 hr tonight before cooking. Maybe that is the reason for the strong sourness towatds the crust? Thanks again!2 Photos
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W.A. ...
Nice... Your crumb was not quite as open as I thought it would be but it is still VERY good.
By putting it in the fridge you delayed the fermentation process. That will enhance the sourness some. There are many sourdough bread makers that complete the entire mixing, fermenting and final shaping process and then allow the final shaped dough to sit on your kitchen counter at room temperature for 1 hour... Then they put it in the fridge for 12/24 hours for extended delayed fermentation. The theory is that will boost the sourness of your bread.
However... Be aware the sourness of your bread comes mostly from the structure of your starter. There are methods of controlling your starter to make it very mild our very sour. That's a whole other topic though.
One must be aware that the longer it ferments the more sugar (from the flour) will be eaten by the yeast. When there is no sugar left your bread will not brown because the sugar is necessary for the Maillard process to happen on bread.
Sourdough is a very low PH dough that is why it requires higher oven temperatures than other bread to brown.
Extended fermentation is a double edge sword. One must study what is the proper length of time.
A 24 hour delayed fermentation is fine if you are using bread flour. If you use 20% of the weight of the flour as Whole Wheat flour that is better yet.Last edited by Breadhead; October 24, 2015, 10:20 PM.
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gcdmd ...
"On a more serious note, I've enjoyed reading this thread. I can see that my approach to sourdough bread baking has been much too simplistic. You now have another "little grasshopper," Master."
George... I'm sorry I missed your post.
Welcome to our bread thread.
Have you given it a try yet?
Breadhead
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I have, and I love the kneading technique, but I wasn't happy with the flavor of my starter. So, I'll have to try again or, perhaps, use the sponge method you describe in your ciabatta recipe with active dry yeast along with your kneading method. I have also found that I prefer a conventional loaf pan.
Thank you for your interest and your guidance, Breadhead.
George
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You can adjust the flavor of your starter. You can make it very mild or you can make it very sour.
To make it very mild do frequent dump and feeds at room temperature. To make it more sour takes some time though. You want to put it in the refrigerator which will retard one of the 2 bacteria in the culture. That will give more of that San Francisco tangy very sour tasting flavor after you develop it properly.
I'm getting ready to watch a football game right now. I'll get back to you later with much more detail on adjusting the flavor of your starter tonight ot tomorrow. It's just basic science. It takes very little effort on your part.
Some guys keep 2 starters. One very mild and one very sour.Last edited by Breadhead; October 26, 2015, 08:13 AM.
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