Welcome to R.F.SD, Eric!

"Eric Abrahamsen" > wrote in message
...
>I made a sourdough starter a few months ago and have been figuring out
> the basics since then, but there are two general questions I'm hoping
> someone here can help me with:
You're doing just fine. Keep it up. With experience and the things you'll
pick up here, you'll soon be making sourdough bread like a pro.

> 1. About how much salt do you use in your dough? I tend to start with
The amount I use is roughly 1 slightly-rounded teaspoon per 3-cups of flour.
A bit more or a bit less isn't going to affect your dough in any noticeable
manner. Here's an example: http://tinyurl.com/3k876p

....
> 2. What makes bread chewy? My bread tastes fine, but it's awfully
> dense and crumbly, and what I'd really like is the kind of chewy loaf
> with big air pockets in it. Is it just kneading time, or are there
> other factors involved?
There are several factors that affect "chewy" with SD bread. Reading your
query leads me to believe that your bread is dense and possibly over
proofed.

First; the most important factor in 'crust' chewiness and a lofty bread body
full of holes is probably the flour. You should be using a strong bread
flour--something that will generate lots of gluten bonds. Such flour is
usually labeled as being 'best' for bread. Some flours, like whole wheat,
can reduce your bread's loft by inhibiting the final rise a bit. You can
read a bit more about flour he http://tinyurl.com/3npbu9.

Over the years, having used many different kinds flour, I've settled on Gold
Medal, Harvest King as my preferred bread flour. Although we travel a great
deal, which gives me ample occasion to sample other flours, I've made great
bread with all manner of flours. In any event, it works well for me. As
with all things baking, YMMV. In addition, some moisture in the form of
steam during baking helps to develop the crust. You can read a bit about
that technique he http://tinyurl.com/4zdkvf

Next; kneading--while it can affect the bread building/baking process--is
highly overrated. You can make perfectly good bread without any kneading at
all. See: http://tinyurl.com/4zdkvf. I have to admit that there's a
certain feeling of accomplishment one gets from kneading. And if you enjoy
that, then by all means knead. Me? I'm wa-a-ay too lazy to do much more
than what must be done. I've been making my bread without kneading ever
since another member of this NG posted that "technique" some years ago.

Finally; a crumbly body... Probably due to multiple factors: flour,
hydration, rise times, and possibly your starter. You said you made your
own starter. While this is a time-honored tradition among SD bakers, it's
not known as the best way for a beginner to get started. I don't know why
this method always gets promulgated amongst newbie's, but it does. I
recommend that you get a proper, cultured sourdough starter from any of a
number of commercial vendors of such materials. Or--depending on where you
are, you can send me a note off-list with a snail addy, and I'll send you a
dollop of mine.

Getting a good tasting, robust starter by happenstance, is akin to a vintner
leaving his grape juice sitting out and hoping to "catch" a good yeast for
his 'must'. Can it happen? Sure! Is it likely? Hard to say with any
authority. Many baking here do it all the time. In my own experience, it
never seemed to work well for me.

In any event, assuming that you found a good combination of "critters", the
next step is to allow them to work to form the gas that lofts your bread and
the gluten strands that hold things together. If they don't get to work
long enough in a warm enough environment, they won't be able to make the gas
to rise the dough. If they work too long, the bread comes out too sour
(although that's a subjective evaluation) and the bacteria will begin to
consume the gluten strands that hold the bread together.

A good starter will permit you to see the development of your dough as you
go through the various stages. With a bit of time and practice, you'll be
making bread like a pro...

I hope that some of my tips help you. Above all, ENJOY the process!

> Sorry for the uninspired questions, but I feel like I'm at a point
Not to worry. Your questions are exactly on point. Keep 'em coming. And
again, welcome to a larger world...(:-o)!


L8r all,
Dusty