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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Just had to post my bread success today.
I made two unbelievable loaves of sourdough today with only salt, water, starter, and flour. I have been using other ingredients and my bread was good, but the bread I made today was even better without all of those 'extra' items. Everyone has been telling me to try it, but I was scared to do it without 'something' to make it taste good. I got a book at the library called The Bread Book by Thom Leonard. I am assuming most are familiar with him. I followed his recipe and in just a few hours had the best bread I have made to date! Not sure why I thought that freshly ground whole wheat flour needed sugar, oil, etc. I guess from my old bread baking days when baking with commerical yeast just would not let me do any different. I have also been learning, experimenting and only baking sourdough since October of last year so I am a newbie to some extent. I modified the recipe a little by using 3 1/2 cups of ww flour and 2 cups of UB White flour instead of the 5 1/2 cups all whole wheat. Next baking day will be all ww flour to see if it turns out as good. 2 cups water 1 1/2 cups of active starter 2 tsps sea salt 5 1/2 cups of water Mix it, wait five minutes, add salt and knead it, wait 5 minutes, knead again, wait 5 minutes, knead again. Then put in the appropriate container(s) for final rise. I baked two loaves for 30 minutes at 425 degrees. This group has been such a help and has been an invaluable tool in helping to learn to make sourdough bread. There really are so many different ways to get to the final goal, but this has been my best so far. And since I don't care for the extreme sourdough flavor like some, this turned out to be the mildest bread yet. And one of the best tips I have had was from this group about using some water on your fingers instead of flour to knead the bread. It really works and requires so much less flour to get the final dough together. John |
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![]() "BigJohn" > wrote in message oups.com... > Just had to post my bread success today. > > I made two unbelievable loaves of sourdough today with only salt, > water, starter, and flour. I have been using other ingredients and my > bread was good, but the bread I made today was even better without all > of those 'extra' items. Congratulations! Where's the pictures? I also started out here (a year ago maybe?) adding all kinds of stuff but eventually found that the best bread made this way is by keeping it simple. I also no longer try to make everything without (commercial) yeast, the breads I add all kinds of stuff too are not always benefited by using natural leaven, though it certainly can be done. Good luck with the 100%whole wheat, I have found I prefer something in-between (part whole wheat and/or rye, plus all purpose, along the lines of your posted recipe) but then freshly ground flour is not yet available to me as it is you. hutchndi |
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