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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Default The Virgin rides again

Thanks to all ofr the advice following my last post. Armed with new
info and eager for the challenge of making an edible loaf of SD, I
started again last night. For those not wishing to wade through the
details below, the bottom line - I finally made edible bread, that rose
up instead of out, had great texture and would make a great "french
bread" - but is NOT sour at all :-(

OK - the gory details, again for those late night diagnosticians of
baking failure;

* Two tablespoons of culture (again, this started from the infamous SDI
Original SD). Added to 1 cup flour and 1 cup water (all water herein
added at 80 degrees). Activated for 9 hours at 85 degrees until visibly
strong culture.
* Fed 1 cup flour and 1/2 cup water. Left overnight (11 hours) at 75 to
80 degrees.
* Fed 1 cup flopur and 1/2 cup water, proofed at 80 to 85 for 2 1/2
hours - strong activity.
All of the were done in an oven as a proofing box with a light bulb and
reliable thermostat. Temp variances gained by changing wattage!
* Added 3 cups flour, 3/4 cup water, and 2 tsp salt and kneaded in
machine. Placed in proofing box at 75 - 80 and rose for 1 hr 45 min.
* Cut in half and hand kneaded each into rounds. Let rest for 10 to 15
min. Hand kneaded again; one into round, one into oblong.
* Rose in styrofoam and lamp proofing box at 80 to 85 for 90 mins.
* Baked on stone in oven pre-heated to 450. Baked for 45 min.

First immediate noticeable difference; the bread 'sprung up' soon after
baking started. Didn't fall outwards as before. Yea! Second noticeable
difference - loaves held their shape.

After baking, let cool on a rack. Cut one whole still pretty warm.
Couldn't resist. Next noticeable difference - actually looked like
bread! Tried again after cooled. The bread is light and very nice - as
bread. But again - absolutely not sour at all.

The culture is the same that when first used after initial activiation
produced a very sour loaf. And I reduced the starting amount to two
tablespoons as suggested. No luck. Will try again tonight / tomorrow
with a couple variations; initial activation for 12 hours at 75 to 80.
Second and third proofings at 80 to 85 for 3 to 4 hours each (until
strong activity). Will start with even smaller amount of starter - one
tablespoon or less.

As requested - albeit embarassed after seeing all the wonderful loaves
on this site - have posted a pic. Please remember - I'm a newbie!

Thanks again for all the great advice. will let you know how it goes
tomorrow.

http://us.a1.yahoofs.com/users/41e50...YRX5DBnliB2EBA

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Default The Virgin rides again


"Ric" > wrote in message
oups.com...
> Thanks to all ofr the advice following my last post. Armed with new
> info and eager for the challenge of making an edible loaf of SD, I
> started again last night. For those not wishing to wade through the
> details below, the bottom line - I finally made edible bread, that rose
> up instead of out, had great texture and would make a great "french
> bread" - but is NOT sour at all :-(
>
> (snip)
> After baking, let cool on a rack. Cut one whole still pretty warm.
> Couldn't resist. Next noticeable difference - actually looked like
> bread! Tried again after cooled. The bread is light and very nice - as
> bread. But again - absolutely not sour at all.
>
> (snip)
>

http://us.a1.yahoofs.com/users/41e50...YRX5DBnliB2EBA
>


like you, i have had trouble getting the sour taste i want. the most
consistent method has been to simply replace some flour in the recipe with
10% dark rye flour (by weight). i have been doing this in the 2nd
fermentaion. whole wheat may also work, haven't tried yet.

also the above pic didn't work for me- but i would love to see it.

dan w


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Default The Virgin rides again

You're right - that link isn;t working. Not sure why - try again ....

Am trying a starter in whole wheat right now to see if that improves
sourness.

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Default The Virgin rides again

oops - here's a revised link ....
http://pg.photos.yahoo.com/ph/ricfer...cd.jpg&.src=ph

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Default The Virgin rides again


"Ric" > wrote in message
ups.com...
> oops - here's a revised link ....
>

http://pg.photos.yahoo.com/ph/ricfer...5dscd.jpg&.src
=ph
>


Great job!

hutchndi




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Default The Virgin rides again

Ric looks good, wish my bread would hold a good shape like that.. only
had a couple loaves come out looking like I wanted :-)

On 5 Feb 2006 09:40:41 -0800, "Ric" > wrote:

>oops - here's a revised link ....
>http://pg.photos.yahoo.com/ph/ricfer...cd.jpg&.src=ph

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Default The Virgin rides again

DOn;t quote me - cause I'm a newbie, but I had a disaster or two - and
posted for adivce here. One fellow (forget who) recommended two key
things; proper kneading, rounding, and shaping - so I got out the
baking books and paid attention. he also recommended a 'rest' period. I
did all, and got good results with rise and shape.\

Problem is - still not sour! But I'm yet hopeful; my first loaf (a
disaster in shape, but very sour) used some whole wheat. So my next
loaf my first activiation will be with some ww - in the hope I can get
shape AND sour!

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