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

"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

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.

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

"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

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

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!