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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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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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![]() "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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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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![]() "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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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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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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