Sourdough
Posted by: Avocado Green
6th Apr 2022 12:19am
Does anyone have any tips for making sourdough?! I've started but don't know how to improve my bread.
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Comments 2
Bigbear
I'm a 6 month novice to the world of sourdough bakery, there was so much confusing and bamboozling sourdough starter info out there.
I've been using a recipe which is straight to the point and resulting in my sourdough loaf always having a distinctive thick crunchy crust and dense flavourful centre. . . autolysis is important to get that correct pleasing flavour profile.
The honey starter wasn’t ready to use until the 3rd week in (feeding it once daily) and mine is around 4 months old now and going great guns with amazing results every time, I keep my starter in the fridge and whip it out prior to making a loaf or two.
Keep feeding and discarding . . and instead of wasting the 'discards' use it to make pancakes or flat breads in a frying pan, they are totally delicious, any actual discard is a real waste of perfectly good food.
I've enjoyed the learning process and learnt that patience is the secret ingredient so don't be disheartened.
Toasted sesame seeds throughout the bread is a nice flavoursome touch, whether you use a sordough or 'poolish' starter, the lactic acid fermentation flavour and the temperature makes a massive difference.
Peter32263870
Yes I have been making sourdough for the past year and it has been a roller coaster ride as recipes worked then didn’t work, changed flour led to changed outcomes, I learnt how humidity impacts the loaf…..but it does work, and you will become a convert to the “art” of sourdough making. I suggest you find a recipe and then follow the instructions and weigh the ingredients. Over time you will notice how the temperature and humidity impact the stickiness of the mix, and if you can use a Banneton. Good luck.