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Author Topic: Sourdough Time!  (Read 14296 times)

Offline MrNate

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Sourdough Time!
« on: October 15, 2010, 09:48:39 am »
Not having the luxury of an outdoor brick oven like SOME people, it's been 6 months since I could even think about baking.

I just pulled the sponge out of the fridge and am attempting to re-animate it. It had what looked like vinegar mother sitting on top, so I poured that off, warmed it up and fed it. Wish me luck!
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Offline euge

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Re: Sourdough Time!
« Reply #1 on: October 15, 2010, 11:51:33 am »
Good luck!

I have something similar in my fridge. I need to wake it.  :o
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Offline tumarkin

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Re: Sourdough Time!
« Reply #2 on: October 15, 2010, 12:03:03 pm »
Quote from: euge on October 15, 2010, 11:51:33 am
Good luck!

I have something similar in my fridge. I need to wake it.  :o

damn, I must be growing up (or at least older). I can remember a time when I opened my fridge carefully in fear of waking some of the life forms in there.  :D
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Mark Tumarkin
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Offline MrNate

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Re: Sourdough Time!
« Reply #3 on: October 15, 2010, 01:04:35 pm »
It's a-bubblin!  ;D
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Offline MrNate

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Re: Sourdough Time!
« Reply #4 on: October 19, 2010, 01:09:16 pm »
First loaf is rising... Sourdough takes some planning! I just couldn't find the time until today.

I'll snap a picture tonight - hopefully of a risen loaf.
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Offline denny

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Re: Sourdough Time!
« Reply #5 on: October 19, 2010, 03:07:03 pm »
Jeff Renner has some great sourdough info here...

http://aabg.org/2010/01/21/sourdough-starter-instructions/#more-334
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Offline MrNate

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Re: Sourdough Time!
« Reply #6 on: October 19, 2010, 03:22:27 pm »
Is there anything Jeff Renner can't ferment?

Honestly, I had no idea how to do this a few months back when I started, so I just ran my usual sour mash and made my starter from that. Seems to work pretty well, but I'm having trouble getting the sour/rise balance worked out correctly. I consulted Ye Olde Internetz and found this page, which seems to indicate that a much longer rise time is needed to fully develop both: http://sourdoughhome.com/sfsd1.html

So I'm trying this recipe out this time around and we shall see.
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Offline roguejim

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Re: Sourdough Time!
« Reply #7 on: November 08, 2010, 03:31:09 pm »
Is there a standard bread book to buy for the aspiring bread baker, you know, the one that every baker must have?

I know nothing of the bread baking process, so I need to start at ground zero.  Thanks.
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Offline ryang

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Re: Sourdough Time!
« Reply #8 on: November 08, 2010, 09:44:38 pm »
Out of many bread books we own, this by far takes the cake.

http://www.amazon.com/My-Bread-Revolutionary-No-Work-No-Knead/dp/0393066304

This method is incredibly simple and makes fantastic bread.  I love it!
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Offline punatic

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Re: Sourdough Time!
« Reply #9 on: November 08, 2010, 11:16:24 pm »


I've been working out of this book for 20+ years.  As good a bread book as I've found anywhere. (I may be a bit biased cause the author used to live here in Hilo)

These days I mostly just look up recipes for special occasions.  My favs from this book were committed to memory decades ago.
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Offline denny

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Re: Sourdough Time!
« Reply #10 on: November 09, 2010, 09:26:22 am »
I've been baking bread for the last 5-6 years, but I'm still working on perfecting my sourdough baguette.  Maybe once I do that, I'll get a book to help move on to other styles.
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Offline MrNate

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Re: Sourdough Time!
« Reply #11 on: November 09, 2010, 03:03:44 pm »
I'm on my 3rd sourdough attempt this year, getting ready for the fourth. I've been making round loaves using the recipe in the link I posted above, but with all white bread flour. Rise for ~12hr, punch down, make 2 loaves, rise for another ~6hr and bake with steam and an egg wash.

The last attempt came out really good.
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Offline denny

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Re: Sourdough Time!
« Reply #12 on: November 09, 2010, 07:03:42 pm »
One thing that really improved mine was to start adding 1-2 Tbsp. of vital wheat gluten per batch.
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Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline MrNate

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Re: Sourdough Time!
« Reply #13 on: November 09, 2010, 08:04:24 pm »
What did the gluten do for it?
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Offline euge

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Re: Sourdough Time!
« Reply #14 on: November 09, 2010, 11:32:52 pm »
Mainly, gluten helps hold in the co2 cause the dough is stretchier, resulting in a better spring in the oven and a better crumb.
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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis
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