Quote:
Originally Posted by Boston Matrix
K, thanks. Tons of Asian supermarkets near me so I will keep an eye out for it.
Ron - what is yr sourdough recipe? I would also like to start making a loaf on a weekend.
After a few disastrous attempts at making a sourdough starter I found this method which worked really well for me....
http://www.sourdoughhome.com/index.p...=startermyway2
The problem I've found with almost every set of sourdough starter instructions is that they give set time periods for how long you should wait for it to become active and how often you should feed it. The trick is to learn to recognise when it needs feeding. Some starters need feeding once per day (as most instructions tell you to do) but most need feeding 2-4x/day. When I followed the 1x/day instructions it just ended up dying and producing lots of hooch. When I started a new one and fed it 3x/day it worked perfectly and I've had it for about 6 weeks now.
As for baking the loaf, I generally follow the instructions here:
http://bakingjames.co.uk/super-sourdough-at-home/
I use a random mix of flours every time, changing it up so each loaf is different. I also use a little less water than he suggests because it's extremely hard to handle with that much water in the dough. Also I generally use a loaf tin instead of the pot method he uses. Just find that it makes a good shape for the bread, is easy to use and easy to cut the loaf after baking.
My latest loaf....
Sourdough starter, fed the night before and left around 10 hours:
Immediately after making up the dough and kneading for about 10 minutes using the stretch and fold technique:
I usually leave it to rise for about 4-5 hours but I was out all morning so put it in the fridge to ****** the rise a bit. I took it out of the fridge after about 5 hours and left it another couple of hours to warm up and finish the rise. It wasn't quite as risen as I'd like it to be but I was running out of time (sourdough takes way longer than normal yeasted bread). Normally I'd like to be risen at least another 50%.
After the first rise:
A quick knock-back and shaping, then about 3 hours in the loaf tin for the second rise and it's ready to go in the oven:
30 mins in the tin on gas 6, then take it out of the tin and another 10 mins in the oven, and we have the finished product, cooling to be ready for toast in bed in the morning: