Finally nailed it!





Sourdough bread baking is my new hobby. I'm hooked. Been at it a few weeks now with some previously dismal results. Great flavor and great crust, but the crumbs just never developed. No significant rise or oven spring. Got it this time though. Hard to imagine getting this excited over a loaf of bread, but sourdough is some tricky stuff.

Anybody else into sourdough? Got any recipes to share? I'm starting a deli rye tonight, so we'll see how that turns out tomorrow.

ETA: Had to throw in a money shot of the crumb. And oh my is it tasty!

This message has been edited. Last edited by: Gustofer,

That is a textbook pretty ear!

Unlucky #2 for the karma.

Beauty loaf!!

Want!
.

Thats a great looking crust!

Is it bad to eat a loaf of bread and a stick of butter for dinner?

quote:

Originally posted by Gustofer:
Is it bad to eat a loaf of bread and a stick of butter for dinner?

It would be best if you had someone there to help you with it.
I can be there in about 3 1/2 hours.

Jim

Great ear and belly. I've pretty much stopped using recipes for sourdough and just use bakers math. I'm starting to play around with fresh milled wheat to make 100% whole wheat sourdough. I love baking bread and I love eating bread.

What was the missing link that finally got that nice loaf?

Not sure I can put my finger on one thing. Higher hydration dough, more active starter, better score, longer proofing.... I'm going to try to replicate it tomorrow and we'll see how it goes.

Congratulations...nice loaf. I've been baking with starters for nearly 20 years and there's always something to learn.

Reduce the hydration some and try pizza dough. I don't have my formula in from of me but you can modify your current formula to make a very good pizza dough. Once made, let the dough rest in the refrigerator for 3 days to develop flavor, throw together a pie with your favorite toppings and you'll never buy pizza from a restaurant again.

Pizza dough is high on my list. I have a recipe that I'll try, but if you wouldn't mind posting yours when you can that would be great. That looks really good.

Gustofer, you have an email...Semper Fi

Thank you sir.

quote:

Originally posted by Gustofer:
Anybody else into sourdough?

For 45 years now. Trouble is, the cowboy (I should post a picture of him) who gave me my starter and taught me about sourdough, once told me, “The secret of good sourdough is don’t measure nothin’.” If someone asks me for a recipe, I have to try to translate a jag of sourdough, a mound of sugar, a little mound of baking soda, about THAT much oil, etc. into some kind of recipe. That loaf of bread looks great, Gus, and so does the pizza dough


Chet, my hero, mentor teacher, and friend

quote:

Originally posted by TMats:
“The secret of good sourdough is don’t measure nothin’.”

All of the videos I've watched and books/articles I've read seem to agree with this. While there are measured amounts, there's a lot of "eyeballin'" as well. As my grandma used to say when asked how much, "Until it looks right."

Rosemary and black pepper sourdough today. The crumb turned out a little dense/moist (perhaps a little longer bulk ferment would be good), but the taste is amazing.





Did a loaf of sandwich bread this morning also as I was getting a little low. I've been using a Pullman Pan for these for awhile and really like the square shaped sandwich bread.

quote:

Originally posted by Gustofer:
Rosemary and black pepper sourdough today.

Good Lord man that looks amazing. Give me that loaf and a brick of Plugra butter and I'll just eat fresh bread and butter for a meal. Don't need another thing.