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Any Other Sourdough Bakers Here?

  • Thread starter Thread starter Seamaiden
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Any Other Sourdough Bakers Here?

Seamaiden 34 Replies 2,710 Views
Page 2 of 2 · Replies 21–35 of 35
#22
I'm still learning, myself (just like with my growing to be completely honest, always learning), but I'm happy to share what recipes I have. I started out when somehow I stumbled upon a YouTube with this guy Eric Rusch. Apparently, he is a website called breadtopia.com (that's what the breadies always say, anyway, "Eric Rusch IS breadtopia!") and he's done many videos that cover all sorts of aspects of sourdough baking. Right now I'm trying to perfect the basic no-knead sourdough loaf, but in the future I plan to advance to slap & fold, or perhaps the French method, or another method. Either way, it turns out you *don't* have to spend your life kneading, especially if you're using sourdoughs and sponges, poolishes, bigas and the like. The bacteria form the gluten strands for you, if I'm understanding the process correctly. Today I think I have to start another loaf because the last loaf is looking kinda gone...
Toaster79 said:
Not yet, but as I understand that shouldn't be a problem. She just needs to mix equal parts flour and water and let it sit for a few days until it starts to bubble than add some more flour and water. Am I right?

I'm in for any kind of recipes especially those burger buns ;) She does baking I do cooking :D
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Usually, yes. I was never able to get an actual starter going that way. It was when I discovered the pineapple juice method, and it worked, that I was finally able to embark on my sourdough journeys. That said, it turns out that you can make a yeast sponge, keep feeding it, and you will eventually end up with a sourdough.
Stalks said:
I've been thinking about getting a bread machine if that counts for anything...
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You could, or you could save yourself the money and learn about no-knead.
Shamus said:
Teach me your ways master
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How about learn along with me? My father, now he's probably reached Jedi status with the sourdoughs. :D I must learn and conquer his sourdough challah. Then, there will be sourdough brioche, and then the tricolor brioche I saw... and more biscuits. Gotta have more biscuits.
 
#26
rubthe nub said:
Doesnt where you live affect the taste of sour dough bread?
Different varieties of yeast live in different areas/climates OR does the initial culture determine that?
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That's exactly what I read. It depends on climate.
 
#27
I had some sour dough out in the bay area several years ago that was incredible.
Around here its good but just not quite the same.
 
#28
Yeah, the flavor of Sourdough varies from place to place according to the method used, starter, dough, water and a lot of other factors. All for that sour taste produced from bacilli.
 
#29
Sd1


Heres one from the files...
 
#30
As usual, GORGEOUS, chickenman. Gawj!
rubthe nub said:
Doesnt where you live affect the taste of sour dough bread?
Different varieties of yeast live in different areas/climates OR does the initial culture determine that?
Click to expand...
Andy Genesis said:
I worked at a little bakery (was originally called LSD Bakery, Litha Sour Dough )in Ashland Oregon years ago that had a sourdough starter the owner had smuggled over from a french bakery he worked at to learnt he trade. The sourdough was amazing, I remember having to feed the starter as part of my job.... I have serious wheat allergies (crohn's related) and sourdough does seem to be the easiest to digest for me as well!
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We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.
 
#31
Seamaiden said:
As usual, GORGEOUS, chickenman. Gawj!


We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.
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Fermented foods are a necessity for gut health plain and simple. Bursting with beneficial bacteria to boost digestive health.
 
#32
Seamaiden said:
We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.
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And as you know darlin', I've been espousing the dietary/health benefits of sourdough for years, yes? :)
 
#33
Seamaiden said:
As usual, GORGEOUS, chickenman. Gawj!


We're getting more and more members in the group who have problems with commercially available breads and pastries, but experience relief or are asymptomatic when consuming sourdoughs. I know it's anecdotal, but still... it's got my attention. We get a lot from fermented foods that's not fully understood.
Click to expand...

Thanks, was made by our gal intern who worked at a fancy guest ranch in the mornings as housekeeper , came in afternoon to help with chores.. A cabin for a family of 5 to 7 runs $35,000.00 a week...
The baker quit and she took over and she was way better than any baker they ever had...35k a week, is a ton of dough, she was not impressed with the food, we eat way better every day than what they serve.....
 
#34
So I gotta ask @Seamaiden , what kind of bread did you give me? It is quite some tasty bread! I made a bbq chicken sandwich out of part of the loaf you gave me. Was really one of the best sandwiches I have had in a long time. Thanks again for the tasty bread!
 
#35
Bulldog11 said:
So I gotta ask @Seamaiden , what kind of bread did you give me? It is quite some tasty bread! I made a bbq chicken sandwich out of part of the loaf you gave me. Was really one of the best sandwiches I have had in a long time. Thanks again for the tasty bread!
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Honest to God, it was an experimental loaf, because my discard was still very much alive and so I figured, why not see what it does? So, I loaded it up with steel cut oats, hemp seed, flax, whole wheat, and let it go and poof! Loaves of bread. I really should have written it down because we're eating the other loaf and, yeah, it's pretty tasty and makes great TOAST.

Yeah, toast!

 
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