Comments on: Sourdough Dreams https://www.saltshaker.net/20080720/sourdough-dreams Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 23 Oct 2013 17:48:49 +0000 hourly 1 https://wordpress.org/?v=7.1 By: prune danish https://www.saltshaker.net/20080720/sourdough-dreams#comment-184793 Sun, 31 May 2009 04:21:19 +0000 https://www.saltshaker.net/?p=922#comment-184793 Thanks so much for posting these detailed pics. I’ve been experimenting with homemade sourdough starter here in Buenos Aires, and was looking online to try to find some clue as to how I could tell when it was sufficiently fermented. My starter is a little bubbly, but doesn’t seem to be really becoming frothy like many of the photos I’ve seen online….and I was wondering whether that was environmental.

I guess I’ll just keep experimenting maybe try a loaf and see what happens.

]]> By: SaltShaker » Blog Archive » Bread Porn https://www.saltshaker.net/20080720/sourdough-dreams#comment-167519 Tue, 02 Sep 2008 02:29:39 +0000 https://www.saltshaker.net/?p=922#comment-167519 […] Buenos Aires – More recent bread experiments… […]

]]> By: dan https://www.saltshaker.net/20080720/sourdough-dreams#comment-150563 Mon, 28 Jul 2008 12:56:29 +0000 https://www.saltshaker.net/?p=922#comment-150563 With a bit more experimentation, I’m leaning towards the “flour” as the culprit, though I’m still at a loss to explain why the recipes in this book require less water on my part for the flour here than more, which is what has happened with virtually every other bread recipe I’ve tried here. I re-tried making the baguettes, but this time adding the liquid a little at a time until I got the consistency that he described in the book. And, indeed, after kneading in the mixer for his recommended 8-9 minutes, the dough was exactly the consistency of the inside of a marshmallow. Which also means it’s really sticky. And, in fact, though they baked up beautifully as you can see, they literally absorbed the parchment paper into their base, I couldn’t remove them, and had to simply slice off the bottoms of the baguettes… a shame! Still, the flavor was great, I’ll be doing these again, probably with a little more modification, and using a silpat for the baking.

round two baguette trials

I also tried one of the recipes from the whole grain bread section, not using the liquid sourdough starter. A corn-rye, absolutely delicious (though very dense and chewy, something he stated upfront), and this is where I began to feel that the flour is more the issue – since this dough is only part wheat flour, and a good percentage corn and rye, and the quantity of liquid he gave was much closer to the amount that worked to get the consistency he talked about. It was still off by about 20-25%, but that’s down from 30-35% on the other recipes.

corn rye

]]> By: nancy landi https://www.saltshaker.net/20080720/sourdough-dreams#comment-146932 Mon, 21 Jul 2008 20:33:09 +0000 https://www.saltshaker.net/?p=922#comment-146932 I love your articles!, all of them!
greetings from Orlando
Nancy

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