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My first attempt...

cooking, food
...at Sourdough!

Alright, I followed gaaarp's tutorial on sourdough starter [http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial]. Excellent thing to do. I'll point to the link if ever someone wants to try their own starter. In fact, if you readers are curious, feel free to try it already! :D

As for the dough, I followed Flo Makalai's 1-2-3 formula [http://www.thefreshloaf.com/node/9346/123-easy-formula-sourdough-bread], but since I don't have a scale, I used it by measure [which ia a huge no-no, but what choice did I have?]. For the flour, half all-purpose and half whole wheat. It came out to be rather sticky and hard to knead, but I put in a good fifteen minutes of kneading into the dough. Then I put it in the fridge for the today.

I took it out a bit after ten am and just left it there. No worries, I thought. Everything's doing good, yay! Around two pm, I took it out of the bowl, marveled at the stickiness and put it into round loaf form and let it rise some more.

Six pm came along, which had the dough extremely plump and risen, so I thought it was ready. I turned on the oven and baked it for a good forty minutes.

And the result?

A finished loaf!

Sliced loaf!

I say it was good. Crispy crust, but the interior was moist, almost gummy. The taste is sour, but not TOO sour. It creeps up on you and hits your tounge with the force of a thrown pillow. It reminds me of those sourdough-adgiato pretzels from Starbucks: has that tang that lingers. Very nice.

However, I will not be using whole-wheat not for a time. I think that is the reason why it came out so dense and chewy. I have to also get a scale to make sure my proportions are right, which will be a hassle considering my lack of funds. Still, I am willing to think that this loaf is a success. :)

Comments

( 2 comments — Leave a comment )
rosesarered23
Jun. 29th, 2010 04:32 am (UTC)
Ok, so when I was a baker in Los Alamos, we had trouble with our sourdough being dense (though I, like you, liked it anyway) and here's what we found.
It's seriously really minute seeming but it made leaps and bounds of difference.
Temp the dough.
It should be coming out of the mixer around 69 degrees. If it comes out too far off from that, it won't do what it is supposed to.
I know it seems weird, but that was our whole problem and we worked on it for two whole weeks.
So if you *have* a thermometer to test it, do.
With us, we found the one mixer, the big Globe, kicked it out at 71 or so, and the little one was 68/69. So we switched to making it in the smaller mixer and temping to make sure it was 68/69 and voila! our bread was nice and light and airy.
Just a pull from the archives of my baker time. We seriously struggled with that sourdough for a WHILE
meddler_inc
Jun. 29th, 2010 05:26 am (UTC)
But I don't have a mixer. When then?
( 2 comments — Leave a comment )

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