Wordless Wednesday: sourdough loaf #1

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My first attempt at sourdough bread. The starter has been lovingly cultivated by the Big T. Photo: Su Leslie, 2015

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So far, so good. Photo: Su Leslie, 2015

Passes the taste test! Photo: Su Leslie, 2015

And it passes the taste test! Photo: Su Leslie, 2015

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26 thoughts on “Wordless Wednesday: sourdough loaf #1

  1. I’m going to have to stop the ‘folding’ I was instructed to do of the dough before baking; it causes a running fold I can’t get rid of. Yours looks WUNDERBAR ! – goodonyer, Su !

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    • It’s amazing how many different recipes and techniques I’ve found for sourdough. And they are all so different, it’s doing my head in. My recipe said to tip it from the proving basket (which I don’t have, but was using a bowl) straight onto the baking tray. But the dough was really soft and a bit sticky so I ended up with it back on a floured board and kneading it a bit more. Then I sort of shaped it and dumped it on the tray. It flattened out quite a lot and I was seriously worried that the finished product would be a dense pizza base. I’ll have another go tomorrow. The problem with the process taking so long is that I have to try and figure out when I’ll be around for all the different stages. I might have to get some project management software and schedule it that way 🙂

      Liked by 1 person

    • I can’t take credit for the starter; though I have provided moral support throughout. It’s actually easy, just flour and water. This is the Big T’s project really. He’s been nurturing the starter for about two weeks. We thought we’d killed it a couple of times, but obviously not. I’ll try and find the recipe he used and send it to you, if you like. The key thing seems to be perseverance — especially in the face of the less fragrant stages. 🙂

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    • Thanks Raewayn. It was pretty sour — so not quite the lovely “fresh-bread” smell we usually think of. I’ve been researching how to reduce the acidity a bit, and will try out my new-found knowledge on another loaf tomorrow. T gets back from Melbourne tomorrow night and I thought I’d try and make a loaf for him.

      Liked by 1 person

      • I’ve been reading about different ways to reduce the sour taste. Apparently it’s all about reducing the bacteria that produce lactic acid. Don’t know if I’m in a kitchen or a chemistry lab these days. 🙂

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