Post by NevadaBill on Jun 9, 2020 15:55:56 GMT -5
Good day. As the pandemic turns most of our attention inward to focus on things around the home and such. I thought that I would share one of my new hobbies; baking Sourdough.
I wonder if anyone else at the RTH is a baker with Sourdough experience? It is an art and a science. Kind of like making stuff out of rocks. Only less crunchy.
I am about 8 weeks in to this experiment. That hard part was getting a starter yeast culture going. Then came the harder part. Learning how to make bread which is sour.
Here is my first attempt. It has all of the classic ingredients in it. Only it is too watery. I am not a baker, so this is all new territory for me.
Try 1 had good flavor. But it wasn't as sour as I liked.
Hint1: If you want a sour tasting bread, you should begin to starve your yeast culture of food after raising it. That and torture it in a bunch of other ways. It becomes sour. And is the key to baking bread which is sour.
Try 2 had walnuts. I love Walnuts in anything really, so this was tasty to me. Not too sour, but tasty. The thing about a sour yeast culture, is even if you cook regular old stuff (like waffles, pancakes, or regular bread) with it, the whole experiment turns out way more tasty, than just using yeast from the jar or one of those packets!
Another tip is to leave the flour (which you intend to cook with) out, in the open air for a few weeks or so. If is is whole grain, even better. And thinks like Wheat or Rye are even better!
Try 3 was Walnut / Raisin. Really tasty. More sour. But I read that having a dutch oven would create better results. It does.
It turns out that it really steams up the insides of the bread for like 20-25 minutes. And after removing the lid of the dutch oven, then the outer crust can become really nice and thick and more crunchy.
Try 4 was a Wheat and AP flour attempt. It turned out good. I used a different technique of (folding) the dough during rises, rather than kneading the dough, to try to product larger air pockets and rise. It didn't do much.
Some people like adding real yeast to the mix to get more rise. But really, once your yeastie beasies are hungry and gobbling up any food you throw at them, then adding some flour, gets eaten pretty fast.
Try 5 is another Wheat. I was in such a hurry to cook it, that I forgot to add salt, sugar, or anything else. It is VERY plain tasting. And I also tried to feed the yeast more than I should of (regular 8 hour feedings), and the whole thing just wasn't sour.
But it was good if you put salty butter on it. Very healthy too!
Try 6, my latest attempt. It is a Rye and Wheat combination, that has no salt and no sugar added. This is probably the most healthy slice of bread I have ever eaten in my life. And with butter, it is one of the most tasty. I found out that messing with refridgeration, and rising techniques, that you can effect the sourness also.
But that is where I am at right now. I have my current yeast starter sitting on the counter. It hasn't eaten in over 24 hours. And is starting to get that sour taste. I think it might be a good one. Maybe I will make dinner rolls this time!
I have found out that there are 1 million different Sourdough experts out there, and everyone has had success or failures to share. It is not easy business. Or at least it hasn't been for me yet.
Does anyone else dabble with the Sour stuff? Anyone else got a yeast starter in the fridge at all times?
Thanks for stopping by! Hope this is in the right forum.