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#1
06-19-2021, 06:43 AM
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Sourdough Bread
This is some bread I made using the stater from the other thread. I used bread flour with 13.89% protein.
  The bread has a nice crust, chewy tooth, and a delicate sourdough flavor. I guess I like a little bread with my butter.  
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~Doug~ AC010505 EAMUS CATULI! Audere est Facere THFC 19**-20** R.I.P. it up, Tear it up, Have a Ball 
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#3
06-19-2021, 07:18 AM
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Looks great. Does it taste as good as it looks?
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A fine is a tax when you do wrong. A tax is a fine when you do well.
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#4
06-19-2021, 08:25 AM
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Man that makes me hungry!..
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Replicating Excellence-> https://ecardmodels.com/vendors/replicating-excellence
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#5
06-19-2021, 10:33 AM
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Doug - that looks soooo nice.
Well done! I am definitely (when winter is over) going to have to try some. Baking does not really work in winter here, and there is also the altitude (nearly 6,000 feet) to contend with as well!
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The SD40 is 55 now!
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#6
06-19-2021, 11:20 AM
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    May join up the party? My bread also is made with sourdough starter. The square one is for use with "fondue savoyarde". It divides up into cubic pieces just perfect for the"fondue". Take care.
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"Faire Face" Georges Guynemer (1894-1917)
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#7
06-19-2021, 01:17 PM
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Thanks for the comments. I have some quite active sourdough starter now. Feed it a little each day.
Texman, yeah the crumb looks real good. I expected larger holes but the ones that developed are just right. VK, the bread tastes real good.  FRD, the smell when it was baking made your stomach growl. Kevin, yeah, give it a try. I am not sure what special steps you would have to take for your altitude. Sourdough baking is thousands of years old so there has to be a technique for just about every location. I am at 236 feet/71.93 meters altitude. Picardie, that bread looks good, too.
__________________
~Doug~ AC010505 EAMUS CATULI! Audere est Facere THFC 19**-20** R.I.P. it up, Tear it up, Have a Ball
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#8
06-19-2021, 02:02 PM
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That looks gorgeous. I can almost smell it from here.
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#9
06-20-2021, 04:26 AM
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Doug - you have to adjust the ingredients a bit and use trial and error.
Hit and miss to start. Rising agents and sugars need to be reduced a bit, liquids increased (they evaporate faster) and temperatures increased as well. It's not as fiddly as it sounds - just need two or three attempts to get it right. I have tried baking in tins at 17,000 feet! Interesting that was. Managed to get bread out in the end, but it took forever. However, at that altitude, any type of fresh "bread" was worth it!
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#10
06-30-2021, 08:18 PM
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Looks good.
I once had soup in a sourdough bread as a soup bowl. 
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