Comments on: My New Favorite Sourdough http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 09 Feb 2012 21:53:58 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Dark Days 12 – Eco Smugness « Methylgrace http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26879 Dark Days 12 – Eco Smugness « Methylgrace Thu, 09 Feb 2012 21:09:33 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26879 [...] little toss with some olive oil, vinegar, salt and pepper, and a side of homemade sourdough bread (my new favorite recipe uses rye) and some Tillamook butter. Farmers Market [...] [...] little toss with some olive oil, vinegar, salt and pepper, and a side of homemade sourdough bread (my new favorite recipe uses rye) and some Tillamook butter. Farmers Market [...]

]]> By: BobS http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26671 BobS Sat, 04 Feb 2012 17:52:36 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26671 Thanks Susan. I don't go by the clock. Just curious, as it takes me longer (maybe 7 minutes) to get to moderate development. Bob Thanks Susan. I don’t go by the clock. Just curious, as it takes me longer (maybe 7 minutes) to get to moderate development.

Bob

]]> By: Baking Sourdough Bread « Tea & Cookies | Bread Recipes Tips http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26636 Baking Sourdough Bread « Tea & Cookies | Bread Recipes Tips Fri, 03 Feb 2012 05:58:45 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26636 [...] final recipe, for the crusty sourdough loaf below, comes from the website Wild Yeast and is considered an advanced recipe. It’s written for [...] [...] final recipe, for the crusty sourdough loaf below, comes from the website Wild Yeast and is considered an advanced recipe. It’s written for [...]

]]> By: Susan http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26532 Susan Sun, 29 Jan 2012 21:56:03 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26532 Bob, this is in a home countertop mixer. However, you should judge sufficient mixing by gluten development, not by the clock! Bob, this is in a home countertop mixer. However, you should judge sufficient mixing by gluten development, not by the clock!

]]> By: BobS http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26525 BobS Sun, 29 Jan 2012 12:29:21 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26525 Hi Susan, When you say mix for 3-4 minutes, do you mean in a KitchenAid-style mixer or a commercial one? Thanks Bob Hi Susan,

When you say mix for 3-4 minutes, do you mean in a KitchenAid-style mixer or a commercial one?

Thanks

Bob

]]> By: Anne http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26342 Anne Thu, 19 Jan 2012 19:11:45 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26342 Susan, your blog is a joy! I spent yesterday baking Finnish Rye, 47% Rye, Miche with Wholewheat starter and am finishing off two Norwich loaves. After a little practice, and taking my courage in both hands with the Finnish Rye (to paraphrase, "it's dough, but not as we know it"), I am confident to recommend your site to anyone new to sourdough baking. Particularly the Norwich- what a little star! My humble thanks. Susan, your blog is a joy! I spent yesterday baking Finnish Rye, 47% Rye, Miche with Wholewheat starter and am finishing off two Norwich loaves. After a little practice, and taking my courage in both hands with the Finnish Rye (to paraphrase, “it’s dough, but not as we know it”), I am confident to recommend your site to anyone new to sourdough baking. Particularly the Norwich- what a little star! My humble thanks.

]]> By: Andrea http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26279 Andrea Tue, 17 Jan 2012 04:10:29 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26279 I made this bread today and it turned out wonderfully. I got loaves with a thick, crunchy, golden crust and moist, slightly sour interior. I think this is one of the best breads I've ever baked! Thanks for sharing! I made this bread today and it turned out wonderfully. I got loaves with a thick, crunchy, golden crust and moist, slightly sour interior. I think this is one of the best breads I’ve ever baked! Thanks for sharing!

]]> By: Susan http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26224 Susan Sat, 14 Jan 2012 20:31:41 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26224 Masha, you can proof your loaves in just about anything: http://www.wildyeastblog.com/2009/01/08/my-non-bannetons/ For baking, a preheated cast iron dutch oven can be used in lieu of a baking stone. Masha, you can proof your loaves in just about anything: http://www.wildyeastblog.com/2009/01/08/my-non-bannetons/
For baking, a preheated cast iron dutch oven can be used in lieu of a baking stone.

]]> By: Masha http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26148 Masha Wed, 11 Jan 2012 09:56:36 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26148 Hi there. I think my starter is ready to go and I am anxious to bake some sourdough, however, I have neither a couche nor a banneton nor any other type of shaping device other than a solitary crappy old nonstick loaf pan. I do have an enameled cast iron dutch oven. Can I proof and bake it in that? Or is there another trick? Hi there. I think my starter is ready to go and I am anxious to bake some sourdough, however, I have neither a couche nor a banneton nor any other type of shaping device other than a solitary crappy old nonstick loaf pan. I do have an enameled cast iron dutch oven. Can I proof and bake it in that? Or is there another trick?

]]> By: Mimi http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-4/#comment-26052 Mimi Sat, 07 Jan 2012 12:27:59 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-26052 Thanks Susan. I just baked another two loaves, one sprang up amazingly in the oven, the other when I slashed it ( still practicing the technique) didn't rise as much but still beautiful. I may try the less water & see what happens. Don't think I am over proving as after the rest/retard they go to the fridge overnight & baked in the hot oven the next day. Will try less water & see what happens! Thanks Susan. I just baked another two loaves, one sprang up amazingly in the oven, the other when I slashed it ( still practicing the technique) didn’t rise as much but still beautiful. I may try the less water & see what happens. Don’t think I am over proving as after the rest/retard they go to the fridge overnight & baked in the hot oven the next day. Will try less water & see what happens!

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