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 Sat, 13 Mar 2010 20:00:11 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Becky http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-13269 Becky Wed, 03 Mar 2010 15:31:50 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-13269 Okay, I left my starter out of the frig and fed it for 4 days then baked this morning but my loaves still didn't rise. The first time I used the starter (before it was stored in the frig) my loaves were great. I feed it every week but the last 2x I baked, my bread didn't rise. Any suggestions? Thanks for the help. BP Okay, I left my starter out of the frig and fed it for 4 days then baked this morning but my loaves still didn’t rise. The first time I used the starter (before it was stored in the frig) my loaves were great. I feed it every week but the last 2x I baked, my bread didn’t rise. Any suggestions? Thanks for the help. BP

]]> By: sandy http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-13211 sandy Sun, 28 Feb 2010 17:50:01 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-13211 I found the recipe online one afternoon and decided to make the bread without really thinking much about how I was going to accomplish the steaming. Having no large spare terra cotta pots (as you suggested for a cheap way to capture steam) on hand, I used my turkey roasting pan (the dark kind with the lid) and inverted the bottom of it over both loaves on my baking stone. I also put a cake pan with water under the stone during the steaming phase. My bread is wonderfully golden brown and the crust is very crispy and a delight to eat! I found the recipe online one afternoon and decided to make the bread without really thinking much about how I was going to accomplish the steaming. Having no large spare terra cotta pots (as you suggested for a cheap way to capture steam) on hand, I used my turkey roasting pan (the dark kind with the lid) and inverted the bottom of it over both loaves on my baking stone. I also put a cake pan with water under the stone during the steaming phase. My bread is wonderfully golden brown and the crust is very crispy and a delight to eat!

]]> By: Davd B http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-13083 Davd B Tue, 16 Feb 2010 14:59:55 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-13083 Hello, I bought 'Artisan Baking' actually from your recommendation and made the started from there but I am a little confused as most of the recipes in there use only a little starter around 25g and this recipe uses 360g. I think I have around 200g of starter, to grow this to a level needed for this (plus spare to make more starter) should i just feed the starter and not discard any on the next refreshment? Thanks! Hello, I bought ‘Artisan Baking’ actually from your recommendation and made the started from there but I am a little confused as most of the recipes in there use only a little starter around 25g and this recipe uses 360g.

I think I have around 200g of starter, to grow this to a level needed for this (plus spare to make more starter) should i just feed the starter and not discard any on the next refreshment?

Thanks!

]]> By: Barrett http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-13024 Barrett Sun, 07 Feb 2010 01:39:43 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-13024 Great recipe. It may take the place of my no-knead sourdough bread. Instead of a couche, I split a pvc pipe lengthwise, lined it with parchment paper and put the bread in for its second rising. Transfering the bread to the baking stone was a snap. The pvc is easy to store and really cheap. Great recipe. It may take the place of my no-knead sourdough bread.
Instead of a couche, I split a pvc pipe lengthwise, lined it with parchment paper and put the bread in for its second rising. Transfering the bread to the baking stone was a snap. The pvc is easy to store and really cheap.

]]> By: Nuala http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-13004 Nuala Fri, 05 Feb 2010 19:33:13 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-13004 I made my own starter a few weeks ago and have made 3-4 loaves since then. The loaf I made yesterday has been my best yet, but it's definitely not as airy looking as the one in the photo above (it's not the same recipe-- I used the basic sourdough from the Breadbaker's Apprentice). The texture and flavor are good, but I'm curious if there is an 'ideal' sourdough....what SHOULD it look like? Are all recipes different enough to result in different appearances? P.S. I love your blog! I made my own starter a few weeks ago and have made 3-4 loaves since then. The loaf I made yesterday has been my best yet, but it’s definitely not as airy looking as the one in the photo above (it’s not the same recipe– I used the basic sourdough from the Breadbaker’s Apprentice). The texture and flavor are good, but I’m curious if there is an ‘ideal’ sourdough….what SHOULD it look like? Are all recipes different enough to result in different appearances?
P.S. I love your blog!

]]> By: For my 1st Sourdough, this ain’t bad! « Sotsil http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-12917 For my 1st Sourdough, this ain’t bad! « Sotsil Wed, 27 Jan 2010 19:31:39 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-12917 [...] my first recipe – Norwich Sourdough – introduced by Susan in her Wild Yeast blog (http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/). She adapted it based on Jeff Hamelman’s Vermont sourdough.  She has other recipes on [...] [...] my first recipe – Norwich Sourdough – introduced by Susan in her Wild Yeast blog (http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/). She adapted it based on Jeff Hamelman’s Vermont sourdough.  She has other recipes on [...]

]]> By: Anna http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-12890 Anna Mon, 25 Jan 2010 13:51:35 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-12890 Thank you very much for sharing this recipe and others, Susan! Your website is very inspiring! The bread came out just great :)) I have a question, please. How to use the dough for pizza? Is there a limit of time it can wait in the refrigerator to be baked? Thank you very much for sharing this recipe and others, Susan! Your website is very inspiring! The bread came out just great :) )
I have a question, please.
How to use the dough for pizza? Is there a limit of time it can wait in the refrigerator to be baked?

]]> By: Jen http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-12821 Jen Sat, 16 Jan 2010 23:41:01 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-12821 After my first attempt at making sourdough I am pretty happy! thank you for a great recipe!! It took overnight to rise the first time and about 5 hours to rise the second time so I was wondering if all my feeding was for naught, but today a great first try, albiet a bit too sour. I am guessing that my lactobacillus outgrew my yeast and that I was left with a pretty tangy dough as a result? Everyone seems to feed differently. I followed Gaarp's directions and it went mostly as he said but doubled more slowly on day 3 and 4. http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial I will try the 1:4: feeding schedule you recommend see if it takes the tang down just a bit. I want sour, but not heartburn ;-) After my first attempt at making sourdough I am pretty happy! thank you for a great recipe!!

It took overnight to rise the first time and about 5 hours to rise the second time so I was wondering if all my feeding was for naught, but today a great first try, albiet a bit too sour.

I am guessing that my lactobacillus outgrew my yeast and that I was left with a pretty tangy dough as a result?

Everyone seems to feed differently. I followed Gaarp’s directions and it went mostly as he said but doubled more slowly on day 3 and 4.

http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial

I will try the 1:4: feeding schedule you recommend see if it takes the tang down just a bit.

I want sour, but not heartburn ;-)

]]> By: Jen http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-12810 Jen Fri, 15 Jan 2010 17:27:57 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-12810 IS the salt necessary? A few of my family members are on salt restricted diets. I have always made bread without the salt and have had no problem with it, but I know that the salt retards the growth process of the yeast so that it doesn't rise too quickly. Has anyone tried this recipe without the salt? IS the salt necessary?

A few of my family members are on salt restricted diets. I have always made bread without the salt and have had no problem with it, but I know that the salt retards the growth process of the yeast so that it doesn’t rise too quickly.

Has anyone tried this recipe without the salt?

]]> By: Liz Tree http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/comment-page-2/#comment-12730 Liz Tree Sat, 09 Jan 2010 23:09:30 +0000 http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/#comment-12730 Thank You. I have Made the Norwich bread several time now and I have HOLES!!! and it is yummy and I feel I am finally getting closer to my goal of crispy crust and chewy bread. I live rural and to get good bread I pretty much have to make it myself...Yea!!! Plus I love the name because I went to a summer camp called Camp Norwich in Massachuesettes for many years. I love your site and thank you so much for sharing and inspiring!!! liz Tree Thank You. I have Made the Norwich bread several time now and I have HOLES!!! and it is yummy and I feel I am finally getting closer to my goal of crispy crust and chewy bread. I live rural and to get good bread I pretty much have to make it myself…Yea!!!
Plus I love the name because I went to a summer camp called Camp Norwich in Massachuesettes for many years. I love your site and thank you so much for sharing and inspiring!!!
liz Tree

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