Comments on: A More Sour Sourdough

By: Susan

Susan — Thu, 17 Jun 2010 17:41:29 +0000

Mike, your dough might be a little wet. I always holf back a little water and add it as needed to achieve the right dough consistency. Rose, thank you, I'm glad it worked well for you! You should take a look at the book this recipe was adapted from: Bread by Jeffrey Hamelman.

By: Rose

Rose — Thu, 17 Jun 2010 16:30:35 +0000

You might be a bread genius. I have tried several different cookbooks by supposed “bread masters” and this recipe is really the first I’ve found that actually works like it is supposed to. Thank you thank you!

By: Mike

Mike — Mon, 07 Jun 2010 19:53:47 +0000

Question…when mixing this in the stand mixer I get a ball of dough around the hook and a pool of dough stuck in the bottom of the bowl. Is this a sign of too wet a dough? It definitely was a very sticky dough. Eventually ended up just letting it rest overnight in the fridge and shaped it the next day by folding it.

Your site is great…made me get around to creating a new starter. Thanks for the hard work.

By: The Goods Are Odd › Rolling in dough

The Goods Are Odd › Rolling in dough — Mon, 24 May 2010 06:14:11 +0000

[...] a pretty nice, go-to whole grain loaf for toast and snacks. But I am pretty excited about trying this one from the recently discovered Wild Yeast Blog. I think something even lighter would do us better for [...]

By: Brad

Brad — Sun, 21 Feb 2010 15:30:51 +0000

Hello Susan,

Just wondering if I was supposed to brush these loaves with an egg-wash, as they did not brown at all on top?

Also, my crumb is much more dense than yours, is that because I kneaded it in order to shape it? Or does that have more to do with the biology going on in there?

Also, I tried to hold off on adding any more flour that necessary to shape it, but then the dough was so soft that my loaves were a bit flat. I made 4 baguettes, just to avoid too much flattening. Boules would have been quite un-round.

Thanks much,
Brad

By: A South London variation on a Vermont Sourdough « KitchenCrazed's Bread Blog

Fri, 19 Feb 2010 05:57:45 +0000

[...] book ‘Bread’ or the variation called Norwich More-Sourdough on the Wild Yeast Website (here). Familiarity has made me feel confident enough to make my own small modification to the recipe so [...]

By: A long weekend full of bread « KitchenCrazed's Bread Blog

A long weekend full of bread « KitchenCrazed's Bread Blog — Sat, 13 Feb 2010 20:56:49 +0000

[...] Friday night I did the prep for the Norwich More-Sourdough from Wild Yeast (here), which is based on Hammelman’s Vermont Sourdough. I’ve made this a few times and it is starting [...]

By: Myss Teree

Myss Teree — Sun, 27 Sep 2009 06:37:08 +0000

The only other deviation from the above recipe is that I don’t bake the overnight-retarded dough right from the fridge. I’ll take it out and let it proof from 1-4 hours at room temperature, waiting until the dough expands to fill the 1kg loaf pans properly. Lately I’ve been experimenting with ceramic cloches over the baking bread… but I always use a baking stone and steam as stated in the recipe.

-Myss Teree
a cook from her imagination

By: Myss Teree

Myss Teree — Sun, 27 Sep 2009 04:33:32 +0000

Hi Susan,

I’ve made both your Norwich Sourdough and Norwich More-Sourdough recipe about 5 times each. Thanks for helping me kick off my new sourdough baking hobby. Everyone loves this recipe, and I am having lots of fun giving my bread away as I improve upon my microbiology.

Here is how I’ve adapted your recipe to my 2Kg Oster bread machine:
____________________________________
Leave your machine unplugged as you begin. Remove the container and place it on a kitchen scale. Tare the container and then add the starter. Tare the container again and add the room-temperature water. Then add both pre-measured flours. Do not add the salt yet. Return container to bread machine, plug it in/turn it on and set it to a “dough” setting. Mix approximately 10 minutes, helping your machine our by occasionally scraping the sides down and incorporating the flour on top with the liquid below.

Once all of the ingredients are incorporated (about 10 minutes), turn off/unplug the bread machine. Let your dough rest (autolyse) in the protected environment of your bread machine with the cover down.

After the 30 minute autolyse, plug in/turn on your bread machine again and re-adjust setting to dough if necessary. Add the salt, and continue mixing for 8 minutes. Turn off your bread machine. Allow 75 minutes before transferring dough to an oiled container (Step 4) but use the transfer to stretch and fold the dough into the new location without touching the dough.

Continue with step 5 after giving the dough its 2nd stretch 75 minutes later. What I like about this adaptation is that you won’t have to get your hands very messy– only the 2nd and last fold needs (no pun intended!) to involve your hands with the sticky glutinous mass.

-Myss Teree
a cook from her imagination

By: Ingrid

Ingrid — Mon, 31 Aug 2009 16:03:52 +0000

Hi Susan – I’ve been following your site since I started trying to improve my breadmaking skills this summer. Thanks so much for taking the time to share your breadmaking with the rest of us; it has helped me so much! I have been trying this recipe for the past couple of weeks, but have been having the same trouble as Sarah (post above) – a really dense, tight crumb with a few big holes. I know her post is old, but could you shoot me the same email you sent her? I am getting really frustrated. I am getting very little oven spring and I am not sure what the deal is. The result of this recipe is totally incongruous with every other bread recipe I’ve tried (but I’ve been making it exclusively trying to figure it out, so maybe something happened to my starter along the way). Anyway, thanks so much for any words of advice you have!