Comments on: Seeded Multigrain Sourdough — It Is What It Is

By: Susan

Susan — Fri, 06 Aug 2010 14:27:12 +0000

Urban Cholita, I think your loaves look wonderful. Flattening of the loaves and a “non-earing” cut can sometimes be due to overproofing or insufficient gluten development, but looking at you crumb, I doubt either of those was your problem. What’s more likely is that your loaves could be shaped a little more tightly. You want a nice taut surface. Shaping techniques are not something I’ve gone into too much on this blog, but hopefully I can do some videos soon.

By: Urban Cholita

Urban Cholita — Fri, 06 Aug 2010 13:05:36 +0000

Susan,
I LOVE this bread. The texture and taste turned out great. But a quick question for you. My loaves turned out rather flat, not nicely domed like yours are (see pics here: http://www.urbancholita.com/2010/08/best-bread-ever.html). Do you have any idea why that would be? Is that typically a sign of too much water? Also, I didn’t get a good ear. I used a serrated knife to make the slashes. Could that be why?

By: Seeded Multigrain Sourdough « Linguina

Seeded Multigrain Sourdough « Linguina — Fri, 23 Jul 2010 02:38:06 +0000

[...] in Uncategorized at 10:37 pm by linguina Just for fun, I thought I’d try this Seeded Multigrain Sourdough recipe from Wild Yeast. Well, not entirely for fun, because we tore through that whole wheat loaf [...]

By: Trish Sarr

Trish Sarr — Sat, 19 Jun 2010 01:15:41 +0000

I have now tried this recipe twice – the taste is the best EVER, so I really want to make it work, but on first attempt the dough was incredibly wet and sticky and the loaves barely rose. Second attempt, cut back on the water a little bit, increased flour a little bit, and it was kneadable first time round, but when it came to making loaves it was super-sticky again, and this time it was like bricks. No rising. I make sourdough bread all the time, so my starter is okay. I’m in New Zealand, so maybe the flours are different? I’d read about the importance of the proportions of pre-fermented/unfermented flour so didn’t want to change proportions too much. Suggestions, please!

By: Susan

Susan — Thu, 15 Apr 2010 19:27:12 +0000

Mike, I’m so glad you’ve had success with your starter! Since fermentation times depend on other factors besides the amount of yeast (type of flour, room and dough temperatures, etc.), it’s difficult to provide simple substitution rules. A “two o’clock” approach is always best: http://www.wildyeastblog.com/2009/06/09/two-oclock/

That said, for this formula, try adding 0.1% (about 3.8 grams) of instant yeast and expecting about 1.5 – 2 hour first fermentation and proofing times; see what happens!

By: Mike

Mike — Thu, 15 Apr 2010 16:34:55 +0000

Just wondering what the original formula was. I’d like to modify some formulas that call for a small amount of instant yeast, but don’t know how to increase the fermentation and proof times to make up for it. Would love to read some tips for this on your blog (ie. “adding so-and-so gm sourdough starter or yeast requires decreasing fermentation and proof times by such-and-such minutes whereas leaving out the starter or yeast requires an increase…”).

I just got my starter going about a month ago and followed your directions to bake bread over the weekend. I was amazed that such a beautiful loaf could come out of my oven and wanted to say “Thanks!”

By: Lisa

Lisa — Tue, 06 Apr 2010 05:03:58 +0000

Wow..this one I have to try! Gorgeous!

By: Cathryn Kasper

Cathryn Kasper — Tue, 30 Mar 2010 18:02:09 +0000

Wow! I made this recipe last night -just couldn’t wait although the bread is stacking up from all the recent experiments! This morning we enjoyed it, toasted, slathered in ripe avocado – deelish!
It’s so easy, beautiful, and tasty! Thanks for this!!

By: Adelaide

Adelaide — Mon, 22 Mar 2010 17:55:15 +0000

Finally delurking to say many thanks! I baked this as one round loaf yesterday and am thrilled with the results; delicious with baba ghanoush! I’ve been using your recipes frequently, though always kneading by hand, and incorporating the soaker was pretty far out. I was a little suspicious that the crumb would collapse under the weight of the seeds, but no, total success. You’re very talented!

By: Mike from Honolulu

Mike from Honolulu — Mon, 15 Mar 2010 07:57:58 +0000

Tried this once as one rounded loaf and whoa! Beautiful! Now I’m gonna try to shaping the loaves, then retard overnight in the refrigerator to see if flavor develops even more. Very tasty and visually pleasing. Thank you!