Comments on: Still My Favorite Sourdough http://www.wildyeastblog.com/2010/04/09/still-my-favorite-sourdough/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 19 Jun 2013 18:18:15 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Liz Tree http://www.wildyeastblog.com/2010/04/09/still-my-favorite-sourdough/comment-page-1/#comment-13683 Liz Tree Mon, 19 Apr 2010 19:58:54 +0000 http://www.wildyeastblog.com/?p=6214#comment-13683 Liz again. thanks for the flour info..will be trying a 50 lb Bag of the Central Milling.

Chocolate addition!!! Yummm. I have taken the Norwich recipe, used only white flour, increased hydration to 75% and added sharffenburger chocolate chunks!!!! Wow.. better than I thought.. it just cooled and I am dripping some coffee and my two year old is napping and I am in heaven!!!
OK I may be a little crazy but at leat I eat good!!!
liz

]]> By: Liesel http://www.wildyeastblog.com/2010/04/09/still-my-favorite-sourdough/comment-page-1/#comment-13672 Liesel Sun, 18 Apr 2010 11:08:43 +0000 http://www.wildyeastblog.com/?p=6214#comment-13672 Thank you for your help, Susan!! Tried this again and had much better results! Still haven’t perfected it but will try again next weekend with a couple of changes. I also love all your how to’s.

]]> By: MC http://www.wildyeastblog.com/2010/04/09/still-my-favorite-sourdough/comment-page-1/#comment-13658 MC Fri, 16 Apr 2010 18:22:32 +0000 http://www.wildyeastblog.com/?p=6214#comment-13658 Beautiful beautiful loaves…

]]> By: Mimi http://www.wildyeastblog.com/2010/04/09/still-my-favorite-sourdough/comment-page-1/#comment-13657 Mimi Fri, 16 Apr 2010 17:08:58 +0000 http://www.wildyeastblog.com/?p=6214#comment-13657 Why I always forget to come here for bread recipes, I don’t know. These are beautiful loaves, I really need to bake some of these!!

]]> By: Susan http://www.wildyeastblog.com/2010/04/09/still-my-favorite-sourdough/comment-page-1/#comment-13642 Susan Wed, 14 Apr 2010 19:41:03 +0000 http://www.wildyeastblog.com/?p=6214#comment-13642 Liz, try baking them longer for more color. They can go to 210F internal temp. It is very difficult to overbake this kind of bread. Here’s a link about my flour: http://www.wildyeastblog.com/2008/06/23/flour-101/

Liesel, it could be that the gluten is not developed enough. Are you using good flour, the windowpane test (http://www.wildyeastblog.com/2007/07/07/gluten/), folding? Or it could be that there is too much water in the dough. How much a dough can take depends upon the flour. That’s why I recommend holding back a portion of water initially, and adding it in as needed.

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