Comments on: Soft Sandwich Sourdough

By: sand

sand — Sat, 30 Mar 2013 11:33:27 +0000

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By: Andrea

Andrea — Sat, 02 Feb 2013 01:21:00 +0000

Wow!!! This recipe is perfrct and so easy to follow! I don’t think I will ever buy store sandwich bread again! Thank you!

By: Rose

Rose — Mon, 03 Dec 2012 06:11:47 +0000

Hi there. Thank you for sharing your recipes and your knowledge. I’ve been working with this recipe for several weeks now. It was my first successful attempt at sourdough sandwich bread. The first batch, while edible and actually ok, just wasn’t what I was looking for, but that was the nut behind the wheel, not the recipe. The second attempt was wonderful, and it’s just gotten better from there! My latest batch was made with half whole wheat and half white, and I used a soaker on the whole wheat. This recipe tolerates massive creative experimentation well.

Btw, a big thank you for pointing out the tip on the pan sizes. I’ve been baking for a long time, but never came across anyone talking about this, and consequently a lot of my loaves came out too small because I have large pans. Now that I know what my dough weight should be, I’ve converted all of my recipes to grams and adjusted so that my final dough weight will fit my pans perfectly, and my loaves turn out SO much better now. THANK YOU!!!

By: Nick

Nick — Tue, 23 Oct 2012 23:48:14 +0000

hi there,
are there any tricks to getting it to rise like that?

also what is the purpose of the stone and where does it go since pans are used? I assume under the pans?

I assume you used the tray o rocks for the steam? whole time or just part time steam?
thanks
Nick

By: Susan

Susan — Mon, 30 Jul 2012 05:23:54 +0000

Joanne, this post has links to some scales: http://www.wildyeastblog.com/2008/03/02/weigh-your-ingredients/