Time to Make the Sourdough!

Norwich Sourdough

The weather is warming up here in the Northern Hemisphere. If you don’t have a sourdough starter, now would be a great time to start one from scratch. Flour, water, and patience are the only ingredients. You could be baking up a few loaves of Norwich Sourdough in as little as one week from now!

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  1. Susie Schultz says

    These loaves look so beautiful I am going to try them this weekend, but I am not sure what 125% or 100% hydration means. Could you please give me (a novice sourdough person) a quick explanation or this term.
    Thanks Susie

  2. says

    Susie, the hydration percentage refers to the amount of water in the starter relative to the amount of flour. 100% hydration means equal parts of each. My instructions for raising a starter produce one that is 100% hydration.

  3. Tisha says

    Thank you so much for your clear recipes and supporting photos. I have raised my own starter and am now baking my own breads. Every batch gets even better. I have learned so much from your blog!

  4. says

    Am going to try these as they look delicous, although with the humidity in Bangkok, sometimes things don’t always come out as well as they would if I made them in the US. Worth a try though :)

    Thanks!

  5. Skip says

    Been making bread from scratch here lately and I have to say, it’s been fun and actually edible (I am a machinist, NOT a baker). I have watched dozens of Youtube videos and one thing iv’e noticed is on everyone’s final proof, they seem to be able to handle them kind of aggressively when they put them on the baking dish or on the cookie sheet and they seem to hold their shape very well. Mine are so not like that! Seems like if I look at my proofed dough funny, it goes flat. Whats up with that? Is it because I use APF instead of bread flour? What am I doing wrong? Any help would be great. Thanks.

    • says

      Your loaves could be overproofed; this stretches the gluten too much and it doesn’t retain its elasticity. It could also be that the gluten was insufficiently developed to begin with, or that the loaves need to be shaped a little more tightly.

  6. says

    I’ve always wanted to try a sourdough, but have been put off because it looks so difficult. That being said, your loaves are so tempting! Did you use a baking sheet or a baking stone to make the outer edges so crispy?

    My most recent bread-attempt was Challah, which I posted on my blog – livingtoat.com

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