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Jun 26, 2008. 4:44 AMharleyxx
says:
The only other thing I might add is that I needed to add about 1/2 cup more of warm water than the recipe called for. I started a new one last night and let it rise. This mornng it was doubled in size. I think this is due to my starter being more "active" now. If you keep your yeast & flour refrigerated, make sure you allow them to reach room temperature before using them. I find that really speeds up the process. Thanks for your instructable.
Jun 25, 2008. 8:23 PMharleyxx
says:
I followed your recipe for the sourdough starter and used it to make my first two loaves of sourdough bread. I let it sit for 18 hours after adding the starter. It didn't rise as much as I thought it would. Maybe the starter wasn't ready. The only seeds I had were sesame seeds so I used them and added a little parsley for good measures. The only problem I had was in getting the bread out of the Pot after it was done baking. I followed your instructions as close as possible, but I didn't have a Cast iron pot so I used a deep ceramic Casserole dish. I think I should have sprayed it coated it with olive oil or cooking spray in order to get the bread out without tearing it up. Here are some pictures of my bread. Tastes GOOD!!!!
It would have made a much better instuctable had you used your own pictures and details in the steps of making the bread. BTW: You can't make Sourdough bread without starter, so it should have been included with the Instructable.
I actually took most of those pictures myself.... :-) You CAN make sourdough without a starter, it'll just take a lot longer. I'll get an instructable about how to make a starter up tonight...
Mar 27, 2008. 9:09 AMlotusduck
says:
You shouldn't have to add yeast if you've got a half cup of starter. The starter should be yeasty enough.
Not trying to be obnoxious, but it's been a lot of tonights. Is there still a sourdough starter Instructable on the way?
Oh. wow, yeah. It has been... Sorry about that. I'll make one when I have a break in school. Sorry! I guess I spaced on that one.
Sourdough, by definition requires a starter. Even if that starter isn't from a previous preperation. Without the starter, it isn't sourdough.
You're right, you don't need a starter from a previous prep. That's what I was trying to get at... I'm just bad at wording things sometimes.... You CAN start from scratch, catch the wild yeast in your kitchen, then use that in your bread. That would be sourdough.
Good homemade bread is just about the best thing ever. I've got a favorite recipe for potato rye bread that I make in my cast iron dutch oven- it gets an awesomely thumpable crust. I'll have to find an excuse to make it soon and do an Instructable!
May 23, 2007. 1:38 PMMark_in_Hollywood
says:
Very nice picture of the loaf. Yet, this is not to be confused with:
Old Fashioned Pacific Slope San Francisco Sourdough French Bread
Mais Oui?
Old Fashioned Pacific Slope San Francisco Sourdough French Bread
Mais Oui?
May 23, 2007. 12:40 PMjtobako
says:
A better link might be bread tags rather than the home page.
Looking forward to the starter method : )
Looking forward to the starter method : )
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