Started baking some bread for both Christmas Eve and Christmas Day dinner. Here are the first couple out of the oven.
I have done it both ways. I use yeast when I am pressed for time. This also lessens the sour taste due to shorter fermentation. If I use a longer fermentation the more sour it tastes.hot stuff said:Is that how long it takes? I never made a pure sourdough loaf before but I started one last night and well it grew a little but it has a long way to go to be bakeable.
Room temp in the kitchen on the countertctenten said:I have done it both ways. I use yeast when I am pressed for time. This also lessens the sour taste due to shorter fermentation. If I use a longer fermentation the more sour it tastes.
Are you fermenting at room temp or in fridge?
Mine usually takes a day, but there are so many variables. You may have to increase your percentage of starter if it is not rising enough.hot stuff said:Room temp in the kitchen on the counter
My white sourdough from a starter is 2 days and my wheat bread I'll go either 3-3 days. You can let your dough sit in the refrigerator for several days and it will get more tangy/sour. You can shortcut the process by adding citric acid to the dough and make your bread the same day or the next.hot stuff said:Is that how long it takes? I never made a pure sourdough loaf before but I started one last night and well it grew a little but it has a long way to go to be bakeable.
the white spots look like mold?dragonsfire said:Crap, waited too long, puffed up nicely
SavinaRed said:I wish this was on video when it came out if the oven with all the crackling sound from this loaf.
This loaf had the most spring out of any loaf I've made. It actually reached the top of my SS bowl and when I went to place it back on it for 5 minutes it had risen taller than the bowl that was covering it lol. I'm not sure I will be able to replicate it again. I mixed the ingredients in the Kitchen Aid then did my folding by hand.tctenten said:
Looks perfect and I love that crackling sound.