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Tuesday
19Jan2010

first loaf of sour dough

DateTuesday, January 19, 2010 at 06:00

my first loaf of sour dough was not a success. the texture is too dense for my liking and there isn't much flavour. i think i'm going to try a mix of rye and wholewheat flour for my starter and make a much wetter dough next time. i'll also use white flour rather than wholemeal for the loaf itself.

the crust was good though and the slits i cut on the top opened evenly as it cooked which means it was evenly kneaded.

Authorabby | Comment2 Comments | Print ArticlePrint Article
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Reader Comments (2)

Hi Abby, as a last resort, Jim Lahey's "no-knead' bread( NY Times, 2006 ) might interest you. It's terrifically simple and produces a great crumb and crust. It's the same bread from the Sullivan bakery that so inspired the folks from Ottolenghi to recreate it(that story and their recipe is in their book), but the original recipe is actually a whole lot easier- the secret is a very slow lazy rise, and to cook it inside a covered pot in a fiercely hot oven to create steam( you might like the science here). However, if the starter method is especially of interest to you, St John's Beyond Nose to Tail has recipes that use a "mother'', that kept us going for a whole winter. I'm looking forward to more news of your venture as you go!
January 19, 2010 | Unregistered Commentervincent
hi vincent, thanks for the tips. am more likely to go with fergus' mother as i love kneading and the trad approach to this sort of cooking.

my starter is out of the fridge and ready to go again this weekend with extra rye in the starter and white flour for the bread itself plus more water! fingers crossed.
January 19, 2010 | Registered Commenterabby

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