PrintSourdough Bread....
About to embark on a whole wheat sourdough bread baking adventure, any all who have gone before are welcome to share their wisdom. One thing I am curious about is if longer/more rises and/or longer kneading are good things...I've got time, some good starter, and I want a great loaf, so tell me the tricks of the trade.
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3 Comments:
Longer rises will take care of much of your kneading -- with sourdough breads, that is the route to go. Wetter doughs, initially kneaded less but allowed to rise slooooooowly will produce superior results.
Dominic
the zen kitchen
dvchurch at 12:44PM on 07/31/07
When making a whole wheat sourdough, I like to add a little sprouted wheat flour if I can find it. The enzymes in it break down some of the starches into sugars, which I think makes for a more balanced flavor - not so intensely sour. Depends on your preference though.
Nicholas H at 12:20AM on 08/01/07
I've baked bread for around 22 years now. Whole wheat bread is tricky...you definitely have to let it rise much longer (overnight if you can wait that long)...try adding some buttermilk (fresh or dried) and some Vitamin C (Ascorbic acid) powder (about 1/2 a teaspoon or so to a batch of bread). The combination of ascorbic acid and milk together help 'condition' the dough to make a more tender loaf. Good luck! :)
cheffy at 12:22PM on 08/01/07