PrintSourdough Bread
So, I'm cruising my regular foodie blogs and come across the sourdough bread recipe on thekitchn.com
http://www.thekitchn.com/thekitchn/baked-good/recipe-beginner-sourdough-loaf-048192
So, I'm thinking to myself I can do this. But I have a fear of yeast and killing it, and instead of warm, soft, chewy, sourdough-y goodness I will get a lump.
Are my fears justified? Please share horror/success stories or words or advice for my FIRST sourdough bread.
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4 Comments:
Oooh...I finally got up the courage to do sourdough a few years ago as it is my DH's fave.
Honestly you would have to really do something bad to the bowl to mess it up.
You will know if the yeast dies while it rests...it will cease to bubble and be puffy and will be flat and rather than smell 'sour' as it should it will smell NASTY.
Just make sure you keep it warm enough and don't over-knead once you start.
After this I kept my bread starter going for almost 2 years...sourdough bread whenever we wanted it, and I could pass it on "Friendship Bread" style or use like a Herman for cakes and such that use yeast.
Really not as hard as it sounds and it is fun to really be aware of the living things you are using to make the bread with.
Only difference between the store-bought and homemade is the crust...without the good hot bread oven you get a softer crust. Not a bad thing though!
sadiepix at 4:18PM on 04/17/08
sounds fantastic!! I can't wait! Thanks for the encouragment!
stickychewygooeyjen at 5:23PM on 04/17/08
Honestly you should be ok....I make my own bread every week, and I did do the sourdough starter thing about 1 year ago. It is pretty hard to kill the yeast and it's pretty easy to make really. My biggest compaint with it was that for the first week or so when you have to leave the flour/water mixture out on the counter, your ENTIRE house will smell like beer. Other than that, it's pretty easy to do.
athenafoods at 5:35PM on 04/17/08
If you have an instant read thermometer you simply cannot go wrong. Once you begin using an IRT, you will find that the guesswork is taken out of a lot of things.
My brother tried many years ago to make beer bread and was very disappointed. We re-hashed the recipe over the phone. I was thinking out loud and said, "Well... Maybe you heated the beer too much..." He said he thought I was right because he burned his hands while kneading it!
If it's too hot for you to stick your finger in - it's TOO HOT for the yeast. 110 degrees is ideal.
Also, temp your loaf when done baking. Baked bread should temp at 190 to 200 degrees. If it's not near that - put it back in the oven. If it's getting dark, tent it with foil and put it back in the oven at 10-12 minute increments depending on how short it is from target temp.
Can't wait to hear about your victorious sourdough adventure!
chiff0nade at 5:46PM on 04/17/08