It isn’t a perfect loaf, but it’s a vast improvement upon our first two attempts with sourdough, and it tastes really, really good. The crust has a nutty flavor so delicious we can’t stop breaking off little bits for "just one more" taste. The recipe we used calls for a starter...
When it passes its peak, it falls in volume, the bubbles go out, the yeast population crashes, and it gets too sour -- too much acid and not enough sugar. Past-peak sourdough is great in a pie crust or anything leavened with baking powder, but it's difficult to use it for bread....
Focaccia requires no complicated shaping and no scoring, so you won’t feel pressured torender the Mona Lisa’s likenessin the crust. It tastes divine—it does combine sourdough with potatoes in one glorious carbfest, after all—and has a wonderfully crunchy bottom and silky interior. Before b...
In general, if your tap water smells and tastes good it will probably work well with sourdough. Get a container: You'll need some sort of container in which to mix your starter. I suggest a small mixing bowl or measuring cup that will hold between 2 to 4 cups (500 to 1000 ml). ...
Q: My starter is really sour. Is that OK? A:Well, a really sour taste mean that the yeast is weak and the starter is getting too acidic. This usually means 1 or both of 2 things: 1) you aren’t feeding the starter often enough; and/or 2) you haven’t been feeding it enough ...
Turn dough during the bulk fermentation Shape dough Proof Bake Sourdough Starter Before you make your sourdough bread, you’ll need a starter. I have written posts on thathere,hereandhere. For answers to the most frequently asked sourdough starter questions,go here. ...
These days I use only organic maple syrup from a tree. The GI is waaaaaay lower and it is much better for you. I think it tastes better too! Butter or margarine should be somewhere between cool and room temp. A problem that you might find if you don't allow your butter to warm a...
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My loaf was beautiful and tastes wonderful. However, it is a little too dark on the bottom. A different loaf I made had the same issue. I put a cookie sheet on the rack below to attempt to disperse the heat. Improved some, but still almost burned. Any ideas? Rachel Conners — March...
Nothing tastes as good as bread fresh out of the oven! It's Vegan friendly, super easy to make and it costs like 1€ to make a batch of fresh rolls. So why does everyone not bake amazing bread at home? Quite simple, there are too many barriers in most recipes. If you've ever ha...