Sourdough Success - Sort'a - It's not just food... It's a way of life! Blog at - 300248

It's not just food... It's a way of life!

Sourdough success - sort'a 
Apr. 1, 2013 12:43 pm 
Updated: May 16, 2013 8:20 pm
So it finished!  I made the bread for Easter and it was a hit - however (being my worst critic) it wasn't what I was hoping for.  After I let it stew in the fridge until Saturday, I removed it and started the sour dough process.  I combined my fed wild yeast with fresh flour and warm water and left it to sit for a few hours (6 hours in my case) to sour.  Once that was completed, I mixed in more flour, salt and sugar and kneaded the bread until I had a dense loaf.  I placed it back in the bowl for its inital rise and then divided it into it's two loafs and let it bench rise for a few more hours.

Hind sight, this is where I went wrong.  I should have made sure that the loafs were kept moist during the bench rise period, either with a moist towel or by basting them with water - something.

Anyway, I could tell that something had gone eyry when I went to slash the loafs and they had almost a tough skin on the outside.  Knowing that I was already too far in I proceed to bake the bread.  20-25 minutes later my loafs came out.  That's when I had my second "oops" moment - I should have wiped the loafs down with a damp cloth to remove any access flour which had scorched to the surface of the bread. 

Not to be detered - I let them cool and tried a slice.  It was dense - VERY dense!  Most of that I attributed to the fact that the tough skin had formed which impeeded the rise process.  However, it was good - VERY GOOD!  It had a perfect yeasty-sour twang to the loaf.  I let a stick of unsalted butter come to room temperature and combined it  with some garlic powder, salt, cracked black pepper and oregano as a butter side.  It might not have been perfect - but it was my taste of history.  Good, bad or indifferent, it was something that I created with only flour, water, sugar, salt and the air around me.

Was I a little upset that it turned out like a brick of clay rather than a fluffy loaf of bread - yes.  Am I detered from trying it again this weekend - NO!  I am giving this a shot again and know I know what steps are needed to better the process! 

I hope this served as a story of sucess in your eyes as much as it did for me.  When I get home tonight I will post the directions I followed along with my notes here on my blog for anyone who wished to take a bite out of history for themselves!  Until then - Keep Cooking!
Sourdough loaf after the 6 hour souring rest.
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Sourdough loafs before bench rise
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Sourdough loafs after bench rise
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Sourdough loafs compeleted
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Apr. 1, 2013 1:25 pm
Good job on this and I'm looking forward to hearing more about it!
Apr. 1, 2013 7:23 pm
i usually just cover mine with plastic wrap while it rises, but a warm moist towel would probably work all right too. What I have found is that using 100% sourdough stater for leavening, my bread takes about 8 hours to rise. I start it in the morning, let it rise all day, then shape it and let it rise overnight. THen pop it in the oven in the morning. Great stuff! Keep at it, you won't be sorry
Apr. 1, 2013 10:00 pm
If you aren't using the sour dough as a starter, or Biga, then adding additional yeast, it will either take a very long time to rise or be very dense. When I do a bench rise I have a huge salad bowl that I invert over the loaves. Good job, you will get it where you want it. Don't forget to keep feeding the starter.
Apr. 2, 2013 8:54 am
I have enjoyed following your posts about this. It looks like you did a great job and learned what not to do next time. I can't wait to hear how the next loaves turn out.
Apr. 2, 2013 1:11 pm
Thank you very much Petey & BigShotsMom! I will try that again on my next round! @Paula - It was a differentiate learning experience ;)
May 16, 2013 8:20 pm
I used to make bread with a starter that used instant potatoes, sugar and water to "feed" it. I wish I had the recipe for the starter. I have the recipe for making the bread. thanks for any help.
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Chris Mosley

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Wheaton, Illinois, USA

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Sep. 2007

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About Me
I have learned to cook from my father from about the age of 12. As the years passed my ability to cook advanced. I now reside in St Augustine, FL with my lovely wife Carrie, our son Bryce and our daughter Olivia. Everyone loves it that I love to cook and do it as well as I do.
My favorite things to cook
I love to cook bread. I have just started to really get into bread baking but I have loved it each time I try another loaf. I am a huge advocate of wanting to force myself to learn something new - even if it's territory that has been threaded for decades before me it's a craft I still want to learn.
My favorite family cooking traditions
My family's biggest tradition comes during the winter time. Every Saturday, when snow was still on the ground my dad (or I) would wake up early and cook a mound of "German Pancakes", a simple fried pancake, but still to this day, brings back fond memories of the good-o-days.
My cooking triumphs
Christmas Eve Dinner 2012 - I made a slow cooker turkey breast with homemade turkey gravy, garlic mashed potatoes, Italian oven roasted Brussels sprouts and crescent rolls. It was a timing nightmare but it was all worth it once it was done!
My cooking tragedies
My biggest cooking tragedy would have to be from when I first started to cook solo after my wife and I had first moved in together. I made a drastic rookie error. I finished frying some breaded pork chops and not thinking I emptied the still hot pan of oil right into the sink where there was a pool of standing water sitting by the drain... The oil erupted back at me landing on my arms. It took about a week for my burns to heal. The chops were good though!
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