Sourdough bread.......yes or no ??

[Julia9054]

Been brewing a sourdough starter made with kefir this week. Here is a loaf cooked in a regular indoor oven. Haven't tasted it yet

 

[Dave7]

Reporting back.
The Aldi Sourdough was very nice. I will buy it again.

 

[Julia9054]

Tried my new sourdough loaf this morning - very nice!
Used this recipe
https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/chewy-sourdough-italian-bread/
which makes the bread more chewy and less “holey” than last week’s recipe. I prefer it - really crusty sourdough can make your mouth hurt!

 

[glasgowcyclist]

I know, I am just not disciplined enough to stick to the routine.

If you want a loaf that’s full-flavoured and doesn’t need any faffing with starters, try the one I’ve made on The Bakers’ Thread. Recipe is here: https://www.nigella.com/recipes/guests/jim-laheys-basic-no-knead-bread

 

[kayakerles]

Love sourdough baguettes. Our local grocery store makes them fresh daily with no preservatives. We buy one every couple of days. But if we don’t get around to eating one for 3 or 4 days, they turn into mini baseball bats! But love them fresh, perhaps with a bit of pesto spread on them.

 

[GlamorganGuy]

Toasted sourdough is a must for the sandwich of kings. Salty butter, fish fingers grilled until they're crispy, lashings of vinegar. Boom.

 

[Bonefish Blues]

Toasted sourdough is a must for the sandwich of kings. Salty butter, fish fingers grilled until they're crispy, lashings of vinegar. Boom.

But then you can't taste the sourdough, shirley?

 

[John the Monkey]

Hmmm, excess starter is most excellent to make waffles or pancakes with.

Never any gets wasted here

I usually make these - they're great plain, but add herbs / spices you like to make them a little different.

https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe

 

[Julia9054]

I usually make these - they're great plain, but add herbs / spices you like to make them a little different.

https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe

Ooh - I have some sourdough starter glaring malevolently at me from the windowsill. Making these this afternoon now!

 

[Juan Kog]

Two I made earlier.
OK there Mrs JK’s handiwork.

 

[John the Monkey]

If you want a loaf that’s full-flavoured and doesn’t need any faffing with starters, try the one I’ve made on The Bakers’ Thread. Recipe is here: https://www.nigella.com/recipes/guests/jim-laheys-basic-no-knead-bread

This is a nice one too - it uses a sponge, or poolish, but you don't need to maintain a starter (the sponge is a one-off for your bake, and uses regular yeast).

https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe

 

[John the Monkey]

Ooh - I have some sourdough starter glaring malevolently at me from the windowsill. Making these this afternoon now!

There's this too, which makes a nice loaf, but won't make much of a dent in your discard (only uses 40g)

https://www.kingarthurbaking.com/recipes/pain-de-campagne-recipe

 

[Julia9054]

I usually make these - they're great plain, but add herbs / spices you like to make them a little different.

https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe

With rosemary in. Impatiently waiting for them to cool

 

[John the Monkey]

That looks good - I'll try that for my next lot.

I've attempted the "no waste" starter method a couple of times now, and both have produced really slack, sticky doughs that bake into tasty frisbees

I don't think it suits my current pre-ferment/long autolyse method (not sure why - surely starter is starter?), so I'm going to try a batch following Jack's exact recipe & see how that goes.

 

[Julia9054]

I’m going away for a week. Should I feed my starter just before I go then bung it in the fridge to slow it down