I’ve never been able to get a good rise out of sourdough. I make bread all the time, make sauerkraut beer etc and my starter doubles in size but when making bread it just never works
Successfully baking with sourdough 1-2 times a week. From the top of my head, some things that has elevated my results...
Once you have a starter, keep feeding it with organic rye grain flour, you might need to try different brands. Bake in a cast iron pot, with lid initially, the crust will be unreal.
nice, but too complicated. slice a cabbage, add some salt, pound it, stash it for 10-15 days, enjoy. easy peasy and delicious (optionally pour some olive oil, vinegar and pepper on the serving for flavour).
just make sure i has enough juice to stay covered. odds are it doesn't; popular wisdom is topping it up with some extra brine. i prefer white wine.
You get the starter by leaving flour and water at room temperature for several days. Once the starter is ready, it's just more flour and water, plus additional ingredients (salt, seeds, olive oil, etc) sitting for several hours until it's ready to go in the oven.
I've followed sourdough recipes that were extremely complicated, which required me doing task every few hours for 3 days (so no way to do it if you have a regular job). But at the most basic level sourdough is just a fermented mixture of flour and water that is then cooked.
Ok I just looked at my batch of sauerkraut and it needed some liquid so I added some white wine (chasselas). If it kills the reaction I will hunt you down and make you eat moldy sauerkraut.
I’ve done Chinese style fermentation which just goes forever, you add more veggies in as you take them out, and it calls for adding vodka every month or so. Wine should be fine
I think most sourdough recipes are written by people who are really into sourdough, because they involve so much bullshit. I was going to give up on sourdough until I discovered:
* Fold it over itself a few times every hour or so.
* When it looks risen, put it into whatever you want to bake it in, let it rise for another 30 minutes or so, bake at around 200C for about 30 minutes.
It's easier than fast yeast bread, as there is less kneading.
I’ve never been able to get a good rise out of sourdough. I make bread all the time, make sauerkraut beer etc and my starter doubles in size but when making bread it just never works
Replying to see if anyone has a foolproof solution.
My next attempt will include better, windmill milled flour.
Successfully baking with sourdough 1-2 times a week. From the top of my head, some things that has elevated my results...
Once you have a starter, keep feeding it with organic rye grain flour, you might need to try different brands. Bake in a cast iron pot, with lid initially, the crust will be unreal.
> sourdough
nice, but too complicated. slice a cabbage, add some salt, pound it, stash it for 10-15 days, enjoy. easy peasy and delicious (optionally pour some olive oil, vinegar and pepper on the serving for flavour).
just make sure i has enough juice to stay covered. odds are it doesn't; popular wisdom is topping it up with some extra brine. i prefer white wine.
Sourdough doesn't need to be complicated.
You get the starter by leaving flour and water at room temperature for several days. Once the starter is ready, it's just more flour and water, plus additional ingredients (salt, seeds, olive oil, etc) sitting for several hours until it's ready to go in the oven.
I've followed sourdough recipes that were extremely complicated, which required me doing task every few hours for 3 days (so no way to do it if you have a regular job). But at the most basic level sourdough is just a fermented mixture of flour and water that is then cooked.
Ok I just looked at my batch of sauerkraut and it needed some liquid so I added some white wine (chasselas). If it kills the reaction I will hunt you down and make you eat moldy sauerkraut.
I’ve done Chinese style fermentation which just goes forever, you add more veggies in as you take them out, and it calls for adding vodka every month or so. Wine should be fine
I think most sourdough recipes are written by people who are really into sourdough, because they involve so much bullshit. I was going to give up on sourdough until I discovered:
* 200g starter, 400g water, 600g flour, 10g salt. Mix together.
* Fold it over itself a few times every hour or so.
* When it looks risen, put it into whatever you want to bake it in, let it rise for another 30 minutes or so, bake at around 200C for about 30 minutes.
It's easier than fast yeast bread, as there is less kneading.