31–40 of 208 posts
Nice article, thanks. Losing your starter can be painful as it takes at least a week to build a new one. So it's good to have a backup; build a bit extra then freeze it. Should you lose your starter, you can defrost the backup and carry on right away. Especially handy if you go on holiday or can't bake for a few weeks.
Wouldn't freezing kill the bacteria and yeast?
Wait, wait... there's no salt in the sourdough?
Baking is a surprisingly geeky thing to do. While cooking is more about knowing your ingredients and tasting as you go, baking absolutely requires strict adherence to a recipe. I can't actually remember why I started baking bread. But when I first started the product was horrible. I would let the dough rise in a warm place and "make it big" as quickly as possible. For me the rising was just about CO_2 so it made sens…
Also some useful links:
Excellent article! We've been baking sourdough bread at home for about a year now. When the starter is done, baking bread is a lot less work than when using yeast. The work is spread over a few days but there are no laborious processes involved.
I find it funny that this is post is popular because the title includes “an engineers guide.” As a hobbyist bread and pizza maker there are so many amazing resources across pizzamaking.com, YouTube and reddit that have years of community input I’m almost insulted that this is more popular.
Wait, wait... there's no salt in the sourdough?
Wait, wait... there's no salt in the sourdough?
No mention of salt in whole page. That is a huge omission. It's not even bread without salt. If you follow this recipe it will taste awful. Use salt if you want your bread to be like bakery bread. And there is no "salt to taste" in baking. 10g per 500g of flour is a good start but the point you add it is important so check a proper recipe.
Edit:
2% of the flour's weight in salt. Let's say you bake 700 grams of flour (500 grams flour, 200 grams sour dough) then you would add 14 grams of salt. Note please that this is my personal preference. It could be you prefer more or less salt.
I find it funny that this is post is popular because the title includes “an engineers guide.” As a hobbyist bread and pizza maker there are so many amazing resources across pizzamaking.com, YouTube and reddit that have years of community input I’m almost insulted that this is more popular.
I guess I shouldn't be surprised it's still active given their tenacity and older audience.
Baking is a surprisingly geeky thing to do. While cooking is more about knowing your ingredients and tasting as you go, baking absolutely requires strict adherence to a recipe. I can't actually remember why I started baking bread. But when I first started the product was horrible. I would let the dough rise in a warm place and "make it big" as quickly as possible. For me the rising was just about CO_2 so it made sens…
My bread has increased in quality so much by (a) mixing the ingredients (without the yeast, or with only a little bit of the sourdough starter) the night before (i.e. making a poolish), and (b) taking a full day to prepare: you knead a little, let it rest for a couple of hours, give it a few turns, rest, etc. As a result, the bread is much more flavorful, and the flavor is more delicate: not too sour, not too sweet,…