11–20 of 28 posts
Just go down to your local library and get My Bread by Jim Lahey.
There's nothing arduous about bread making when you use a slow rise. I make bread and pizza dough and bagels several times a week, for couple reasons: a. it's bloody cheap, b. it's damn easy for how good it is. The process is literally stir the ingredients together and put a lid on it for about a day. 8 bagels, 3 pizzas, or a nice loaf of sourdough cost about 27 cents total. Just go down to your local library and get…
Curious as to why you leave it this long...
"With bread risen with instant dry yeast, it will definitely resemble visual qualities of bread, but the texture and taste will not be comparable to bread that uses wild yeast." This is so wrong it drives me insane. The key thing is the length (and thus slowness) of the rise of the dough, not whether you use wild or instant yeast. Sourdough raised on a hot countertop for thirty minutes will not be nearly as good as a…
>Sourdoughs International is a family business dedicated to the resurgence of authentic sourdoughs. Authentic? Commercial yeast produces something that looks like sourdough but is completely bland and tasteless. Absolutely nothing tastes or smells anything like authentic sourdough. When you bake it with wild yeast and lactobacilli, it will taste and smell like sourdough should. There is no other way.
>The Industrial Revolution created fast rising yeasts that almost eliminated sourdough and did eliminate the lactic acid bacteria. As a result breads baked with commercial yeast have never equaled the flavor, texture and aroma of man’s first leavened bread. And never will!
That could explain the difference in taste.
There's nothing arduous about bread making when you use a slow rise. I make bread and pizza dough and bagels several times a week, for couple reasons: a. it's bloody cheap, b. it's damn easy for how good it is. The process is literally stir the ingredients together and put a lid on it for about a day. 8 bagels, 3 pizzas, or a nice loaf of sourdough cost about 27 cents total. Just go down to your local library and get…
A day seems long? I’ve not noticed any appreciable difference past 3 hours. Curious as to why you leave it this long...
"With bread risen with instant dry yeast, it will definitely resemble visual qualities of bread, but the texture and taste will not be comparable to bread that uses wild yeast." This is so wrong it drives me insane. The key thing is the length (and thus slowness) of the rise of the dough, not whether you use wild or instant yeast. Sourdough raised on a hot countertop for thirty minutes will not be nearly as good as a…
There's nothing arduous about bread making when you use a slow rise. I make bread and pizza dough and bagels several times a week, for couple reasons: a. it's bloody cheap, b. it's damn easy for how good it is. The process is literally stir the ingredients together and put a lid on it for about a day. 8 bagels, 3 pizzas, or a nice loaf of sourdough cost about 27 cents total. Just go down to your local library and get…
A day seems long? I’ve not noticed any appreciable difference past 3 hours. Curious as to why you leave it this long...
Earlier quoted context omitted.
A day seems long? I’ve not noticed any appreciable difference past 3 hours. Curious as to why you leave it this long...
Personally notice a big taste difference, but even if that wasn't there, it's cheaper since you use significantly less yeast.
Earlier quoted context omitted.
Personally notice a big taste difference, but even if that wasn't there, it's cheaper since you use significantly less yeast.
Does that make much difference? In my experience, the cost of cheese is by far the biggest determining factor in overall cost.