Don’t worry I am not going to start posting about baking sourdough… This is mainly some people were asking and offering tips and even starters. Thanks but honestly I think I’m doing alright so far…
I said a few posts ago, one of the things I have been up to is trying to bake sourdough bread. Baking isn’t my thing as I’m more of a person who doesn’t follow recipes and measure things. I even had a new years resolution to bake a cake a while ago. A few people offered a number of pointers and helpful links. But I have just gone off and done it with a sourdough starter from my old friend Paul.
So far its been quite something…
Here is my very first one, it was pretty dry I expect because I didn’t put enough olive oil in it. I also used garlic salt because I didn’t actually have standard sea salt believe it or not. I was quite impressed it actually turned out in a form I could eat. It was great with large junks of cheese.
I hated using my hands to fold the uncooked bread and I made the mistake of not having cornflower, which meant it stuck to my hands like clay.
The second one, I fixed the problem of olive oil and sea salt. I also added more Rye flower to the mix (2/5’s instead of 1/5). This loaf was really good and even my partner enjoyed it toasted with her Vegan butter.
I of course got cornflower too, to stop the clay like sticking.
Number three was amazing. With all knowledge of number two but I skipped a step when folding it, by accident. It made clear to me how I didn’t need to follow a set recipe to the letter, as I messed with the weights and percentage of white and rye flower again. As you can see it was closer to 50/50.
Number four with seeds got a bit too big as I wanted to see if I could use more sourdough starter. My measurements were pretty loose but I haven’t tasted it yet. It was pretty wet and I was thinking I should add more flower to dry it out. I haven’t tried it yet but now I finished number 3, I’ll give it a taste tomorrow.
Between 3 and 4, I was worried the sourdough starter would be a pain especially as I was out of the country quite a bit during summer and conference seasons. Now I have quite a bit of sourdough starter, hence why I tried to create a bigger loaf on attempt number 4.
Generally, I’m thinking maybe I should have done this much earlier (during the pandemic is when a lot of people picked it up) but its slight easier as I work mainly from home running the business now. I haven’t bought any Pollen sourdough for a while now.
