It's About Time You Started Making Your Sourdough Bread From Scratch

Submitted by: Essen 3 months ago in Misc


If this guy publishes an audio book, I'll buy it. And none (or very little) of that it has to be authentic bullshit. Just plain description of how to do it.

There are 25 comments:
Male 18,342
Nooooo hungry again
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Male 46,107
Today I'm making creme fraiche {pretentious sour cream} it takes two days to cure.
Tomorrow... soup.  Not sure if I want zucchini soup or  cabbage soup. 
I also make a nice chicken tortilla soup.

I'm glad the weather's turning so I can get back to cooking comfort foods 
{low carb, low fat, low cal comfort foods}
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Female 6,822
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Male 46,107
melcervini   That looks like yorkshire pudding, not creme fraiche
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Female 6,822
Gerry1of1 If you haven't seen the episode, I HIGHLY recommend.
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Male 293
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Male 46,107
Essen I got Hulu free on my phone. Everyday I watch an episode at work. 
Eventually I'll see this episode
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Male 2,473
Gerry1of1 if it is low fat, low carb and low cal it is scientifically impossible for it to provide any element of comfort.
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Male 46,107
woodyville06    Well, I did make home made sour cream. No carbs but lots of fat :) 
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Male 46,107
woodyville06   Today is unstuffed cabbage.  It's like stuffed cabbage, but I just chop it all up and put it in a casserole dish.  Tastes the same just less work.

Try Unstuffed Bell Peppers. Same thing, chop it up and bake it.... tastes the same but easier to 
portion out if you have an unexpected guest.

My chicken tortilla soup is very delicious and "comfort food".... I leave the tortilla's out and just have a mexican flavoured chicken soup   ◕‿◕
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Male 2,473
Gerry1of1 I love stuffed cabbage, what time is dinner!?!?
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Male 1,540
Can't make the bread, because I don't have these pretentious ingredients: Strong white flour, Tepid water, Sea Salt. I only have flour, water, salt, and yeast. Sorry. 

I'll just sit in the corner sipping my Gong Fu brewed tea. 
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Female 8,530
boredhuman meh- strong flour does make better bread- i mean, you can keep knocking back etc, but you cannot get protein where there is little to none and cake flour today is very low in gluten, your bread will be very cakey in texture. The difference I get between local strong flour, and imported Canadian extra strong is about two inches of oven spring,
.
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Male 234
boredhuman strong flour...aka bread flour tepid water aka luke warm water sea salt aka salt
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Male 293
boredhuman I am with you on STRONG flour and SEA salt.
But tepid water is a good advice. (remember if everything is body temperature the yeast works alot faster)
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Male 2,473
Great post.  Baking is a passion and a science.  It’s not as easy as it looks.

Remember when bread machines were all the rage? The ultimate in lazy.




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Female 8,530
woodyville06 i have one, i use it often. 
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Male 293
woodyville06 I bought one ten years ago. The charm wear of really fast. Primarily because of the damn dough paddles made the bread too inconsistent.
But as a dough maker it was discent.
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Male 2,473
Essen my brother’s wife is a good home baker.  She said it was only good as a dough maker
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Male 293
woodyville06 Specially if you live in a cold place that heated dough raising program is great.
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Male 46,107
I love making bread. Not to eat it, too fattening. Just for the way the house smells when it's baking!

mmmmmmmmmm
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Male 293
Gerry1of1 The real estate agents here (Norway) usually put a couple of frozen pastries or bread in the oven before the house is viewed by potential buyers.
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Male 2,473
Essen you can actually just put some cinnamon on a cookie sheet and put in the oven at 350 deg F for 5-10 min and it will smell fabulous.
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Female 6,822
My mom made outstanding sourdough!  Her starter pot looked like this.
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Male 293
melcervini The bacteria/yeast cultures are unique from place to place. There has been fight over starters (for beer or bread). 
That yeast effects how the bread is going to taste. 
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