April 9, 2018 - 9:16am
Very new baker's sourdough loaves
I have been making a sourdough loaf every weekend for about 5 weeks now. so just 5 loaves. This weekend I baked two. A plain white stoneground loaf and a seeded wholegrain with honey. The seeded loaf had a fab taste and great chewy crust. I am really pleased.
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Those look good enough to eat and congratulations on achieving success in sourdough...,
But now you're trapped! You have to keep on baking them to supply the demand which can't be filled any other way. You will also be surprised how bread will grow into your food chain. Like scrambled eggs with sea salt, black pepper, and fresh chopped chives with a slice of bread smeared with a cultured butter and a cup of French Press coffee makes it all linger at least through lunch..,
Amazing what this stuff does for enlivening the palette...,
And welcome aboard!
Wild-Yeast
Thank you so much for your encouragement. It is only because of comments from Mini Oven and Lechem that I persevered 4 weeks ago with my starter and finally have now got a weekly feeding routine with it. It sits, good as gold, quietly bubbling in the fridge and I bring it out the evening before I plan to start a bake. There is no going back now!
breads by the newbie bakers on TFL. Well done and Happy baking
It's a bread revolution! i remember good bread in the 1950's, then long came the Chorleywood process. we just had supper with some more of the seeded boule. I cannot get over the taste. We are lucky to have some great small mills fairly local to us. I get my flour online from Shipton Mills in Tetbury, UK. amazing service and great flour.
I am desperate to learn more but I am going to stick to these two recipes until I perfect them then I'll branch out. Thank you for taking the time to comment.
I use shipton mill for my flour as well, great service. I also went on their sourdough course last September. Informative course, but it was only one day which is not enough for sourdough course. Perhaps they can be persuaded to do an advanced course. !
i went on a day course in Stratford on Sunday. as you say, one day is nowhere near enough. i looked at the Vanessa Kimball school but it is £495 for a two day course. too dear for me.
I too have looked at the Vanessa kimball course, but I'd also have to stay 2 nights, so it's just too expensive. Good thing for us is that we have so many helpful people here to teach us, I think I would have given up months ago if it wasn't for this forum. My first loaves were made with British flour but I was reading American books!!, the dough used to flow off the worktop! A year down the line, I only now feel that I'm somewhat in control, and that a good loaf is not just luck!
I made the mistake of when I started, trying every recipe that I saw, sprouted grains, chocolate bread - no wonder I didn't know why things failed. You are very wise to stick to a limited recipe before you move on to others - if I was to offer anyone new to sourdough a tip - it would be that!!
i read the advice from Vanessa Kimball on a website that it is best to bake a recipe regularly and get to know it inside out, making allowances for weather, temperature and all other variables. Makes sense to me. To be honest, having looked at lots of recipes from different bakers, they all seem to have differing methods but turn out good loaves. How hard can it be? (don't answer that!).
It is good though to get together with other bakers and see the different results from the same recipe.
and I also use the Light Rye from Shipton Mill...It made me smile when both of you talked about courses, formulas and flours as I am also in UK and have had exactly the same thoughts...I've found the new timing sheets useful that Vanessa has put on her web site for printing and downloading and they coincide with the publication of her new book.....I could not resist and got it and maybe worth to browse in a local bookshop...I really like it!
I also baked Trevor's Champlain again and again to be able to compare variables....
My husband thinks I am becoming obsessed as I have bought quite a few bread books recently. I’ve decided to bake sourdough for the weekend and a large white sandwich type loaf for the week on Monday.
and my husband and son don't know what is happening....as the space in the fridge is being taken over by loaves!
I know about books too...so tempted to buy Hamelmann's 'Bread' at the moment....
That's why I said....just have a look in the book store......but that's tempting fate then.... Kat
I bought Hamelmans Bread but to be honest, not sure it was worth while as it has all US measurements and temperatures. Have a look first before shelling out.
"has all US measurements and temperatures"
??
Hamelman gives all weights in both grams and lbs./oz. He has Fahrenheit temperatures, but that's not a difficult conversion.
I shall have to look again!
Both breads look really good. Congratulations.
Thank you.