Making the perfect sourdough Bread... It's a long hard quest!
There's something about this one...
Yeah I finally started to make actual sourdough from a starter my mother gave me months ago! I don't envy the work of a baker... I mean I like baking and I'm starting to really love making bread especially but I wouldn't want this to be my job! It's a long process and if you want to have that bread all ready in the morning, you know that means waking up extra super early!
I mean I have been waking up around 5 something in the morning lately.. too many things in my head (which I should write down I guess, but I end up also taking care of other needed things!). Still, I don't think I would like to take care of a bakery.
It is fun to make for yourself though, it takes a little know how and experience but over all it's pretty simple. It's like chemistry, you have to be precise (which I'm not always) and you have to be timely. What I mean is first you will need to "feed" your sourdough starter wait 3 to 8 hours and at the right moment you will have to mix all your ingredients in a specific matter with specific measures. At that point you must wait, then over the course of a couple hours you need to pull , stretch and fold your dough but not too much. Once you've finished those rounds the dough will shaped, then put it in the fridge for about 12 hours.
Once you take the dough out of the fridge, you can preheat your oven, bake your bread but then you should still wait an hour before cutting into it!
It doesn't sound too hard, right? The thing is, the temperature, moisture and I'm sure the altitude can all effect your recipes... So you need to find yourself a nice couple recipes, try them out, pick one to stick with and fine tune it to work in your house.
The last one I made (ball number 5) is almost flat.... 😌. I'm still trying to understand how my sourdough starter works. I think that may have been the problem, I used it when it was starting to deflate.
One of the reasons I want to make my own sourdough is for the healthier bread that it is. We have not yet evolved to digest grains unless they're sprouted or fermented. Real sourdough breads are made with fermented flours... made properly, it should b fine to eat! Another reason is the price, artisanal breads are kind of really expensive in the US, and who knows if they took the time for the fermentation to do its work really!
I hope you found some inspiration in this post, I would love to hear about your sourdough adventures.
Homesteading takes a lot of time but the journey is what really matters
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