Basic Sourdough Bread

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Great for beginners! Gave the recipe to my nonbaking friend and some starter, she loved it. I left my starter for a couple of days and got a nice tangy dense bread that went well with the cioppino I made.

Lois
Okeechobee, Fl.

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It is no real sourdough, but something helpful for absolute bread-beginners.

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The starter takes a while to get truly sour, it's best to let it age. Also, I think freezing is a bad idea, as it can kill the yeast beasties which give the sour dough it's flavor, I've left my starter unfed for a couple of weeks in the fridge with no ill effects.

If your bread is taking a long time to rise, then your starter probably isn't active enough yet, the first time I made sour dough bread my starter wasn't nearly active enough and my loaf came out dense and not so sour. Give your starter a little more time to ferment, sour dough is something that needs to be planned for, it's not something you can start and finish in a day.

Lastly, name your starter, mine's named "Bob", it is a living organism (well a collection of yeast, and make feeding it part of your routine...you'll find more uses for it as you go (I make pancakes and a sour dough apple bread with mine.

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I used this recipe and my loaf came out nicely. Make sure you are measuring your flour correctly. If you have a scale, for one cup it should weigh around 130 grams. Too much flour and you will have a very dense loaf. The first time you use the starter it won't be very sour....over time it will develop the extra tangy sourdough bread. Also, try making the dough, let rest for a few hours at room temperature, then overnight. Shape and bake the dough the next day. It should develop a more tangy sourdough this way. Bread baking takes time to master.

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Today is the second time I've tried making this bread. I followed the recipe exactly, but my bread is turning out really dense and dry. I had to wait for twice the time in the recipe in order for it to rise, and the idea of pinching the seam together when you shape it into a ball is a joke because it's way too dry and not nearly sticky enough to hold the seam. I've made many other bread recipes that were a lot better.

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I like this starter because it's so easy, however, it took about 2-3 weeks to get sour. I just kept baking bread every other day, so the starter was being fed, and
eventually, it has gotten that sourdough flavor.

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We were not very impressed with the results we got from this recipie. There was not the nice sour flavor we were expecting from Sour Dough, nor the course, larger crumb size. It made an acceptable loaf, but needed a lot more salt.

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I have never made sour dough bread before, the crust was very heavy and thick. The starter went wild. The taste was like any white bread I have made before. If you are looking for true sour dough I don't recoment this recipe.

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and this bread really didn't. I even went so far as to continue to feed to starter for over a week to enhance the flavor and it didn't really improve at all.

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San Francisco sourdough flavor can't be gotten starting with baking yeast. www.sourdo.com will sell yeast that will produce a starter that will produce good tasting sourdough breadt.
Sourdough bakery is a cross between gardening and baking. You have to nurture the starter...those yeasts are living plants.