Comments on: Back to Sourdough http://pinchmysalt.com/2006/08/28/back-to-sourdough/ Food, Recipes, and Photography Wed, 17 Mar 2010 19:46:32 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Nicole http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-9553 Nicole Mon, 12 Jan 2009 16:39:10 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-9553 <b>Steve:</b>My goal for the new year is to finally write a detailed account of how to create a sourdough starter and then how to create the bread. In the meantime, e-mail me and I can give you some links to some good blogs that have written about sourdough! Steve:My goal for the new year is to finally write a detailed account of how to create a sourdough starter and then how to create the bread. In the meantime, e-mail me and I can give you some links to some good blogs that have written about sourdough!

]]> By: Steve http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-9551 Steve Mon, 12 Jan 2009 15:55:13 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-9551 Hello Nicole, I also have had a disaster or two with sourdough bread and have shyed away from it for almost a year now. I am getting the bug again after looking at your pics and some of my pictures. It would be nice if someone would post a VERY DETAILED recipe on here for sourdough bread. I can't find one. Steve Hello Nicole,
I also have had a disaster or two with sourdough bread and have shyed away from it for almost a year now. I am getting the bug again after looking at your pics and some of my pictures.
It would be nice if someone would post a VERY DETAILED recipe on here for sourdough bread. I can’t find one.

Steve

]]> By: Nicole http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-5240 Nicole Tue, 11 Dec 2007 04:24:39 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-5240 Hi Steve! Yes, I usually let my sponge work for about the same amount of time. I do let it rise twice, though. I like extra-sour sourdough! Thanks for your comment! I hope to start writing more about sourdough soon :-) Hi Steve! Yes, I usually let my sponge work for about the same amount of time. I do let it rise twice, though. I like extra-sour sourdough! Thanks for your comment! I hope to start writing more about sourdough soon :-)

]]> By: Steve http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-5239 Steve Tue, 11 Dec 2007 03:57:09 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-5239 Wonderful pictures! You can taste them! I have recently started making sourdough bread after many years of making other breads. It is definately a different process and especially baking on a stone. I really like the results I get from the stone and parchment paper. In order to get a good sourdough taste, it seems like you need to make the sponge and let it work for about 8 - 12 hours. I mix up my sponge the night before and let it work all night. I like to add the rest of the flour with the salt in the morning and form it into loaves right away. In my opinion, if you let it rise twice it gets too sour. But as everybody knows, the longer you let it work, the sourer it gets. No one has posted here in over a year? What a shame! Wonderful pictures! You can taste them!
I have recently started making sourdough bread after many years of making other breads. It is definately a different process and especially baking on a stone. I really like the results I get from the stone and parchment paper.
In order to get a good sourdough taste, it seems like you need to make the sponge and let it work for about 8 – 12 hours. I mix up my sponge the night before and let it work all night. I like to add the rest of the flour with the salt in the morning and form it into loaves right away. In my opinion, if you let it rise twice it gets too sour. But as everybody knows, the longer you let it work, the sourer it gets.
No one has posted here in over a year? What a shame!

]]> By: Curt http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-364 Curt Wed, 06 Sep 2006 20:32:02 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-364 Nicole, I'm getting ready to start making bread, now that I Have my Kitchenaid! What would you recommend a first loaf to be? I'm thinking of sourdough, but I like country style breads a lot. Eventually, I want to make rolls for barbecue that include a touch of the rub I use on the meats! Nicole, I’m getting ready to start making bread, now that I Have my Kitchenaid!

What would you recommend a first loaf to be? I’m thinking of sourdough, but I like country style breads a lot.

Eventually, I want to make rolls for barbecue that include a touch of the rub I use on the meats!

]]> By: mac http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-363 mac Wed, 30 Aug 2006 22:40:06 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-363 Awesome pictures! I love sourdough, so if you really can't eat it all, ship it stateside (I'll give you my address). :lol: Awesome pictures! I love sourdough, so if you really can’t eat it all, ship it stateside (I’ll give you my address). :lol:

]]> By: Fernanda http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-362 Fernanda Wed, 30 Aug 2006 16:25:50 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-362 you're so sweet, nicole. thanks for passing by and leaving a comment on my blog. i really recomend the lettuce soup. mine I made with butter, potatoes, homemade vegetable stock and lettuce (i took of the hard parts). i´m looking forward to seeing how yours will look like :) you’re so sweet, nicole. thanks for passing by and leaving a comment on my blog. i really recomend the lettuce soup. mine I made with butter, potatoes, homemade vegetable stock and lettuce (i took of the hard parts). i´m looking forward to seeing how yours will look like :)

]]> By: Nicole http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-361 Nicole Wed, 30 Aug 2006 15:24:29 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-361 Lisa, I'm going to try to create a new starter soon but I'm really happy with the one from King Arthur. Part of what made me buy it was that it has all kinds of history attached to it. It supposedly dates back to pioneer days and I think it's so interesting to be baking bread with strains of yeast that have come from different places and different times. And now it has wild yeast from Sicily in it too! I'm hoping I can successfully dry some of it and take it with whenever we end up moving next. Lisa, I’m going to try to create a new starter soon but I’m really happy with the one from King Arthur. Part of what made me buy it was that it has all kinds of history attached to it. It supposedly dates back to pioneer days and I think it’s so interesting to be baking bread with strains of yeast that have come from different places and different times. And now it has wild yeast from Sicily in it too! I’m hoping I can successfully dry some of it and take it with whenever we end up moving next.

]]> By: Lisa http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-360 Lisa Wed, 30 Aug 2006 12:32:37 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-360 What a beautiful loaf! Your post gives me confidence. I bake a lot so I thought I had enough yeast in the air to create my own starter but after a couple of duds and a complete mess in my oven (I thought I would try to grow it in there because it's warm, but it frothed up too much and exploded everywhere) I gave up on the process. Perhaps I'll give King Arthur's a try. Nothing tastes as good as sourdough bread and sourdough biscuits. I'm fascinated by the whole sourdough culture (no pun intended). It's amazing people use starters that date back hundreds of years. What a beautiful loaf! Your post gives me confidence. I bake a lot so I thought I had enough yeast in the air to create my own starter but after a couple of duds and a complete mess in my oven (I thought I would try to grow it in there because it’s warm, but it frothed up too much and exploded everywhere) I gave up on the process. Perhaps I’ll give King Arthur’s a try. Nothing tastes as good as sourdough bread and sourdough biscuits.

I’m fascinated by the whole sourdough culture (no pun intended). It’s amazing people use starters that date back hundreds of years.

]]> By: julia http://pinchmysalt.com/2006/08/28/back-to-sourdough/comment-page-1/#comment-359 julia Wed, 30 Aug 2006 10:34:27 +0000 http://69.89.31.83/~pinchmys/?p=88#comment-359 o wow, sourdough! nice to hear that the break from it is over and you've written this lovely post! I’ve never worked with sourdough, but it looks so great; I believe its really time for me to start (!) yum, yum! =) o wow, sourdough! nice to hear that the break from it is over and you’ve written this lovely post! I’ve never worked with sourdough, but it looks so great; I believe its really time for me to start (!) yum, yum! =)

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