Guest guest Posted December 8, 2008 Report Share Posted December 8, 2008 I'm a bit concerned that making sourdough seems to be a monumental task. I make sourdough bread every day and it takes me about 5 mins to make rye and 12 to make wheat (because of 10 mins kneading). After than it's just leave to rise and bake. I worked from a book called Bread Matters by Whitley which is very beginner level -- I was a beginner 6 months ago. If it is a hard slog and the bread isn't good to eat then something is going wrong I would say. It should be easy, people did this for thousands of years and they had lots of other things to do as well. As suggests -- maybe the starter. 50g of starter added to 150 g of rye plus 300g of water, left on a counter overnight, should be frothing in the morning. Then you abstract 450g (ie all but 50g which is your new starter) to kickstart the main loaf . That will lift 330g rye with 200g of water. No kneading. Mix and put into tin. Leave until not rising any more and then bake -- v hot for 15 mins (as hot as possible) and then turn down slightly for 45 mins more. Those are metal pan times. A chewy crust (but not rock hard) and a soft inside (but not smearing the knife or only a bit). Sally Quote Link to comment Share on other sites More sharing options...
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