Comments for Discovering Sourdough

Comment on 40/100 Sour Seed Bread by northwestsourdough

northwestsourdough — Mon, 14 May 2012 14:21:09 +0000

Hi Tony, I can fit two 9″ long bannetons easily. If I have a rack over them, I can fit two more, so you could fit four. I use it more than I do a mixer and find it more useful. If you have two 9″ rounds, you can fit in two of them as long as you have a small rack to fit over the bottom banneton.

Comment on 40/100 Sour Seed Bread by northwestsourdough

northwestsourdough — Mon, 14 May 2012 14:19:18 +0000

Hi Codruta, you will enjoy this bread, it is showy and tasty! Good luck on your new bakery venture!

Comment on 40/100 Sour Seed Bread by TONYK

TONYK — Mon, 14 May 2012 03:30:42 +0000

I AM INTERESTED IN THE B&T PROOFER BUT SINCE I MAKE THREE OR FOUR LOAVES AT A TIME I AM WONDERING IF I CAN PUT TWO 9″ BANNETONS IN THE PROOFER SIDE BY SIDE AT THE SAME TIME — IF NOT I DO NOT THINK IT WILL WORK FOR ME — AS ALWAYS THANKS SO MUCH FOR ALL OF YOUR HELPFUL ADVICE — I LOVE BAKING SOURDOUGH BREAD —

TONYK

Comment on 40/100 Sour Seed Bread by Apa.Faina.Sare.

Apa.Faina.Sare. — Sat, 12 May 2012 07:52:37 +0000

today I’ll start the motherdough. Can’t wait too make the bread. Patience, patience, I know… but your description is so flavorful, it will be hard to wait 2 weeks to try your recipe. Thank you, Teresa, I always find inspiration in your posts!
codruta

Comment on 40/100 Sour Seed Bread by northwestsourdough

northwestsourdough — Sat, 12 May 2012 02:21:15 +0000

Oh gosh David, your breads are so terrific looking, you should post some formulas! The long fermented or warm fermented breads do better at a lower hydration, but they become very extensible because of the treatment they “endure.” In the US here so many are after the extreme sour. I like a mild to moderate sour with a full flavor. I think where you are from, the trunk does very well as a retarding compartment….

Comment on 40/100 Sour Seed Bread by David Aplin

David Aplin — Sat, 12 May 2012 01:08:49 +0000

Hi Teresa, I am fascinated by your post. It goes against everything I have been striving for when I bake bread. And yet you are achieving some very excellent results, the breads look beautiful. From my knowledge and aesthetic sense I thought that the way to go was high hydration, short fermentation time in order to achieve a very wet dough that ferments quickly and develops only a mild acidity. I guess there are many ways to skin a cat. There are many instances in which an author of a recipe (you are included) will tell the reader to taste the leaven (or whatever you call it) in order to a certain it’s flavour, level of acidity,etc. I have never done, not because I’m squeamish….just not as interested in raw dough as cooked bread I guess. I used to work with a german baker who was constantly eating raw dough claiming it was “good for your blood”. I think he was just hungry or maybe tasting to make sure that he’d added salt or something. I am amazed at the beautiful open crumb that you got with low hydration. I am going to give this a try, seeing as I have an abundance of wheat levain and rye sourdough starter at the shop. Oh, I also got a good laugh at the vision of you keeping your leaven in the trunk of your car, that’s something I have done many, many times…with excellent results.
Take care.
Regards,
Dave Aplin

Comment on 40/100 Sour Seed Bread by northwestsourdough

northwestsourdough — Fri, 11 May 2012 22:19:15 +0000

The longer you let it rot the better so … no hurry.

Comment on 40/100 Sour Seed Bread by Jeremy

Jeremy — Fri, 11 May 2012 22:05:41 +0000

Thanks Teresa…I have my rotting mother in the fridge! Hope I have time to mix retard and proof..busy week coming up~!

Comment on Experiments with Autolyse # 2 by northwestsourdough

northwestsourdough — Thu, 10 May 2012 02:53:21 +0000

I am not a purist when it comes to autolyse. I realize that other things besides salt affect the protease enzyme and other enzymes, however, in my experience, the salt is the one thing that has the largest impact. So I do add other ingredients to the dough before autolyse and I have noticed that I still get a superior dough from autolysing even with other added ingredients. Of course some affect the dough more than others. Honey can slow down the enzyme activity if done in large enough quantities.

If I were you, I would add the honey and oil before autlyse, it is a pizza dough, so I am sure the amount of honey would be small. Go for it and check back with your results.

Comment on Experiments with Autolyse # 2 by Doron

Doron — Thu, 10 May 2012 00:56:23 +0000

First of all, terrific article well done!

I have a Neapolitan pizza dough I want to try this mixing method on. The problem is it calls for a little bit of oil and honey as well. I know most traditional recipes don’t contain any sugar or oil but that’s the way I do it and I don’t want to change that. I guess I have two option regarding the incorporation of the two ingredients into the dough:

1. Dissolve honey and oil in the water with autolyse
2. Dissolve honey and oil in a slurry after autolyse period

I’m not which is the proper way to go and how it would affect the dough or maybe you have another solution.

Thanks and once again great article! Loved it!