Comments for Discovering Sourdough

Comment on How To by Elizabeth

Elizabeth — Sat, 25 May 2013 04:31:28 +0000

Can I use whole wheat flour for motherdough?

Comment on Seattle Sourdough… Warning Critical Review by Susan Fung

Susan Fung — Wed, 22 May 2013 18:06:19 +0000

This is awesome. I was going to go directly to the westonaprice chapter people to find out about good sourdough and I found out about this. I was wondering if there was any good sourdough in Seattle made the real long fermented way and I was also wondering if the flour has to be home ground (too much for me if I made my own) or fermented even before starting or the grains sprouted. I think you know what I mean. Can I get it around here or should I try to make my own (obviously I have not attempted this yet? Any advice appreciated. Thank you.

Comment on Experiments with Autolyse (Autolysis) # 1 by northwestsourdough

northwestsourdough — Mon, 20 May 2013 03:15:37 +0000

Yep, that’s what it says.

Comment on Experiments with Autolyse (Autolysis) # 1 by Kevin

Kevin — Mon, 20 May 2013 02:40:51 +0000

Protease is an enzyme, not a protein…

Comment on Seattle Sourdough… Warning Critical Review by northwestsourdough

northwestsourdough — Sun, 19 May 2013 19:16:54 +0000

Not idiots, we just know what good sourdough tastes like. I was like you once Jennifer, so I know where you are coming from.

I challenge you to find out where we are coming from. Learn to bake your own sourdough and then come back here and tell us what you think. Contact me at northwestsourdough@gmail.com and I will send you a sourdough starter to get you started.

Comment on Seattle Sourdough… Warning Critical Review by Jennifer martin

Jennifer martin — Sun, 19 May 2013 14:54:01 +0000

You all are idiots. Seattle Sourdough is one of the best around. I don’t care if it has it in the ingredients or not it is still great bread. It is a top seller in Seattle so if you don’t like don’t buy it I am sure there are many of us out here that will buy it.

Comment on How To by northwestsourdough

northwestsourdough — Sat, 18 May 2013 15:07:38 +0000

Hi Pluto, pour out half of it, feed it again and then keep it at room temperature. Do that for a day or two and see if it has recovered. Keeping it for a week in the fridge isn’t much time as far as a starter goes. It should be fine.

Comment on How To by pLUT0

pLUT0 — Sat, 18 May 2013 06:48:01 +0000

how can I check if my sourdough still works, I left it in the fridge for more than a week, ( left for a trip)

Comment on Salish Sea Sourdough and Passionate for Pies by Carolyn Ausborn

Carolyn Ausborn — Fri, 17 May 2013 17:13:22 +0000

Hello. I am looking for Passionate Pies Bakery, which my daughter “found” in a web search. We live in SW Utah and she lives in Portland, OR. Daughter is getting married on Orcas Island Eastsound in August, 2013. I have tried calling the # found on the internet for this bakery. Your contributions to all of their amazing bakery goods looks amazing. Can you please let me know the current phone # for this Bakery? Has the Bakery gone out of business? Everywhere I look, it is the same phone #. It is a non-working # that has been disconnected and no further info is given! Hoping you are still there and reachable! Thank you for your prompt reply. We leave here June 1st so trying to make contact very soon. Appreciate that and hoping you even actually get this!

Comment on Basic White Sourdough using 100% Hydration Starter by Gingi

Gingi — Mon, 13 May 2013 23:38:27 +0000

Looks like an amazing bread here. I have two concerns:
1) what do I need to avoid the bread sticking to the baskets? From my past experience, despite tons of flour, it still sticks
2) what is the flour you recommend for that loaf
3) by what factor should I divide the amounts for a 1/2 loafs volume?
THANKS!
Gin.