I am Teresa, a 54 year old sourdough fanatic. I think that anyone can bake a great loaf of sourdough bread, it just takes determination. Sourdough baking is fun and addicting! This blog is for those who are obsessed with sourdough baking… like me!
By northwestsourdough on June 7, 2006
I just recieved the desem sample in the mail and did the 80% hydaration feed and emersed it in the WW flour and put a plate on top of the bowl and left it out for 12 hours then put it in the fridge over night. I saw your pic’s re: “How I do Desem” and the only question I have is: Do you cover your desem after the feed with plastic wrap or a lid that is not airtight? Also, Laura Robertson double wraps her dough after a feed. What is the best way to feed and ferment as far as a cover?
I have been checking out your web site for several weeks now. I think it’s great! I’ve learned some good pointers since I first perused your work. Today, I read an entry which mentioned a Dough folding trough. I’ve been trying to find one for sale using Google, but w/out success. Can you please tell me where these troughs can be purchased? I already own a Cambro container, but it has cylinder shape. Also, does the trough come w/ a lid? Reading food blogs is one of my favorite ways to relax. Please keep up the good work.
Hi Jenia, I always have my sourdough starters vented. There are usually at least one or sometimes more holes in the lid. I have never had any problems over four years with this way of keeping starter and I have over ten starters. You will love Desem Bread if you have never had it before. I keep my Desem at 80% hydration instead of in a ball like Laurel. I find it much easier that way and it makes terrific bread. Have a nice day, Teresa
Hi Will, I carry the folding dough troughs w/lids in my store online at :
I am replying to quite an old post, so I’m not surprised the link is broken. Do you still sell bakeware? The reason I ask is I’m having trouble finding a nice big roasting lid for baking on a stone. Currently I used a dutch oven, but when cooking multiple loaves a stone+lid combo seems like it would be much easier. I’ve done my due diligence on google and amazon, but can’t seem to find a nice big lid. Do you have any suggestions? Thanks!
No, I am not selling bakeware anymore. You can purchase warming containers which are made out of stainless, you can use upside down stainless bowls and even screw a handle on the bottom of the bowl, you can use foil turkey pans and even push the bottom out for more room. You can look in thrift stores for the older roasting pans which often had deeper sides. The bottom part of the roasting pan can be deeper than the lid, so you could try the bottom. Keep looking, you will find it!
I am so excited to find your site! I can’t wait to peruse around and learn about your methods! I’ve been working on learning to make sourdough for about a year and the breads I’ve made have been edible, but not wonderful. I’ve dreamed of making the kind of bread I’m seeing here and I hope your site will get me there! Thanks!
Hi. I guess sourdough keeps you young because you are the youngest looking 49 year old in the world!
I don’t understand the word “autolyse”. I looked it up and it was like cell death by enzymes and you say with autolyse and without.
Help me please. Thank you. Paris
HI Paris, see this link:
Hi, I am fairly new to the sourdough game and recently started milling my own flour. I am finding it tricky to work with it and am wondering if you have any experience or advice concerning sourdoughs and fresh milled over storebought. Thanks for any help!!
Hi Rachel, If you mill your own flour, you need to allow the flour at least a week to ten days of setting in a cloth covered container so the flour can age. It is “green” flour when it is first milled and unless you are using just a small portion of the dough as whole grain, your dough may give you problems. Some of these problems might include very sticky dough or dough that is fine at first but gets more and more sticky as it sets. The flour that you are ageing will actually condition faster if you stir it up with a spoon once a day to expose the flour to oxygen. Teresa
dear Teresa thanks a lot for your ad. someone write there “I guess sourdough keeps you young because you are the youngest looking 49 year old in the world!”, and I agree. you sound out of age. I dont know if we can write that in english. am sad you cant read our Universal Dictionary of Bread because it has been written for baker like you, in great passion. all the best Teresa
Thank you Jean-Philippe, I think your Facebook home is terrific and am glad you asked me to be your friend there. I do visit the links and use the universal translator provided by the browsers. I wouldn’t be able to read your book, although I would really love to.
I am now 51, and that picture was taken of me about five months ago. Maybe I look young because I eat sourdough and ride my bike! Oh yea, and I make sure to have some dark chocolate everyday
chocolate, probably, but probably too a certain art of living. i think sourdough, making/eating is one of your secret. happy new year Teresa.
Where is the reciepe for your phenonma Bread and where do you get your starter?
What a great book! I picked up the PDF reference from The Fresh Loaf, and found it answered many questions. I do have one unanswered question: I’d like to make the “Extra Sour Sourdough” recipe. The recipe printed below the picture calls for 3 cups of starter, but the tabular presentation at the end of the article calls for 2 cups of starter. Which figure is correct? My starter (3 cups) is fermenting as I type.
Thanks for your help, and, again, congratulations on an exceptional job.
Hi Greg, that recipe had several typos from being converted from a three to a two loaf recipe. It was already pointed out and fixed. If you go to the download page and download any of the files there, they will be the most recent. I advise you to do so, as you have the earliest version and some of the links in the book were broken when I moved my new site to the root directory. So redownload and you will have your problem corrected.
Dear Teresa: I like my sourdough sour. Any tips for extra-sour bread?
I recently tasted an African flat bread called Ingera which was very sour. It looked like a pancake but was chewy and sour. I wonder if it uses starter similar to sourdough.
I started loving sourdough bread baking about a couple years ago and have learned so much through your site. Thank you for sharing your knowledge. It would be so awesome to apprentice with you!
Teresa, your site is amazing! I’m your age too I just discovered sourdough baking a year ago and have been having so much fun with it. I obtained some terrific starter from friends who got it over 20 years ago when they lived in Alaska, and it had supposedly been kept going for 100+ years before that. I also have Carl’s 1847 Oregon Trail, one I started on my kitchen counter, and a very sour Herman/Amish that I stopped feeding sugar and milk to last summer and only give it flour and water.
Please post a photo of your dough trough? There are gorgeous, handmade maple dough troughs available at http://www.doughbowlmaker.com... expensive but an heirloom to be passed down!
Karen B in northern Idaho
Thank you for taking the time in reading this email, this is Jack D. with the marketing division of York Carpet Cleaning based in the Tri-State area. In finding your website and viewing the type of links offered from your site we feel their may be room for a potential collaboration with our web site as well. We are interested in discussing the possibilities of arranging a link exchange between your site and ours in efforts to drive more organic traffic to both our site and yours. I look forward to any questions or thoughts you may have regarding the matter. Thanks!
York Carpet Care, Inc.
Do you offer classes?
I’d sure attend. I’m heading to San Francisco Baking Institute – but would love a course specific to sourdough, baker’s math.
Hi Steve, no classes, just my blog and site at http://www.northwestsourdough.com
Thanks for the vote of confidence though…
Hello. I love rye bread and I love sourdough bread. I am looking for a 100% whole-grain Desem (pure sourdough) rye bread recipe. I love the recipes in the Laurel’s Kitchen Bread Book, but they do not have any pure sourdough rye breads. All of them get most of their leavening power from baker’s yeast with a little sourdough starter for flavoring. Would you be able to adapt all of her rye bread recipes to 100% sourdough or 100% desem? They are already 100% whole-grain. Please advise. Thanks!
Hi, you can use a rye starter for 100% rye bread recipes as well. Working with rye is difficult, especially as the percentage of rye goes up. There are several really good rye bakers online that you might want to check out. I do know that yes, you can bake with 100% rye and no commercial yeast, they have been doing that especially in Germany for many generations. See Nils’ blog (and his new ebook at: http://theinversecook.wordpress.com/ )
I want to thank you for your site and all of your hard work. Your bread looks amazing.
I have a question. I’m currently in the process of making the seed dough in order to make some salt fermented loaves. The problem is, I don’t want to mix it all up at once when I combine the seed dough to other ingredients to start a bread loaf. I only have one banneton and prefer making one loaf at a time rather than several. So basically I’m asking, how many loaves is the salt fermented dough recipe meant for? If I want to make one loaf at a time, how much seed dough do I use and by what number should I divide the rest of the ingredients?
Thank you very much!
I’ve learned so much from the ebook. It was very informative and explained things in a way that was easy to understand and follow. I’m just starting out and have really enjoyed all of the recipes I’ve tried so far. When the ingredient list says ‘mashed potatoes,’ does this mean mashed potato flakes or is it the real thing?
Hi Paulette, the mashed potatoes used are the made up variety, made using either real or flakes.
Hello, I am Manuela, an Italian student in Lecce (Salento), and I am working on a project concerning the Italian style food programme. May you please tell me your email address? I’d like to invite you to a food festival we are organizing in late may 2012. Thank you very much.
I just found your book in the Kindle store and purchased he first volume. I have been baking for about 7 years and have recently become enamored of sourdough. I have worked my way through Daniel Leader, Peter Reinhart, Nancy Silverton, Rose Levy Berenbaum, and numerous others. I noted that you live in Hawaii. My wife and I moved here (Honolulu) last October and believe me when I say that humidity here does not begin to compare to what we endured in Florida for over half a century. I look forward to continuing through your books and will frequent the website.
Thanks for the quick response to my last. I have been unable to find out what the rules are regarding the sale of goods baked in the home. In Florida, they were prohibitive. According to one site, Hawaii does not have a cottage industry regulation. This suggest that either: A – it is not regulated; or B – it is prohibited. I, of course would prefer the former, but having been through it, I would assume that you might have a definitive answer.
Thanks in advance,
First, thanks for your help and suggestions; not to mention the awesome web site. I have tried the ‘Overnight’ sourdough twice now. the first time, I followed the recipe (with one notable exception – I use Gold Medal AP flour) and it came out very tangy, but did not rise as expected. the loaf was only about an inch and a half high. the zecond attempt involved reducing the water by nearly a third with much the same result. the dough is initially about like what I am used to, but by the time the rise is vcompleted (about 6 hours), the dough is much softer – almost runny. can you diagnose from these symptoms?
Bill (in Honolulu)
Aloha from Hawaii, Teresa
I lived on Orcas many years ago, so I can appreciate your joy at working there. I’m writing to ask for details about the aluminum foil “hats” you made for your loaves. Were they formed over a shape like a bowl? How stiff (layers?) do they have to be to stand up? How much space for rising was left?
Reason is, I live in Hawaii where power costs 51 cents per KWH! I am testing a Breville countertop oven with a pizza stone. The oven will reach 450 degrees, but steaming is an issue. Thought I would try learning from your experience making the “hats”. They sound like a great solution for my small-scale baking.
Best wishes for life on Orcas.
Aloha Greg, I lived on Hawaii a few years back. I would have to go back to the bakery to measure the bowls used, but yes, I took two bowls and then used the large heavy weight aluminum foil. I pressed the foil between the two bowls and then turned under the edges and pressed between the bowls again.
The aluminum foil hats hold up well and are easily pressed back into shape after using. I place the dough on the peel, pop a hat over the dough and pop the dough, hat and all into the oven. It works very well, much better than I had anticipated it would.
Hope it works for you, Teresa
Thanks for stopping by my blog http://kotybear.blogspot.com/2012/12/hostess-ho-ho-is-on-me.html.
Looking at your website makes me drool. Maybe you’re right, it is time to consider making my own!
Hi Teresa. I have been hunting for a sourdough Angel Food Cake recipe to no avail. I had purchase one from Kroger’s grocery store in Lynchburg VA. They won’t give up the recipe. It is not the same as sour cream or buttermilk AFC. They are OK. But the sourdough AFC was incredible. Can you help?? I have a very good SD starter that I have been working with for a while.
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