Sourdough, sourdough, sourdough, oh yea, sourdough!

World Bread Day and Salt Fermented Sourdough

I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.

For today’s bake, I started with some salt fermented seed dough which was seven days old. It had just started to break down it’s gluten, so it made my dough soft.  I mixed up the dough on Friday and refrigerated it overnight.  Today, I finished fermenting it, shaped andI baked it and here is what I have:

The formula that we are working on for this bread is at the forum under the Salt Fermented Board.  Anyone can join. Have fun baking everyone! I am submitting this post to World Bread Day. I hope you all join in the fun. Teresa

Edited to let you know that my E-Book, “Discovering Sourdough” is now available as a free download at my site: http://www.northwestsourdough.com

Similar posts
  • Blister Crust Glaze for Sourdough BreadYou could be eating fresh bread out of a hot oven on a cold day… doesn’t that sound nice? Winter is such a great time to bake! You can warm up your kitchen with the smells of fresh bread and have everyone desperate for that loaf to finally cool enough to slice into. Some bakers [...]
  • Special Exclusive Offer on the Brod and Taylor Proof...Hello baker friends! Here is the much awaited post on how to get your Brod and Taylor amazing special offer just for my followers (yay!). Follow the directions below that were sent to me by B&T:  Teresa, We have the offer for a free Shelf-Kit and free shipping with the purchase of one Folding Proofer [...]
  • Gratitude Celebration – Happy New Year! (Pssst...I have so much to be grateful for as the old year passes into the new. I am grateful that I did not cut off the end of my own finger over the holidays because I came close to doing just that with a really sharp knife and a shiny (slippery) crunchy crust of sourdough. [...]
  • New Course Launch! Bake the Best Bagels!I’ve launched a new sourdough baking course! It’ called “Bake the Best Bagels.” I had so much fun making this course as you could imagine. My family ate lots and lots of bagels as I filmed. You can get addicted to thick chewy bagels! All of my baking courses are online, at your own pace and [...]
  • Un-Boxing and Demo – Kitchen Aid Mixer 6000 HD...I received my new Kitchen Aid Mixer in the mail. I un-boxed it on video so you can all see what it looks like and how it works. Amazon had a one day sale and I got it for almost half price. It’s the one horsepower motor mixer and I really like it. Without further [...]

9 Comments

  1. October 16, 2010    

    I would like to get access to this procedure in the forum it says to ask for permission to view

  2. October 17, 2010    

    Ciao ! This loaves are a wonderful sculpture !

  3. October 17, 2010    

    Thankyou Natalia, they taste terrific too!

  4. October 17, 2010    

    These are some beautiful loaves, I just love the blistery crust. I would like to access the salt fermentation forum. Thanks!

    • October 17, 2010    

      Hi Jeanne, I checked out your blog and really thought it looked nice, I linked you to my blog. Thankyou for the link you have to mine. I sent you the password, see you there! Teresa

  5. October 23, 2010    

    Wonderful crumb, looks perfect! Thank you for participating in World Bread Day.

    • October 23, 2010    

      It was my pleasure to participate in World Bread Day. Thank you Zorra, for all of your work putting it on every year.

      Teresa

  6. June 1, 2013    

    Baking bread now for 50 years! Love those sour dough variants and would love the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Get discount here!

Enter the Portal!

Links on this site are often my affiliate links.

Enter the UK Portal!
Discovering Sourdough, The Books:
All four volumes!
Favorite Baking Equipment

Categories

Archives

Read about my amazing journey. Click here:
See my memoir here