Sourdough bread again

14 September 2010 § 5 Comments

Yesterdays bread turned out much nicer, than the bread before. I added more rye and less spelt, this time. While it was rising I added more water because I had the impression that the dough was to stiff but then I had to add more flour, too… The bread is very good. Good crust, light interior.

The sourdough has not been in the fridge yet, because I am baking at 3 days interval at the moment. This time though I had a very sour, vinegary starter and I feared that the bread would be too sour, but it turned out wonderful. Dark and light 🙂 I have the impression that the sourdough matures. This time I poured out all of it to bake, for continuing I used the dough that was stuck to the walls of my glass container. It is plenty enough. I have not washed the glass since the start, on the top part of the glass the dough is dry. I guess that I could use it as reserve in case my sourdough dies one day, I have to do this soon though if I don’t want it to get moldy (or mouldy??).

Next time I’ll try the dish towel method for forming the loaves.

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§ 5 Responses to Sourdough bread again

  • So you are getting a hang of it. Nice. In those 3 day intervals when the dough is idle, waiting for the next baking, do you just leave it to sit around in room temperature, or do you feed it anything. From my experience, I would have thought that if you want to leave the sourdough for three days, you either have to keep feeding it, or put it in the fridge, or it will go sour.

    • fabrivelas says:

      I feed it. in about 12 hour intervals. Otherwise it’ll go sour as you say, but I don’t feed it the quantities that doubles or triples the dough.

    • Forgot to mention, I did try the towel method once, if you mean simply to leave the dough to leaven in a towel in a bowl, rather the just in a bowl. It worked out great. I also tried to coat the bowl with oil once, but that got a little messy.

      • fabrivelas says:

        Wow, you surprise me ;-). The question then is how a relatively soft dough stays in form when you take it out of the tea towel onto the baking sheet.

  • Andreas Jonsson says:

    Lots of flour on the towel should do it. Just swing the dough over on the plate.

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