Comments | thesecondcircle: Sourdough Bread Machine Bread, Also Without Suck

thesecondcircle

Sourdough Bread Machine Bread, Also Without Suck

Jul 16, 2009 12:24

When you say sourdough, most people think of San Francisco sourdough white bread. But any kind of bread can be a sourdough -- white, wheat, rye, raisin, buns, and even pancakes. The difference is that a sourdough is made not with commercial yeast but with a starter. This is a mix of water and flour that lives in your fridge (or counter top if you ( Read more... )

Comments 4

irememberbeauty July 17 2009, 07:23:05 UTC

YUM!!!

::drools all over self::

I seem to remember that home-made ryes tend to be heavy; is that correct? I remember that the dough is sticky, no matter what.

thesecondcircle July 17 2009, 18:13:15 UTC

Dense and sticky... but not brick-like. There is a fine line! The nice thing about the machine is that you can make nice wet doughs without having to get your hands / counter / floor / dog all sticky.

Sourdough Starter anonymous July 20 2009, 20:03:53 UTC

Did you put the water, then the sponge, then the flour, then the salt and yeast into the machine? Then did you just set in on white bread and let it go? I'm curious as to the technique since I had the same problem with my sourdough.

Re: Sourdough Starter thesecondcircle July 20 2009, 20:57:23 UTC

I put the sponge, water, and flour into the bowl and mixed it for 10 minutes. Then I reset the machine, added the rest of the flour, and carefully placed the salt and additional yeast into separate little wells in the flour. Then I set the timer, on the basic white cycle, to produce finished bread in 12 hours.

Yesterday I tried it with a full cup of starter plus half a cup flour as the sponge and less flour on top... and experienced abject failure. Brick city!