I don’t actually like the taste of sourdough, sorry, but I absolutely loved this Youtube demonstration of how to create your own sourdough starter.
You know how I’m obsessed with teaching ‘absolute beginners’? Well, this video how-to is literally the best I have seen. It’s clear, perfectly paced and step-by-step, with no small-but-vital bits of knowledge taken for granted.
Seriously, if sourdough is your thing, this video could change your life.
You’re welcome. 😀
Meeks
Authors' favourite books
NANO 2012
April 19th, 2020 at 2:15 am
Hello Meeka. I use to make bread with a bread machine. Was grand. But after I went three of them, I got a different make, and the bread was horrible, no matter what we tried. Last year I gave Ron a Kitchenaid pro stand mixer and we are using it now to make bread from scratch. I am looking for a good soft white bread recipe that is good for diabetics. We use splenda in place of sugar which works great, but we avoid bread recipes that have honey. If you or your readers have a good recipe I would love to see them. Also I would love your pizza dough recipe as that and rolls are the next projects we want to try. Thanks, best wishes. Hugs
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April 19th, 2020 at 12:07 pm
Hi Scottie. Bread making really has become a necessity again, hasn’t it? Oh for the days when you could nip down to the local hot bread bakery and buy a crisp, fluffy white loaf any time you felt like it… -sigh-
Okay, my pizza dough recipe is very simply, but it doesn’t include sugar AT ALL. We tend to like our food less sweet, but I’ll give you a link to the recipe anyway:
https://www.woolworths.com.au/Shop/RecipeDetail/5337/traditional-pizza-dough
To turn that recipe into bread, I simply let it rise twice, the second time in the container it would bake in. Oh, and I sprinkled a little extra salt on top.
It’s not baguette-type light and fluffy, but it did taste like real bread and was great toasted. Be warned though, it won’t stay fresh for days like commercial bread, so make 1/2 quantity when you want to eat it. Have fun. 🙂
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April 17th, 2020 at 7:50 pm
I love sourdough. We have found it very challenging to find strong flour, and impossible to restock yeast, so started one a couple of weeks ago. I was hoping you would have a successful method to share , cos so far the bread tastes heavenly, but is super dense!
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April 17th, 2020 at 8:20 pm
I have no idea what the bread is like, but I was really taken with the process. That said…I made pizza bread today with dry yeast. Mea culpa! Only used 1.5 cups of plain flour [it’s like gold here too] and ended up with a small round loaf just enough for two. We had it for lunch, with frankfurters, and used it to mop up the sauce from stuffed peppers for dinner. Still a bit left for toast in the morning. First time I’ve managed to make bread that I enjoyed eating. 🙂
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April 18th, 2020 at 6:10 pm
well done.
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April 18th, 2020 at 9:52 pm
Me happy. 🙂
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April 17th, 2020 at 10:35 am
Looks interesting! Personally I really like sourdough bread. Alas, it doesn’t like me. Had the same issue with an attempt to make home-brew beer. The problem was the yeasts, which was annoying as (apart from anything else) I quite like these exercises in applied chemistry!
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April 17th, 2020 at 12:31 pm
There’s a Belgian bakery near here and they ferment their breads for at least 24 hours. I spoke the the baker and apparently that makes the bread better for you. Still not quite sure why. I wonder if that would make a difference for you? Can you eat commercial bread?
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