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.
I am the kind of person who always has to know why things are the way they are so my interests range from genetics and biology to politics and what makes people tick.
For fun I play online mmorpgs, read, listen to a music, dance when I get the chance and landscape my rather large block.
Work is writing. When a story I am working on is going well I'm on cloud nine. On bad days I go out and dig big holes...
View all posts by acflory
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
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:
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. 🙂
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!
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. 🙂
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!
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?
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. 🙂
LikeLiked by 1 person
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!
LikeLiked by 1 person
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. 🙂
LikeLiked by 1 person
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!
LikeLiked by 1 person
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?
LikeLike