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My favorite sourdough
Posted on 3/18/22 at 6:07 pm
Posted on 3/18/22 at 6:07 pm
I have been making sourdough for about six years and I think this has to be my favorite.
Walnut–Fig Sourdough
Walnut–Fig Sourdough
2
Posted on 3/19/22 at 6:01 am to tewino
That sounds really good!
Posted on 3/19/22 at 8:53 pm to tewino
I’ve not had good luck with my starter. Bread is too sour or too flat.
Whole Foods sourdough loaf is always great, so for $5 I just get it when the mood strikes.
Whole Foods sourdough loaf is always great, so for $5 I just get it when the mood strikes.
Posted on 3/20/22 at 9:17 pm to Twenty 49
quote:Either not feeding it frequently enough or too much starter when you refresh it. Once it starts to fall, the longer you wait, it will be more sour and will lose the ability to rise.
Bread is too sour or too flat.
Posted on 3/20/22 at 9:27 pm to GeauxTigersLee
My starter was pretty active but I think I over proofed it in the refrigerator. I also use about 10 to 15% rye in my house blend which doesn’t rise as well and makes for a little denser loaf. The dried figs and toasted walnuts are an amazing combo
This post was edited on 3/20/22 at 9:28 pm
Posted on 3/21/22 at 6:04 am to tewino
quote:
The dried figs and toasted walnuts are an amazing combo
When did you add those to the dough, during the stretch and fold?
Posted on 3/21/22 at 6:57 am to unclejhim
quote:
When did you add those to the dough, during the stretch and fold?
Yes about an hour into bulk stretch and folds. My house blend for flours is roughly 70% bread flour, 10% whole wheat, 10% rye, 5% semolina, 5% barley. Rye and semolina don’t have much gluten therefore doesn’t rise that well and makes for a denser loaf, but the flavors make up for it. Plus is has a great chew. You need good teeth
Posted on 3/21/22 at 8:55 am to tewino
quote:
Yes about an hour into bulk stretch and folds. My house blend for flours is roughly 70% bread flour, 10% whole wheat, 10% rye, 5% semolina, 5% barley. Rye and semolina don’t have much gluten therefore doesn’t rise that well and makes for a denser loaf, but the flavors make up for it. Plus is has a great chew. You need good teeth
Thanks, I'm going to try this.
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