April 20, 2008

Not Sour Enough

Filed under: food — origamifreak @ 3:48 pm

Well, the loaves I baked today rose just fine,

I also had fun with seeds and slashes,

and the crumb is good.

But the flavor just isn’t tangy enough. In fact, it’s hardly sour at all! Next time I’m going to let it sit in the fridge overnight before raising. Or just punch-down and re-raise, as my mom used to do.

BTW, the second picture is especially for Lisa, and she knows why. Hehe.



  1. Hey! Nice crumb! I’m sorry the bread wasn’t as sour as you wanted it to be, though. Seems like you have some good ideas, though and I expect improvement in the very next post! πŸ™‚

    I’m toying around with resurrecting Harvey – although he is a bit more trouble than just throwing fresh yeast into the bowl…

    It was fun comparing our Dough books on Sunday. What did you think of the DVD??? πŸ˜‰

    Talk soon….


    Comment by Lisa — April 21, 2008 @ 6:19 pm | Reply

  2. I haven’t actually watched the dvd yet… I’ll let you know when I have! – Although from what I’ve seen of the kneading method shown in the book, it’s similar to the way I stretch the dough except I fold it toward me, not away from me.

    You could always dry out some of Harvey for long-term storage and backup; this is the form in which I received the starter I’m using:

    Cover a dish or a pan with plastic wrap or waxed paper to prevent sticking. After you have fed your starter and let it get active, pour some onto the covered dish. The thicker the layer the longer it will take to dry. I use a broiler pan and pour it 1/4 inch deep as I use a lot of it. This takes nearly a week to harden.

    Set aside at room temperature till it gets brittle – may be a few days. Break into small pieces and grind in a blender, coffee grinder or food processor. There you are! It will keep a long time. The yeast has sporulated and will stay that way for years.


    Comment by origamifreak — April 21, 2008 @ 10:13 pm | Reply

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