The sourdough lady
I am Teresa, a 49 year old sourdough fanatic. I think that anyone can bake a great loaf of sourdough bread, it just takes determination. Sourdough baking is fun and addicting! This blog is for those who are obsessed with sourdough baking… like me!
Hi Teresa,
I just recieved the desem sample in the mail and did the 80% hydaration feed and emersed it in the WW flour and put a plate on top of the bowl and left it out for 12 hours then put it in the fridge over night. I saw your pic’s re: “How I do Desem” and the only question I have is: Do you cover your desem after the feed with plastic wrap or a lid that is not airtight? Also, Laura Robertson double wraps her dough after a feed. What is the best way to feed and ferment as far as a cover?
Thank you,
Jenia
Hi Teresa,
I have been checking out your web site for several weeks now. I think it’s great! I’ve learned some good pointers since I first perused your work. Today, I read an entry which mentioned a Dough folding trough. I’ve been trying to find one for sale using Google, but w/out success. Can you please tell me where these troughs can be purchased? I already own a Cambro container, but it has cylinder shape. Also, does the trough come w/ a lid? Reading food blogs is one of my favorite ways to relax. Please keep up the good work.
Thanks,
Will
Hi Jenia, I always have my sourdough starters vented. There are usually at least one or sometimes more holes in the lid. I have never had any problems over four years with this way of keeping starter and I have over ten starters. You will love Desem Bread if you have never had it before. I keep my Desem at 80% hydration instead of in a ball like Laurel. I find it much easier that way and it makes terrific bread. Have a nice day, Teresa
Hi Will, I carry the folding dough troughs w/lids in my store online at :
http://www.northwestsourdough.com/store.html
I am so excited to find your site! I can’t wait to peruse around and learn about your methods! I’ve been working on learning to make sourdough for about a year and the breads I’ve made have been edible, but not wonderful. I’ve dreamed of making the kind of bread I’m seeing here and I hope your site will get me there! Thanks!
Hi. I guess sourdough keeps you young because you are the youngest looking 49 year old in the world!
I don’t understand the word “autolyse”. I looked it up and it was like cell death by enzymes and you say with autolyse and without.
Help me please. Thank you. Paris