Comments for Baking with Sourdough Starters

Comment on San Francisco Sourdough revisited…again and …again! by Rick

Rick — Sat, 03 May 2008 04:04:51 +0000

Hi i just found this place a week ago , boy am i learning alot, just the resting right away after mixing makes the dough totally different amazing. i have been working with my starter for over 1.5 years now but the loaves are always very dense, i always mix everything with a fork then by hand, i,m trying your directions and hope to get lighter loafs,
thx for the site

Comment on San Francisco Sourdough revisited…again and …again! by Adam

Adam — Tue, 29 Apr 2008 20:04:34 +0000

Teresa,

Is this basically from the Science of Bread website where they got the info from Fernando Padilla?

One distinct difference i remember is that he let the 166% starter ferment for 18-24 hours before even making the dough (which is where he said most of the sour came from). The first recipe didn’t have anything like this, but the 2nd attempt did with the motherdough. Am i correct?

Comment on Sourdough Millet Loaf by Abbey

Abbey — Sat, 19 Apr 2008 18:51:00 +0000

Can we get a recipe?

Comment on 94% Sourdough Spelt Bread by Ginger

Ginger — Mon, 14 Apr 2008 01:58:19 +0000

Wow, I am glad I found this post! I am learning to bake with spelt, esp sourdough, but I can’t add malt as that is typically wheat or barley based and I have celiac (gluten intolerance), so I can’t eat wheat, but spelt doesn’t bother me. I have been trying so hard to get a loaf that remotely looks like what you have above! It looks as though your bannetons help with that. Where could I order some of those? Spelt is much more water soluble and you do have to add less water or increase your spelt flour by 1/4. Everyone says spelt adds a nuttiness which I never get, perhaps that is only true when it is combined with other flours. It is a bit more on the bland side, but it is better than resorting to gluten free flours!

Comment on 94% Sourdough Spelt Bread by Jeremy

Jeremy — Tue, 01 Apr 2008 21:38:14 +0000

The second batch you made was only 25% spelt total?

Comment on 94% Sourdough Spelt Bread by Jacques

Jacques — Tue, 01 Apr 2008 18:33:00 +0000

Hey Teresa,
Love the looks of this bread. This is the type of bread I want to make.

I wanted to ask what type of oven do you use for baking? Is it a traditional house oven, conventional, or are you using a bread oven?

I ask cause it looks like you have some intense equipment and I’m hoping i can replicate your technique at home.

Thanks,
Jacques

Comment on 94% Sourdough Spelt Bread by Jeremy

Jeremy — Sun, 30 Mar 2008 10:27:40 +0000

Hey Teresa,
I used spelt in Switzerland, and it really is a weird flour, thanks for experimenting, I notice a lot of German bakers mix it in with rye and wheat! Though I see a lot of it on it’s own as well in both Switzerland and Germany.

Good work, you really are the Mother Teresa of breads!
P.S. did you make a spelt starter?

Comment on Sourdough Pretzel Bread !!! by Nancy

Nancy — Fri, 28 Mar 2008 19:25:01 +0000

I think you are just such a smart baker!! What a unique concept for sourdough bread. I can’t wait until your book is finished and ready to buy! I have been baking sourdough bread for 35 years now and this has to be the most unusual use of sourdough I have ever seen. Wonderful!!
Nancy

Comment on Killer Sourdough Sourcream Waffles by Mimi

Mimi — Fri, 28 Mar 2008 04:36:15 +0000

It’s wafflemania! I just made cardamom sourcream waffles last weekend (sans sourdough).

Comment on Raisin Walnut Cranberry Sourdough Bread by David Aplin

David Aplin — Sun, 23 Mar 2008 18:09:00 +0000

Wow! Nice looking breads. Beautiful cuts, healthy grains, you could take over the world with stuff like this.
Happy Baking!
Regards, David Aplin