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ISO a successful sourdough recipe


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ISO a successful sourdough recipe

Sunshine Girl | | Jan 25, 2005 02:07 PM

So my first attempt at sourdough bread failed miserably. A couple of things that might have caused the final product to resemble a hardened frisbee:
- Starter was not at room temp when utilized.
- Yeast used was actually a fast-acting, ideal for bread machine use (though on the jar they give conversions for using in bread calling for dry yeast).

Everything else I followed to the letter of the recipe.

I don't have the recipe I used, but the basics are as follows:
Created a starter, that sat out for 5 days (recipe says to let it ferment for 3 - 5 days, then refrigerate).
Created the small amount of "old dough", which then gets torn apart and added to the dough mixture.
Kneaded everything as called for, let things rise, proof, etc.

Finished product did not have a good sourdough taste, nor did it seem to rise like some of the nice boules of bread.

Anyone have any tips as to what might have gone wrong? Anyone have a foolproof recipe that yields really good, tasty sourdough???