Breads, Not really a Baker, Therapies

Yaay I made Sourdough Bread

My first attempt ever at making Sourdough bread. As a first timer that made a couple rookie errors I don’t feel like I’m an authority to give any sort of recipe yet. I’d just share what making it was like.

Not quite the crumb i was looking forward too, but not bad for a first try.

I used All purpose flour because that’s all I have access to at the moment so I scoured the internet looking for recipes for making starters with AP flour. I found two, read them over and over before trying.

A sourdough starter, also called levain, is a fermented dough filled with natural, wild yeast and a bacteria called lactobacilli. The starter is what makes sourdough bread rise… Read More

I had 4 failed attempts at getting my starter going. The starters never quite made it past the 3rd day. Day 1 the my starters doubled and I was intrigued to see all the wild yeast working, the bubbles… after day 3 nothing, I’d wait one day watch, feed it and wait and nothing, by day 6, I’d throw it out and start again.

I wasn’t going to give up, then I read a tip somewhere to introduce some sugar on day 2 to help feed the wild yeast. And on my fourth attempt it worked! My starter made it to day 7! And I was able to bake with.

I’ve fed what was left again and stored in the fridge. I plan to make this many more times, till I nail it!
I used this Recipe for the mix, while I followed a host of other instructions for the baking. • 3.5 cups AP flour 

• 1 ¼ cups warm water*

• 3/4 cup active sourdough starter 75%-100% hydration (I prefer 75%)

• 1 tablespoon honey**

• 1 ½ teaspoons salt

Almost all the recipes involved baking the bread in a Dutch Oven. I don’t own a Dutch Oven, at least not yet. So I improvised and used my earthen pot! With the lid on! I should get parchment paper, but I sprayed the pot, I worked but it affected the top crust as I was trying to pull it out, you can see the cracks

My Sourdough bread, baked in an earthen pot (local clay pot)
Sourdough bread is best eaten warm. It has a short shelf life buy can be stored in a freezer. After eating more than my fair share of bread and slathering with a generous amount of butter, I have wrapped tightly in clingfilm and stashed in the freezer.

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