I’ve learned a lot from the website as well as the books.
If you haven’t started one yet, please check out our post for Easy Sourdough Starter. Could you tell us what page lists weights for sourdough?
Addiction starts somewhere – for some people, that’s at Bubbe Soodik’s dinner table. Extra dough can be portioned into 10-ounce balls and frozen, if desired. Meanwhile, we have a post on this, at http://artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes, Then, about density, we have a FAQ about this; click on the “FAQs” tab above and choose “Dense or Gummy Crumb” If I had to guess, you just need to adjust the water to match whichever UK flour you’re using, which can vary in protein level from what’s typical in US flours. When you’re finished, the dough round should have enough flour under it to move easily when you shake the peel. 3.
I took my pizza out earlier for a lighter crust (my kids’ preference), but you can take your crust as dark as you like.
I have not tried this myself but I was advised by a baker to try this. Place the ball in the greased panettone mold, seam-side down. That seems like a good compromise. Making sourdough is a favorite pastime for many, but within the last few weeks thousands more have joined the club, as yeast is suddenly hard to find on the grocery store shelves. As the bread bakes you should notice a nice oven spring in the dough.
But… you’re going to have to adjust water so that the dough consistency is similar to our other recipes, because you’re making changes (whole grain absorbs more water).
Thanks, Brush the dough with egg wash. Bake for 50 to 55 minutes, or until golden brown.
(You can also put it on a piece of parchment paper for ease.
Flip the challah over so that the loose strands fan away from you. My own sourdough starter, after I activate it from the fridge, is about half water and half flour (you can find recipes for naturally-fermented sourdough starter all over the web, and one of our future books may have a recipe of our own).
If not, we’ll find another way.
In fact, you can start a naturally-fermented sourdough with commercial yeast. Make sure to use enough flour that the dough doesn’t stick to the surface or the rolling pin. I was already trying to use commercial yeast as the riser and sourdough just for the fermented grain it generates.
Susan, Hi Susan! The Judges at the State Fair (all baking professionals) were quite surprised when I told them (AFTER they awarded the prizes) that this was from a no knead sourdough yeast bread recipe!
Maybe I need to pull out my baking supplies. Which is reason enough. Any idea what might be my problem and how to remedy? Dough can be pulled out the night before using and thawed in the refrigerator overnight. What would be my best bet to try differently next time I make a batch? I love your books. May not be able to get away with that with all doughs. Required fields are marked *. Can you please send it to me in an email? Hi!
Put the whole cookie sheet + dough into the oven, or if you’re really cheeky, shove it onto the preheated pizza stone you keep in the oven for events such as this.