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I think I've succesfully made sourdough!!  

post #1 of 7
10/14/06 at 1:43am
Thread Starter 
I started w/ww flour first and had to ditch that effort b/c something wasn't quite right. I tried it again with spelt and for the longest time wasn't sure if I was going to be successful this time (I'm using the NT recipe). Tonight was the day and I figured why not give it a shot!

I took a whiff of my starter and it was so wonderful to get that wonderful winey aroma! I'm making just one loaf of bread from it at this point to see if it works out. I've got it sitting to rise and just checked on it (couldn't help myself) and something's definitely happening as it's much bigger than when I started.

I'll keep y'all posted on how the loaf turns out when I bake it tomorrow. I just had to post b/c I was too excited and dh kind of looked at me like I had a third eye when I was telling him about it. Sheesh!
post #2 of 7
10/14/06 at 3:13am
yay! i looooooooooved the sourdough bread i made, but unfortunately dh didn't like it because "it was sour." gee, honey, i think that's the point. lol.
post #3 of 7
10/14/06 at 3:16am
Thread Starter 
Sometimes you gotta wonder...

I think my dh will like it just fine, but I'm a little worried about ds. He's not been too keen on sourdough in the past. I guess we'll see what he think of mine if it turns out.
post #4 of 7
10/14/06 at 12:37pm
How does the NT recipe start? I've tried to "catch" my own started on the counter numerous times and have only ever caught mold. (Says something about my house, huh? ) Yay for your bread ... I can almost smell fresh-baked sourdough from your over with butter melted on top ... YUM!!!
post #5 of 7
10/14/06 at 8:13pm
Thread Starter 
It starts with 2 cups flour/2 cups water and then 1c flour/1c water for the next six days (total of seven). I tried WW flour first and while I did catch something I'm not entirely sure what it was!

The second time I tried spelt flour and tbh for the first five days I was afraid that I would have to try again because it looked a bit like the first one. Then on day six it looked more promising w/day seven smelling all yummy and wine-y.

The NT recipe actually calls for rye flour and if I were to have to start all over again I would actually go for the rye flour. I didn't have ready access to it (had to drive to a co-op 40 some minutes away to get it) so that's why I was trying the other flours.

I also used the NT sourdough bread recipe and imo it didn't turn out quite the way I wanted it to. I actually only made 1/4 of the recipe b/c I didn't want to waste all that flour if it wasn't going to work. The crust on my bread is much too hard for my taste, but I kind of suspected that was going to happen. I'm making up the rest of the NT recipe tonight w/a few changes.

Instead of shaping the loaves and then letting them rise I'm going to let it rise in a bowl, take a portion out to form and then put on my baking stone. I'm going for more of a boule type shape than a loaf per se. I'm also going to try covering it w/a damp towel during the rise to see if that solves my problem.

One extra bonus was that my ds who has refused to eat all other sourdough he has been given LOVED IT!!

: (doing a happy dance here b/c I seriously stunk at bread making in the past, but apparently sourdough loves me!!)
post #6 of 7
10/15/06 at 1:08am
MLW- what kind of flour are you using? is it fresh? i tried to make sourdough with some flour that i had...erm...well, let's just say it was [I]very[I] old. lol. so when i tried to make sourdough with it, it just didn't work out very well. had a very odd smell. and whole wheat flour is hard to get to sour because of the phytates, so if you're using whole wheat maybe your enviroment just is more conducive to the growth of mold before it can sour?
post #7 of 7
10/15/06 at 1:21am
It was whole wheat flour ... it wasn't necessarily old, but then again, I know that it can age quickly and I'm not good about keeping it refridgerated (thought I read somewhere that it keeps fresher in there). So, buying a different kind might be the answer ... though I don't want to get plain old white flour. What about Bob's Red Mill White Wheat Flour ... maybe that will work? I would love to be able to make our own sourdough ... I might have to muster the courage to try again.
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