Also, is there a particular flour type that works best when making sourdough? I use whole wheat for yeast bread.
Do you have a starter? If not, you can use baker's yeast and make a "cheater's starter" just to get yourself going.
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I wonder if using white whole wheat or whole wheat pastry flour makes a difference?
And I wouldn't call myself a good baker. I had a great bread recipe so it was easy. But it wasn't soaked so I've always thought I needed to get to something else. I still think it was better than store bought bread, but id really like to switch to sourdough.
I'm going to google using bakers yeast to make a starter! Thanks for the suggestion!
As for how to use it, you use it like any other bread. Dont know why it wouldnt be suitable for sandwiches, but if its not, try a different recipe or tweaking that one to get what you're looking for.
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We don't actually eat a lot of bread, but I like my sourdough sliced thiny and made into nice solid toasted sandwiches with cheese, meat, tomato, pineapple, sauerkraut, onion or whatever. You kind of expect toasted sandwiches to be substantial, more like a meal, so the bread doesn't seem unduly heavy.
I must admit I use part white flour and part wholemeal in my sourdough, though.
Often I just eat it open-faced with butter or cheese.
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