A n00b attempts Sourdough and Reports

March 22, 2010

Best Sourdough so far

Filed under: Baking, Recipe, sourdough — alie0bronwynn @ 3:55 am

Hi Everyone!

Ok – I haven’t said it before, but I have a new favorite site for all things Sourdough.  All level of people post here, answer questions and so on.  Home bakers to Bakery Owners.  Yeah, capital B capital O.  Because those people who do this for a living and make money deserve the props.

http://www.sourdough.com/   – I love viewing the forum, asking questions, going after the latest and most recommended recipes and procedures.

Someone there recommended this recipe.  It made what is now THE BEST SOURDOUGH I’ve made so far.  Take a look at those air bubbles!

I let it sit in the fridge overnight (about 16-17 hours).  It was sour, great crust, fluffy and great air bubbles.  I can’t wait to use this recipe and try rosemary bread, chocolate rolls, walnut bread and bread bowls.

Here is a link to the recipe – http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/

Go. Bake. ENJOY!



  1. Nice! I made the same recipe last weekend and it also turned out great! Mine didn’t have as many air bubbles, but I only proofed at room temperature during the day (3 hours bulk, 5 hours after shaping).

    Comment by Mike — April 1, 2010 @ 4:24 am

    • Ok, weirdness. So, made it again and it didn’t have the same awesome airbubbles! I mean, it was still good, but not “quite” as good. The only difference was the first time I proofed on flour covered cloth and then flipped it at the end. The second time I proofed on parchment paper and then baked. The reasoning was when I used cloth it stuck like crazy and I had to peel the dough from the cloth. Even though I did use a LOT of flour on it.

      My inkling is that by stretching out the dough a bit it created larger air pockets. But man, the top of the loaf wasn’t nearly as smooth! Any thoughts?

      Comment by alie0bronwynn — April 1, 2010 @ 5:02 am

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