February 3, 2017 - 6:29am
Small batch Whole Wheat sour dough Bread
http://www.thefreshloaf.com/node/28703/very-small-batches-very-simple-bread
I baked my first load after reading a post by ssorllih (link to thread above). It turned out great. Its a great recipe and I highly recommend it.
I am vegetarian so I substituted the chicken fat with evoo / butter and chicken brother with plain water..
It was easy to make and it was a small size. Small size is important to me as mine is a small family and I don't need large multiple loaves at any one time.
Any sour dough recipe for a small batch size?
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Try a simple 1-2-3 sourdough:
If you type "123 challenge" in the search box above you should find all kinds of variations on this one.
Many thanks for this, I didn't know.
Will try it out. :)
The starter did really I I felt bold enough to try a loaf on Day 4 of the starter.
Used the 123 formula that Lazy Loafer had recommended. Mixed the door last night, it wasn’t too sticky and I put it in the fridge. This morning I took it out, it had risen only slightly and let it be when it rose beautifully. In all no kneading.
I did not know what to do next. I decided to do nothing. Preheated the oven and tipped the door into the iron skillet and covered it with aluminium foil. I didn’t tip it well - it was askew.
Baked with the foil for 20 minutes and without the foil for another 20. This is what I got. Somewhat dense but tasted good.
What can I do to get a more airy crumb?
When does this go into the boule?