January 30, 2024 - 6:49am
new here, new to sourdough
I'm Amanda, came here for some sour dough information and recipes. I can bake a loaf daily, but it's too much bread. I'm going to start offering some on FB in exchange for a bag of flour! Whole wheat flour is $6 for a 5 lb bag. That's a bit dear. My daughter wants bagels, so I'll make those today, or tomorrow. It's getting cold again this week, so the animals need checked more often, which takes time. I'm also looking for ways to make my sour dough bread more airy, less dense. I don't want huge holes, but more smaller ones would be nice.
Hope to have time to check back here often, but with spring around the corner, growing season gets busy busy busy.
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https://www.thefreshloaf.com/node/71293/many-different-ways-types-sourdough
As a general rule, higher hydration doughs will give you airier bread.
I would suggest starting with the starter. Which would be - take a small ball sized pice and let it set out - when it gets thin and to another batch - keep this up and you'll have a starter in a few weeks. I wouldn't worry about added yeast - it'll go away after a bit. Let us know how it's going! Enjoy!
There is a million posts on the internet about how to make your starter, takes some time but is v ery easy, just Google it. You can even get starters online, then you just need to keep it fed and alive.
You can check out this funny, crazy German guy who, as long as you can bear with his shenanigans, has great advice how to make beautiful breads with inexpensive flours.. Actually, you can incorporate his recipes into the method from the links under the next paragraph. After you check out the video from the first link below you can click on the second one to see more of his recipe videos. He even offers online a free e-book with his ideas. And I believe he has a video on how to make a new starter.
https://www.youtube.com/watch?v=MqH3GVfjfBc
https://www.youtube.com/@the_bread_code
Regarding airy breads and busy schedule / not enough time, check out these two links below (the second one is embedded in the first one anyway), this idea has changed my life. I have since gone beyond, but this a great place to start. (I like the option with bringing dough to 82 degrees F, doing bulk fermentation in the refrigerator for ca. 12 hours - anything between 10 and 24 is fine, I have checked it out - and final proofing for 24 hours in the refrigerator, from my experience anything between 10 hours and 7 days works fine here)
https://thesourdoughjourney.com/what-is-two-stage-bulk-fermentation/
https://www.youtube.com/watch?v=DDOfIAgyCy8