tag:blogger.com,1999:blog-25192475.post1975949197464678376..comments2024-03-18T19:34:36.812-07:00Comments on Morning Coffee: Sourdough BreadUnknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-25192475.post-3044089064063594402009-06-05T10:54:07.113-07:002009-06-05T10:54:07.113-07:00I am not a fan of sourdough bread, though I do lik...I am not a fan of sourdough bread, though I do like a nice crusty Jewish rye. I have sourdough starter in the fridge and when I think enough ahead of time, I'll whip up a batch of sourdough pancakes. I freeze them, like you do, and pull out a couple here or there for breakfast or lunch.<br /><br />I like the artisan bread too. I hadn't thought about a tad more flour to make it less sticky. I'll have to try that.<br /><br />Bread from scratch without a breadmaker is impossible for me to do. Every single time I turn out a brick not a loaf!Athanasiahttps://www.blogger.com/profile/13107488973500025470noreply@blogger.comtag:blogger.com,1999:blog-25192475.post-54063862890270078422009-06-05T07:11:13.673-07:002009-06-05T07:11:13.673-07:00I think it is great that you can make bread...
I...I think it is great that you can make bread... <br /><br />I am going to be making some cookies today...elizabethhttps://www.blogger.com/profile/00962587884124992942noreply@blogger.comtag:blogger.com,1999:blog-25192475.post-38974731237931567812009-06-05T06:37:35.152-07:002009-06-05T06:37:35.152-07:00I barely have the recipe for the rye sourdough, an...I barely have the recipe for the rye sourdough, and really, they are bricks! Did not turn out well. And you know what: I failed to pay attention to water temperature, which probably accounts for some degree of failure. <br /><br />Artisan bread...now that I can do: 2 cups warmish water, 1 T. yeast, 1 T. salt. Mix it. Add enough flour to make a soft dough if doing it by hand. I do it with my kitchenaid now (praise Jesus for sending that thing my way!) and I do make the dough a little bit stiffer, enough flour until it forms a clean ball in the bowl. I knead it just enough to get it all together, then I cover and let it rise, then form into loaves, dusted with flour...both the baking sheet and the tops of the loaves, let the loaves rise again, and then, here's the key: oven 450 degrees F. with a pan of water on the bottom rack so that it's steamy in there. Bake for half an hour. <br /><br />Nice crusty loaves.Alanahttps://www.blogger.com/profile/02169732072381476940noreply@blogger.comtag:blogger.com,1999:blog-25192475.post-84481775632527253002009-06-05T05:06:12.989-07:002009-06-05T05:06:12.989-07:00You make it sound so easy...and fabulous, the loav...You make it sound so easy...and fabulous, the loaves like a child...can you share the recipe? The temperature of the water and rye flour, etc.Marthahttps://www.blogger.com/profile/03411789923271959623noreply@blogger.comtag:blogger.com,1999:blog-25192475.post-3603348358313886902009-06-04T20:20:33.360-07:002009-06-04T20:20:33.360-07:00I've never loved rye bread, to be honest, and ...I've never loved rye bread, to be honest, and I've never even heard of rye sourdough. <br /><br />But I did enjoy reading the whole process. I'm odd...I know it. :)<br /><br />The only time I've ever made bread, there was a bread machine and a mix involved.Amberhttps://www.blogger.com/profile/09002997517784638068noreply@blogger.com