Chasing the perfect sourdough: Attempt 14

So, last week (see here), I finally realized my vision of the perfect sourdough. I think anybody can get lucky once, so in order to confirm that perfection came from the new and improved bread making process rather than the sourdough gods smiling down on me for once, I will attempt to recreate the bread I made last week, this week. First off, …

Perfecting Sourdough: I’ve done it!

This week, I bring you happy tidings of my efforts in perfecting sourdough. I have finally done it! After scouring the internet, investigating multiple sources of information on how to achieve tension and open crumbs, I have finally gotten to a point where I am happy with what I have created! To create this perfect bread, I made 3 main …

Perfecting Sourdough: 4 failures in a row…

Attempts 9, 10 , 11, and 12 did not go so well… Perhaps failure is a strong word for describing breads that are still tasty, with great crust and crumb, but I think they are failures to me because I failed to improve upon my previous attempts. I think that recently, I am tiring of writing about sourdoughs. Don’t get …

Perfecting Sourdough: Attempt 8 a.k.a overproofed!

Sometimes, when you think you are so close, you are still so far away… Sourdough making is about reading the signs that are given to you by the dough, by the aromas and the appearance of your starter and your leaven. Even when I think I have fully examined the parameters that make up a perfect sourdough, sometimes the crux …

Sourdough #7, a.k.a. effect of starter feeding on the sourdough loaf

Here comes attempt number 7 on my quest to make the perfect sourdough. I think I am about 2-3 weeks away from (2-3 breads) away from the perfect loaf. So far, I’ve been much more concentrated on the techniques in the bread making process (i.e. shaping, folding, etc). As of last week, I think I’ve cracked the code for making …

Perfecting Sourdough: Attempt 6

Alright my faithful readers! By now, you may be tired of my many futile attempts to make the perfect sourdough. Be that as it may, I must carry on this monumental task of perfecting the sourdough for the sake of humanity. It’s an unrewarding job, but someone has to do it… I kid! There’s probably nothing as rewarding as making bread, simply …

Weekend sourdough

Hello again, another weekend, another sourdough bread! As is tradition now, I bake a loaf of sourdough on the weekend, trying to build upon the previous week’s loaf. So far, I think I’ve gained a lot of understanding in the nuances associated with bread baking. This is my 5th attempt, and you can see my previous attempts here. I feel as if …

Perfecting Sourdough: Attempt 4

Here we go again! After the previous sourdough(s), I am confident that this time I would be able to make something better (or at least comparable to) than the previous attempts. I had a bit of time off on the weekend (again with the bad snow and no skiing), and decided to make bread for dinner instead of lunch. This …

Another weekend sourdough

Weekend = Sourdough! (When not skiing…and we all know how little snow there is this year…) This weekend, I build upon the lessons learned from the previous sourdough bake, and try to make it even more epic! The main lesson from the last sourdough is: lower overnight bulk fermentation temperature such that the yeast does not consume all the food during …

Sourdough: Second loaf

After a somewhat successful first sourdough, I made my second loaf, trying to address some of the issues I found in my previous attempt: Bread height to diameter ratio was too low; bread was short, but very wide Bottom of bread was a little charred due to the high heat Having the bread finished in the late afternoon/evening for dinner. I …