SageHill
Herd Master
OK the Great Bread Experiment
I make sourdough all the time. Every time I have tried regular bread it ends up a doorstop 90% of the time. I chose sourdough because it always worked for me, I don't need a big ol' stand mixer with a hook, no kneading, it's practically a one-bowl-wonder.
Lately, I've thought I should give the regular bread a try again BUT doing all the same things I do when I make sourdough. Just substitute some rapid yeast (bread machine yeast) a little more flour and water to compensate for what I would use in starter.
Afterall - in cooking they say it's all about the method.
Yesterday I did it. Made both at the same time -- just in case there was a difference in the weather or whatever.
The results ---- it worked! The sourdough has a little more flavor sourdough thing ya' know. But other than that both were amazing. Both made great toast this morning.
As the saying goes - pics or it didn't happen
Mixed up. Both about the same.
After the bake
Regular bread on the left, sourdough on the right. Both
baked at the same time in the same oven. Difference could
be once side of the oven is hotter possibly, the amount of
yeast I used, or God only knows the reason.
FYI I use 50 grams of starter so in the regular loaf I
substituted 2 teas yeast (just a guess), 25 grams flour and
25 grams water.
And finally - after the cut.
Keeping my starter going is easy, but there are times I forget to feed it or have sooo much I need to freeze or toss out. Now that I know I can do bread like this I can relax about keeping the starter going - though I do use it for
a lot of other things, so there's that.
I make sourdough all the time. Every time I have tried regular bread it ends up a doorstop 90% of the time. I chose sourdough because it always worked for me, I don't need a big ol' stand mixer with a hook, no kneading, it's practically a one-bowl-wonder.
Lately, I've thought I should give the regular bread a try again BUT doing all the same things I do when I make sourdough. Just substitute some rapid yeast (bread machine yeast) a little more flour and water to compensate for what I would use in starter.
Afterall - in cooking they say it's all about the method.
Yesterday I did it. Made both at the same time -- just in case there was a difference in the weather or whatever.
The results ---- it worked! The sourdough has a little more flavor sourdough thing ya' know. But other than that both were amazing. Both made great toast this morning.
As the saying goes - pics or it didn't happen
Mixed up. Both about the same.
After the bake
Regular bread on the left, sourdough on the right. Both
baked at the same time in the same oven. Difference could
be once side of the oven is hotter possibly, the amount of
yeast I used, or God only knows the reason.
FYI I use 50 grams of starter so in the regular loaf I
substituted 2 teas yeast (just a guess), 25 grams flour and
25 grams water.
And finally - after the cut.
Keeping my starter going is easy, but there are times I forget to feed it or have sooo much I need to freeze or toss out. Now that I know I can do bread like this I can relax about keeping the starter going - though I do use it for
a lot of other things, so there's that.
