Comments on: Sourdough from scratch

By: The Other Tiger

The Other Tiger — Fri, 13 Mar 2009 15:47:06 +0000

I used to be afraid of bread slashing until I went to pastry school and got to do it a billion times a day during the bread units. And then I came home and taught Chris (he’s the one who wrote this one), which I shouldn’t have done because otherwise I’d get to slash all of his loaves. It’s my favorite part! If you don’t have a lame, get one…they’re inexpensive and they make the slashing much easier.

By: Linda

Linda — Fri, 13 Mar 2009 11:56:49 +0000

Your knowledge of sourdough blows me away. I have saved this page to use as reference–I’d love to start my own. I always have trouble with bread slashing, but your illustration and reasons for it make me want to try it again.

Linda’s latest blog post: Crumb Cake Scones

By: don

don — Wed, 21 Jan 2009 20:45:00 +0000

Lovely post. I had read a few months ago about grapes for yeast and decided to try it this summer when my grapes ripen. A friend uses them by themselves to make wine so I know its there.Your post fills in a lot of gaps in my knowledge of the process. Thank you.

By: Nate-n-Annie

Nate-n-Annie — Thu, 15 Jan 2009 19:41:00 +0000

Great tutorial. I am going to attempt to make my own sourdough soon. I wonder if I can find any organic grapes this time of year though.

Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

By: Chef E

Chef E — Mon, 05 Jan 2009 23:30:00 +0000

Tiger- disregard what I said about sippitysup, I misread a link and email too late…but I will be back anho…

Thanks for the compliment on the poem…my job has finally come out through my art on paper and canvas, lol

By: Daily Spud

Daily Spud — Mon, 05 Jan 2009 23:08:00 +0000

What a great post. I’ll definitely be coming back to this whenever I decide to have another go at sourdough – it’s been years since I tried, and it was a bit hit and miss at the time as I recall. Try I will, though, because there’s definitely something sourdough-ish in the air these days – I’ve just been reading about the hungry engineer’s sourdough experiences (she’s also working her way through that same book).

By: Chef E

Chef E — Mon, 05 Jan 2009 22:40:00 +0000

Funny…I was just adding your info to my blog for tonight…and glad I have the link to add along with your other…I am telling you it is getting a lot of traffic…so glad to see you…

Bread…I would like a few slices to go with my chowder tonight please!

Do you have link to sippitysup.com?

By: Joie de vivre

Joie de vivre — Mon, 05 Jan 2009 22:03:00 +0000

Very well explained. I love the two photos showing gluten development.

By: emily

emily — Mon, 05 Jan 2009 21:12:00 +0000

What a wonderful post! I had NO idea what was involved in making a starter. WOW! Very informative. Never would have guessed that grapes could do all of that. I felt good when I made tortillas last night!

Best, Emily
http://www.justeatfood.com

By: bakers

bakers — Mon, 05 Jan 2009 20:02:00 +0000

Thank you for using King Arthur Flour. I like your description of what happens when your barm is refrigerated. Joan @ baker’s Hot line