Just done a bit of research - apparently a rock hard crust which breaks your teeth is due to the oven temperature being too low and cooking for too long!
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The sourdough Starter Thread
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I am following HFW recipe for the sourdough bread. After day 3 and feeding, I have lots of nice bubbles. HFW says to throw half away and to continue feeding 100g flour to it every day for seven days.
Did you all do that? I suppose I'm over eager to start my spongeForbidden Fruits make many Jams.
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Originally posted by Jeanied View PostI am going to have to give up on making this bread unless I can find a way of making the crust softer - my teeth are not going to last much longer!Location - Leicestershire - Chisit-land
Endless wonder.
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Spraying with oil gives a softer crust. Crispy when first baked, but not that rock hard thick one. If you were to wrap the hot loaf in a tea towel this would probably help too. I also agree with Mothhawk, putting in a food bag softens it. Let us know which works best for you.
The other option is getting a pair of those metal teeth, like in James Bond filmsI could not live without a garden, it is my place to unwind and recover, to marvel at the power of all growing things, even weeds!
Now a little Shrinking Violet.
http://potagerplot.blogspot.com/
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Just going to try this too! Have just made a starter using the Dove's flour instructions (assuming the crust and sour smell is ok that is) but alas I have just realised that rye is similar to wheat. As the wholegrain rye flour was all I could get, I shall be unable to use it as wholegrain wheat is a massive problem for me. Bah. So back to the drawing board tomorrow, using strong white bread flour instead!
All these loaves look lovely though.
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Did try to make a bread starter from scratch with allison's strong white bread flour and it did work but kept forgetting to feed it (got recipe from an Australian bakery book), so didn't grow to the size needed for making sourdough. Is there any recipes that don't need a full month for starter to develop?
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