Comments on: Sourdough Bread Baking: Troubleshooting

By: Andrea

Andrea — Sat, 27 Jun 2009 01:46:48 +0000

I tried sourdough bread before and it didnt work so I'm gonna try it again with your recipe. I like it because it's very explicit and detailed, I only have one doubt, how can I make my own starter?? I guess this what was wrong the last time.

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Wed, 17 Jun 2009 12:28:46 +0000

Nola and Rebekah, two of the pans I am using are ceramic coated stoneware. My MIL found them used for me, and they are a dream to use. They say "Bed, Bath and Beyond" on the bottom, so perhaps they still carry pans like these?

The other pan is not Pampered Chef, but it's basically the same thing (and cost the same, too! Lots!). It's just a really good stoneware. I find that it turns out very consistent loaves, and when well greased, only sticks very slightly more than the ceramic coated ones. I've been so much happier with my bread baking since I got these 3 pans this winter, than when I was using conventional metal pans before. I would look around at garage sales for some this summer!

By: Rebekah

Rebekah — Tue, 16 Jun 2009 17:04:57 +0000

I tried with many failed attempts at making sourdough bread. Finally I got it right and we just didn't really like it. I don't know if it's because we are so used to yeast bread or what. My mom makes a sourdough bread that is really sweet but it's fed with sugar and potato flakes. It this tradition sourdough bread just an aquired taste or is there something I'm doing wrong I wonder? Love you bread pans. I really would like some stoneware ones myself! Are they from pampered chef?

By: Nola

Nola — Mon, 15 Jun 2009 16:13:15 +0000

Oh I also meant to ask what type of pans those are in your picture? Are they stoneware? Where did you get them? I currently use glass pans, since I don't like to use non-stick especially the cheaper ones I used to have where the surface started coming off....yikes! So I switched to glass as I could easily find it second hand. I oil well but some recipes don't seem to work well with glass. I was wondering about stoneware but want to know about it with breads...and where to get a deal, its expensive. (Like most good things, LOL).

By: Nola

Nola — Mon, 15 Jun 2009 16:10:45 +0000

Thanks for the post! I'll come back to see what others say too...now that I read this I think my starter didn't work. It was a new one but I think it might not have picked up enough wild yeasts. I'll have to start over and try the other recipe you posted sometime soon, after seeing what people say on here about sourdough. I'll let you know how that goes. I hope I find something to work since I currently pay too much (price just rose again) for sourdough at the store.

By: The Cottage Comtesse @ River Rock Cottage

The Cottage Comtesse @ River Rock Cottage — Mon, 15 Jun 2009 16:07:36 +0000

Jamie, Pick Your Own website has good instructions for canning with pictures - I always use their chart for changing over to honey instead of sugar. Will pray today that God provides for your needs - Matt. 6. As for the bread, I haven't seen the original recipe, but if it calls for any salt, and you added the salt directly into the yeast without flour, that could have de-activated the yeast and kept it from rising. Baking 911.com has a troubleshooting guide and thefreshloaf.com is another good site with lots of tips for bread making. Stephanie has got it right when she says it's both an art and science. I'm in the process of teaching my 16 year old the finer points of making bread come out just right and it's the little things that make a BIG difference! Also Sourdough Home has tips on why bread might not rise at http://www.sourdoughhome.com/whywontmydoughrise.html.

By: jamie

jamie — Mon, 15 Jun 2009 15:27:16 +0000

this is such a random post but i just want to say that you inspire me. i've declared this 40th year of life for me *the year of change* i turned 40 in late january. what a year of change it has been. ended a 13+ year career of doing childcare in my home. moved in to our first purchased home in a much different town. we moved from a rich snobby town to a small farming community of not so rich and snobby people. and in the early spring i found myself unemployed for the first time. and i loved every unexpected moment. and tomorrow i was supposed to start my summer nanny job for a family i've had in my life since each of their children's birth. except the family can't afford me ($260 a week for two kids full time) and told me so only one day before i was to be paid. wow. talk about a whirlwind of feelings. but today after a few tears throughout the weekend, i am celebrating. not sure where the money is coming from to pay the bills. or purchase food. but i am celebrating becaues this is just what my heart has desired. and i find myself with a slight spring in my step with all the wonder and discovery and newness of what this means for my family. with that being said...i'd like to draw on the inspiration of the women i've met through the blogs i adore. one thing i would like to do is make jelly/jam. do you have any fabulous recipes? i'd like to start with strawberry (and maybe strawberry/rhubarb) and raspberry jelly/jam. thanks for letting me share.

By: Laryssa @ Heaven In The Home

Laryssa @ Heaven In The Home — Mon, 15 Jun 2009 14:07:41 +0000

I'm new to making sourdough bread, but it's been turning out well. Two tips that have helped me are these:

Be sure to kneed the dough until it passes the "window pane" test. This will assure you that the gluten is fully developed and that your bread will have the internal structure to rise well.
I oil my bread pans and my loaves with coconut oil (you can't taste it) before I cover them in a damp dish towel to rise. It really helps them not develop a hard crust on top.