Comments on: Redding Sourdough Bread http://www.buzolich.com/recipes/2005/redding-sourdough-bread/ Online Index Cards Thu, 08 Jan 2009 22:12:49 +0000 http://wordpress.org/?v=2.5 By: Martha http://www.buzolich.com/recipes/2005/redding-sourdough-bread/#comment-40 Martha Wed, 04 May 2005 14:29:08 +0000 http://www.buzolich.com/recipes/2005/redding-sourdough-bread/#comment-40 I would just like to note that mother looks nothing like this picture. And that she makes the best bread in the world. I would just like to note that mother looks nothing like this picture.
And that she makes the best bread in the world.

]]> By: Gail http://www.buzolich.com/recipes/2005/redding-sourdough-bread/#comment-38 Gail Sat, 30 Apr 2005 14:03:30 +0000 http://www.buzolich.com/recipes/2005/redding-sourdough-bread/#comment-38 Just a quick note with my suggestion for the sourdough bread. My best results came when I took the starter out the night before and added 1/2 cup flour and 1/4 warm water. I left it on the sink over night and then started the recipe from Martha's mother the next morning as per her instructions, but with a different time frame. Because the starter was so active from the small amount I added the night before, when I added the larger amount of flour and water in the morning it acted very rapidly. I also found that after separating the dough into two parts for the final rise, I put one in the refrigerator under plastic, overnight. The refrigerated one really rose a lot so I gave it a new shaping, kneading it just a little, and left it to rise on the sink. The second actually tasted better than the first, although both rose well and were great. This week I will vary the flour and look at what additions I can add to the batter. To be continued..... Just a quick note with my suggestion for the sourdough bread. My best results
came when I took the starter out the night before and added 1/2 cup flour
and 1/4 warm water. I left it on the sink over night and then started the
recipe from Martha’s mother the next morning as per her instructions, but
with a different time frame. Because the starter was so active from the
small amount I added the night before, when I added the larger amount of
flour and water in the morning it acted very rapidly.

I also found that after separating the dough into two parts for the final
rise, I put one in the refrigerator under plastic, overnight. The refrigerated
one really rose a lot so I gave it a new shaping, kneading it just a little,
and left it to rise on the sink. The second actually tasted better than
the first, although both rose well and were great.

This week I will vary the flour and look at what additions I can add to the
batter. To be continued…..

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