I must not be doing it right, BL. I never have the great big air bubbles. The starter is so active that I typically reduce the amount of yeast called for in every recipe as well as the amount of liquid called for.
I always get a real nice tight texture, even in my bread machine.
Seinfeld would fight anybody for a loaf of my sourdough marble rye. It has won me many friends and influenced twice as many more.
There are bubbles in my English muffins and crumpets. But they aren't big like the French bread you buy at the store.
Originally Posted by threebag02:
I like them when they just have a hint of orange starting to show in the green while they are still firm. I can just eat them alone for meals.
Shooting for over 100 plants this year.
I vine ripened tomato with a little salt, eaten like an apple, is awesome! [Reply]
Originally Posted by Fire Me Boy!:
You can get that with most any artisan loaf. Check out the master recipe for Artisan Bread in 5 Minutes a Day or something like that. Day three dough is amazing for what you describe without the taste of sourdough.
Bigger deal for you than I, apparently.
My point wasn't that I put up with disgusting sourdough flavor because I can't find the texture anywhere else.
It was that I like it all right for the texture, and the flavor is fine. Not bad, but not the Platonic ideal.
I'm not desperately searching for sourdough alternatives. [Reply]
Originally Posted by Baby Lee:
Sourdough is all about TEXTURE.
If I were assembling my Platonic ideal of a loaf [or slice, or hunk] of bread, I wouldn't lean towards the FLAVOR of Sourdough.
But that crunch to the crust, and all the airy chewy interior pockets, make up for it in spades.
Sorry to disagree but Sourdough is equally about the taste if not more. This isn't a French baguette or Italian loaf all about the crunch and textur; it truly is about the sour flavoring from the dough. Very unique.
What restaurant or store or who gave you that impression? :-) [Reply]
Jesus, kicked up a hornet's nest of bread pedants.
I [me, myself] decided, I liked the texture of sourdough.
I [me, myself] decided that the taste of sourdough is OK, but that there are better [and worse] out there.
All opinions are mine, given freely, and of my own volition.
And FTR - The raison d'etre for sourdough is not flavor OR texture, but practicality. Sourdough maintained natural yeasts in starter, facilitating the maintenance and dissemination of leavened bread without isolating and commoditizing commercial yeast. [Reply]
Schlotzkys has a hell a sourdough bread. I usually opt for the Jalapeņo Cheddar. Damn may have to go to town for lunch... that Deluxe Original is a Homerun everytime. [Reply]
