My sister got me sourdough and some rather expensive flour for Christmas cause caught me browsing this sub reddit. Eating it feels like putting an acid stone into your mouth.
How many tries did you take to make something that is actually eatable? Thought making bread was a bit easier now I'm contemplating giving up on it.
by ichhassereddit3
21 Comments
Without a recipe, it’s unclear where it failed you
If that was a pizza puff it would look great.
I had to do a double take, because this was the next post in my feed.
https://www.reddit.com/r/Leathercraft/s/Z7aTXVqPKZ
What do you mean she got you sourdough? Was it a fresh, bubbly, active starter?
What is picture number 3? That can’t be bread can it? That’s a wood plank right?
If you are new to breads then stick to white flour and yeast. Sourdough is a very different beast and adding different flour types makes it even more unpredictable
Also is it possible you forgot to add salt? Sourdough bread without salt is by far the most disgusting thing i ever tasted, absolutely vile
That loaf has been *baked*.
I thought the last pic was a piece of wood 🤣 sorry OP
Sourdough is a whole different ballgame from regular bread. Go to the r/Sourdough to learn the basics of how to make sourdough bread.
Someone disguised a terracotta paver as bread.
That last pic looks like a fire starter log
With sourdough you really do need to make sure your starter is active and strong. Because it came from a bakery you’re ahead of the game compared to someone making one from scratch.
Please watch a few YouTube tutorials on sourdough (or maybe you have a friend who also makes sourdough at home?) and you should get better results. Grant Bakes, The Perfect Loaf and The Sourdough Journey are all great channels to watch
But why is it so small? It doesn’t look like it didn’t rise. It just looks tiny. I see bubbles, so that means the starter wasn’t dead. And if OP added an adequate amount of water and flour, the loaf would be bigger. Even if it was as flat as it is, it would be at least bigger in circumference. It’s almost as if OP decided to try to make a half of a loaf (or hell, maybe even a quarter idk) to test the recipe and didn’t account for the size of the loaf pan. So it did rise, but due to the small quantity of dough it didn’t fill up the loaf pan. Does that make sense?
Don’t give up. Sourdough is a journey. I have a couple theories as to what went wrong here and some advice for the next time. Some of these were lessons I’ve learned along the way. Rye flour in sourdough can be tough for a newbie. It has a low gluten content so you have to do a lot more work to build up the gluten which gives you structure in your bread. Like others have commented, start with just all purpose flour or bread flour. Then as you get more comfortable start adding small amounts of rye into your recipes (like 50 grams).
I also saw in your recipe you used a food processor and that probably overworked the dough making it affect the structure or lack thereof. My advice is to use stretch and folds to build up the gluten (structure) of your bread. Super easy to do (compared to kneading) and it will get you used to knowing when your bread feels right and when it’s ready to bake. When I first started out I used the King Arthur website a lot to experiment with recipes and they also have articles that explain the why in sourdough baking and teach you some skills like how to figure out when your starter is ready and feeding it. My go to recipe from King Arthur is this one. It does call for yeast but if your starter is vigorous enough it shouldn’t need it. https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe
If that’s the worst then you haven’t been baking long enough 🤣
That reminds me of the spellbook from Hocus Pocus.
Secret Lembas bread recipe has been unlocked I see 😭
Sweet clutch, looks just like bread
Looks like passable biscotti from the side!
Based on the thumbnail, I thought someone had deep fried a wallet.
This is how they used to make the materials to build monuments in ancient times