Best friend who’s a pastry chef just sent me everything to start making my own sourdough :)
First time making it! Any suggestions welcome. I’m super excited
by takemefromhere
11 Comments
perhaps_an_otter
Aww! What a lovely gift. I’m just starting my journey myself, and I’ve found King Arthur’s sourdough guides to be helpful — good luck!
Particular_Bus_9031
Read up, watch YouTube videos and if You have Facebook join groups, King Arthur has one and sourdough geeks is good
chrisd0220
That’s a great book that will come in handy as you go along. Youtube videos is the way to start. I find the book great for recipes and easy to understand for beginers. Enjoy and have fun!!
BudgetPrestigious704
I have super bad news. You’re actually going to need flour and water too. Big expenditure. I jest, but seriously after you make a few loaves you’ll need a separate line item in your budget for flour.
MaplePleaseLag
I got plenty of tips so be prepared…
General tips:
– Starter: Made with equal parts flour and water. Usually ready to use after a week or more.
– Flour: Make sure you use a higher protein one, around 12 to 13 percent of protein.
– Hydration: A common hydration is 65% to 70%. Start at 65 and slowly work your way up, till you are comfortable handling dough.
– Make sure you use the necessary amount of starter, as you may need more if your kitchen temperature is cold; or less if your kitchen temperature is hot.
– Use your senses. Touch, smell, feel, look your dough rather than using time. This helps to determine whether or not a dough is ready to proof. Hard to master but you’ll eventually get the what I call “baker’s instincts”.
And finally, PATIENCE. When I started my baking journey, I was so desperate to bake the perfect bread but it turns out I had to slow things down and do things properly. No need to rush, enjoy the process!
Good lucky my friend. I wish you many success in your new journey! 😊
HomeScoutInSpace
Got that book for Christmas and love it! Simple Sourdough is great and truly simple. Going to try the “My Best Sourdough” recipe this weekend and see the difference
rogan_josh01
I got that book and similar implements for Christmas last year and have been using it for a year now. I did the tutorial sourdough every week for a couple of months before doing the ‘my best sourdough’ recipe and that’s the one I now do every week. My bread is great and you’ve got a great setup to similarly succeed.
The hardest thing for me was nailing the bulk fermentation time. I found that even getting the temperature and everything correct my bread was still a bit dense, so I experimented with longer times and now I do an extra hour to what the book says, with a little less hydration. The trick is to keep making bread regardless of how it turns out, and change one variable at a time so that you can see what has a positive impact.
Good luck!
Haunting_Name6188
Buckle up. You’ve now got a new baby to feed and nurture half of your life haha
KickIt77
Lucky you, I’ve had that book on my wish list forever! Maurizio’s website is the best. Love his approach and his recipes have been a great jumping point.
sailingtoescape
I just made the dinner roll recipe that’s also found on his website.
11 Comments
Aww! What a lovely gift. I’m just starting my journey myself, and I’ve found King Arthur’s sourdough guides to be helpful — good luck!
Read up, watch YouTube videos and if You have Facebook join groups, King Arthur has one and sourdough geeks is good
That’s a great book that will come in handy as you go along. Youtube videos is the way to start. I find the book great for recipes and easy to understand for beginers. Enjoy and have fun!!
I have super bad news. You’re actually going to need flour and water too. Big expenditure. I jest, but seriously after you make a few loaves you’ll need a separate line item in your budget for flour.
I got plenty of tips so be prepared…
General tips:
– Starter: Made with equal parts flour and water. Usually ready to use after a week or more.
– Flour: Make sure you use a higher protein one, around 12 to 13 percent of protein.
– Hydration: A common hydration is 65% to 70%. Start at 65 and slowly work your way up, till you are comfortable handling dough.
– Make sure you use the necessary amount of starter, as you may need more if your kitchen temperature is cold; or less if your kitchen temperature is hot.
– Use your senses. Touch, smell, feel, look your dough rather than using time. This helps to determine whether or not a dough is ready to proof. Hard to master but you’ll eventually get the what I call “baker’s instincts”.
And finally, PATIENCE. When I started my baking journey, I was so desperate to bake the perfect bread but it turns out I had to slow things down and do things properly. No need to rush, enjoy the process!
Good lucky my friend. I wish you many success in your new journey! 😊
Got that book for Christmas and love it! Simple Sourdough is great and truly simple. Going to try the “My Best Sourdough” recipe this weekend and see the difference
I got that book and similar implements for Christmas last year and have been using it for a year now. I did the tutorial sourdough every week for a couple of months before doing the ‘my best sourdough’ recipe and that’s the one I now do every week. My bread is great and you’ve got a great setup to similarly succeed.
The hardest thing for me was nailing the bulk fermentation time. I found that even getting the temperature and everything correct my bread was still a bit dense, so I experimented with longer times and now I do an extra hour to what the book says, with a little less hydration. The trick is to keep making bread regardless of how it turns out, and change one variable at a time so that you can see what has a positive impact.
Good luck!
Buckle up. You’ve now got a new baby to feed and nurture half of your life haha
Lucky you, I’ve had that book on my wish list forever! Maurizio’s website is the best. Love his approach and his recipes have been a great jumping point.
I just made the dinner roll recipe that’s also found on his website.
https://www.theperfectloaf.com/super-soft-sourdough-rolls/
It turned out so well. They didn’t last long at all after everybody else in the house got ahold of them.
It’s the first recipe from the book I’ve used so I’m looking forward to trying more. Have fun.
It’s a great book. The Tatrine recipe is quite robust for your first loaves.