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  1. #1
    OFF the Bandwagon salami's Avatar




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    Default The Bread Thread

    Anybody ever do their own sourdough starter (and eventually bread)? I started about a month ago and am getting good sourdough flavor, good texture, a good crust, but can't seem to get the hole structure I'm looking for. I've been baking a loaf almost every day since the starter matured, and I feel that I'm just a couple of loaves away from perfection. Any bakers in the house?

  2. #2
    Team LGK waterboy100's Avatar




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    not me. i do like the Boudin sourdough from San Fran though. does that count?

    R.I.P LeRoi 1961-2008

    Quote Originally Posted by SmokinJayz View Post
    More like Kings will NOT make the playoffs. You can quote me on that.

  3. #3
    Bouncing off Voynov KHenry14's Avatar




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    This isn't technically sourdough bread, but it sure tastes like it is. I made this recipe over the weekend and it turned out great.

    Knead Not Sourdough Recipe : : Food Network

  4. #4
    Stanley Cup Dolphin! orpheus's Avatar




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    I have burned toast! Does that count?

    Seriously, I wish that I could make sourdough bowls!

    Only by living absurdly is it possible to break out of this infinite absurdity.
    -Julio Cortazar

  5. #5
    OFF the Bandwagon salami's Avatar




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    Quote Originally Posted by KHenry14 View Post
    This isn't technically sourdough bread, but it sure tastes like it is. I made this recipe over the weekend and it turned out great.

    Knead Not Sourdough Recipe : : Food Network
    I'm so disappointed. Alton Brown has all but ripped off Jim Lahey's No Knead Bread recipe. Alton, I don't know what to say.

    That said, today's loaf was nice and sour but came out a little flat. Wednesday's loaf will be better.

  6. #6
    OFF the Bandwagon salami's Avatar




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    Quote Originally Posted by KHenry14 View Post
    This isn't technically sourdough bread, but it sure tastes like it is. I made this recipe over the weekend and it turned out great.

    Knead Not Sourdough Recipe : : Food Network
    Actually, technically, it is a sourdough. Allowing the yeast to eat the sugars and fart for 19 hours creates the sour flavor. You're just not using a natural starter, so sourdough elitists would frown on you like a New Yorker would if you were eating pizza with a knife and fork.

    I've made about 20 loaves so far, and am so close...I am just tweaking it now to get the details worked out.

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