I've been getting into baking deserts a bit, but I keep on hearing about the wonders of sourdough bread and been thinking about trying to bake so...

I've been getting into baking deserts a bit, but I keep on hearing about the wonders of sourdough bread and been thinking about trying to bake some of that.

Any of you got experience with baking sourdough bread?

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  1. 4 weeks ago
    Anonymous

    Ah, my friend, let me regale you with the secrets of baking sourdough bread, a veritable symphony of flavors that will transport your taste buds to realms untold! Knead with the fervor of a thousand suns, let the dough rise like a phoenix from the ashes, and bake with the patience of a saint, for the rewards shall be a crusty, golden loaf that will have you singing praises to the very heavens above!

  2. 4 weeks ago
    Anonymous

    >Any of you got experience with baking sourdough bread?
    Yes

  3. 4 weeks ago
    Anonymous

    Just a little. I found it to be too much effort for the results I was getting. I've switched to baking bread with ordinary commercial instant yeast instead and not stressing out about fermentation or ooh-aah flavor. I just like good old plain bread.

  4. 4 weeks ago
    Anonymous

    Nope. Nobody on Culinaly has ever baked sourdough bread before. The idea is completely foreign. Nobody here even knows what those words mean.

    • 4 weeks ago
      Anonymous

      I guess I more wanted to ask if they thought it was worth the effort.

      • 4 weeks ago
        Anonymous

        It's worth the effort if you think it's worth the effort.

        Be warned that your first 5 or so loaves will be total fricking garbage and you'll hate it. Sourdough is (normally) very high hydration and it will take you time to learn how to work with it. Starters also vary so you'll just have to trial and error how much time you need to ferment.

        On the other hand don't be fooled by the endless clout-chasing TicTok'ers who'll feed you endless bullshit about how you have to do everything perfectly, use very specific flour, and massage the dough every 31.5 minutes on the clock for three hours straight. Humans have been making bread with wild yeast for literally millennia, it ain't that hard.

  5. 4 weeks ago
    Anonymous

    sourdough is overrated just use instant yeast

  6. 4 weeks ago
    Anonymous

    It’ll never work, that’s impossible OP.

  7. 4 weeks ago
    Anonymous

    If there's one thing Culinaly is capable of it's sourdough bread. Because it's dead easy and dirt cheap to make. Mix equal weights of flour and water, put in a jar, cover with cheesecloth and wait. Remove some after a few days and add more 50/50 flour/water. The longer you do this the better your sourdough becomes. "Some" and "a few": depends on the weather. That's the only difficulty. The better the weather the more (frequent) you replace. You can begin cooking with whatever you remove.

    • 4 weeks ago
      Anonymous

      My sourdough has lived continuously for 3 years and there's no tangible difference from the first month it existed. Is there an actual measurable difference in long term sourdoughs or are people just repeating this because it sounds feasible? It all depends on your feeding schedule, what you feed it and how fresh the feed is in my experience. I feel it's just a dick measuring contest to have really old sourdough starters sitting around. To the degree there are actually pay-to-use sourdough hotels.

    • 4 weeks ago
      Anonymous

      My sourdough has lived continuously for 3 years and there's no tangible difference from the first month it existed. Is there an actual measurable difference in long term sourdoughs or are people just repeating this because it sounds feasible? It all depends on your feeding schedule, what you feed it and how fresh the feed is in my experience. I feel it's just a dick measuring contest to have really old sourdough starters sitting around. To the degree there are actually pay-to-use sourdough hotels.

      I also want to ask, what does a longer sourdough supposedly improve? This was also something I heard about it, but maybe it sounds like what

      It's worth the effort if you think it's worth the effort.

      Be warned that your first 5 or so loaves will be total fricking garbage and you'll hate it. Sourdough is (normally) very high hydration and it will take you time to learn how to work with it. Starters also vary so you'll just have to trial and error how much time you need to ferment.

      On the other hand don't be fooled by the endless clout-chasing TicTok'ers who'll feed you endless bullshit about how you have to do everything perfectly, use very specific flour, and massage the dough every 31.5 minutes on the clock for three hours straight. Humans have been making bread with wild yeast for literally millennia, it ain't that hard.

      mentioned and it's just that people frick up their first couple batches? Or was anon actually saying that it improves over time like everyone else does?

  8. 4 weeks ago
    Anonymous

    It requires some stuff you probably don't have already (iron pot or baking plastic are not required but really useful) and probably several attempts, but it's not that hard to do as long as you follow the recipe, plus it's really easy to make sourdough starter
    Now, is it worth it? If you have a good oven and time, yes, it is, otherwise just use dry or fresh yeast (1 gram of dry equals 3 grams of live)

    • 4 weeks ago
      Anonymous

      Honest question, can you bake bread in a cake pan?

      • 4 weeks ago
        Anonymous

        Yes, it's by no standards better or comparable but you can, just get a second cake pan or something full of boiling water inside your oven to get some crunch on it, it will probably not be good but you can try

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