Comments on: Whole Grain Sourdough

By: Simon

Simon — Mon, 06 Feb 2012 19:58:30 +0000

Thanks, will cut back on the proofing time, but it does say on day 3 of the instructions to let it sit on the counter for 5 hrs… Which is what I have been doing. Will cut back on this. I am in Australia in Queensland and this time of the year it is Hot and humid.

Will cut back on the proofing on day 3 and see what I get.

Thanks again for a great site.

By: Breadtopia

Breadtopia — Mon, 06 Feb 2012 12:39:16 +0000

Hi Simon,

If I’m reading this right, you’re letting your dough proof for 5 hours on the second rise? That’s about 3 1/2 hours too long. It’s way over proofing and will definitely do what you’re experiencing. Almost all the yeast is depleted by the time your dough is going in the oven.

By: Simon

Simon — Mon, 06 Feb 2012 08:35:26 +0000

Hi,

Everything has been fine except for the final stage before baking.. I wait the approx 5 hours, the bread has risen, but it seem to lose all it air when I move it to the oven. I try and ‘flip’ it from the proving basin (I don’t have a basket as recommended) as gentle as I can, yet each time it sinks, and is a very low loaf. Any advice on what to do here? The flavour is great, don’t get me wrong, just want it to have a bit of height.

thanks

Simon.

By: Yelken

Yelken — Tue, 31 Jan 2012 20:15:06 +0000

@Alice. Zeker. Die zet je dan ook in een koude oven. Want daar is die 1 1/4 uur op gesabeerd.

By: Laura

Laura — Sat, 21 Jan 2012 19:49:08 +0000

Hey! Thanks for all the great info. I have a starter that is a week old. I have made 3 loaves now and they are all very sour tasting. My culture is made from whole kernel hard wheat that I have personally milled and water. It’s very active, bubbly and doubling. I have not refrigerated it as of yet. It’s also very dense, which I suspect if from the whole wheat. But, what about the strong sour taste? Is there a way to cut this down? My bread recipes have only stater, water, flour and salt. Thanks!

By: william

william — Fri, 20 Jan 2012 02:55:33 +0000

Can this recipe be adopted for a 2 lb bread machine?

By: Breadtopia

Breadtopia — Tue, 03 Jan 2012 12:46:59 +0000

Beautiful bread. Nice going!

By: Corinna

Corinna — Mon, 02 Jan 2012 22:52:55 +0000

I have missed German bread for the last 30 + years since I emigrated from there. Now I found this site and am in 7th heaven! First try at the sourdough starter and also the Whole Grain Sourdough leave me hopeful I will only get better! Thank you Eric for all the information on your site and the wonderful videos. I am far less intimidated by bread baking now. Here is a picture of my “first”. This was actually baked uncovered on a pizza stone @ 450F for 45 minutes.
Cheers!

By: Eliasbeth

Eliasbeth — Fri, 23 Dec 2011 13:48:22 +0000

The starter for this took 5 days and then took off in a big way. The bread tastes divine – very complex flavour – and is really digestible. I use local, organic, flours from the nearby mill and will definitely incude this bread in my repertoire.

By: Steve

Steve — Sun, 11 Dec 2011 16:17:38 +0000

I exclusively use fresh milled flour for all my recipes including this one and my bread comes out a little denser it still very good. I make sure to use about 2 Tbs of gluten and 2 Tbs dough enhancer just I for good measure. Since I prefer a more sour loaf, I also let the dough sit longer in the fridge (as much as 24 hrs longer). To compensate for the 100% fresh ground whole grain I usually let it rise longer and in a bit warmer spot than on the counter (oven w/ the light on).

I have also experimented turning this bread into a rye bread by substituting the spelt and 1/2 the wheat flour with rye. You can use less rye if you like a lighter bread. I also add about 3 Tbs caraway seed. It’s a very forgiving base recipe!