Some years ago I got this idea to bake my own bread. I think a fellow student in the university started to bake her own. But not one of these simple breads with yeast, which you can easily bake with a bread machine. No. A real one. A German one. One with sourdough. The first few times were a disaster: Too dry. A flat dough-cake thingy. Not enough salt. Too much salt. And never ever it turned out to be this bread with its nicely fluffy inside like it is supposed to be. And then, all of a sudden, one day: The perfect bread came out of the oven.
I was super surprised and confused.
How is it possible to try for over 20 times the same thing and then the 21st time it turns out good? I couldn’t find a real reason, I can pin it to. But it seems like all these sayings are fitting quite well ...
“No master fell just from heaven”
“Slow and steady wins the race”
“Rome wasn't built in a day”
“tall oaks from little acorns grow”
Therefore, this will become a collection of tips and tricks about baking with sourdough. Questions that I got so far:
- How long until the sourdough is ready to bake?
- Is the sourdough still usable?
- Can sourdough get moldy?
- Which consistency needs to be achieved?
- Is your dough also very sticky?
- Is it hard?
To answer the last one:
No, baking bread isn’t hard. But you need to be patient and take your time. You need to get a feeling for the dough and what is missing for the perfect bread. This is connected with a lot of failures. My fails were always eatable, just not a firework of tastiness.
Nowadays I am coming close. Some Sundays I baked the double mass that's needed for one bread (2 breads à 750g), and when I took them out of the oven one of the breads got eaten up completely by my roommate and me.
Hence, here is my Tip No 1:
Do not cut fresh bread for "tasting"!
If you have double the bread and it is supposed to be enough for one evening and two persons, then go ahead!
When you have questions about bread, write us! Resi has a lot of experience as well. She totally knows how it works with bread in a baking tin.