Classic Sourdough Bread I Made It

Classic Sourdough Bread

pointsevenout 9 years ago
Recipe by Raventx1: Classic Sourdough Bread/saved
Recipe is not without issues.
The sponge should be backed off by 1c flour to make it work. It's an admitted problem with the recipe by the author but never changed to reflect.
Had to make this three times to get it to where I liked it.
Always has had good flavor.
Wound up adding butter to make the crust less crusty.
Left out baking soda in all tries.
Did not use any water during baking, as I like the crust less crusty.
Formed a proofing mold with parchment paper for a quasi-free form loaf.
Made enough changes where I should write my own sourdough loaf recipe.
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frankieanne 9 years ago said:

Hmmmm. Is it incredibly sour as the poster states? I don't like a crispy crust either so would skip the water stuff. How much total flour did you end up using? So you made one free-form loaf?
I'd love it if you wrote your own sourdough bread recipe! Pleeeeeeeeeease? :-)

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lovebreezy 9 years ago said:

That photo of the whole loaf is beautiful! You guys have ALMOST made me start up a starter again but until I can keep Mr. Breezy away from the bakery department, it's not gonna happen.

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pointsevenout 9 years ago said:

I don't know what incredibly sour means. It's not pucker sour. It does have good flavor. I never have classified sourdough as sour, it's just a loaf with good flavor.
Everyone's sourdough is going to have a different flavor due to the indigenous yeast in the area and how the starter is treated. Raisins were used to make my starter.

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mommyluvs2cook 9 years ago said:

Those are great pictures Points!!

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