Today I want to share with you my story of baking with sourdough. I call it saga, since it was quite a long process of learning, trying and making mistakes to finally come up to regular and quite successful baking.
First, a little bit of sourdough history. What is sourdough in fact ? Sourdough is a natural leavening agent that has been known since ancient times. In reality, it is a simple mixture of flour and water that begins to ferment with the help of microorganisms present in the surrounding environment and in the flour itself. Lactic acid bacteria break down complex carbohydrates into simple sugars, which are fed by yeast fungi. This produces carbon dioxide, which is trapped in the gluten network and causes the dough to rise. It is a much slower process than with industrial yeast. This makes the bread easier to digest and has more nutrients and minerals available to the body.
There is evidence that sourdough was made by the ancient Egyptians, and from them the culture spread to the ancient Greeks and later the Romans. And from there, until today's writing π
I first met sourdough bread in a few restaurants and bakeries. Actually, it was not easy to find it in βmy milieuβ. And at that time, Iβve never thought about baking it myself, but it turned out that my inner me was already thinking about it π.
During the lockdown I had time to read some blogs, books and Iβve started my own research. The process looked complicated, but I was ready πͺ.
The first step was of course the sourdough starter. Iβve read that you have to give it a name, which was a little bit silly for me, but when my family members heard about this, they were ready to jump in and that is how our sourdough starter got the name βZivkoβ which can be translated in lively. Now I know why you have to give it a name, I feel like we have a pet at home, since I have to feed it regularly, check if it is ok and when we go for holidays, I have to ask my mum to look after it π€£.
Different blogs and tutorials scared me a little bit, because many were complaining that they repeated the process many times before their starter came to life. I was lucky, since Iβve succeeded in the first attempt.
But I was still at the beginning. The first bread was almost a disaster, it was quite flat and there was only one big hole in the middle. There was no sign of fluffy and tender core and crunchy crustβ¦.. The second one was a little bit better but still faaaaaar away from the proper bread.
But slowly Iβve improved with trying different techniques, making also mistakes, but I think that Iβve achieved what I wanted. Still, it happens that something goes wrong, and the bread is not perfect, but the taste is always amazing!
If tried different flowers, from white to full grain, used different combination and adding seeds and nuts.
We bake the bread quiet regularly but Iβm making also other great recipes with my sourdough. Like sourdough pizzaβ¦
And sweats like the sweet sourdough bread with jamβ¦
sourdough fritule,....
and sourdough croissants,....
I will share with you some of my sourdough recepies in my future posts. If you're interested, follow me in this great community,....
Bon Appetite π½οΈ π΄ π
Thanks for reading,
feel free to leave a comment, I will be glad to reply to.
Best regards, @miljo76
Hmmmm..... I must try this βΊππ fresh sourdought is good to make and when it is ready it is good to eat in moening .
Yes, if you like sourdough, than you must try to bake with it,...Thanks for stopping by!
I think the results are impressive!!!
Thank you @marytraveldiary ! The form and the shape are not always perfect π, but the taste is always delicious π
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Oh I know the struggle of learning and baking your first sourdough! Almost 5/6 years ago, I made my first loaves and they were flat like pancakes! But I like your venturing into croissants though! I have tried it but it is not that easy. Great post and great looking sourdough bakes!
Itβs two years now that Iβm baking with sourdough. We are a family of foodies and we love to try different food and recipes and that is how we started with sweet versions, also with sweet sourdough starter. I am amazed by your posts about sourdough baking, great photos, but most of all great bread! Thank you for reading my post.
Thank you so much for your lovely reply to my comment! I really appreciate it. And sourdough baking is the most fun! So, if it is not a secret, how did you do the sweet sourdough starter? I have never had success really.
You're welcome. Of course, it's not a secret. I use 10g of sourdough starter, 30g flour, 10g water and 8g sugar. The result is a thick dough. Wait for it to double in size. Then feed the dough again with 50g flour, 20g flour and 12g sugar. Once the dough has tripled, use it in the main dough. The whole process usually takes 10-12 hours at a room temperature of about 21 degrees Celsius. The dough is quite thick, you need to dissolve it in the liquid that you will use for the main dough. Sweet sourdough starter is suitable in recipes where sugar and fat are used, i.e. in desserts.
Thank you so much! I am going to try this recipe. The previous sourdough starter did not work because I think I did not prime it enough with sugar. I will remember this! Thanks a lot I really appreciate it.
Fingers crossed that the next sweet sourdough starter will be a success πͺ
That is what I hope as well! There is nothing like homemade sourdough croissants!
Personally, I didnβt know much about baking. I just know about sourdough from your post content. So interesting! Thanks for sharing us your skillful and fantastic baking experience.
I'm glad you learned something new about sourdough π. Now, you have to try it yourself π
Our starter is named Lucinda! Sheβs only produced one loaf so far, and it was okay. Lots of room for improvement haha.
You have to use Lucinda more often π However, your loaf looks great! Keep going & thanks for reading my post!