One way to control the flavour, making it more mild, is to create a runny sponge a few days before hand. I usually keep my starter extra-thick and then create a runny sponge from it (using by volume 1 part starter, 1 part flour, and 2 parts water). Feed it at least once a day for at least 2 days, twice for a more mild texture, don't worry if you make too much, the extra sponge can become sourdough crackers or bread. By having the sponge runny and at room temperature for a few days before baking day helps make the bread more lofty and less sour.
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A word about Sponge. Although the word sponge can mean different things in various parts of the word, I use it here to mean a fairly active runny batter like substance made of sourdough starter, flour and water. Make the sponge at least 4 hours before you plan to begin the bread.
Lif Strand
New Mexico USA
Lif Strand wrote:I so much want to be able to make truly sour no-knead sourdough bread. I love the tang! But I've been an abysmal failure at managing to adapt a recipe from traditional kneaded bread to no-knead to come up with a sour loaf. I'm off the grid and don't want to run a generator to use a bread hook (well, okay, I don't even have one because I don't want to run a generator to use one), plus my wrists just won't take kneading dough. So no-knead is it.
So far I haven't come across a no-knead recipe that delivers truly sour bread. Periodically I just give up and make bread using yeast (and not sour) until I absolutely am dying for that tang I love so much. I always come back to trying for sour. I've used commercial starters, captured wild starters, used neighbors' starters -- so far with not very satisfying results. Sourdough is pretty popular, seems to me, so I don't understand why it's so hard to make a sour loaf of no-knead bread.
[Note that I'm pretty lousy at following directions. So I'm a big part of the problem with my results!]
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jordan barton wrote:
I never knead my sourdough!
I make it about 80% hydration and just fold it a little bit with my bread spatula. If you can find the book, tartine bread has the method i follow. Tartine Bread Link
The book explains it step by step.
Lif Strand
New Mexico USA
Lif Strand wrote:I so much want to be able to make truly sour no-knead sourdough bread. I love the tang! But I've been an abysmal failure at managing to adapt a recipe from traditional kneaded bread to no-knead to come up with a sour loaf. I'm off the grid and don't want to run a generator to use a bread hook (well, okay, I don't even have one because I don't want to run a generator to use one), plus my wrists just won't take kneading dough. So no-knead is it.
So far I haven't come across a no-knead recipe that delivers truly sour bread. Periodically I just give up and make bread using yeast (and not sour) until I absolutely am dying for that tang I love so much. I always come back to trying for sour. I've used commercial starters, captured wild starters, used neighbors' starters -- so far with not very satisfying results. Sourdough is pretty popular, seems to me, so I don't understand why it's so hard to make a sour loaf of no-knead bread.
[Note that I'm pretty lousy at following directions. So I'm a big part of the problem with my results!]
I've done long ferments and they were okay but then the bread didn't really rise. I suppose I should be more scientific about this, but I've been resistant to doing so. My logic (or illogic) is that bread is such a basic food, has been so basic for thousands of years, that it should be a simple thing to make. I get put off by having to have the kitchen of a rocket scientist, and the skills of a master baker, and the patience of a saint, in order to turn out a decent loaf of bread.Jake Esselstyn wrote:
Lif Strand wrote: [Note that I'm pretty lousy at following directions. So I'm a big part of the problem with my results!]
I started a few years ago with the instructions here: https://www.theperfectloaf.com/beginners-sourdough-bread/
There's no need to kneed. Just a little folding. The instructions are very detailed and call for careful precision, but I've found that sourdough is very tolerant. My early breads weren't always beautiful, but they were always delicious. To get sour flavor, I use a long ferment in the fridge (~36 hours) after about 8 hours at room temp. Just experiment a little (take notes on timing, hydration, etc.) and you'll get the hang of it.
Lif Strand
New Mexico USA
Lif Strand wrote: I suppose I should be more scientific about this, but I've been resistant to doing so. My logic (or illogic) is that bread is such a basic food, has been so basic for thousands of years, that it should be a simple thing to make. I get put off by having to have the kitchen of a rocket scientist, and the skills of a master baker, and the patience of a saint, in order to turn out a decent loaf of bread.
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Aimee Hall wrote:I would love any additional information on making the products not taste like sourdough.
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