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.
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.
Sipan Celiker wrote:Hello there, I am quite new into the group. I read the thread and had an idea for a sketch. So here you are!
Please let me know if you like it as a book cover.
Burl Smith wrote: Awesome; in this genre we might consider: "Just what did Syd Barrett do wrong?"
The chopped 150 pages might be a lure to afficianados of the scene. Definitely putting this on my 'Want' list.
Leigh Tate wrote:Lif, by editorial reviews, I mean reviews by print and online publications (I probably should have used the word "magazines" in my initial post) in a similar genre as my book - homesteading, self-reliance, self-sufficiency, etc. I don't subscribe to magazines, so I have no clue as to what some of these might be. I already have peer reviews from fellow authors, editors, and homesteaders, which I opted to put in a "Praise For" section on the first two pages, rather than do blurbs on the back cover. Of course, I have staff here at Permies willing to do reviews for me, plus a few specifically chosen homestead bloggers of influence as well. That seemed a better route to go than Reedsy, which doesn't seem to have anyone geared toward my niche. I thought for this book I'd expand on what I've done in the past and see if I can get something to add under "editorial reviews" on this book's Amazon page. I could use my peer reviews there, which I may end up doing, but wanted to see if I could add some other kinds of publications to my list.