Thread: Sourdough starter and bread making tutorial

Originally Posted by Moa Hunter

Sour dough fermentation uses bacteria as well as yeasts. The Bacteria digest the gluten and the yeasts are limited by the amount of sugar that is present. So sourdough bread is superior to modern yeast leavened bread from a health perspective because the bacteria have pre-digested the proteins that give us trouble, in the same way that yogurt is superior to milk because it is pre-digested by the lactobacillus. The downside is that the proving (rising) process is slower with SD.

and the other down side ......…. it tastes better so you eat more, and home cooked fresh bread DESERVES plenty of lovely butter (bad for the waist line)!

Originally Posted by hotbarrels

and the other down side ......…. it tastes better so you eat more, and home cooked fresh bread DESERVES plenty of lovely butter (bad for the waist line)!

What's bad for your waistline may be good for mine.

Going to start on this tonight with a little luck. As the grandson of a baker I feel I should redeem myself for the fact I've never made bread. I've sort of done that for my father not being able to shoot, ... well at least by getting his granddaughter to shoot.

Originally Posted by gadgetman

Going to start on this tonight with a little luck. As the grandson of a baker I feel I should redeem myself for the fact I've never made bread. I've sort of done that for my father not being able to shoot, ... well at least by getting his granddaughter to shoot.

Beer bread is about as quick and easy as bread gets.

Originally Posted by veitnamcam

Beer bread is about as quick and easy as bread gets.

The first ingredient is not safe for me to work with.

Could've done with 5 mins more.

Originally Posted by madjon_

Attachment 134949
Could've done with 5 mins more.

Years ago when I was a young fella I baked the bread every weekend for a bakery and hot bread shop in ChCh. To prove (rise) the loaves we used a small freezer panel room with submersible elements stuck in buckets of water to made a bread sauna / steam room. madjon's is the best proved bread here, with a thin crust and well distributed air bubbles. It must have been at exactly the correct balance between slack ( too wet ) and tight ( too dry ) this has nothing in common with grading fannys by the way. At home putting the bread tins in a roasting dish with some warm water ( 35 ish degrees ) and the lid on works very well. A sour dough probably wont need that as it is more a yeast dough method, however if the sourdough needs a boost that trick will do it