I have only been baking sourdough for a few months, once or twice a week, but I feel I really should be getting a good loaf by now. All the recipes I have tried end up being too dense and sour and I am the only one in the family who wil eat it. Inevitably much of it goes to the chickens. I always only bake one loaf at a time as it is such a waste to make two or three such loaves.
I am keen to nail this as I live in the countryside where all bread is white and sliced and crappy- supermarket style. Down in Melbourne there are excellent artisan bakeries- such a shame there are none in more rural areas. We seriously need some culture up here.
I am interested in making a basic loaf that is about 50% whole wheat or rye or spelt- as I will not feed my kids white bread. If you have any really great beginners recipes for 50% wholewheat / wholespelt sourdough, please, please lead me to them :)
I am specifically looking for a recipe using 50 %whole spelt and 50% white spelt with a rye or spelt starter, but have not found one anywhere. I use freshly ground flours- and we don't eat yeasted breads.
I have been following recipes from various sources with no great results, so I am thinking it could be the fresh flour or the culture? hate to think I am just a total failure :(
Anyone have any ideas about difficulty with fresh ground flours?
I have both a rye starter and a spelt starter- both seem active, I energise them for 6 hours before I start a recipe. I always get a nice risen dough that does not collapse when touched. But I always get a dense sour loaf that needs toasting to eat.
My gas oven runs hot and is fan forced- the fan can't be turned off, so I feel the bread bakes too quickly. Can I turn it down and bake slower? what is the lowest temperature I could bake at ? I will be buying an oven thermometer today to see what the temperature really is n the oven.
Any help is greaty appreciated- even just a link to the best fool proof wholemeal sourdough recipe you know.