Hello,
Have been reading the forums for as long as I've started making sourdough breads. Like Teck Poh, I too live in Malaysia, and have been using starters that was captured locally. I was recently given a sachet of "Goldrush" San Francisco Sourdough Starter goldrushproducts.com/, and this is the first loaf from "Judi".
(Sorry, lighting is bad in the kitchen, crumb from same loaf looks like they have different colors in this pic)
Would prefer a less sour bread, and I noticed there are various points put forth in this regard...shall try, and try again!
It's so inspiring to come into the forums to read about what others are sharing. Thank you all for inspiring.
Cheers!
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Replies
Nice looking bread!
Great to have another member from Malaysia. I LOVE your fabulous cuisine! Am heading to KL for a stopover en route to Vietnam in February, and can't wait for some more delicious KL fare. Only wish there was time to go back to Melaka, Penang, Tanah Rata...
I don't know anything about the recipe or technique(s) you've been using to create your SD bread, but you might like to check through the extensive Recipes section here for some ideas. If the sourness is coming from your starter, in time it will probably dissipate as the culture adapts to your local environment, but if you post details of your recipe and the methodology you're using, members of the community might have some suggestions as to how to reduce the sourness factor.
Best of baking to you!
Ross
That is a very nice loaf you have there.
Welcome to the site. It's nice to know there is another member of the forum from this side of the globe.
Occa
Occabeka...from Malaysia too, I noticed. Browsed your photos posted...wow!! Lovely loaves! Just tried the "chia" seeds sourdough posted by Shiao Ping - very wet dough, and probably made worse by our humidity.
Hi podrunner,
Thanks for your nice comments.
I could not find chia seeds in any of the shops around here. I used flaxseeds instead. I believe flax imparts a moistness to the dough in the same way that chia does.
Dealing with the colloids that come with soaking flax can be tricky. And sticky. I get around that by oiling the container liberally so that strectching and folding becomes much easier.
Happy baking.
Occa