Hi everyone, I am new here, and new to sourdough!
I have been making bread for years, using commercial yeast... but a couple of years ago discovered this wonderful "No Knead" bread recipe video..
I have made this bread for years and it is truly wonderful bread, awesome crust, great flavour and shiney big hole crumb...(for white bread at least, multigrain or wholemeal is less big holes) but...
Is it sourdough?
It uses just a few ingredients...
1/4 teaspoon dry yeast
teaspoon salt
3 cups Flour
1.5 cups cold Water
And is left for min 12 hours to rise, then shaped, and rise again, then baked in a very hot cast iron pot.
I imagine with the very small amount of yeast and the very long prooving time (relative to normal bread making, some of you guys efforts are truly herculean!) means that wild yeast is joining the party, and the bread definitely has a sour twang... I have left it as much as 24 hours first rise and it develops even more lovely sourness.
Can a bread like this be considered sourdough?
Anyway, looking forward to hearing you experts thoughts on this :)
Replies
Forgot to link the recipe...
http://www.youtube.com/watch?v=13Ah9ES2yTU
This formula has no sourdough starter culture in it, the only leavening agent being dry yeast. Therefore, it cannot be considered sourdough.
That NYT recipe is what introduced me to breadmaking - it's so easy and I still use it occasionally, usually modified with additional fillings (tried semi sun-dried tomatoes and chilli a few days ago, yum).
I recently "graduated" to sourdough, based largely on the incredible resources and help available on this website. Doing it this way results in more complex flavours due to the enzymes/lactobacillus, natural yeasts etc. I'm finding it rewarding - it's not hard to get into and once you have dipped your toe, there's a lot to explore.
Thanks for the answers everyone! I was curious as to if it was a form of sourdough, Iand now I know :)
Kymh - I am looking forward to "graduating" up to sourdough too, I have started my starter today... I had to add a bit more water than the 50g stated in the beginner recipe, as my mix was a solid dough not paste or liquidy at all, must have been thirsty flour I guess... I am awaiting any signs of life in the little devil... it has been quite hot here today about 30°C so I am hoping that is good to kick things off!
I have ordered a Banneton from this site last week... still anxiously awaiting it's arrival as I have a big batch of "fridge bread" that is a rye/wholemeal/semolina with a little yeast and half the flour quantity in water - just mixed together that has been fermenting away in the back fridge in a 10L food storage container for 6 days... I was hoping to make a loaf in the banneton today, but as it didn't turn up I just let it come to room temp and baked it in the very hot cast iron pot as per the Sullivan Street Bakery recipe in that video... I added some carraway seeds into it and if I do say so myself it was divine!
But I look forward to making "proper" sourdough soon, although a lot of the "in speak" in posts in here as me scratching my head LOL I guess I will get to know what it all means one day!
Thanks again to all who answered, I look forward to learning at your feet around here :)
Oh.. does anyone know a good source of Organic bulk flour on the Central Coast of NSW?
Hi,
After getting fed up buying Organic Flour from health food shops and paying around $8.00 per Kilo I contacted Dementer Flour Mill. Although they do not sell directly to the public, they put me in touch with a great distributor who sells online.
They are Honest To Goodness based in Artarmon. I bought 12 Kg sack of Organic Dementer Mills unbleached flour online and it cost around $34.00 delivered the next day. Great service and product.
www.goodness.com.au
Hope that helps
Cheers
Health food shops are always expensive for organic flour. The best place in Perth to buy quality organic flour is from organic food suppliers who have help-yourself bins. I imagine it's the same in other Aust cities. Just a matter of locating the supplier nearest to you.
Have to say, though, 12kg of quality organic flour for $34 including delivery is astounding value! By far the best online flour deal I have seen. Must check out that link...
Getting stuff individually delivered adds a lot to costs. I pay $22 for 10kg of Laucke unbleached organic bread flour locally (Nix Nuts Blackburn in Melbourne), or the same thing is about $18 at Hindustan Imports in Dandenong.
Given the amount of bread being baked, I'm surprised there aren't more places distributing good quality bread flours.
Thanks very much! Will be ordering some from them soon.
:)
What you are making isn't sourdough. You can make a no knead bread that is sourdough. I have been making one for my lunch bread for years.
Thanks for the info!
I am glad to hear that you can make a no knead with the sourdough, as I am not a big fan of kneading, and have gotten very lazy using the no knead technique for the last few years :p