Samartha Deva wrote in message


Well Julie, you are right. Maybe I should have been more considerate. I
thought you were gone.


Shows you what thinking does....;-)



Now, with your original post:

I like making breads (regular not sourdoughs. I am making starter now
for my first sourdough bread) but most of the time they are quite
heavy and I was wondering if leaving them to rise longer would make it
lighter.

As I understand this, you are getting dense loafs with yeast for some
reason and like it to be different with sourdough?

I was wondering what sourdough it supposed to be like when cooked.

What recipe and procedure are you using when you make your bread to get
this result?

I use a very basic white bread recipe. Water, Flour,Yeast, Salt,little
bit of sugar Water.


When you make such a statement: "most of the time ... quite heavy", it's
like: "I have a car, it starts but goes kind of slow and I am wondering
if I use a different fuel brand, would it run better?". Ask a car
mechanic this question, look at his face and figure what he thinks about
you. Maybe he makes an association you better don't want to know...

When I say quite heavy ..I mean Heavy...How the weight of the loaf
feels in comparison to the size of the finished product.

Also does the oven type make a difference...I have a fan assisted
(convection ) oven and cannot turn off the fan....(Which is no good
for meringues :-( ).
So perhaps that has something to do with it. Yes or No?


It may be a good idea to get the dough mechanics to work with baker's
yeast and once this turns out all right, use sourdough.

Will do this while I am fiddling with a starter. I know I should
obtain a reliable one. I have asked for one and hope to get it soon.
BUT I would like to try out differing ways of making my own.



Forget about the starter creation if it's Nancy Silverton's grape
starter baloney, but the other videos could be informative:


Actually I am trying to make YOUR Starter as described on:

http://samartha.net/SD/MakeStarter01.html

Which was given in a link in one of the threads. I started it and am
changing it over from Rye to Strong Bread Flour. I have one kept Rye
and one I am changing over to see how it goes.

Good luck,

Samartha


Thanks....I will be making a try with normal yeasty bread to see if I
can get the result I want until my starter is ready.

Cheers
Julie