Hey, I just want to know how to get started in sourdough making, and
maybe what the advantages would be to sourdough v. other types of
bread.

On Tue, 3 Feb 2009 15:53:27 -0800 (PST),
" > wrote:

>Hey, I just want to know how to get started in sourdough making, and
>maybe what the advantages would be to sourdough v. other types of
>bread.

Howdy,

The great "virtue" of using commercial yeast (as opposed to
sourdough) is its speed. That's the reason it became
"commercial" in the first place. That approach to baking
seemed to be good "business."

But making bread is rather like making wine...

It is possible to ferment grape juice very quickly, and the
result would have some of the components of wine, but little
of the taste.

To be made properly, wine takes time.

And so does flavorful bread.

The main virtue of sourdough bread (in my opinion) is its
great taste, and much of that comes from the byproducts
produced with (much) slower fermentation.

So, how to get started...?

I would suggest getting a book, and the one I'd recommend is
by a fellow named Dan Wing. It is called "The Bread
Builders" and any library can provide it.

Next, try to follow the method Wing describes, and do it
many times. With each effort, you will learn more. Avoid
jumping from method to method, and from one type of bread to
another. Learn to do one loaf well.

Keep a careful log of everything of significance you do when
you bake. Times, temperatures, and weights will serve you
very well. Sometimes very small changes make a big
difference, and there are few things more frustrating than
baking a loaf you love, but not having enough information to
duplicate it.

And finally, have fun with it. You can always eat the
results of your experiments.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message ...
> On Tue, 3 Feb 2009 15:53:27 -0800 (PST),
> " > wrote:

> [ ... ]
>
> So, how to get started...?
>
> ... try to follow the method Wing describes, and do it
> many times. With each effort, you will learn more.

Or check the sourdough FAQs:
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

> Keep a careful log of everything of significance you do when
> you bake.

Alternatively, wait until you succeed, and then write down exactly
what you did right. (Save time, save paper, save trees.)

> And finally, have fun with it.

Too much jocularity and mirth at the outset can impede progress.
Serious attention to detail can more rapidily get one to the stage
where one can enjoy success with every loaf one bakes.

--
Dicky
(for serious sourdough)