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I tried going the sourdough route a couple years ago with limited success (about 25%). I have definitely learned more since then by just doing pre-ferments--pr

I tried going the sourdough route a couple years ago with limited success (about 25%). I have definitely learned more since then by just doing pre-ferments--primarily a poolish(high water % preferment mixed with a small amount of yeast and let sit for 14-ish hours, before adding additional yeast, salt, water, flour). If anyone wants sour bread that peaks a few days after baking, but not the full levain/sourdough feeding regiment, I would definitely recommend trying a poolish (or biga). In getting the poolish down, I feel like I'm in a better position to retry sourdough, now that I understand what all the steps are for, and to treat time as an ingredient. When you get in to it, one of your main problems will be always having a loaf of tasty bread on your counter. That combined with working remotely makes it easy to gain a few pounds. Another recommendation with the poolish, is to use a 2 loaf recipe (say 1000g flour), then make focaccia's with the 2nd. Focaccia is extremely simple and makes for a great gift or something to show up to a dinner party with.

basileafe 6y ago
I have been baking Sourdough goods such as bread, focaccia, scones, doughnuts, pizza, baguette, pancake, and more for over 5 years [www.urbancottage.net] and haven't tried poolish not biga. I know you would need to add yeast to the mix. I tried other recipes with yeast and it is good. I would need it to give the dough a lift not more. My get to a recipe for bread, focaccia, and pizza is 800g white wheat, 200g whole wheat, 800g water, 20g salt, 200g starter. Mix, rest, and turn over once every 30 minutes. Cold fermentation for 6-20 hours. I have taught many people this simple and easy receipt. Bread baking is like magic to me, more than cooking. It requires patient and appreciate the process of simple elements. I'm working on an online course where I attack people's issues, not mine. I will explain it, and offer solutions based on science and common sense. Give them confident to bake with any flour at any temperature (+30º / -10º). Show them different ways to bake with pure starter or with a little of dried yeast, and why. 1- Would anyone be interesting to join? 2- What would you like to see this course covers or explains? 3- What issues/fears/troubles/mistakes you do/face while baking sourdough bread. Thanks :)

basileafe 6y ago

I have been baking Sourdough goods such as bread, focaccia, scones, doughnuts, pizza, baguette, pancake, and more for over 5 years [www.urbancottage.net] and haven't tried poolish not biga. I know you would need to add yeast to the mix. I tried other recipes with yeast and it is good. I would need it to give the dough a lift not more. My get to a recipe for bread, focaccia, and pizza is 800g white wheat, 200g whole wheat, 800g water, 20g salt, 200g starter. Mix, rest, and turn over once every 30 minutes. Cold fermentation for 6-20 hours. I have taught many people this simple and easy receipt. Bread baking is like magic to me, more than cooking. It requires patient and appreciate the process of simple elements. I'm working on an online course where I attack people's issues, not mine. I will explain it, and offer solutions based on science and common sense. Give them confident to bake with any flour at any temperature (+30º / -10º). Show them different ways to bake with pure starter or with a little of dried yeast, and why. 1- Would anyone be interesting to join? 2- What would you like to see this course covers or explains? 3- What issues/fears/troubles/mistakes you do/face while baking sourdough bread. Thanks :)