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Such a pandemic cliche: making sourdough bread. Takes all day. Took about 3 or 4 tries until I got the hang of it. Now I make two loaves every weekend. Tast

Such a pandemic cliche: making sourdough bread. Takes all day. Took about 3 or 4 tries until I got the hang of it. Now I make two loaves every weekend. Tastier than anything I've bought at a store. Started with Serious Eats: https://www.seriouseats.com/recipes/2020/07/how-to-make-sourdough-bread.html https://www.seriouseats.com/recipes/2020/07/how-to-make-sour... Settled at Tartine Country Bread: https://cooking.nytimes.com/recipes/1016277-tartines-country-bread https://cooking.nytimes.com/recipes/1016277-tartines-country... Makes me happy every time.

nickkell 6y ago
Same! Received a cast iron pan set that doubles as a Dutch oven as a gift. Since then I've been making the most delicious sourdough pizzas. I'm annoyed with myself that I ate crappy frozen pizzas/takeaway for so long, when I should have been cooking from scratch using a cast iron pan or pizza stone.
- testfoobar 6y ago
  I have not tried sourdough pizza dough. Nice. Will try later this week. I have two cast iron skillets. I make my bread by covering them with 9inch round cake pans. Comes out all right. Serious Eats is my preferred home made pizza: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pi...
jeffreyrogers 6y ago
I think this is the same recipe for Tartine Country Bread but not paywalled: https://tartinebakery.com/stories/country-bread https://tartinebakery.com/stories/country-bread
- testfoobar 6y ago
  Thanks. I aspire to make Tartine morning rolls. But haven't gotten past the croissant dough yet.
gdubs 6y ago
On the same ride. I got help from a friend over Instagram early last year, and it’s become an ingrained routine. It has become such a pandemic cliche, but I don’t care - it’s really satisfying. Calming, fulfilling, and just really nice to have good bread! (Sourdough Pizza has been another big thing in our house.)
syncbehind 6y ago
It is seriously so gratifying to make. It's also really nice to be able to share it with friends/family. I think post-covid, I'd like to share with neighbours as well. Try mixing gochujang with it after the autolyse step, it adds a wonderful aroma and depending on how much you put in a nice kick too!
- testfoobar 6y ago
  Haven't tried adding spicy things into the dough. Great idea. Thanks. Spicy sourdough is making my mouth water.
adamhp 6y ago
Check out @fullproofbaking on Instagram if you haven't :)

nickkell 6y ago

Same! Received a cast iron pan set that doubles as a Dutch oven as a gift. Since then I've been making the most delicious sourdough pizzas. I'm annoyed with myself that I ate crappy frozen pizzas/takeaway for so long, when I should have been cooking from scratch using a cast iron pan or pizza stone.

testfoobar 6y ago
I have not tried sourdough pizza dough. Nice. Will try later this week. I have two cast iron skillets. I make my bread by covering them with 9inch round cake pans. Comes out all right. Serious Eats is my preferred home made pizza: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pi...

jeffreyrogers 6y ago

I think this is the same recipe for Tartine Country Bread but not paywalled: https://tartinebakery.com/stories/country-bread https://tartinebakery.com/stories/country-bread

testfoobar 6y ago
Thanks. I aspire to make Tartine morning rolls. But haven't gotten past the croissant dough yet.

gdubs 6y ago

On the same ride. I got help from a friend over Instagram early last year, and it’s become an ingrained routine. It has become such a pandemic cliche, but I don’t care - it’s really satisfying. Calming, fulfilling, and just really nice to have good bread! (Sourdough Pizza has been another big thing in our house.)

syncbehind 6y ago

It is seriously so gratifying to make. It's also really nice to be able to share it with friends/family. I think post-covid, I'd like to share with neighbours as well. Try mixing gochujang with it after the autolyse step, it adds a wonderful aroma and depending on how much you put in a nice kick too!

testfoobar 6y ago
Haven't tried adding spicy things into the dough. Great idea. Thanks. Spicy sourdough is making my mouth water.

adamhp 6y ago

Check out @fullproofbaking on Instagram if you haven't :)