4 ms·

The concept is appealing but the name seems reductory. Sourdough, despite its fame, is but one type of bread. Seing that you had another book called the bread c

The concept is appealing but the name seems reductory. Sourdough, despite its fame, is but one type of bread. Seing that you had another book called the bread code I went to check that out but it's marked deprecated by this one. So is this a case of an ill-fitting name that does not do justice to the content, or is the content just limited to sourdough as the end-all of bread making? I'm personally not found of the sourness of sourdough bread compared to a Ciabatta or a French baguette

birdyrooster 3y ago
They are all good depending on your mood and food pairing.
crispyambulance 3y ago
Sourdough is many types of bread. The only thing in common is that the leavening agent is natural rather than commercial yeast. You can have sourdough that isn't "sour", in fact, it's typically not sour. Ciabatta and baguettes are frequently made with natural levain (sourdough). I think that the sour taste reputation comes from particular styles like "San Francisco sourdough" and the fact that many folks over-do it with the starter or allow the dough to rise for too long. Try bread from some artisanal bakers, you'll very quickly experience the range of naturally leavened bread.
- soperj 3y ago
  Yep, it's actually more difficult to get the sour flavor than it is to not get it.
  - tomp 3y ago
    Really? I'd love to get less sour flavour, but proofing overnight (in the fridge) looks like it's really hard to avoid it...
    - soperj 3y ago
      I leave it on the counter overnight. I really have to work at getting any sour flavour at all. My starter smells a little like cotton candy to me though when it's ready to go, floats really well in the water.
    - ymolodtsov 3y ago
      I've never got even a slight note or the sour taste from my starter. I guess I was quite lucky with how it developed.
- tomp 3y ago
  Do you know of a bullet-proof sourdough Ciabatta recipe? All that I've made either didn't rise, or were too weak so they spread out a lot before rising...
  - crispyambulance 3y ago
    Ciabatta is hard. I have tried the recipe (and others) from "the perfect loaf"-- but never exactly because I don't have easy access to the flour brands he uses. This one: https://www.theperfectloaf.com/ciabatta-bread-recipe/ https://www.theperfectloaf.com/ciabatta-bread-recipe/ The key thing, IMHO, is high-protein (high gluten) bread flour. It helps to keep structure with any high-hydration dough. Also, if I remember correctly, ciabatta should not proof too long, or it gets too slack. I used a canvas couche and made the loaves relatively small.
joe5150 3y ago
"Sourdough" is a spectrum of breads resulting from various natural and/or long fermentation techniques. Ciabatta is usually made from a partially natural fermentation (biga or poolish) and baguette made this way is also popular.
OJFord 3y ago
It's only a type of bread if you're a marketing guy for a pre-sliced going on a shelf in a supermarket. Otherwise it's a (bad name IMO for a) leavening method. Basically just not using controlled/commercial/instant yeast, but from the environment. Guarantee original baguettes were made with an environmental yeast starter/levain, probably some bakers continue to.

birdyrooster 3y ago

They are all good depending on your mood and food pairing.

crispyambulance 3y ago

Sourdough is many types of bread. The only thing in common is that the leavening agent is natural rather than commercial yeast. You can have sourdough that isn't "sour", in fact, it's typically not sour. Ciabatta and baguettes are frequently made with natural levain (sourdough). I think that the sour taste reputation comes from particular styles like "San Francisco sourdough" and the fact that many folks over-do it with the starter or allow the dough to rise for too long. Try bread from some artisanal bakers, you'll very quickly experience the range of naturally leavened bread.

soperj 3y ago
Yep, it's actually more difficult to get the sour flavor than it is to not get it.
- tomp 3y ago
  Really? I'd love to get less sour flavour, but proofing overnight (in the fridge) looks like it's really hard to avoid it...
  - soperj 3y ago
    I leave it on the counter overnight. I really have to work at getting any sour flavour at all. My starter smells a little like cotton candy to me though when it's ready to go, floats really well in the water.
  - ymolodtsov 3y ago
    I've never got even a slight note or the sour taste from my starter. I guess I was quite lucky with how it developed.
tomp 3y ago
Do you know of a bullet-proof sourdough Ciabatta recipe? All that I've made either didn't rise, or were too weak so they spread out a lot before rising...
- crispyambulance 3y ago
  Ciabatta is hard. I have tried the recipe (and others) from "the perfect loaf"-- but never exactly because I don't have easy access to the flour brands he uses. This one: https://www.theperfectloaf.com/ciabatta-bread-recipe/ https://www.theperfectloaf.com/ciabatta-bread-recipe/ The key thing, IMHO, is high-protein (high gluten) bread flour. It helps to keep structure with any high-hydration dough. Also, if I remember correctly, ciabatta should not proof too long, or it gets too slack. I used a canvas couche and made the loaves relatively small.

joe5150 3y ago

"Sourdough" is a spectrum of breads resulting from various natural and/or long fermentation techniques. Ciabatta is usually made from a partially natural fermentation (biga or poolish) and baguette made this way is also popular.

OJFord 3y ago

It's only a type of bread if you're a marketing guy for a pre-sliced going on a shelf in a supermarket. Otherwise it's a (bad name IMO for a) leavening method. Basically just not using controlled/commercial/instant yeast, but from the environment. Guarantee original baguettes were made with an environmental yeast starter/levain, probably some bakers continue to.