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Old 02-08-2009, 11:11 PM   #1
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Double Sour Dough?

This is probably for JoeV - but anyone is welcome to put their two sense in...

So, I have my sourdough starter in the fridge. Have successfully made sourdough bread with it.

Someone mentioned "double sourdough" bread. Would I just leave the started our for an extra day to get this?

I am "in charge" of bread this weekend. We are going to a cabin so I am bringing a couple of loaves. I was thinking a sour dough and a sweet bread of some kind.

Ideas on any and all appreciated!

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Old 07-20-2009, 10:26 AM   #2
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Hola Jeni,

I am surprised you didn't get any responses to your request for ideas. Unusual, as most of the folks on all DC threads are very helpful. Anyway I am so late in responding I can't help for your previous (as in long past) weekend.

As far as I know, double sourdough is an oxymoron. I do a lot of sourdough cooking and have never before heard of a "double "sourdough". Anyone out there that can help on this question?

Sourdough, rye, wheat, white, sweet loaves of bread would be my sugestion. What about a nice pineapple upside down cake?

Marty in Panamá
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Old 07-20-2009, 10:51 AM   #3
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Thanks Marty!

Yeah, I just sort of gave the idea up. There is a breadsmith in town that sometimes has, what they call, "double sour dough." Maybe sometime, if I go in there, I'll ask them what they mean by that.

However, I've been making all my own bread lately so I haven't been in there in quite a while!
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