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Old 06-17-2008, 09:38 PM   #1
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First Sourdough NYT Loaf

Ok, Bubble-icious (my sourdough starter) contributed 1/4 Cup of itself for this loaf of NYT, in lieu of the 1/4 t of Instant Yeast. While only about 5 days young, Bubble-icious provided a nice rise and a slightly sour taste to the finished bread. I got tied up on a job today, so the dough actually sat on the counter for 21 hours before I was able to turn it out, and I let it rise for 2 hours before baking because I had to go out to bid a job (this work is getting in the way of my baking ). I was surprised to see that the crumb developed smaller than with commercial yeast, and I'm not sure if that's what's to be expected from working with a sourdough starter. Anyone have any thoughts about that or firsthand experience with starter and NYT?





Joe

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Old 06-17-2008, 10:20 PM   #2
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Wow, that looks gorgeous. I love sourdough bread. Mind posting the entire recipe? I don't bake a lot, so hopefully someone else will chime in re: the crumb, but it looks delish to me
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Old 06-17-2008, 10:29 PM   #3
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Quote:
Originally Posted by GotGarlic View Post
Wow, that looks gorgeous. I love sourdough bread. Mind posting the entire recipe? I don't bake a lot, so hopefully someone else will chime in re: the crumb, but it looks delish to me
I don't mind posting the recipe, but it's the basic No-Knead recipe using 1/4 Cup of starter instead of the 1/4 Teaspoon of instant yeast. Check out the NYT thread at NY Times bread recipe--what FUN for more details so you an understand the process, then make the yeast/starter substitution.

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