Comments on: Home made sourdough bread http://www.fenris.org/2007/07/29/home-made-sour-dough-bread "Baby someone is crazy and it's you" Sun, 23 Nov 2008 10:08:43 +0000 http://wordpress.org/?v=2.6.3 By: Margrid Krueger http://www.fenris.org/2007/07/29/home-made-sour-dough-bread#comment-22414 Margrid Krueger Sat, 02 Feb 2008 16:28:32 +0000 http://www.fenris.org/index.php/2007/07/29/home-made-sour-dough-bread/#comment-22414 As I was surfing the web I came across my name in conjunction with Sourdough Bread. I can't figure out the author. Do we know each other? I used to make Sourdough Bread, but that was a long time ago. Who are you? - Margrid As I was surfing the web I came across my name in conjunction with Sourdough Bread. I can’t figure out the author. Do we know each other? I used to make Sourdough Bread, but that was a long time ago.

Who are you?

- Margrid

]]> By: Bryn http://www.fenris.org/2007/07/29/home-made-sour-dough-bread#comment-15278 Bryn Mon, 30 Jul 2007 19:46:59 +0000 http://www.fenris.org/index.php/2007/07/29/home-made-sour-dough-bread/#comment-15278 There's plenty of middle ground there. I tend to make a sort of a poolish - let yeast, flour, and room-temperature water sit overnight and then in the morning start making up a dough from it, and it's ready in 2-3 hours. I can't remember the last time I followed a recipe for bread, but it's probably been more than half a decade. It's been about 8 months since I was able to make bread on any sort of a regular basis, but I'm feeling much less dead now so I've been cooking more. I've read and studied so much about bread chemistry (and subsequently forgotten much of it) that I experiment freely with my breads. Recently I started putting in odd ingredients, such as tomato paste, which works remarkably well. There’s plenty of middle ground there. I tend to make a sort of a poolish - let yeast, flour, and room-temperature water sit overnight and then in the morning start making up a dough from it, and it’s ready in 2-3 hours.
I can’t remember the last time I followed a recipe for bread, but it’s probably been more than half a decade. It’s been about 8 months since I was able to make bread on any sort of a regular basis, but I’m feeling much less dead now so I’ve been cooking more.
I’ve read and studied so much about bread chemistry (and subsequently forgotten much of it) that I experiment freely with my breads. Recently I started putting in odd ingredients, such as tomato paste, which works remarkably well.

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