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Sourdough Bread

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EggDan
EggDan Posts: 174
in EggHead Forum
I have been baking bread on the egg for years (also in the oven) and I love it. I have been feeding a sourdough starter for about 17 days and tried it this weekend. This is the first time I haven't used commercial yeast. 

As expected for my first attempt, it feels very dense. I got a decent oven spring, but not enough. I think it was my starter not being mature enough. We will see how it looks once I cut into it later. 

Does anyone have a recipe that they like to use? More details the better. Thanks!
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  • Shiff
    Shiff Posts: 1,835
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    I've been baking sourdough breads for years and have had great results.  Most of them have been baked in our regular oven but I have done a few on my Big Green Egg.

    The sourdough starter that I am currently having good results with is from http://www.sourdo.com/ and is their "original San Francisco sourdough starter".  They have lots of hints and tips on their website.

    I keep mine in the refrigerator and feed it once/week or so.  When I am going to make bread, I take some of it and put it into a fresh container and feed it for about 4 days until it seems to be growing well and then make the bread.

    I just had great success with this recipe from King Arthur:

    http://blog.kingarthurflour.com/2012/06/14/classic-sourdough-bread-time-steps-in-for-added-yeast/

    One possible reason for it being dense is that it was over worked.  I try to handle sourdough breads as little as possible.  I did knead this recipe for 10-15 minutes, but then let it rise for about 4 hours (The original "sponge" was made the day before and was in the refrigerator overnight) before forming into loaves and then let it rise a few more hours.

    I've never had to feed a starter for more than 7 days before it was vigorous.

    Keep experimenting.


    Large BGE
    Barry, Lancaster, PA
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  • EggDan
    EggDan Posts: 174
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    Thanks @Shiff. You could very well be right on overworking. I used a mixer to knead vs by hand. The dough seemed very strong after the fermentation rise. 
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  • EggDan
    EggDan Posts: 174
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    The flavor is definitely there! Just a little dense and a little doughy. Definitely will experiment. 
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  • TheToast
    TheToast Posts: 376
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    @EggDan The sourdough looks great! What's your favourite non-sourdough recipe?

    ive never made bread and am lazy when it comes to kneading but the pizza dough I make in my food processor is great so I'd like to try making bread dough in that. 
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  • Shiff
    Shiff Posts: 1,835
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    TheToast said:
    @EggDan The sourdough looks great! What's your favourite non-sourdough recipe?

    ive never made bread and am lazy when it comes to kneading but the pizza dough I make in my food processor is great so I'd like to try making bread dough in that. 
    I've made numerous variations of the NY Times No-Knead recipe - both sourdough and non-sourdough.  Very easy and it comes out great in the oven or on the egg.  You can cook it in a dutch oven or other covered roasting pans.
    Large BGE
    Barry, Lancaster, PA
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  • EggDan
    EggDan Posts: 174
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    @Shiff is this the recipe that you have used? 

    http://www.sourdo.com/recipes/no-knead-sourdough/

    I am trying to think through the comment warning against using a banneton basket due to the hydration level. Did you use one?

    Thanks!
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  • DieselkW
    DieselkW Posts: 894
    edited August 2017
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    I had a few years when the only bread in my home was baked in my oven. I made a batch of Ciabatta in the Egg a couple years ago - big holes using vigorous wild and store bought yeasts.

    Sourdough requires patience and yours looks fantastic, the size of those holes is a testament to the wild yeast and how "alive" those tiny little bugs are.

    Even dense bread is good bread if you bake it yourself. I use "The Bread Bakers Apprentice" by Paul Reinhart for almost all my bread recipes - I highly recommend it. 

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Shiff
    Shiff Posts: 1,835
    edited August 2017
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    @EggDan said:
    @Shiff is this the recipe that you have used? 

    http://www.sourdo.com/recipes/no-knead-sourdough/

    I am trying to think through the comment warning against using a banneton basket due to the hydration level. Did you use one?

    Thanks!
    I actually started with this one:
    https://cooking.nytimes.com/recipes/11376-no-knead-bread
    but have made many modifications over the years - it isn't a sourdough recipe but I used less flour and a sourdough starter instead of yeast.  It may take a few tries to have it come out the way you want.

    The one you mentioned from sourdo.com will probably work fine. I use their sourdough starter and have had great results with many recipes of theirs and other websites (like King Arthur Flour).

    I don't use a basket. I usually let it rise in a stainless steel bowl covered with plastic wrap. Sometimes I use a linen lined bowl but I haven't really seen any difference.

    Large BGE
    Barry, Lancaster, PA
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