Comments on: 63% Hydration Sourdough Bread

By: Laurie

Laurie — Mon, 25 May 2009 09:00:13 +0000

“A total riot to read” with compliments on my bread, eh? You can stick around as long as you like.

The thing is, I don’t actually know my bread. I have one sweet dough recipe that takes about 16 hours or longer to rise the same amount as this loaf of bread, even when made on the same day from the same just-refreshed sourdough starter. I don’t know why it does that. By geeking out, I’m trying to understand the process better so I can fix that dang recipe. I mean, that sweet bread tastes great, has great texture, and it’s perfect for breakfast, so why does it have to be so stubborn and not rise?

Shellyfish, thanks for visiting. You’ve made my day.

By: Shellyfish

Shellyfish — Sat, 23 May 2009 12:08:35 +0000

Beautiful loaf! I also think you’re a total riot to read – and you obviously know your bread…I know I’ll be back for more laughing and learning (I came from Yeast Spotting…).

By: Laurie

Laurie — Sat, 23 May 2009 12:00:01 +0000

Mary and MC, you’re both so very kind! I think it still needs work, but hey, I’ll take the compliments.

Mary, I used to be an accountant. Can you say “anal retentive”? I’ll get the post on hydration up next week. Thanks for visiting and commenting.

MC, I’ll never go back to commercial monoculture yeast again, that’s for sure! Sourdough may be less predictable, but I sure do prefer the results! Thanks for stoppying by.

By: MC

MC — Sat, 23 May 2009 11:21:19 +0000

What a handsome loaf! It looks so crusty and chewy you want to take a bite right away… Baking with a starter is so much fun, once you start it’s hard to look back.

By: Mary

Mary — Fri, 22 May 2009 17:35:32 +0000

This is a handsome loaf of bread by anyone's standards. I'm, far less technical in my approach but I love to know the "why" of things. I'm anxiously looking forward to your post on hydration. Have a great weekend. Mary’s last blog post..Tunisian Semolina Bread - Khubz Mbassis

By: Laurie

Laurie — Fri, 22 May 2009 15:00:12 +0000

Lisa, hydration is a term commonly used by professional bakers, which I am not one of, and not by home bakers, but I am a geek. Basically, it means that there is an equal amount of both water and flour by weight.

I keep meaning to do a post on hydration and how it’s calculated. I’ll get to that next week.

Have you used your starter for bread or do you also use it for other things?

Thanks for commenting and complimenting!

By: lisaiscooking

lisaiscooking — Fri, 22 May 2009 14:11:10 +0000

I'm a beginner with sourdough, but I've used my starter a handful of times now. I don't really understand hydration and what's meant by start at 100% hydration. So much more to learn. Your bread looks great! lisaiscooking’s last blog post..Baked Manicotti

By: YeastSpotting May 22, 2009 | Wild Yeast

YeastSpotting May 22, 2009 | Wild Yeast — Fri, 22 May 2009 07:02:18 +0000

[...] 63% Hydration Sourdough Bread [...]

By: Laurie

Laurie — Thu, 21 May 2009 10:13:15 +0000

Hi Susan! Thanks for visiting my blog and thanks for the compliment on the bread.

By: Susan/Wild Yeast

Susan/Wild Yeast — Thu, 21 May 2009 04:58:55 +0000

Great sourdough French bread, Laurie! Thanks for joining YeastSpotting. Susan/Wild Yeast’s last blog post..I Fried and Went to Heaven