Sourdough (Boat) Bread

The sourdough starter that I made has turned into a success.  I initially started with this guy’s recipe to make the starter, but then I found another website where a guy named Paul explained the hows and whys of sourdough bread.  If I had to do it again, I would use the pineapple juice method that bypasses the nasty gasses that are initially created when you combine flour and water.

Because I had a difficult time finding Paul’s recipes for making a simple, beginner’s sourdough bread, I started searching the internet for recipes.  There are many recipes out there for sourdough bread that call for commercial yeast.  I am trying to make bread without commercial yeast, so I kept looking until I came upon The Clever Carrot where there was a recipe for beginners.

First Loaf
First Loaf

One should wait at least two weeks to try to make a loaf of sourdough bread as the yeast might not be fully developed yet but at the end of the first week of feeding the sourdough starter, we decided to try to make a loaf  of bread because there were a lot of bubbles, and because we were eager.  Although that first loaf came out sort of like a big pancake, it tasted like sourdough bread and was actually pretty good.

Second Loaf
Second Loaf

A couple of days later, we tried making a second loaf.

Comparison of first and second loaf.
Comparison of First and Second Loaf

The second loaf didn’t come out much better, although it is browner.  Still tasted good.  And now, all we’re eating is sourdough bread because we don’t like throwing things away.

Third Loaf
Third Loaf

The third loaf, made a couple of days after the second loaf, came out even better.  Now it’s starting to take on a rounder, fuller shape.

First, Second, and Third Loaves
First, Second, and Third Loaves

And as you can see, the side by side comparisons of the first, second and third loaves show that we are well on our way, but it’s not perfect yet.  Still just a little too flat compared to how it should look, which is big and round, with delicious crustiness on top.

Fourth Loaf
Fourth Loaf

By the time we got around to making a fourth loaf, it had been about 2 weeks since we made the sourdough starter.  The yeast is now well on its way.  We achieved a nice, round, brown, crusty loaf of sourdough bread.

Fourth Loaf and First Loaf
Fourth Loaf and First Loaf

Viewed sitting next to the first loaf of bread, it’s obvious that we have a winner.  Compared to some of the loaves I’ve seen on bread-baking websites, this is not yet the “perfect loaf,” but for us, this is the best loaf of bread ever.  I am amazed that we can make sourdough bread without commercial yeast and have it come out looking like that.

Even though the fourth loaf has us all excited, we’re going to keep at it.  Good-bye, fruits and vegetables!  Hello, sourdough bread!  Because that appears to be the only thing on our menu in the foreseeable future as I strive to make the perfect loaf of sourdough bread.


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