tag:blogger.com,1999:blog-4916485057164205644.post2986972444222958212..comments2024-03-28T09:06:47.146-04:00Comments on Home Joys: Soft Sourdough BreadGinahttp://www.blogger.com/profile/05420137490490341730noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-4916485057164205644.post-66222275254146398242022-08-24T08:25:00.568-04:002022-08-24T08:25:00.568-04:00Thanks - this made good bread using what was sold ...Thanks - this made good bread using what was sold as an "Alaskan" starter, in my slow cooker on dessert mode, baked for about two and a half hours. First attempt, too: which suggests a really brilliant recipe - it came out well despite quite a few mistakes and a crazy baking method.<br /><br />I need to experiment with sourdough due to gut problems with conventional bread, and I only have a makeshift kitchen, so I don't have many options and particularly appreciate it :-)<br /><br />Does anyone else think Alaskan starter tastes of coconut?FloweringTreehttps://handmaidsdistaff.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-46423103832515080812022-03-04T09:06:42.126-05:002022-03-04T09:06:42.126-05:00Trying this recipe for first time. Loaves are in t...Trying this recipe for first time. Loaves are in the oven. It took a long time for the dough's bulk rise but handling the dough to get in the oven you can tell it's a really nice dough. Baking one in a loaf pan and the other as a batard. Experimenting to see which way I like better. Looking forward to trying these. Did use half white flour starter and half rye flour starter. (My rye starter was super active)Cookiemkrhttps://www.blogger.com/profile/06249043056079638091noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-60717267860032732052020-12-12T19:08:10.490-05:002020-12-12T19:08:10.490-05:00My family and I have been being enjoying your reci...My family and I have been being enjoying your recipe for at least a couple years now. We mostly avoid gluten but are able to use sourdough. I've been making your recipe with organic unbleached bread flour; adding about 1/4 cup of a combo of psylium husk powder and ground flax seed for fiber. Often a little more water is needed, as these asborb moisture. The bread has a great texture for slicing and is the best bread I've ever made.pamhttps://www.blogger.com/profile/01752754093192641574noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-73384669873197786492020-08-11T17:28:14.643-04:002020-08-11T17:28:14.643-04:00I had almost decided I didn't like sourdough b...I had almost decided I didn't like sourdough bread after all, and my family didn't like it either, until I tried this bread. It is so yummy! Makes the best toast, and smells so good! Thank you for sharing this.Anonymoushttps://www.blogger.com/profile/09804767394849623811noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-43269133900932290272020-07-22T17:56:02.403-04:002020-07-22T17:56:02.403-04:00Yes, you can use less starter. I use a lot of star...Yes, you can use less starter. I use a lot of starter to make sure I get a good oven spring. My starter is 100% hydrations.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-14079807660727375292020-07-22T14:22:23.320-04:002020-07-22T14:22:23.320-04:00Is it possible to make this with less starter? Why...Is it possible to make this with less starter? Why do you use so much starter? Is your starter 100% hydration?Angelahttps://www.blogger.com/profile/14125119607842387635noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-30409547940144835102020-06-13T09:33:06.710-04:002020-06-13T09:33:06.710-04:00Today I am making my second batch of this recipe w...Today I am making my second batch of this recipe which I shape into buns (dinner rolls). It was awesome the first time and I was able to freeze them very nicely. I use only all-purpose flour because we don't care for whole wheat and I let my bread machine doing the kneading and rising, then I shape the buns, let them rise and bake them. Definitely a keeper!Anonymoushttps://www.blogger.com/profile/01230737680104499268noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-56387697742674563532020-05-06T03:03:52.982-04:002020-05-06T03:03:52.982-04:00Thank you, this is a great recipe. Have made it 3...Thank you, this is a great recipe. Have made it 3 times this week and each time it turns out better. I do better with parchment paper instead of oil, but that's the only thing that I've changed. Thank you.Karenhttps://www.blogger.com/profile/17492039017929059797noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-59208450381935206152020-03-17T10:28:35.924-04:002020-03-17T10:28:35.924-04:00This is absolutely the best bread I have ever made...This is absolutely the best bread I have ever made. For dietary reasons, the only bread I can have is sourdough. They fermentation process breaks down the elements that make "normal" a huge "no no" to me. It took months to get the starter going and try to bake bread. The first batch we ended up making into croutons. The second batch was bread, but too sour for my taste and very tough. After doing a very long search I found your recipe and it is AMAZING! I teared up. I can eat bread again! When I share my starter with friends and family, I will be including your recipe and site for more of your recipes. And your story! You helped someone today in a big way. And I hope that means a little something because it's a huge blessing for me. Thank you so muchMerhttps://www.blogger.com/profile/10867728339401198864noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-87731855018308277412020-03-14T08:41:50.530-04:002020-03-14T08:41:50.530-04:00I am an experienced bread baker, but new to sourdo...I am an experienced bread baker, but new to sourdough. I made this recipe yesterday and am thrilled with the results. It rose so much more quickly than other breads that I have attempted and the texture was light. I love that this bread is very sliceable and not crumbly or dry. It will be perfect for sandwiches. My goal in baking with sourdough is to have "normal" tasting bread with the health and digestive benefits of sourdough. Sure appreciate your sharing this good information that you have on your blog!Bergen Familyhttps://www.blogger.com/profile/07384305790320958983noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-48998443776059261482020-02-10T13:16:52.273-05:002020-02-10T13:16:52.273-05:00I made this yesterday but gave it an extra 3 hour ...I made this yesterday but gave it an extra 3 hour rise (then stretched and folded and rose for another 4 hours or so) in our cool house, due to scheduling issues. I dotted the dough with marzipan and small chunks of cooked pear and rolled it up. It rose to great heights, and is fabulous! I'll use this recipe again, and it's nice to know it's a bit forgiving, time-wise.Medbhlethttps://www.blogger.com/profile/14497324873908592659noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-29470181454892054072020-01-21T01:59:19.523-05:002020-01-21T01:59:19.523-05:00I made this yesterday and followed the recipe exac...I made this yesterday and followed the recipe exactly. It turned out perfect! I am looking forward to trying variations, absolutely delicious!Linda Mariehttps://www.blogger.com/profile/12991611879058104998noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-27675266698901995072019-07-30T01:40:05.190-04:002019-07-30T01:40:05.190-04:00What Great Bread! Thank You So Much.
I actually ...What Great Bread! Thank You So Much.<br /><br />I actually used 100% bread flour.<br /><br />I use a covered roasting pan lined with parchment paper to bake my loaves. I thoroughly spray/soak the loaves with water before placing them in my oven.<br /> <br />At 400, the first loaf was a little too dark on the bottom, probably due to my thin/dark blue roasting pan. So I cooked the second one at 350 for 45 minutes and it was perfect.Fred McCallneyhttps://www.blogger.com/profile/01687105637748330890noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-72691945549925666712019-05-13T19:22:22.591-04:002019-05-13T19:22:22.591-04:00I made your recipe yesterday and had to let it ris...I made your recipe yesterday and had to let it rise mostly in the refrigerator as we had to leave. I came home to fully risen bread so I divided into two and did the second rise, then baked at 375 for 25 minutes. My goodness!! What delicious bread!! Thank you for this amazing recipe!Sharonhttps://www.blogger.com/profile/02264710708878692487noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-15378888300737640242019-03-08T07:14:14.088-05:002019-03-08T07:14:14.088-05:00You can try lowering the oven heat and baking it l...You can try lowering the oven heat and baking it longer.Ginahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-4436077493188628362019-03-08T00:31:02.298-05:002019-03-08T00:31:02.298-05:00My middle was still wet and crust hardened. How ca...My middle was still wet and crust hardened. How can I make a softer crust and finished middle?Anonymoushttps://www.blogger.com/profile/05243630707240797486noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-18539466070411375802018-09-12T18:26:37.099-04:002018-09-12T18:26:37.099-04:00If you check out the recipes in the sourdough tab ...If you check out the recipes in the sourdough tab on top of this page, you'll find a recipe that uses all whole wheat flour. It is still nice and soft though with a slightly stronger flavor. I use white whole wheat for my sourdough bread almost always. <br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-17794082495026350212018-09-08T19:51:57.098-04:002018-09-08T19:51:57.098-04:00your recipe calls for whole wheat and white. I ass...your recipe calls for whole wheat and white. I assume the white means all purpose? I’m trying to use all whole wheat (white wheat, not red). Would the bread still turn out soft like you describe if I use all whole wheat, white whole wheat?Melindahttps://www.blogger.com/profile/11442583390263968775noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-69388435503722253112018-06-14T21:31:36.359-04:002018-06-14T21:31:36.359-04:00Hi Gina! I have to say I have been using this reci...Hi Gina! I have to say I have been using this recipe for several months, and it always turns out so delicious. 😃 I know this recipe had been here for years, but I'm so thankful you shared it! Thanks!Anonymoushttps://www.blogger.com/profile/11028622779339688678noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-8226739611179012152018-04-29T07:30:33.504-04:002018-04-29T07:30:33.504-04:00Yes. You can decrease or omit the honey.
GinaYes. You can decrease or omit the honey.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-31291458803117010892018-04-29T04:04:37.128-04:002018-04-29T04:04:37.128-04:00Hi Gina,
Greetings from London, United Kingdom! I ...Hi Gina,<br />Greetings from London, United Kingdom! I tried your soft sourdough recipe and was delighted with how soft and springy the loaves were. However, my husband thought the bread was quite sweet. Would it be possible to achieve the same results without the honey?Sourdough Novicehttps://www.blogger.com/profile/17425312909851400974noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-9106546653172616982018-04-08T07:00:15.530-04:002018-04-08T07:00:15.530-04:00Thank you so much for this recipe! My husband has ...Thank you so much for this recipe! My husband has an allergy to yeast and I have been experimenting with sourdough for the last 18 months. I found a great recipe for soft rolls but all loaves were chewy and too hard, didn't keep well even when frozen. I tried this yesterday and it is amazing! My husband left it in too long so the crust was dark but he likes it well done and it tastes perfectShirleynoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-5062215045445811752018-03-07T08:21:04.415-05:002018-03-07T08:21:04.415-05:00You got it! Just make as usual and shape it or add...You got it! Just make as usual and shape it or add other ingredients as you wish. I love this recipe with added cheese and chives when it is shaped into a loaf.<br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-76950735559539480312018-03-06T22:06:23.364-05:002018-03-06T22:06:23.364-05:00How do you use this as an all purpose dough? Is it...How do you use this as an all purpose dough? Is it something I could use for dinner rolls or cinnamon rolls or things like that? Do you do everything the same until the last rise? When do you roll it out and add the cinnamon for cinnamon bread? I'd love to do all these things just trying to figure this out lol. I made the bread yesterday and it's my most successful loaf so far so I'm excited about finding a recipe that works finally! Thank you so much!Karlahttps://www.blogger.com/profile/13269881055734956073noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-88630578068839813442018-02-26T16:34:19.965-05:002018-02-26T16:34:19.965-05:00Keep trying! My first loaves were bricks. The bigg...Keep trying! My first loaves were bricks. The biggest factor is your starter. Make sure you have an actively growing starter. It should be able to double in a few hours after feeding. Warm (not cold or hot) helps the starter to grow. I always cover my loaves while rising so they don't form a crust.<br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.com