Sourdough Apple Fritter Bread Fall Sourdough Recipe (2024)

FAQs

What is the secret to fluffy sourdough? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

Give it time. The BIGGEST MISTAKE You Can Make With Your Sourdough Starter: Premature Discarding!

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

The more starter you use, the faster your dough will ferment - resulting in a less sour loaf. Of course the amount of starter is actually a ratio in relation to the flour - so 50g of starter to 500g of flour will ferment at a much slower rate than 200g of starter to 500g of flour.

Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

Set the sourdough starter on the fridge. This warm location will kick start the fermentation and allow the starter to rise more. You can also add a bowl of warm water nearby to increase humidity. This may sound weird, but on the flip side, fridges are super warm on top!

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

You can keep a “peaked” starter in the refrigerator for about 12 hours (sometimes more), and still use it directly in your mix. You do not need to let it come up to room temperature. If your starter is well past peak (a few hours) and visibly falling, you can give it a “refresh” feeding to reactivate it.

This is actually a good problem! It means your starter is mature and very active. A truly good starter will double in 6-8 hours when given a 1:2:2 feeding. If you find your starter is rising so fast that it has sunk back down to its starting point by the time you feed it, it needs more food.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Why do you put honey in sourdough bread? ›

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

One of the benefits to adding honey to sourdough is that it can reduce the sour flavor of the bread. This could also be a disadvantage if you really enjoy that tang! Much like sugar, honey will feed the yeast in a very fast manner, meaning that it can increase the rise of your sourdough.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Over-proofed dough is very soft, when you pull at it, it falls apart easily, it's sticky, it smells sour/acidic and can have a crêpey look/feel. If you've shaped it, it will deflate when you poke at it.

Too little folding can result in weak dough. But too much folding can produce excessive tension and compressive forces. An over-folded dough might have a tighter crumb as the layers of alveoli push against each other and coalesce. In the worst case, excessive folding might cause a dough to tear under too much tension.

One possibility is that your starter is not active enough. If your starter is not active, it will not produce enough gas to leaven the bread. Another possibility is that you are not using enough starter. If you are not using enough starter, the bread will not have enough gluten to rise properly.

What does baking soda do to sourdough? because it reacts with the acid from the sourdough starter to create carbon dioxide gas, which provides leavening. You don't want to add baking soda to the starter you are maintaining, because baking soda will raise the pH. The yeast will not grow unless the pH is around 3.5.

Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.

This involves gently stretching the dough to elongate the emerging air bubbles, then neatly folding the dough upon itself to keep the dough shape compact. Between stretches and folds you probably need to leave the dough a minimum of an hour, to allow time for the bubbles to grow bigger and new ones to emerge.