Sourdough Lessons Learned

Sourdough has high acidity that is why certain things must be done to hold the rise.
Notice the Low rise on this bread in comparison to the picture posted with the sourdough recipe. Some of the things I did wrong with this bread are listed below:

First: You must use bread flour

Second: Use bottled water! I have NEVER had a bread rise properly when using tap water! I read that you can leave water sit in an open container for 12 hours and it will be fine. I have not tried this.

Third: commercial yeast to starter?? I add 1/4 to 1/2 tspn depending on situation. This way at least some yeast is growing so after a week something is happening and 5days = sourdough flavor. Just take the time that is flavor.

Fourth: refrigerate left over starter after you make bread if you will not be making bread for a week or longer. (dont forget to feed it though) I will pull the starter out 3-5 days before I want to start making bread and will feed twice a day.

Fifth: your starter is your yeast do not add yeast at any step because a rise is not taking place it will result in a loaf that tastes worse than the less risen loaf which is dense, has good flavor & great for toast.

Sixth: You must get your hands in the dough with sourdough. The texture is crucial to master. It is surprising how much flour (by hand) you can add to dough after you have finished with the dough in the mixer.

Seven: I have read a lot of baking methods and I like the fast and hot method. After all the time it takes to get the bread to the oven it is wonderful for it to be over with fast.