Sourdough Bread

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Qball

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Does anyone love it like I do? I'm not referring to packaged store bought sourdough bread, but homemade or freshly baked from the local bakery. I recently discovered that unlike regular bread, true sourdough bread has many health benefits when consumed in moderation. I used to love to purchase Pepperidge Farm sourdough dinner rolls until they quit making them. There's a bakery in Greensboro, Augustino Gusto, that sells freshly baked sourdough loaves. Going to have to pay them a visit in a couple of days.
 
It is a commitment to a bit of time and maintenance but, not horrible to produce your own.

Forgive me for not doing the research. There is a thread somewhere here with recipe and method.
 
Sourdough is my favorite. One of the very few things I miss about living in the SF bay area was the wide variety of fresh sourdough available at every grocery store.
 
About the only positive aspect of the US to Italy flight I used to take regularly was the sourdough roll with sweet butter, served just before landing. I’m crazy about sourdough!!!!!!
 
Chicken Lady makes 2 loaves a week. Lots of butter and sorghum or honey. Our starter has aged to perfection.
 
Don't have a starter going right now but I definitely love me some sourdough. Maybe I'll get a starter going this week. I think I posted my step-by-step process to getting a starter going on here a couple years back.
 
np307 said:
Don't have a starter going right now but I definitely love me some sourdough. Maybe I'll get a starter going this week. I think I posted my step-by-step process to getting a starter going on here a couple years back.
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Repost please.
 
np307 said:
Don't have a starter going right now but I definitely love me some sourdough. Maybe I'll get a starter going this week. I think I posted my step-by-step process to getting a starter going on here a couple years back.
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Starting a starter is easy.

Remembering to feed it to keep it alive is hard.
 
Les White said:
Starting a starter is easy.

Remembering to feed it to keep it alive is hard.
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Yeah that can be tough. If you forget for a few days though, you haven't killed the starter. They can be brought back pretty easy, despite how bad it smells. Once the starter gets very acidic, the yeast build little "shells" around themselves to protect from the acid and go dormant. After a couple feeding sessions, it'll reactivate and be as good as ever.
 
I don't love it I think because it's inconsistent. Most of what I had in the bay area and Western Canada was very sour/tart, in AK usually less so but obviously sour, elsewhere not sure it wasn't plain white bread. Haven't tried to make it, maybe I should, do enjoy it for breakfast sandwiches and Frisco melts.
 
Beef15 said:
I don't love it I think because it's inconsistent. Most of what I had in the bay area and Western Canada was very sour/tart, in AK usually less so but obviously sour, elsewhere not sure it wasn't plain white bread. Haven't tried to make it, maybe I should, do enjoy it for breakfast sandwiches and Frisco melts.
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That tartness lends itself to being paired with garlic, butter, cheese, and lemon pepper. Tasty!

I dated a girl who's grandmother made the best garlic bread out of sourdough, to call it garlic bread is really kind of an insult because it was more like a meal all by itself. It was basically a variant of the above but the interesting thing was the way she added the garlic. She'd take cloves of garlic and rub them into the crust - top and bottom. The hard crust acted like a grater and the garlic cloves just disappeared into the crust and she'd use 4-5 cloves on one of the wide, round squat loaves. (Don't try it unless you love garlic because it really loads up the garlic flavor on the bread). She'd cut the loaf in half horizontally, then butter each exposed half, sprinkle on some lemon pepper, load it up with cheese, and bake it until the cheese was melted. It was fantastic.
 
I appreciate a good hearty roll such as sourdough or rye with a grilled Reuben
 
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there's a store in Cedar Fork (Beulaville address) that makes their own. no need to worry about making any when it's only $3.50 a loaf
 
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