![]() It also looks like you don't wish to knead it. Now you're left with flour choice and enough yeast for a 1 or 2 hour (tops) bread. We're getting closer to what you are prepared to bake. So this wouldn't, or shouldn't, be a choice for them either. What is funny are those who say they have no patience for sourdough and wish to bake with IDY but then utilise a pre-ferment like poolish or biga for a more "artisanal" approach. One can make really delicious breads with yeast. Perhaps this is a sign it's not for you and you should stick to yeast. Compare a 2 hour movie to feeding a sourdough starter which takes two minutes! People often say they're too busy but then they'll watch a movie or browse the internet etc. If you don't pursue it then you don't really want it. If you are looking for excuses to not bake with sourdough then nothing will convince you. If want to bake with sourdough, and you like the taste of it, it can be done but you'll just need to learn how to do it, like anything in life. Are they IDY crazy? Or is crazy reserved for something you don't, or won't, do?ĭon't be frustrated. What does "going sourdough crazy" mean? I bet more home bakers use yeast than sourdough starter.People who use starter aren't tethered to it either.If you "don't mind the long slow method" then the starter business won't bother you.Have some IDY on hand for the unplanned moments. just with the commercial yeast, I guess, without the overhead.Īdvice? Books? Seems like the world's gone sourdough crazy and if you're not tethered to #starterlife there's not much for you, these days. All the more 'artisanal' stuff that the sourdough folks are into. I want to explore more flavorful breads, with more flours, and dutch oven baking. ![]() My fallback plan is to go back to Cook's Illustrated's Almost No Knead recipe I've been using as a baseline since 2009 or so. But this starter business just kills it for me. What to do? I don't mind the "long and slow" method, and I love sourdough flavor. I often wake up on Saturday and want to get going on a bake, but I'm frustrated because I didn't plan ahead. Putting starter in the fridge for most of the week is fine, but, next point.Ģ) Being forced to plan ahead for bread baking day sucks. Often I go days even forgetting about it. I've got and read my Tartine book, but I can't take it.ġ) Work is insanely busy, and life is hectic, and I just can't fit maintaining a starter into things. I love sourdough and flavorful 'artisan' bread, but making sourdough just doesn't seem to work for me.
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