Monday, December 3, 2007

Dutch Oven Sourdough Bread, The Adventure, Part III

I am so glad I wasn’t cooking for company last night. It was one of those days where it tastes OK, but it just didn’t come out quite right.

I did the sourdough bread. It cooked OK, but not great. Not fluffy like I wanted, even a tich doughy. For the dinner part, I made the salmon that I’d done at the cookoff last June. It wasn’t done right, either.

I think it has a lot to do with the weather. It was cold yesterday, and I thought I had compensated for that with some extra coals. But apparently it wasn’t enough extra coals. The rice and the veggies weren’t fully cooked, and the bread just didn’t work.

Well, and the bread took three hours to raise the first time, to get to the “double in bulk” part. And then, I’m supposed to let it raise again to “double in bulk”, but at that point I already had the salmon on the coals, and I wasn’t too interested in waiting another three hours. And, in the end, it didn’t really taste that sour. It had a good white bread taste, but not the tang I was hoping for.

So, I guess I’ll try again later. When I do, I’ll post the recipe and results.


  1. That second rise is important to build up the lactic acid, which gives the bread it's sour flavor. You can 'fake it' by enhancing the dough with some 'sour additives' which, I think, are mostly citric acid. Another option is to let the dough rise the first time, then throw it in the fridge overnight, and bring it out to get a second rise the next day.

  2. Wow! That's great info! I'm make sure to do that second rise the next time I do Sourdough.




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