Video: Back in the Swing with Sourdough & 2 Recipes — Under A Tin Roof (2024)

FAQs

Can you bake sourdough in a metal pan? ›

Either a 9 by 4 inch Pullman pan or 8 by 5 inch Loaf pan will work for most standard sourdough bread recipes. Water pan: A metal pan works best, avoid using ceramic, glass or clay since adding water or ice cubes to the pan could cause them to break due to thermal shock.

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

Things that WON'T kill your sourdough starter

METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won't kill your starter. While we don't recommend making or keeping your starter in contact with reactive metals like copper or aluminum, stainless steel is harmless.

Glass and ceramic can work too, but make sure it's thick enough to take a beating. You'll want to stay away from metals other than stainless steel because the acid in the sourdough can react with the metal and leach toxins into your dough, however it's uncommon to find non-stainless steel metal mixing bowls.

Yes you can use a metal lid on your sourdough starter jar. Often the metal collars are great when used with paper towel or a coffee filter. I have found that rust is a problem with metal lids however and prefer to use plastic lids for this reason. A metal lid will not harm your sourdough starter in any way.

Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread. So much so, that folks who typically suffer from gluten sensitivities can often eat artisan or homemade sourdough bread with little-to-no ill effects*. Read along to learn exactly why!

Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.

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.

This can be mould, a rotten smell, or Serratia Marcescens. The bacteria were always in your sourdough starter, including Serratia Marcescens, but they have taken over because you neglected to feed the colony.

How to tell if sourdough starter is bad? ›

Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.

Barb Alpern, one of the sourdough experts on our Baker's Hotline, advises callers to discard the hooch if it's darkened to black. “At this point, the liquid is all sourdough waste products and isn't going to contribute anything very positive to the starter.

The dutch oven should be entirely made of cast iron, including the handle. This will help the dutch oven deal with the extremely hot temperatures inside your oven while baking sourdough. The shape of the pot determines what shape the sourdough bread will come out.

Some have preferences for the type of material to use for sourdough baking. However, it doesn't matter if you mix your sourdough bread in metal, ceramic, wood, or glass mixing bowls. I tend not to use plastic bowls for sourdough, but plastic bowls are also acceptable.

you can use a flour dusted towel. and just about any mixing bowl that you have. that one was a glass pyrex. this one just is a normal plastic mixing bowl.

Cast iron Dutch ovens are usually the tool of choice when baking up a loaf of crusty sourdough bread. What is this? Cast iron holds and distributes heat well, giving you an even bake. As you've probably noticed, most sourdough bread recipes require a high heat for baking.

Why is a dutch oven good for baking sourdough? Even among professional bakers, dutch ovens are still top of the list for baking sourdough bread. This is because they heat the bread evenly, which leads to more consistent cooking of the loaf. That will help ensure that all parts of the dough get cooked at the same rate.

I use an enameled cast iron Dutch oven but other people have commented on my website that they had success using: a glass pyrex dish with a lid. a stainless steel pot with a lid. a stainless steel pot with foil on top and the original pot lid over the the foil.

Shiny Aluminum Pans Unlike most baked products, shiny aluminum pans and cookie sheets are not the first choice for expert bread bakers. Shiny aluminum provides even heating, but does not promote the development of bread's characteristic golden brown color and well-textured crust.