Sourdough: FAIL!
Like what you've read? Use the social media sharing buttons just above to share with others. And thanks so much for your support!! Sharing with social media helps me get the word out about Real Food and Fertility. :-)
All images and content are protected under US copyright laws, please do not copy and paste.
About donielle
Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after struggling with infertility. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health. Her blog Naturally Knocked Up focuses on fertility and reproductive health and her book on natural fertility will be available in June 2012. She also runs a local blog (Grand Rapids Natural Living) and is active the local community in order to provide the area with resources and information for natural families.
Click here to learn about subscription options
Bwahahahaha! Thank you for sharing. It gives all of us hope for our first times (I still have not tried). I know you will master sourdough soon.
[Reply]
Hey…when did you sneak into my kitchen???
[Reply]
Glad to know my bread isn’t the only one that ends up looking like that. After 3 different attempts, one that even included an over night rise, my family is content to eat my soaked whole wheat bread. Sourdough is left for pancakes. I am looking forward to trying some sourdough biscuits though.
[Reply]
I agree, it gives me a little encouragement for my first time. If you’re not afraid to laugh at your failed loaves, surely I can laugh at mine.
[Reply]
Donielle, this cracked me up. I’ve had similar results.
[Reply]
This looks just like my loaves….you mean it’s not supposed to look like that? LOL!
Makes yummy french toast!!
[Reply]
My sourdoughs also used to fail…until I discovered doing them with pure spring water ( not bottled water that says spring water) and wowee I am so proud of them. They bubble and double and spring and bounce as though they have packets of yeast in them. That and half a cup added of some kind of fat – olive oil/coconut oil or lard to soften them up abit.
[Reply]
awesome.
Thanks for sharing. I made a loaf like that not too long ago myself.
[Reply]
I’ve had plenty that look like that!! Oops!
[Reply]
Donielle,
No friendly teasing here, just a fact finding mission. What bread recipe did you use to make that loaf? I have been using your very user friendly how-to for my sourdough starter and just today mixed up a couple loaves to bake tomorrow. Was it your starter that flopped or the bread recipe? Can you share any insight so I can maybe avoid having my loaves fail? Thanks!
Blessings,
Karen h.
[Reply]
donielle Reply:
February 10th, 2010 at 3:58 pm
@Mrs. Hewett, It was definitely the recipe! My starter is perfectly fine.
My one word of advice – do not try and construct your own recipe!
[Reply]
Mrs. Hewett Reply:
February 10th, 2010 at 4:22 pm
@donielle, I’m sorry your altered recipe didn’t work, but very glad to know the starter is good. It gives me hope! Thanks!
[Reply]
Mrs. Hewett Reply:
February 11th, 2010 at 6:42 pm
@donielle, Well, my loaves turned out more golden brown looking and a little taller than yours, but I’m not sure I succeeded. I posted a photo on my blog here: http://www.homeschoolblogger.com/creekwoodchronicles/765163/
What do you think?
Karen
[Reply]
Uh oh! Is it still edible at least?
[Reply]
donielle Reply:
February 10th, 2010 at 3:56 pm
@Allison, Uh….no. Tastes as horrible as it looks. Guess that’s what I get for thinking I could make up my own recipe!
[Reply]
It actually doesn’t look bad to me. Reminds me of the whole grain rye bread I love from Germany. You know that Mestemacher bread?
Here’s a pic:
http://www.germandeli.com/biodreikorn.html
We love that bread!
I interviewed Peggy Sutton on my podcast show yesterday — you can go & listen to it. She has some ideas for adding vital gluten to sprouted four loaves to help them rise.
I’m going to be working with this over the coming months. I
[Reply]
donielle Reply:
February 11th, 2010 at 6:34 am
@Ann Marie @ CHEESESLAVE, Oh, it was NOT good. That’s what I get for thinking I could make up my own recipe!
[Reply]
Hey Donielle I’m setting up your ads now.. I wanted to ask you, how do you add that little side thingie that you have on the right that has the Twitter/Facebook/Youtube etc.? Is that a plugin?
[Reply]
Was it edible? Thanks for sharing. Thing like this are a daily occurrence in my life =)
[Reply]
donielle Reply:
February 11th, 2010 at 6:35 am
@Elizabeth, Not so edible. Guess next time I need to use an actual recipe!
[Reply]
Ann Marie, I asked her the very same thing!
Donielle, I feel your pain with the sourdough… Make the seasoned breadcrumbs from my site!
Kelly
[Reply]
donielle Reply:
February 11th, 2010 at 6:35 am
@Kelly the Kitchen Kop, Oh Kelly, it was horrible tasting too. ick. Next time I’ll use an actual recipe!
[Reply]
Ah! You’re human too!
[Reply]
I can help with the bread if you like. We are gluten free now, because our 6 year old has celiac disease, but before he was diagnosed I had mastered the technique. I haven’t published my recipe but I can share by email if you are interested. I have sourdough pizza and pancakes up on my blog. I don’t know if I will add the bread though, because I’m now tweaking recipes to be GF. Did you know you can also make GF sourdough?
[Reply]
donielle Reply:
November 21st, 2010 at 8:47 pm
@Crunchy Nurse, I’d love it if you could share your sourdough recipe! (donielle at naturallyknockedup.com) I have tried a few different recipes with various amounts of success this past year and did find one that we liked quite well. Then of course we went completely grain free for a bit and now gluten free. I’m about to introduce sourdough again (need to get my starter going again!) for the kids and I since we don’t see a difference either way for us, but my husband needs to stay gluten free.
And we haven’t monkey’d around with GF breads to much as for us it makes us want the wheat breads that much more!
[Reply]
Oh, and failed bread can almost always be salvaged as croutons, bread crumbs, even french toast. It’s never a total loss.
[Reply]