Comments on: Making Organic Sourdough Bread (Recipe) http://www.yourlocalmarketblog.com/2008/04/02/making-organic-sourdough-bread-recipe/ Organic Grocery Market, Shop Local, Small Farms, Family Farms Wed, 23 Mar 2011 19:01:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Vernita Fitch http://www.yourlocalmarketblog.com/2008/04/02/making-organic-sourdough-bread-recipe/#comment-11005 Vernita Fitch Wed, 27 Oct 2010 09:59:09 +0000 http://organictobe.org/index.php/2008/04/02/making-organic-sourdough-bread-recipe/#comment-11005 someone will probably find that it's not accurate enough and is calibrated over too high a temperature range. Cooking takes place over a range of 100-250F and a degree of inaccuracy of + or - 10F is not critical. Cooking thermometers will reflect this. someone will probably find that it’s not accurate enough and is calibrated over too high a temperature range. Cooking takes place over a range of 100-250F and a degree of inaccuracy of + or – 10F is not critical. Cooking thermometers will reflect this.

]]> By: Flyder http://www.yourlocalmarketblog.com/2008/04/02/making-organic-sourdough-bread-recipe/#comment-5107 Flyder Tue, 05 May 2009 02:20:30 +0000 http://organictobe.org/index.php/2008/04/02/making-organic-sourdough-bread-recipe/#comment-5107 hello !! how much more money would we pay for organic bread? and Which stores can they be found, if any already commercialized ? Thanks and great recipes !! hello !! how much more money would we pay for organic bread? and Which stores can they be found, if any already commercialized ?
Thanks and great recipes !!

]]> By: Flyder http://www.yourlocalmarketblog.com/2008/04/02/making-organic-sourdough-bread-recipe/#comment-5106 Flyder Tue, 05 May 2009 02:17:12 +0000 http://organictobe.org/index.php/2008/04/02/making-organic-sourdough-bread-recipe/#comment-5106 Just wanted to say, you have great delicions recipes, I am specially liking the bread recipes, keep up the good work and take a look at the best bread recipe, thanks !!!! great work ! Just wanted to say, you have great delicions recipes, I am specially liking the bread recipes, keep up the good work and take a look at the best bread recipe, thanks !!!!
great work !

]]> By: Dave http://www.yourlocalmarketblog.com/2008/04/02/making-organic-sourdough-bread-recipe/#comment-1534 Dave Mon, 07 Apr 2008 03:38:31 +0000 http://organictobe.org/index.php/2008/04/02/making-organic-sourdough-bread-recipe/#comment-1534 Thanks, John! Dave Smith Thanks, John!

Dave Smith

]]> By: JohnSherck http://www.yourlocalmarketblog.com/2008/04/02/making-organic-sourdough-bread-recipe/#comment-1533 JohnSherck Sun, 06 Apr 2008 15:44:08 +0000 http://organictobe.org/index.php/2008/04/02/making-organic-sourdough-bread-recipe/#comment-1533 Interesting stuff, thank you for sharing that. I've recently started a sourdough colony myself, following the steps outlined in <i>The Bread Baker's Apprentice</i> by Peter Reinhart. There are a few difference there, the primary one being that it takes longer to form the starter because his method simply captures wild yeast from the air (my understanding is that all sourdough starters do this eventually, and the particular yeasts of a place are what give a characteristic flavor to each area's sourdough bread). He also advocates at least doubling the barm any time it's refreshed. Reinhart does make clear, though, that there are many ways to do things besides his own, so it was interesting to me to see this method. On the subject of sourdough, I feel compelled to pass along this recipe for sourdough pancakes as another use for the starter--they're wonderful! http://whatscookingamerica.net/Bread/SourdoughPancakes.htm Interesting stuff, thank you for sharing that. I’ve recently started a sourdough colony myself, following the steps outlined in The Bread Baker’s Apprentice by Peter Reinhart. There are a few difference there, the primary one being that it takes longer to form the starter because his method simply captures wild yeast from the air (my understanding is that all sourdough starters do this eventually, and the particular yeasts of a place are what give a characteristic flavor to each area’s sourdough bread). He also advocates at least doubling the barm any time it’s refreshed. Reinhart does make clear, though, that there are many ways to do things besides his own, so it was interesting to me to see this method.

On the subject of sourdough, I feel compelled to pass along this recipe for sourdough pancakes as another use for the starter–they’re wonderful!
http://whatscookingamerica.net/Bread/SourdoughPancakes.htm

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