Tip on getting your bread higher.... not flatter
Awesome idea from my friend April on sourdough bread. She has been trying to eliminate the "flatbread" thing that is no fun for anyone. Here is her discovery...
I've hit upon a genius idea...surround the rising loaf with the sides of a springform pan! Ha!...... April
Thanks April for sharing that very good idea. I am going to try it out.
Cindy
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ReplyDeleteoops, I typed my first comment wrong....here we go again:
ReplyDeleteI may have another little tip too. I was finding that while letting my SD rise it's first rise in a warmish area worked great, allowing it to rise in a cooler area (not a cold one, just more like cool room temperature) for it's second rising allowed it to rise more upwards. The warmish area (i.e. the inside of my stove) was causeing it to rise out. And you're right, no one likes flatish sourdough! :)
April's idea sounds fabulous as well!
I just finished my first batch of sourdough bread today. My husband likes to eat his sandwiches on hoagie roll type bread. I made 10 smaller loaves instead of 2 big ones. I didn't have to worry about them rising high enough. All I have to do is cut my roll in half and put my husbands sandwich goodies inside. They look pretty good and smell delicious. - Jenny
ReplyDeleteI wonder if the cool room idea is why mine have been turning out? After the fire goes out, it gets cold in here. I'll bet that is why I got better at the bread. Good tip :)
ReplyDeleteJenny, that is a good idea. I might try that for sandwich bread. Something a little different.
Cindy
Sorry, but what is a springform pan???
ReplyDeleteI like the roll idea & I will give the different temps a try too.
Gingerale question? Do you find that sometimes it is really carbonated & other times not? Is this a problem? It seems like my winter gingerale has been more flat than in the summer. Is it the temperature? I just opened mine after 3 days & no hissing noise but I remember one time I made it, it was like a shaken soda when I opened it. Thanks for any info.
A springform pan is what you make a cheesecake in. Just take the bottom out and your loaf forms up, not out. I have not tried it myself because Arleen found some cool old glass bread pans for me and I have been playing with them.
ReplyDeleteGingerale question: Totally the temperature. Put it over by your wood stove. You can also try a little more sweetner or whey, but think about the sauerkraut... when it is warm it bubbles everywhere, when you put it into the fridge it settles down.
Enjoy!
I tried out your suggestion Heather and it worked!!! Yay! My bread today was the best yet:) I put the first rise in a warm room and let the second rise sit on the counter in a cooler temp. Perfection.
ReplyDeleteBobbi, I'm so glad that worked for you! :) Yay!
ReplyDeleteDitto for me! The cool room works out so well.
ReplyDelete