Re: Sourdough

Peter Flynn wrote:

> I love the taste of sourdough, but pretty much everyone who makes it
> seems to want a loaf with a VERY thick and VERY hard, cracky crust. I
> used to love that crunch too, but at my age my teeth won't deal with
> it. That "crunch" noise is probably a denture fracturing :-(
> 
> Is making that hard of a crust A Thing with sourdough bakers? Or just
> coincidental? Does anyone bake sourdough loaves with a crust that is
> thinner and friable without being unchewable?
> 
> Peter

Not for me, I want a nice crust but not that hard.  I haven't dipped my
toe into 'real sourdoughs' because when I try, I get uneven yeast loads
which don't work well with bread machines that need a static dependable
rise vs. time.

I did get a decent rise with a commercial package of 'instant
sourdough' (a red star product) but the flavor was almost 'over done'.

It says 'yeast plus sourdough culture'.  I plan to try 1/2 the packet
plus 1 tsp yeast (directions are to use the whole packet).  It's in the
'experiment with me' pile.

BTW, I have significant spine issues that are progressive slowly.  This
makes the machine use required now.  My right arm has been painful for
6 weeks with the current incident.  Normally the pain passes in 4
weeks.  Oh well.