“The next kitchen project, something I’ve always wanted to do & have never gotten into, is making sourdough bread.”
My new brad machine did a great job on making the dough - but a terrible job on baking the bread. And now I REMEMBER why I always used my old one just for making and rising the dough, then baked it myself in the oven.
Good luck on the Sourdough. I’ve not mastered that by a long shot!
Two of my nieces make gorgeous sourdough loaves, boules, & biscuits. I will be asking them for tips. I checked to see if you can make sourdough cornbread & the answer is ‘yes’. I have a bag of cornmeal to use up.
Kefir in place of buttermilk works really well in my cornbread recipe. I can also drink what I don’t use which I cannot do with buttermilk.
This is what I’m going to try when I get everything together (right flour, good water, a scale that measures in grams, etc.). The directions seem clear & his attitude is positive. I need “positive” because I tried making my own starter years ago - big flop, but I didn’t have good directions.
7 Easy Steps to Making an Incredible Sourdough Starter From Scratch
https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I was reading recently that bread sold as ‘sourdough’ often isn’t truly fermented sourdough, but has something added (can’t remember what) to make it taste sour like the real thing. Bummer!! This has really put me off of buying sourdough loaves at the store. So far, the steps I have taken to work on my GI issues are making a difference (thank goodness!) - regular bread is not on the menu, but true sourdough is and I love bread - it’s hard to go without. I’m cheating with the cornbread, but I know what’s in it, uses some honey instead of sugar, etc. Making my own sourdough would also be economical rather than buying ready-made, potentially ‘not real’ bread.