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Now as to taste...here's where I need some more help...
Joined: Dec 9, 2005
Posted to Thread #25688 at 9:02 pm on Feb 4, 2014
It's not sour. At all.
I was so excited about how it looked and that it wasn't flat/etc that I sorta forgot about taste, I just assumed it would be good. However, honestly that's where it fell down for me, it has hardly any flavor at all, in fact I'd thought I'd used unsalted butter at first, but no. It's bland. Also, I'd used olive oil for the bowl because my canola was a bit old, and you can taste it (it's ok, but I'm not a fan).
So, what did I do wrong there? How do I develop taste?
Inside is chewy, crust is crisp, but the taste isn't what I expected. Maybe a SF sourdough developed for taste outside the region counteracts itself baked within it it? Maybe? Ok, yeah, I know...that's reaching for it.
So how does one develop flavor in bread? I'm thinking I might now be asking the hardest question of all.
Oh and I should add, I ended up using all KA bread flour instead of the organic I got, just because it has more protein. I'd meant to toss in some rye for flavor, but forgot. Note: my starter was using the unbleached organic flour, fed daily and kept at room temp (which at most is 68F, but colder at night).
I did share this recipe with someone online who baked it before me and didn't have this issue, and of course Sally's made it too without issue, so that leave user error aka me.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 25688. Wish me luck, I'm waiting for the 1st rise on my 1st try at bread - ever! [LINK] - MariaDNoCA - 10:22pm on 02/03/14 (42)
- Yay! Yay! Good Luck!!! [NT] - Meryl - 10:47pm on 02/03/14
- Good Luck! [NT] - deb-in-MI - 11:22pm on 02/03/14
- Well, I think I read the instructions wrong so, let's just say expectations are lowered - MariaDNoCA - 12:15am on 02/04/14
- So not sure how to get back on proofing timing track should I?... - MariaDNoCA - 12:38am on 02/04/14
- The timing is not that important. All that matters is how high the dough rises. Sometimes it takes - Joe - 1:55am on 02/04/14
- agree; don't worry so much about the exact timing - cyalexa2 - 2:46am on 02/04/14
- Wish I never admitted starting- so far it's gone as wrong as nearly possible and it's all user error - MariaDNoCA - 3:57am on 02/04/14
- It's OK to tell you now, there will be times you do everything exactly right and it doesn't come out - Joe - 5:10am on 02/04/14
- OMG...alert the media...I somehow didn't screw it up!!! Pix inside... - MariaDNoCA - 4:40am on 02/04/14
- You're hooked now, Maria! A baker is born. See how forgiving it can be? - Joe - 5:08am on 02/04/14
- Yeah, I think I might be...and you know what else? - MariaDNoCA - 6:02am on 02/04/14
- I agree. Brava! [NT] - Steve2 in LA - 8:37am on 02/04/14
- Yowza! That's one gorgeous loaf. Bravo! A whole new world opens up. Bring on the yeast! [NT] - Traca - 12:08pm on 02/04/14
- Nicely Done! I'm so happy for you! [NT] - barb_b - 12:33pm on 02/04/14
- Beautiful! You go girl! [NT] - Sylvia - 12:45pm on 02/04/14
- Maria, it's beautiful! - cyalexa2 - 12:52pm on 02/04/14
- Perfect! [NT] - deb-in-MI - 1:31pm on 02/04/14
- Maria, that is beautiful!! congrats on a job very well done :) [NT] - Barbara in VA - 5:10pm on 02/04/14
- It looks just like Boudin! [NT] - Heather_in_SF - 7:41pm on 02/04/14
- beautiful! [NT] - AngAk1 - 11:23pm on 02/04/14
- I'm sampling your beautiful bread with some virtual crunches using my beak. Delicious! [NT] - FloriSandy - 2:54am on 02/06/14
- So pretty! Done good. [NT] - Marg CDN2 - 8:09pm on 02/06/14
- Great job, and sourdough is so much more temperamental than regular yeasted! - Melissa Dallas - 10:48am on 02/04/14
- I think Crayola needs to capture that crust color and name it "Happiness Is" Well done, M. [NT] - MarilynFL - 12:37pm on 02/04/14
- WONDERFUL!!!!!!!!!!!!!!!!!!!!! - SallyBR - 1:56pm on 02/04/14
- Congratulations! It looks great! Did you taste it yet? [NT] - Meryl - 5:24pm on 02/04/14
- Wow Maria, just WOW! First let me say I read this whole thread - orchid - 6:49pm on 02/04/14
- I cut it!!! Here are the "crumb" photos....I think it's not bad... - MariaDNoCA - 8:47pm on 02/04/14
- Now as to taste...here's where I need some more help... - MariaDNoCA - 9:02pm on 02/04/14
- How much salt did you use? It makes a huge difference. Also, tossing in a little rye flour - Joe - 10:52pm on 02/04/14
- Oh, that's it!!! I see it's a 1/2 T and I used 1/2 t...I thought it was missing salt - that's it! - MariaDNoCA - 1:02am on 02/05/14
- I'm now seeing bread recipes are written very differently than all others. [NT] - MariaDNoCA - 1:07am on 02/05/14
- Another thing you can do is make your dough & put in the fridge overnight, then - Melissa Dallas - 2:14am on 02/05/14
- I've heard that and plan to try once I know more of what I'm doing. [NT] - MariaDNoCA - 6:26pm on 02/05/14
- That sounds about right. I spent the day making Julia's French bread. It calls for 2-1/4 tsp. salt. - Joe - 2:12am on 02/05/14
- But speaking of bread being forgiving, I made 9 batches today (we have a Valentine's Day event - Joe - 2:29am on 02/05/14
- Kudos! Speaking of freezing, how do you reheat? Mine always gets hard as a brick. [NT] - cheezz - 6:16am on 02/05/14
- I defrost, then put it in a 400* oven for 10 minutes, just long enough to re-crisp the crust. [NT] - Joe - 5:18pm on 02/05/14
- Thanks :) [NT] - cheezz - 3:33am on 02/06/14
- I have noticed that on on the first day of baking (a lot of the time) sour dough bread is not. . . - mistral - 6:13pm on 02/05/14
- The sourdough I used to make, I would make a starter and it would sit out on the counter - Heather_in_SF - 5:39pm on 02/05/14
- Hummm, what do you mean your place is too warm for rm temp starter? UR in SF! - MariaDNoCA - 6:22pm on 02/05/14