I like the idea of making sourdough bread. It doesn't use yeast, it's better for you, and so on. I have some starter (homemade) in the kitchen.
I discovered that it doesn't rise. I even left a loaf overnight, and nothing happened. When I gave up and baked it, that's when it rose. It turned out well, but damn! Was it SOUR! I've read that other people have had the same problem, so they add honey to the batter.
So. Today, I made a loaf. I didn't wait for it to rise, because it doesn't rise. I just added honey and flour to some starter, and went for it.
It just came out of the oven looking almost exactly as it did when it went it. No rising.
Is it best, then, to make the "sponge", as they call it, the night before, then make the dough and leave it for a while before baking?
I discovered that it doesn't rise. I even left a loaf overnight, and nothing happened. When I gave up and baked it, that's when it rose. It turned out well, but damn! Was it SOUR! I've read that other people have had the same problem, so they add honey to the batter.
So. Today, I made a loaf. I didn't wait for it to rise, because it doesn't rise. I just added honey and flour to some starter, and went for it.
It just came out of the oven looking almost exactly as it did when it went it. No rising.
Is it best, then, to make the "sponge", as they call it, the night before, then make the dough and leave it for a while before baking?
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