Now You've Mastered It

I have told you the most important things about making sourdough recipes - except the recipes. You may think you can make several different kinds of starters at the same time. But I advise against this. Starters are like babies, except you don't have to stir them during the night. But they do take time to keep in good shape. I would begin with one basic starter.

The most important ingredient in breadmaking is patience. The results will be well worth waiting for, but you must remember that you cannot rush the fermentation or proofing process that prepares the dough for baking. A temperature that's too high will kill the bacteria; too cold will discourage growth.

Another tricky part of breadmaking is using the right amount of flour. Never add all the flour at once. Add and mix about one half to one cup at a time, working the last 1 or 2 cups in during kneading. This will keep your dough from bring too dry. I keep flour from the recipe on my counter top. I bring flour into the dough as needed. A good way to determine if dough has been kneaded long enough to develop the gluten is to pinch the dough and at the same time squeeze your ear lobe. They will feel about the same when the dough is ready for shaping.

In kneading, I push the dough with the heals of my hands, turn it one quarter, push again, turn, push. This gives it an even kneading. The dough will have a smooth satiny feel with it is ready to put into the pan. (Later about this.)

Experience will quickly teach you how to tell when a loaf of bread is done. Look for an even, deep golden-brown color. Thump the top of the loaf, near the center, and it should have a hollow sound that tells you it is firm inside. If you press the top gently, it doesn't give.