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Comments on: Easy Sourdough Bread Recipe Homemade Artisanal With Wild Yeast Starter http://www.plateoftheday.com/?p=1168 Food Blogger - Adventures in Beijing, New York, Brooklyn and more Mon, 12 Dec 2016 09:16:36 +0000 hourly 1 https://wordpress.org/?v=4.7.7 By: Sarah http://www.plateoftheday.com/?p=1168&cpage=1#comment-47491 Wed, 26 Oct 2016 13:18:38 +0000 http://www.plateoftheday.com/?p=1168#comment-47491 I tried this recipe out exactly as directed and my loaf came out tasting good but extremely dense and heavy. Do you know what I should tweak to help it come out lighter. My kids enjoyed it but made lots of jokes about lifting weights with each slice of bread! My starter had been neglected but I had fed it and revived it for about a week prior to baking this loaf.

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By: Kelly http://www.plateoftheday.com/?p=1168&cpage=1#comment-46726 Sun, 09 Oct 2016 15:31:32 +0000 http://www.plateoftheday.com/?p=1168#comment-46726 My son, who has instant bathroom issues with any gluten, can eat my sourdough bread. I ferment it for at least 24 hours and he’s fine. Yay!

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By: Jenny http://www.plateoftheday.com/?p=1168&cpage=1#comment-35388 Wed, 13 Apr 2016 21:43:18 +0000 http://www.plateoftheday.com/?p=1168#comment-35388 I’m not understanding how to make my own starter. Can you please explaine a little more for me. Sorry! 🙁

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By: Brenda http://www.plateoftheday.com/?p=1168&cpage=1#comment-34167 Fri, 01 Apr 2016 15:23:17 +0000 http://www.plateoftheday.com/?p=1168#comment-34167 In the opening notes with the picture, it says gluten intolerant people can eat it, something to do with the fermentation process. that is incorrect. If you are using wheat flour, rye flour or barley flour – it will have gluten in it no matter what you add to it.

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By: Dustin http://www.plateoftheday.com/?p=1168&cpage=1#comment-24549 Mon, 02 Nov 2015 22:17:19 +0000 http://www.plateoftheday.com/?p=1168#comment-24549 Hi there,

Thank you so much for the recipe it’s amazing! I’ve gotten obsessed with baking sourdough now. I’m wondering if it would be ok to mix in nuts, etc, after the autolyse during the 10min knead in the mixer. I find when I wait to add them in during the fold before the fridge I have a hard time getting them even throughout the loaf. Thanks again!

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By: admin http://www.plateoftheday.com/?p=1168&cpage=1#comment-17802 Mon, 05 Oct 2015 11:48:16 +0000 http://www.plateoftheday.com/?p=1168#comment-17802 HI Gordon, it makes 2 large loaves so it’s perfect for a family. You can put one in the freezer in a zip lock bag and then take it out when you’re ready to enjoy!

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By: Gordon http://www.plateoftheday.com/?p=1168&cpage=1#comment-17429 Fri, 02 Jan 2015 12:19:08 +0000 http://www.plateoftheday.com/?p=1168#comment-17429 We are a couple and the recipe calls for enough flour to feed an army? Can it be cut in half or quarters and if so, will it work?

Thanks

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By: Marta http://www.plateoftheday.com/?p=1168&cpage=1#comment-17103 Mon, 07 Jul 2014 02:54:20 +0000 http://www.plateoftheday.com/?p=1168#comment-17103 This might sound dumb, but I’m not a baker of any sorts but this def caught my interest. I know what dry active yeast is at the grocery store. But locally at the Polish stores they sell fresh yeast. It’s kind of a beige/grey colour and it’s in the fridge/freezer section sold in thick slices. Sort of like gourmet cheeses are sold. Is that considered starter? I’ve never heard of starter and I don’t really understand how to go about making it/feeding it.

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By: Sherrie http://www.plateoftheday.com/?p=1168&cpage=1#comment-17071 Thu, 26 Jun 2014 20:57:28 +0000 http://www.plateoftheday.com/?p=1168#comment-17071 You can also save a starter by spreading it out on a cookie sheet and letting it dry, scrape off the dry chunks and save them in a jar, reconstitute in water.

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By: Erica http://www.plateoftheday.com/?p=1168&cpage=1#comment-16586 Sun, 27 Apr 2014 01:06:22 +0000 http://www.plateoftheday.com/?p=1168#comment-16586 I just found out that I’m allergic to Baker’s yeast. Is the yeast in sourdough bread the same as the conventional yeast found in regular bread? Thanks!

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