FRAUDULENT EASY SOURDOUGH
A “SOURDOUGH STARTER”… HOLD THAT THOUGHT, LET ME TAKE AN ADVIL
IF a consistent, punctual biological clock is the indicator of good health and well-being, surprisingly as evidence suggests, I may live much longer than I expected.
On a daily basis, for past 2 decades, my body insists on living breathing sleeping and eating, in a strict and firm accordance with… the Parisian time-zone. They say that your body is always trying to tell you things that you may not realize about yourself. To that, I have no argument. Then on a monthly basis, the beautiful reminder that I am, again, one-month-less away from entering menopause, always comes reassuringly and dependably… 10 days late. Punctual in her own ways, she loves suspense and once in awhile, watching me peeing on sticks. But here comes the part where I’m most proud of, a yearly reoccurrence, the kind that only wild animals who are most in tune with nature will demonstrate…
The pre-winter hair-shedding and my October flu.
OK, fine, maybe that sounded a little over-dramatic. Maybe I just count the hairs on my pillow more nowadays as a sign of mid-life crisis, and instead of a full-blown flu, it’s more like a passive-aggressive, trickling but ever-flowing stream of runny nose. The kind that is incompetent of granting me a whole week of in-bed movie-marathon, but at the same time, makes damn-well-sure that I look, walk and feel like a days-old, soggy unglazed donut. So this year, in response to a seasonal time like this, a new behavioural pattern has emerged. I bake breads.
Post my bread-baking-phobia, I’ve since realized that it’s just one of those things that requires… no, demands minimal attention. All a good dough ever wanted, like the October-me, is to lay low and expand. And so it is at this particular time of the year, we are ever so synchronised and compatible. I wobbled towards the window to the outside world sitting on my desk, decided it was a good time to introduce myself to a specifically tangy rustic bread that I’ve long been curious of.
Called sourdough.
Well… it was, I believe, 3 clicks into the outside world when I decided it was best to stay inside. What… “sourdough starter”? Who the fuck are you? Trespassing is illegal and what did you do to my good, old friend Idy (instant dry yeast, hello!)? Wait, whatever it is… hold that thought. Let me take an Advil…
Just when I started reconsidering that movie-marathon my flu promised me, at the corner of my fraudulent eyes I saw a tub of plain yogurt sitting alone in all its trickery… You know how they say, dead ends are… new streets or whatever? I thought hey, maybe I’ll walk this way. I mean why not? Yogurts are used in plenty other “bread-named” thingys (for the life of me I can’t understand why they can’t just call them “cakes”), so why not actual actual breads? I heard some yogurts are alive. I heard they get up in room-temperature and do things to make themselves tangy. Maybe, just maybe, they don’t mind making my bread tangy, too? So I did, using the notoriously easy no-knead method, in the most productive manner a soggy donut could ask for… I baked a fake sourdough, with yogurt.
And it was a beautiful impostor.
Without surprise, the tested no-knead method yielded a golden browned crackling crust, with big and small air-bubbles within. But most of all, it was deceivingly tangy, with a gentle and flavorful tartness that seeped in as you chew. Any other clues that shouts yogurt, were muted during the baking process. In fact, there was very little yogurt-flavour left, except for a subtle, mysterious tang.
It was my own Pretty Little Liar, too beautiful and perfect for all the things my yearly biological schedule wouldn’t allow me to do. Bread-and-butter picnic in the park? So last season. Sourdough eggs benedict for Sunday brunch with friends? You mean my Parisian friends? Well, how about the deep winter swelling underneath a thick, thermo new-grown coat?
Well, that. Yes. Nothing can stop that…
Let’s talk yogurt for a little bit. It’s important to use a sharp and tangy yogurt for this recipe for the “sourdough” effect, but how do we control that? I’m not, by any means, a yogurt or live culture specialist. But I do know the “older” a live yogurt is (meaning the longer it cultivates at room-temperature), the more tart it tastes and thicker in consistency. If you already make your own yogurt at home, you’d have no problem controlling the desired tartness and thickness of the yogurt. But if you’re using store-bought like I do, choose a plain, unsweetened yogurt that contains pro-biotic/active live culture, with a nice tang to it. If you find your store-bought yogurt not tangy enough, let it sit in your fridge for a few days as the bacterias will continue to grow, and makes the yogurt more tart and thick.
I’m making this bread roughly based on Jim Lahey’s dutch-oven-no-knead-bread recipe via New York Times. I found that the loaf fermented for 18 hours, was tangier than the one fermented for 6 hours only. But another loaf fermented for 24 hours got a little bitter. So I would stay within the 18 hours range just to be safe.
Ingredients
- 3 cups (405 grams) bread flour
- 1 1/2 tsp (8 grams) salt
- 1/4 tsp instant dry yeast (if fermenting for 18 hours), or 3/4 tsp instant dry yeast (if fermenting for 6 hours)
- 1 1/2 cup + 2 tbsp (385 grams) plain unsweetened yogurt containing active cultures
Instructions
- In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
- Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule (note that the amount of yeast varies). The dough should almost doubled when finished.
- After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter. Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
- 45 minutes before the dough's ready, preheat the oven on 450F/225C with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside. To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden browned.
- Let cool on a rack for 20 min.
Sini | My Blue&White Kitchen
10.16.2014at9:40 PMJust yesterday, I baked carrot bread rolls with curd yet I wouldn’t have come up with the idea of adding curd or yogurt to a sourdough! Dumb me. I’ve been totally obsessed with the no-knead method and am totally going to make your version soon! This weekend? Most probably.
Katrina @ Warm Vanilla Sugar
10.16.2014at9:49 PMYou kill me. Luckily, I haven’t gotten an autumn flu yet!! So happy…until it shows up, of course. On another note, I could kiss you for this easy sourdough. Looks AWESOME!
cynthia
10.16.2014at10:18 PMThis is incredible. You’re nothing short of genius, lady — and that perfect, crackly crust is just stunning. Hope you’re feeling better though! :(
Belinda@themoonblushbaker
10.16.2014at10:21 PMI actually made it through the Aussie fall/winter without having sniffles at all. it must be all the sugar eh? ;) My bread love goes for beyond the constraints of the weather on yeast. Such a fab short cut to sourdough Mandy. That crust is perfect!
Silvia Chung
10.16.2014at11:30 PMLiving in a sourdough town, I have never had the compulsion to actually bake one. But your imposter looks so intoxicating, so crusty and so doable. Yogurt? Yup, got that. I need to get on this ritual.
Ksenia @ At the Immigrant's Table
10.16.2014at11:34 PMI love everything about this recipe, including the title. I love anything that simplifies and de-mystifies the world of sourdough, which so many people steer clear of because of not understanding what it’s all about. Thanks for sharing this!
Lynn C.
01.30.2018at4:20 AMJust found this ‘fake’ (word du temps, alas) sourdough recipe; will give it a try forthwith. Made a good no-knead spelt loaf yesterday; have a jar of whey from homemade Balkan-style yogurt, voilà!
But the real treat, Ksenia, from Immigrant’s Table, in the comments! Love her recipe narratives. Will be making Ksenia’s quick sauerkraut with cranberries soon.
Two food goddesses, for sure!! Thank you!!
Becky
10.17.2014at12:18 AMMild lager beer substituted for the yogurt makes a wonderful no knead bread as well. Cooks illustrated version app on my iphone. Its my go to bread.
Ursula @ LilVienna.com
10.17.2014at1:04 AMThe bread looks really great, especially the crust! A couple of weeks ago I started my own sourdough (one all-purpose, one rye) but I will definitely try your cheater-sourdough-bread!
Mandy, did you notice any difference in the outcome when kneading the dough by hand or by machine? (I only have my hands to use here ;-) And have you ever tried baking bread without pot or dutch oven? Because mine always seems to be on the dry side, even though I do the “ice-cube”-trick or brush the bread with water before baking it….
mandy@ladyandpups
10.17.2014at1:59 AMI made this dough once with machine and once by hand, but only kneaded it briefly until it became springy (obviously the machine gets there quicker). I don’t think there is that big of a difference in the bread, but the machine just saves effort and time. I really like the Dutch oven method because it kind of “steam” the dough first to create that crust. Brushing mater on the dough would dry off very quickly I think. Do you mean the interior of the bread is dry? I don’t think it has to do with the steam, but just the moisture of the dough itself.
Ursula @ LilVienna.com
10.17.2014at6:19 AMMy bread is dry on the outside, I meant the crust. Actually inside it is pretty nice and moist. I think I have to get an ovenproof pot or Dutch oven – hopefully I find a second-hand one. It seems such a waste moving to a country, leaving all your kitchen supplies at home (or at least the big ones, I even brought my wooden cooking-spoon to the US) and then, when moving back, getting rid of all the beloved new stuff ;-(
mandy@ladyandpups
10.17.2014at1:21 PMYou don’t need a cast-iron or dutch oven, you can use a heavy stainless steel pot, too!
J.S. @ Sun Diego Eats
10.17.2014at1:55 AMI love cheat recipes. You have no idea how many times I have opened and closed the Tartine Bakery book when I realized to make this beautiful loaf you need your own kefir starter that should have started a week ago.
Millie l Add A Little
10.17.2014at2:51 AMI love sourdough and this looks fantastic Mandy! Can’t wait to bake some fresh warm bread and eat it all out the oven!
Ellie
10.17.2014at3:21 AMYou right as beautifully as you photograph as you bake. Fresh bread is one of the simplest of life’s pleasures, one so often gone unnoticed and taken for granted.
Amaryllis
10.17.2014at8:01 PM‘The beauty of this is its simplicity’. Genius! Thank you, can’t wait to try it!
tunie
10.18.2014at7:09 AMIt looks amazing, but I really wanted to see the crumb – a shot of the slice! Thanks though, and hope you feel better soon ~ !
ihath
10.18.2014at7:14 AMI hope you feel better soon
Minik
10.18.2014at8:54 PMI love your grumpy attitude :) I never made a no knead bread before. I have a oval shaped casserole (39 x 26 cm, 5 liters). Do you think this would be OK? Should I change the baking time? Thank you!
mandy@ladyandpups
10.18.2014at10:20 PMMinik: Oval shape pot is perfectly ok, as long as if you don’t mind the bread coming out in an oval shape (but the dimension of your pot sounds large enough to avoid this problem) :)
Allison
10.19.2014at12:00 AMThis summer I tried and tried to get a sourdough starter going. And failed. The starter always seemed to be working great, rising and bubbling as it was supposed to. And then when I would make a loaf of bread with it, the dough was dense as could be. Just this morning I was going to order a starter from King Arthur Flour until I realized my $9 starter was going to cost $10 in shipping. And so I will try this lovely recipe!
katinka
04.18.2015at1:01 PMHow long did you leave your sourdough? I have a cookbook that suggests not using your sourdough culture for bread until it is at least 6 weeks old, possibly older… and using bicarbonate soda as a leavening/ evener of taste for the early sourdough, making cakes or pastries or the like.
mandy@ladyandpups
04.18.2015at1:52 PMKatinka, I’m not using a sourdough starter. I’m using probiotic yogurt containing live culture, to fake the sourdough flavour.
katinka
04.23.2015at6:43 AMI realise that… I was replying to the person who commented about her sourdough.
ami@naivecookcooks
10.19.2014at1:07 AMTotally doing it!! How come I never though of using yogurt when I grew up seeing my mom use it for homemade breads all the time?!! Stupid me!!
Jeff Winett
10.20.2014at7:47 AMWow, is this bread screaming to be made. I’ve made the Lahey bread more times than I can count, so I know that I’m going to fly with this. I’d love to hear first though, if the yogurt used, is a non-fat, low-fat, or whole milk rendition. Breathlessly awaiting your response, and non-stop obsessing about making this.
Thank you,
Jeff
mandy@ladyandpups
10.20.2014at3:17 PMJeff: I think the fat-content is less important (low-fat or whole milk would be fine), but you must use yogurt with active live culture so it gets more sour with time. Hope you have good luck with this!
Lia@ Smellofespresso.com
10.20.2014at11:35 AMJust discovered your gorgeous and funny site, I love it! Would you let me know if you think plain Greek yoghurt would work well?
mandy@ladyandpups
10.20.2014at3:18 PMLia: I don’t know if most Greek yogurt has live active culture in it. If not, don’t use it.
Monique
10.20.2014at11:55 PMI just made it and it is delicious..
I have made the Cook’s Illustrated w/ beer and that one is nice too..
But I think I like this one even more.
Thank you~
kristie {birch and wild}
10.22.2014at11:53 AMThis is a beautiful bread. I can’t wait to make it. So far i have only made kneaded bread, but I am curious to try the no-knead method.
Caroline
10.25.2014at4:17 AMCan’t tell you how excited I was to find this! Sourdough is one of my most favorite breads, but yeah, like you said…pass me some advil too. I’m so happy to have found your site too…how have I not been here before? Looking forward to spending the next two hours browsing through it all! :)
Mary B Fort
10.26.2014at2:25 AMWhat about substituting buttermilk (with live cultures) for the yogurt? If I give it a try that way, I will let you know. I am also intrigued by the person who substituted lager. Thanks for the recipe and the inspiration to bake!
Adriana Gutiérrez
05.17.2017at5:54 PMMary did you try buttermilk? Ihad the same thought!
Kim
11.30.2014at3:46 AMI just made this for Thanksgiving. I’ve baked no-knead breads for years and love sourdough, but never have the time of patience to keep a starter. I’ve also tried many fake sourdoughs (pickle juice, sauerkraut juice, beer, various vinegars) and none are really convincing. THIS REALLY WORKS. I doubt anyone would know it wasn’t from a started. The authentic cracked crust has a wonderful deep flavor. The bread itself has a noticeable tanginess that is more sourdough than my local bakery’s loaf. It’s moist without being heavy: great plain or of course toasted! This is now my regular daily bread recipe. I have a pumpernickel no-knead that I can’t wait to try as “sourdough!” Thank you so much. Love your site!!!!
mandy@ladyandpups
11.30.2014at2:11 PMKim, so glad it worked out!!! It was a wonderful loaf of bread. I wonder why I don’t make it more often :)
Brenda
01.12.2015at4:06 AMThanks so much for this recipe. I have been looking for a way to make easier sourdough rye because my starter keeps dying. I used your recipe but with half light rye flour. Of course it was very sticky, but I just handled it very carefully with wet hands when had to transfer it and when I did the folds. It turned out great!!!!
mandy@ladyandpups
01.12.2015at1:09 PMBrenda: So glad it turned out great!! Rye flour in sour dough… hm… I might try that next time.
Suzanne
02.13.2015at8:29 AMi started this bread late this morning, using organic flour and organic plain full fat yogurt using the 6 hour fermentation with 3/4 tsp. instant yeast I keep in the freezer. It didn’t double in size, but I went ahead and folded it over for the second rise. Still looks the same after an hour and a half, but I’m heating up oven and small Dutch oven now, and getting ready to bake it. Fingers crossed. Hope I don’t end up with a hockey puck.
mandy@ladyandpups
02.13.2015at2:49 PMSuzanne, was the yogurt alive (containing active culture)? Only live yogurt will get sour through time. If you kept it in the “freezer”, it certainly would not rise at all! But if in the “fridge”, 6 hours is probably not enough. I would leave it in room temperature for another hour or so, especially in winter. Didn’t sound like the dough proofed at all… braice yourself..
Liliana
04.09.2015at3:00 AMYes! I made your bread and it was sooo tasty! I used the same quantity (by weight) of yogurt and flour, as I am not too good at cup-measuring (I live in Denmark). I replace 100 g of bread flour with rye flour. It was 500 g flours in all and 500 ml yogurt. Thank you, thank you, thank you!
Rita
04.11.2015at5:45 AMcan you please tellme am I meant to let the yoghurt get to room temp before mixing up bread or do you mean to let the yogurt mixed with yeast prove at room temp for 6 hours before mixing
mandy@ladyandpups
04.18.2015at1:51 PMRita, so sorry for the late reply!! I can’t believe I just saw this comment! I didn’t let the yogurt get to room-temperature, so it was cool out of the fridge. Then just mix the yogurt (CONTAINING LIVE CULTURE, usually labeled as “probiotic”) directly with flour, yeast and other ingredients.
Ramona
04.21.2015at6:45 AMHi Mandy,
I made this bread several times recently, sometimes with saffron and honey for a change, and it worked beautifully. Thanks for a great recipe! I noticed Lia’s comment above, about Greek yoghurt; I actually used Greek and Turkish yoghurt myself, which I don’t think contain live cultures but worked well nevertheless. I am really enjoying reading your blog! Happy belated birthday!
Cucee Sprouts
05.22.2015at3:27 AMRamona, how much saffron and honey do you ad?
dee
06.18.2015at12:29 PMI’ve made the original Lahey recipe for a number of years, and am really looking forward to trying this one. For those wondering about the right pot to use, I found an old pressure cooker at a thrift shop, and took off all the rubber bits-works great. If your pot is big at the bottom, your bread will spread out, rather than rise upwards once it hits the oven-a cake pan in the bottom of the pot was my solution. Also, for fans of the method, there’s a bunch of variations over at the Kitchn (www.thekitchn.com).
abby
09.13.2015at6:56 AMI made this using Greek yogurt as that’s all I had today. And it’s YUM! Thank you for your detailed recipes :)
Caroline Dick
09.15.2015at10:48 AMHoly crap! Bestest, prettiest, most deliciousest bread I have EVER made. #lifechanged
Geri
09.19.2015at3:01 AMI must say, AGAIN, your blog is absolutely hilarious. I am so happy and grateful to find a food blogger who isn’t completely P.C. and speaks her mind. It it sooo refreshing! All of us “MANDY-FANS” love your real-life attitude. I appreciate you!
That being said, your recipes are all awesome! I made this bread 3 days ago, and it was the bomb! Hot with a pat of butter… Completely yummy!
God bless Lady and Pups =)
mandy@ladyandpups
09.19.2015at2:23 PMGeri, I’m glad you enjoyed it! I hope you keep having fun with other recipes :)
Jeremy Karadzic
09.30.2015at9:33 PMI note you didn’t provide a shot of the crumb, I can only assume that it wasn’t very nice and open, probably stodgy and closed?
mandy@ladyandpups
10.01.2015at12:14 AMJeremy, hahaaaa I just didn’t get a good pic out of it :). The crumbs were soft with good holes. Not extra large holes but still good.
Nan W
10.22.2015at12:53 AMI’ve got a beautiful loaf cooling right now – all that’s left is the cutting and tasting, but it looks amazing! Thanks for the recipe. My husband loves sourdough, but I don’t have the patience to upkeep a starter.
QQQ
12.29.2015at12:55 PMLiving in a sourdough town, I have never had the compulsion to actually bake one. But your imposter looks so intoxicating, so crusty and so doable. Yogurt? Yup, got that. I need to get on this ritual.
Andrea Medina
03.06.2016at6:09 AMWish me luck, I’m going to try this with a gluten free flour mix that includes almond, coconut and tapioca flours..Here I go!
Myra
03.06.2016at3:49 PMI love the no knead method and the health benefits of consuming foods that have been through a long fermentation period – but I thought that the original Lahey recipe lacked a bit in the taste department. Your recipe is the best! The taste of the resulting loaf of bread is unbelievably awesome, better than most ‘real’ sourdough breads that I’ve had. Thank you so much! (I substituted half the plain flour with spelt flour).
I have a question for you – do you think I could leave the dough in the fridge for around 10 hours after the initial 12-14 hour fermentation? Or will it just kill the yeast? I work full-time, but want to be able to make this bread at least every other day. So can I mix the dough in the evening after work, and the next morning transfer it to the fridge, and then bake it that evening?
mandy@ladyandpups
03.07.2016at7:42 PMMyra, I would assume that would be ok. I would try mixing the dough in the evening, then shape it the next morning, then leave the shaped dough in the fridge (Letting it do the second proofing in the fridge), then bake it that evening.
Andrea Medina
03.08.2016at8:44 PMMandy this may be a silly question,
Do I lift the parchment paper with the dough on it into the heated pot, or turn the dough off of the paper into the pot by itself?
mandy@ladyandpups
03.09.2016at12:12 PMAndrea, sorry for the late reply! Lift the paper with the dough in it, and place into the oven all together. I find this easier than dropping a dough into a super hot pot and not get burnt.
Jenn
03.20.2016at10:48 AMThanks for your answer Mandy – I had the same question. I’ve made Jim Lahey’s no-knead bread in the past and I hadn’t ever used parchment paper, but I have been struggling with getting the loaf out of the pot. The parchment paper sounds like it will work perfectly, as long as it doesn’t burn too badly to the bread…
Erika
03.12.2016at11:07 PMI made this dough yesterday and it saved my life! I didn’t want to wait 24 hours for starter. I let my dough sit for the 6 hours then the additional two and it came out just like the picture! I love this recipe thank you!
Norine
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Janet Gale
11.24.2016at7:40 PMNorine, Huh??
Julia Macias
12.05.2016at8:38 AMI can’t wait to try your bread, it looks and sounds WONDERFUL.
Have you ever tried baking this bread with gluten-free flour? My mom is celiac and one of the things she misses the most is sourdough bread. I would so love to treat her to bread that tastes like sourdough and yours is so easy and looks delicious.
Thanks!!
mandy@ladyandpups
12.05.2016at1:35 PMJulia, I haven’t tried gluten free flour. Let me know if it works :)
AAV
01.09.2017at12:01 PMMade it tonight and it was absolutely delicious. Thanks a million for the recipe.
Kat
01.31.2017at7:06 PMI made this a week ago but my dough didn’t get as moist as yours resulting in low dense rise but the taste was still awesome. I decided to make half batch add jalpeno and cheese and make beagles with the dough. Just have to say they are awesome!!. Will continue to play around with this recepie!!
mandy@ladyandpups
02.01.2017at1:19 AMKat, oh I’m sorry it didn’t work out the first time.. but that bagel sounds amazing!
Susan
05.13.2017at5:47 AMLove the bread, made twice- how would I make this into rolls? Thank you. Susan
mandy@ladyandpups
05.17.2017at6:06 PMSusan, you mean dinner rolls?
Adriana Gutiérrez
05.17.2017at5:12 AMOooh, I so want to try this! I also wonder whether buttermilk would be a good tang-flavor-inducer?
mandy@ladyandpups
05.17.2017at6:07 PMAdriana, I’ve never used buttermilk before so I can’t say! If you ever try please let me know how it works :)
Adriana Gutiérrez
06.08.2017at8:50 PMBUTTERMILK WORKS! IT’S A WINNER,
.
I made this bread with buttermilk last night. The results were absolutely yummy.
Since I was planning to bake in about 12 hours I upped the yeast to 1/2 teaspoon. (I woke up at around the 8 hour mark and saw that the dough had doubled so I went ahead and baked in the wee hours of the morning.)
I used 1 1/2 cups + 2 tbsp cultured buttermilk and found the dough a bit on the wet side. Next time around I will reduce liquid by 1/4 cup and add more as needed.
mandy@ladyandpups
06.08.2017at11:39 PMAdriana, thanks for the feedbacks!
Adriana Gutiérrez
06.09.2017at5:18 PMFYI – I use a preheated baking stone with a pan underneath for steam, no need for the heated cast iron vessel.
Charm
09.17.2017at9:44 PMHi Mandy,
May I know if I can do an overnight rise in the refrigerator instead? Night temperatures here can be 30°C, so I’m afriad that it might over ferment. Instead can I make it up with longer fermentation times instead? Thanks!
mandy@ladyandpups
09.18.2017at1:18 AMCharm, I live in hk now so I totally understand. Perhaps give it a head start at room temperature for 2 hours then move it into the fridge :)
Charm
09.18.2017at11:28 PMOkay :) But after the 2hr room temp rise may I know what is the maximum amount of time I can leave it in the fridge for? Sorry to bother you with so many questions, thank you so much for replying!
mandy@ladyandpups
09.19.2017at12:25 AMCharm, you should be able to safely keep the dough in the fridge for 48 hours, but I am worried you won’t get enough rise. Basically you want the dough to double in the fridge.
Reni
11.10.2017at11:13 AMDoes this have the same healthy properties that regular sourdough bread has? I’ve heard sourdough bread is a healthier bread for a person’s digestion.
mandy@ladyandpups
11.10.2017at12:07 PMReni, no it does not have health properties :)
C
07.24.2018at2:44 AMAs a person who can’t digest regular bread well, but can digest sourdough, i can say that this bread DOES have the same digestibility as sourdough! Both sourdough culture and yogurt contain lactobacillus bacteria. Although they’re different species, i guess the yogurt cultures can still break down wheat enough!
Philip Ferreira
02.27.2018at5:49 AMI would have loved to see an image of your bread (in the inside) as in the ‘crumb’. It’s a neat idea, and it certainly looks delish anyway but for me… and I’m a bread snob I’ll admit it… the crumb is the tell tale sign of a good bread maker. For the record, I am not a good bread maker. I make bread that everyone ooohs and aaaahs over but fuck if I can get it to have those big fat holes I want in the center that screams… AHHHH HAAAAAA (plaY Heavenly music while yelling this out loud when you read this). Alas I have no clue how to do this. WORSE (much worse) there is a total dick that runs a local bakery down the street who transplanted from New York and he does. So I go to his place and give him too much money for his AAAHHHH HAAAAAAA loaf when i could (and would) make it at home for a few pennies on the dollar if I just knew how to get the crumb right. Any help or ideas on this matter? Good luck with the flu (It seems like you wrote this a long time ago so you better be over the flu by now or maybe see a doctor or something).
mandy@ladyandpups
02.27.2018at12:11 PMPhilip, this recipe won’t give you big holes. Those are typically the result of a sourdough starter. But I’m not a big fan of huge holes in my breads (unless in pizzas), because they are actually annoying when it comes to eating, and serves no real purpose. You can try using this recipe : http://cj8.98d.mwp.accessdomain.com/2013/01/02/slice-of-boncis-eng/. And instead of turning the dough into pizzas, just bake as a loaf of bread and see :)
Audrey from Nova Scotia
03.10.2018at5:19 AMThis is a wonderful recipe The bread fantastic. Last week I tried it with 2 cups of white bread flour and one cup of ww bread flour. This is even better.
Gloria van Vorstenbosch
03.14.2018at1:52 AMHi there,
I’ve just written down your Cheaters Sourdough bread recipe and cannot wait to try it.
I’m a South African and live in a beautiful country town George in the Southern Cape which is surrounded by the awesome Outeniqua mountain range.
Many years ago my late mother used to bake what she called “soetsuurdeeg brood” (Sweet sourdough bread) We all loved it to bits but one had to grow a yeast plant and that was a very tedious and longwinded process.
Bottom line is that I love buying fat free live yoghurt which incidentally is really lovely with oatmeal sprinkled with cinnamon.
So very soon I intend trying your clever recipe. Many thanks and “mooi loop” (This is an Afrikaans expression which means “go well”)
Glori.
Saleem Razack
03.17.2018at7:08 PMLoved this recipe! I made it with whole wheat flour and the result was a great, rustic bread.
S Holland
05.13.2018at2:37 PMI made this today (with half white whole wheat flour) and it’s really good!! Great ‘sourdough’ tang!!
Ann
06.10.2018at6:19 PMHave you tried this recipe using organic, unbleached all purpose flour in place of the bread flour? If so, please share your results.