Comments on: Beginner’s Guide to Sourdough Bread

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Thu, 30 Nov 2023 15:31:44 +0000

In reply to Ellie. Great to hear Ellie!

By: Ellie

Ellie — Wed, 29 Nov 2023 17:58:22 +0000

My first loaf was perfect! Thanks for this sourdough recipe- clear and thorough instructions and I really like watching the videos. Very helpful.

★★★★★

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Mon, 27 Nov 2023 16:32:10 +0000

In reply to anonymous. Hi Vanessa, you'll really need to gauge your dough. I can't say for sure... 24 hours may not be enough and it may need to rise more on the counter. I would suggest doing the recipe as stated first, so you get and idea of how the dough should look/feel when it is risen enough?

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Mon, 27 Nov 2023 16:19:46 +0000

In reply to Joy Daniels. Hi Joy, if you are using straight rye, you will end up with a pretty dense brick. I would sub rye sparingly ½-cup-1 cup. Also if this is your first loaf, stick with the recipe the first time. Then experiment!

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Mon, 27 Nov 2023 16:11:35 +0000

In reply to Ann Flanigan. I would... and the 8 hours is just a guess, you'll have to really watch it. Do the poke test, look for full belly jiggle. :)