My Third Attempt At Baking Sourdough Bread by ericvancewalton

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food · @ericvancewalton · Sep 17 '22 (edited)

$55.66

My Third Attempt At Baking Sourdough Bread

<center> ![](https://i.imgur.com/1XxzGv0.jpg) </center>

HiveFest is now in full swing! Congratulations @roelandp and everyone who participated and made the event happen this year and thank you. It takes a ton of work to pull this off and it’s such a great booster for this Hive community. Unfortunately, I’m once again having to watch vicariously from the sidelines but I hope to catch some of the ‘Fest virtually today. 

## Moving On ##
As summer and memories of our Montreal trip are slipping into oblivion I’m turning my attention to more practical things, like baking sourdough bread. I attempted my third bake before I left for Montreal and it was the most successful attempt yet. 

I ran out of King Arthur brand flour and the grocery store was out of it so I was forced to buy a cheaper flour. 

<center> ![](https://i.imgur.com/SAnKsUE.jpg) </center>

It was a *happy accident* because I believe I ended up with better bread using the Bob’s Red Mill flour. I’m a fan of their other products but have never tried their flour and it seems the brand is consistently good throughout. 

## Third Bake ##
For this third bake I used the same old [trusty recipe.](https://www.feastingathome.com/sourdough-bread/) and it worked flawlessly. I did add a handful of chia seeds to the raw dough this time and liked the texture they provided to the finished product. 
<center> ![](https://i.imgur.com/aKuPIpM.jpg) </center>

I took the advice of @fermentedphil and let the dough bake a few minutes more than during attempt #2. I’m convinced that our oven temperature is a few degrees low so next time I’ll be using an oven thermometer to take the guesswork out of the equation. 

<center> ![](https://i.imgur.com/u6vuwLe.jpg) </center>

Overall, I was happy with the spring of the dough this time. It rose reasonably well but would have risen higher if I was able to score it more deeply. The razor blade kept getting stuck as I was dragging it across the top of the loaf but I think it was too warm. I’ve since read that scoring is a little easier if the dough is a little cooler than normal refrigerator temperature. I’ll try that next time. 

<center> ![](https://i.imgur.com/bt68fnU.jpg) </center>

But I do think the next time I bake I’ll let it go for another couple of minutes to achieve a darker, more caramelized crust. I want it to look more like Phil’s caramelized loaf. 

<center> ![](https://i.imgur.com/2MMonqf.jpg) </center>

## Verdict ##
I feel like I made decent progress with this third bake over [the one before it](https://hive.blog/food/@ericvancewalton/i-worked-up-the-courage-to-try-again). The bread was delicious and disappeared in just a few days. It had a distinct sour taste but nothing too overpowering. One thing I really like about sourdough is how easy it is to slice, it holds up well under the knife and there are very few crumbs when you cut through it. 


<center> ![](https://i.imgur.com/zAFvVRi.jpg) </center>

## Successful Hibernation ##

I put my sourdough starter to sleep a few days before my Montreal trip by putting dry flour on top of the starter in the jar and sticking it into the fridge. I’m happy to say that it worked!  A day after I returned from the trip I started feeding it again and it “woke up”.  

I’ll be baking loaf number four this week. My goal with the next one is even more "spring" and a little bit darker of a crust. 

Enjoy the rest of your weekend!  

~Eric 


--


 
(Photos are original.)

---


 

 
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---

---


 
 
 
 
 
# <center> Let’s Keep In Touch </center> #

<center> ![](https://i.imgur.com/TjeTnuH.jpg) </center>



 
 
 
<center> [www.ericvancewalton.net](http://www.ericvancewalton.net) </center>
<center>

<center> ![](https://i.imgur.com/aieouS5.png) </center>

👍 appreciator, steemed-proxy, vcelier, kommienezuspadt, meesterboom, papilloncharity, pfunk, slobberchops, preparedwombat, pishio, josediccus, x30, ace108, artsyproxy, boatymcboatface, hive-106316, daltono, bozz, kaelci, tripode, michelle.gent, penguinpablo, dcityrewards, netaterra, fermentedphil, nanzo-scoop, lizelle, softworld, owasco, zirochka, theshell, stevelivingston, fionasfavourites, jang, rynow, exyle, cosmictriage, therealyme, mafeeva, omonomo, ukulima, mummyimperfect, kingscrown, sbi5, reazuliqbal, daan, felander, whitelightxpress, curx, drricksanchez, dreemit, reddragonfly, detlev, discoveringarni, videoaddiction, thefoundation, newtonclassics, iansart, bozz.sports, dlike, improv, ssekulji, builderofcastles, artywink, and 120 others
👎 xappreciator

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@bhoa · Sep 17 '22

$0.27

> it was the most successful attempt yet.

I am sure you would have been feeling so happy. 



I saw the second attempt and I think this one looks way better..


They look yummy. Although I have never tasted a borough bread but it's bread and I like bread.

👍 ericvancewalton

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@ericvancewalton · Sep 18 '22

Thanks, it's quite a feeling of accomplishment. I find the process relaxing too.

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@danokoroafor · Sep 17 '22

$0.26

Nice collection, nice process. the outcome looks great. I thing i will give this a try

👍 ericvancewalton

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@ericvancewalton · Sep 18 '22

Cool. If you give it a try let us know how it goes!

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@dreemit · Sep 18 '22

$0.42

Normally I'm sad to miss these fests, but this year I ended up having the honor of planning and hosting my grandchildren's (technically step, but I consider them mine) 13th birthday- that would have been a bigger shame to miss out on:)

The bread looks incredible again! :)

👍 ericvancewalton

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@ericvancewalton · Sep 19 '22 (edited)

$0.03

That was a good reason to miss HiveFest! I hope it went well! I watched some of the live streams over the weekend and it brought back some amazing memories. I know I say this every year but...*hopefully next year!*

Thanks! I'm getting slightly obsessed I think. Lol. I'm about to bake loaf #4 right now. The oven will be ready in 20 min or so.

👍 dreemit

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@dreemit · Sep 19 '22

$0.45

It did! The twins were overjoyed, I got a lot of happy jumping up and down and hugs for my effort.:0)  I actually posted about it here yesterday <3

My cousin in Vermont is a baker by trade, and at least by the looks of your bread I would say you're doing incredibly well with it! Obsession isn't always a bad thing :)

👍 ericvancewalton

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1 reply

@elianaelisma · Sep 18 '22

$0.40

Wow..you are great to be able to cook your own bread. Keep on cooking Eric, because cooking takes a lot of practice and experience. I'm sure Amstell also really likes your bread. Have a nice day, my friend.

👍 ericvancewalton

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@ericvancewalton · Sep 19 '22

Thanks Eliana! Amstel prefers meat but he'll eat pretty much anything. Lol. I hope you have a great week!

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@emeka4 · Sep 17 '22

$0.24

The look of the bread looks really nice and yummy to eat. Thanks for sharing I appreciate every part of it.

👍 ericvancewalton

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@emma-h · Sep 17 '22

$0.28

Congrats on the third bake, it sounds like it turned out super well. I never used to like sourdough but recently I found a bakery that makes really good ones and I love it. My favourite is toasted with avocado on it. Oh my it is divine! 

I think sometimes the taste can be overpowering if the recipe isn't great and that's probably what turned me off previously. Now though, I'm sold!

👍 ericvancewalton

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@ericvancewalton · Sep 18 '22

$0.02

Much appreciated! I didn't discover it until a few years ago. It's VERY good with avocado. I think for my next loaf I might bake a little rosemary into it. I've had a commercially baked loaf from Whole Foods seasoned with rosemary and it took it up a few notches.

👍 emma-h

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@emma-h · Sep 18 '22

Rosemary sounds great in a loaf. I seem to remember having some sour dough easy mix somewhere in my pantry, I must track it down. Haven't baked bread in ages!

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@fermentedphil · Sep 21 '22

$0.41

Sorry for the late reply/response! What a week and a half. 

Anyways, awesome post. I loved to follow your sourdough journey and as some of the other comments say, you did an awesome job! 

I am currently baking some loaves and the kitchen is filled with the smell of freshly baked and still baking bread! So I feel obliged to comment now with my body filled with freshly baked smells. 

Oh yes, that tip with the colder bread-scoring is a good one. Apparently, some people put their loaves that has almost proofed perfectly in the fridge for 30 minutes. It might be a bit excessive as 30 minutes in the fridge are for those who do those artful scoring on the bread. I find those very unpragmatic. But to each their own, those loaves are for instagram in my opinion, nothing wrong with them though! 

Yes, bake them a little longer for even more flavor. Stunning job nonetheless. Freshly baked bread and your own handwork just taste better. Thanks for the tag! Until the next bake.

👍 ericvancewalton

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@ericvancewalton · Sep 22 '22

No worries at all! The recipe I use recommends a minimum of one hour in the fridge before baking and three hours ideally. I'll be cutting that time down to thirty minutes (or less) next time. Thanks again for the advice and the encouragement. It's been a fun journey!

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@fermentedphil · Sep 22 '22

Always happy to help and relay what I have learned throughout the years. It does not help to keep everything locked up in your mind! I am excited to see your next post about the baking!

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@lizelle · Sep 19 '22

$0.40

You've really mastered the art of sourdough bread Eric, the crustiness and the texture all is perfection!
I keep my starter in 'hibernation' in the same manner ever since you shared that video with me. I'm still adding a little commercial yeast though, as I'm always in a hurry🙈
Glad you enjoyed your break Eric, have a wonderful week!

👍 ericvancewalton

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@ericvancewalton · Sep 19 '22

Thanks, Lizelle! I do have a way to go yet I think. I'm just minutes away from baking loaf #4. The hibernation method worked well on this end too. The starter seemed WAY more active when it came out of hibernation. It tripled in size in the container after I fed it. I hope you have a wonderful week too my friend! Fall is really setting in here now.

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@meesterboom · Sep 17 '22

$0.28

Looks like great progress mate! I live a good sourdough

👍 ericvancewalton

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@ericvancewalton · Sep 18 '22 (edited)

$0.19

Thanks! Now that I know I can put the starter into hibernation when I'm not baking it's going to make life way easier. I've felt like I've had a second pet to take care of these past few months and our beagle Amstel is getting a little jealous. : )

👍 meesterboom

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@meesterboom · Sep 18 '22

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Lol. Yes they can take a bit of looking after. I have always gotten to this point and then failure miserably to keep it in hibernation and take out out of the fridge and think oh oh!

👍 ericvancewalton

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@micheal87 · Sep 17 '22

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I think I really need to learn how to bake in other to do something nice like this.

👍 ericvancewalton

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@milaan · Sep 18 '22

$0.43

Ahh, that's a great culinary effort. I was not aware you also possess such skills, it's always a luxury to add a culinary arsenal. I might have tasted it, although the name could be colloquially different here. Nice one Eric. You are an all-rounder.

👍 ericvancewalton

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@ericvancewalton · Sep 19 '22

Thank you! This has been such a good challenge to learn how to accomplish. I hope you are having a wonderful day!

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@momins · Sep 18 '22

$0.38

You have made a delicious and beautiful bread. Do you cook your own food?

👍 ericvancewalton

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ericvancewalton	0 B		592,696,129,079	100%

@ericvancewalton · Sep 19 '22

Thanks, yes, I do some of the cooking at home.

👍 momins

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momins	0 B		8,496,915,692	100%

@olawalium · Sep 22 '22

$0.39

Hahahaha this is so nice. I can remember when you made your first attempt at this. I must have missed the second attempt. This looks good... Can I have a bite and Amstel too? 🙈🙈🙈. I look forward to your fourth attempt. It gets better... Well done sir.

👍 ericvancewalton

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@beerlover · Sep 22 '22

<div class='pull-right'>https://files.peakd.com/file/peakd-hive/beerlover/yiuU6bdf-beerlover20gives20BEER.gif<p><sup><a href='https://hive-engine.com/?p=market&t=BEER'>View or trade </a> <code>BEER</code>.</sup></p></div><center><br> <p>Hey @olawalium, here is a little bit of <code>BEER</code> from @isnochys for you. Enjoy it!</p> <p>Learn how to <a href='https://peakd.com/beer/@beerlover/what-is-proof-of-stake-with-beer'>earn <b>FREE BEER</b> each day </a> by staking your <code>BEER</code>.</p> </center><div></div>

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@olawalium · Sep 24 '22

Thank you 😊

properties (22)

@ericvancewalton · Sep 23 '22

Thanks!  Unfortunately the fourth attempt was a miserable failure...I'll be posting about it later but long story short...the bread was sabotaged by a malfunctioning refrigerator. I learned a lot about what can go wrong this last time.

👍 olawalium

properties (23)vote details (1)

@olawalium · Sep 24 '22

Awww...so sorry about that and that's the good thing about every attempt, there is always something to learn. Well done, sir...I can't wait to read it too.

properties (22)

@isnochys · Sep 22 '22

Thank you for your [witness vote](https://hivesigner.com/sign/account-witness-vote?witness=isnochys&approve=1)!
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properties (22)

@olawalium · Sep 24 '22

Thanks for the support.

properties (22)

@owasco · Sep 17 '22

$0.27

That loaf looks pretty perfect to me!!!

👍 ericvancewalton

properties (23)vote details (1)

@ericvancewalton · Sep 18 '22

Thanks, I was pretty happy with it this time!

properties (22)

@rikoy · Sep 17 '22

$0.26

That's pretty cool to know and the food looks so yummy, good one..

👍 ericvancewalton

properties (23)vote details (1)

@temileke · Sep 17 '22

$0.25

And actually the third attempt of the bake of the bird does not actually look bad

👍 ericvancewalton

properties (23)vote details (1)

@videoaddiction · Sep 18 '22

$0.39

Well done mate! It looks succesful this time. I like this kind of bread. It is more healthy and saturating.

👍 ericvancewalton

properties (23)vote details (1)

@ericvancewalton · Sep 19 '22

Thank you! It's getting a little better each time. : )

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