Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I used to pursue an active bread-making hobby about 30 years ago, when I was a young 25 years or so old. I tried sourdough as an ingredient, but did not have much, if any, success back then.
Recently however, to try it all again, I purchased some King Arthur sourdough starter and have since then been having a lot of fun with it making bread, buns and cornbread. It brings a LOT more moist consistency to the finished product than the regular dry old box-recipe cornbread, and it's a lot lighter, more bubbly and well... just plain good!
So! Anyone else out there in C-D cooking land that is experienced with, or trying out, sourdough in their recipes?
We had a mother in the fridge for over ten years in the late 80's and early 90's. Then the kids got older and careers took off. In three years the last one will be off to college and we might start at it again. Since Boudin San Francisco sourdough opened up in town, well you know the story.
I'm just now going out to find some baking rings today, if I can. I will be attempting to make some correctly-sized SD (sourdough) hamburger buns. After all, who actually enjoys those damnably horrid commercial Cisco type buns (the ones nearly every hamburger joint unashamedly serves, even when they claim to have "The best burgers in town!"?
Only those with absolutely no culinary taste or discrimination, that's who!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
and we might start at it again. Since Boudin San Francisco sourdough opened up in town, well you know the story.
SD buns continued...
