Sourdough Flat Bread: The Most Versatile Sourdough Recipe Ever! (2024)

FAQs

Is flat sourdough still good? ›

Too flat? The dough temperature might have been too cold. Either way, she assures people, don't worry too much — even if the bread is technically flawed, it's probably still delicious with butter or jam.

most likely the problem isn't something you're doing, it's your starter. a flat loaf like this means your starter doesn't have enough yeast in it. to fully develop your dough. you need to keep discarding and feeding . your Sourdough starter for at least a few more days to make it stronger.

The inside of the bread should be bubbly and chewy and the bread should have a slightly tangy taste. Real sourdough bread does not contain additives like oil, milk, corn, and dough conditioners. It is made with whole grains and is generally more expensive than regular bread.

As a general rule, you should throw out a loaf of sourdough bread when it shows visible signs of mold, when it has an unpleasant odor, or when it doesn't taste right. At this point, mold may be contaminating the bread below the surface, even if you can't see it.

If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

You'll find I use honey in many of my recipes. I love to use it in my no-knead 100% whole wheat sourdough bread because it makes it much softer and less dense than it would be without it. Subbing it in recipes that call for sugar is not usually as simple as a one-to-one sub, though.

In general, you want to look for whole-grain bread that has some fiber, protein and not too much sodium or added sugar per slice. Sprouted grain bread hits all those marks and has a hearty texture that I think is delicious when toasted.

To do the poke test, flour your finger and press an indentation into the dough. If it springs back immediately, it is still underproofed and not yet ready for baking. If it slowly springs about halfway back, it is ready for baking.

Can you eat underproofed sourdough bread? ›

The great thing is that generally, unless it's completely raw inside, you can still eat an under fermented sourdough bread.

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

What makes our crusty loaves of sourdough better than anywhere else? Boudin Bakery, established in 1849 — about the time when the California gold rush was just heating up — is credited with codifying the recipe for San Francisco sourdough bread.

As a result, the Trader Joe's item attracts fans from across the internet. Its charm is in its subtlety. Unlike some highly fermented options, this grocery store version is mild in flavor and enjoyably wheaty. And, because sourdough is made via fermentation, it might be easier to digest (per Medical News Today).

Once you discover your dough is not holding shape, gently transfer it to an oiled bread stone and allow it to rise for a few hours before baking as usual. The walls of the loaf stone will give structure to the dough, allowing it to rise in the oven.

Under-proofed sourdough loaves

Dough that's not left long enough for either of the two required rises, will result in sourdough bread that's flat.

It's pretty easy to tell when sourdough bread has gone bad because it will be covered in visible signs of mold growth and will feel hard both inside and out. It may also smell bad too, but not always. Once it's past the fresh stage (first 24 hours) you will notice some deterioration in crust and crumb.

A mature and healthy sourdough starter will have a pleasant, slightly tangy aroma. It might have hints of acidity and fermentation, but it should not have any off-putting or unpleasant odors, such as a strong vinegar-like smell or a foul odor.