Third time's a charm. No one in my family bakes bread, or bakes at all for that matter. Cookies and cakes are my thing (so easy compared to bread, so I've learned), but a few weeks ago I saw an episode on Food Network about sourdough starter and curiosity spurred. I fell upon KAF while looking for a sourdough starter, purchased one and got to work caring for it as soon as it hit my door -- YAY I was so excited! Behind the instructions for caring for your new sourdough starter are a couple sample recipes. I ventured into testing the Extra-Tangy Sourdough Bread. My first two attempts failed miserably which only my newbness can claim credit for. I was very disheartened, mad even that I sucked at bread and wasted many cups of KAF flour which I had 50 lbs. shipped here to California; btw the 25 lbs. bag of AP flour is so cute. I was at a breaking point after my second bombshell of a bread, but good thing I can count on my husband for support to never give up and so with a renewed "can do" attitude. Today, my third attempt was absolutely delicious. Thanks to lots of resources on the internet, KAF included, I was able to troubleshoot my problem. There is nothing wrong with the recipe, it is spot on. I weigh everything, so I knew it couldn't be a measure problem; that, and people who comment on the recipe had good results ... the problem was definitely me. I didn't realize dough can act like a sponge. After combining the remainder of the ingredients and placing the dough in a container coated with a spray of olive oil I oiled my hands well (the dough is slack and I get easily tempted to add flour), then lightly rubbed or more like patted the oil on the surface of the dough, put plastic wrap over that, then placed the bowl with dough in a bread bag, twisted and secured it with a bag clip, both of which I gladly purchased from KAF's website. I wasn't about to take any chances now; I was desperate for a rewarding turnout. No worries about sponge-like activity. My bread was so soft inside and chewy outside. There were nice holes all over the interior and the taste was tangy as promised. I don't know if it helps that I live in the Bay Area. Also, this blog is awesome. I found it to be a big help: all the comments, questions and responses. I learn better with something to compare with visually so the pics were a plus. Yummy bread, thank you KAF! Truly a winner. A whole loaf was gone soon as the half hour rest period went BEEP. Cheers, B. Anna GREAT story, B. Anna. Thanks so much for sharing. The president of our board, Frank Sands, has a sign on his desk: "Never give up. Never ever ever ever ever give up." That applies to many things in life, including sourdough. Seriously, though, if there's any way I can make the recipe clearer, add tips, whatever, to make it more foolproof for anyone, from seasoned to just-starting-out, I'd love some input. Thanks again for touching base - and remember, no bread is ever a failure. Birds have a very low threshold for success, culinarily speaking. :) PJH

• Reply