What happens if you over knead soda bread?

Table of Contents:

1. What happens if you over knead soda bread?
2. How do I know my soda bread is cooked?
3. Can I use AP flour for sourdough starter?
4. What size jar should I use for sourdough starter?
5. What can I use instead of all-purpose flour?
6. How many times should you stretch and fold sourdough?
7. What bread is similar to sourdough?

What happens if you over knead soda bread?

You spent too much time kneading the dough. Baking soda starts to react and release its gas as soon as it comes into contact with the sour milk. Take too long and the gas will escape before the bread is baked. Kneading will also cause chewy gluten to form.

How do I know my soda bread is cooked?

The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a cake tester or skewer — it should come out clean. A light thump on the bottom of the loaf should sound hollow.

Can I use AP flour for sourdough starter?

This recipe uses regular, everyday all-purpose flour, but you can certainly make sourdough using whole-wheat, rye, or any other kind of flour. ... If this is your first time making sourdough, I'd recommend starting with all-purpose flour because it tends to behave the most predictably.

What size jar should I use for sourdough starter?

8-ounce

What can I use instead of all-purpose flour?

Since all-purpose flour is a combination of soft and hard flours, a good substitution is a mixture of a soft flour, like cake flour, with a hard flour such as bread flour.

How many times should you stretch and fold sourdough?

Most recipes call for three or four rounds of stretch and folds, repeated every 20 minutes or so. By the last round, the dough should keep its shape, and not feel as sticky as it did at the start. It may also have small bubbles on the surface depending on the recipe.

What bread is similar to sourdough?

A sourdough ciabatta bread is essentially replacing the yeasted pre-ferment with a sourdough starter that does not contain any commercial yeast. The sourdough ciabatta will posses the same crumb structure as a regular ciabatta bread, but with an added sourness from the acidity of the sourdough starter.