Originally Posted by
gfunkdave
I decided I didn't much like my attempt yesterday, so I made it into crackers. Sliced thin, brushed with olive oil, and baked at 400F (what's that, like 195C?) for about 35 minutes until browned and crispy. They're great!
You've given up - haven't you! You've gone all "disheartened"
Listen here ... just because you had all that anticipation and then disappointment with the sourdough starter doesn't give you a viable excuse to shrug and walk away. You are in exactly the same point as I have been.
Think of the poolish/biga as being the cheats sourdough. But as it happens ... I really prefer it. You can develop flavour and character and it always works. And you don't need baby sitters when you go away. Ignore the extremists and listen to your dough buddy.
No excuses. I want to see a loaf of bread made and posted in the next 5 days or you're in detention every night for the coming week and they'll also be no television or Gameboy or tweeting of facebook. And I'll take your mobile phone away.
Come on ... no excuses. Man up! Don't be a Pillsbury. Once you get your first good loaf and realise how easy it all is you'll not be going back.
