I'm not at all intimidated by baking bread, even if it means that I have to stand on a step stool to get over it to knead it enough. That being said, I'm incredibly pissed off that I've wasted at least two cups of flour on Emeril's sourdough bread recipe (available at foodnetwork.com). I followed the directions to a "T" and ended up with a bread-scented rock for all my efforts.
I was suspicious after I printed the recipe out that there is absolutely no water added to the dough other than what you put in the starter. The little chef voice in my head said "Go ahead and add a little water - it can't hurt!" but I didn't heed it. I ended up dumping the dough and excess flour in the food processor just to get it incorporated. It never really did - it just ground up into crumbs which I poured out and then patted into a ball-like shape.
The dough never really rose, and I know my yeast isn't to blame. I cooked it anyway hoping it'd expand, but duuuhhhhh, how's it going to do that with no moisture?
The taste test was disappointing as well, but I won't get into that.
I'm going to keep the starter for a little while since I've invested so much time in it and try it with someone else's bread recipe.
So annoyed.
Posted by Tiffany at November 2, 2006 06:03 PM | TrackBack