Comments on: Larry’s Sourdough Bread Method

By: Larry’s Jalapeño Cheese Bread For The Grill | How To Cook Like Your Grandmother

Tue, 01 Jun 2010 13:44:21 +0000

[...] the bread making I refer you to Larry’s Sourdough Bread Method for the way I make sourdough bread. However this recipe would probably work with a regular bread [...]

By: Onion and Pepper Variations on Larry's Sourdough | How To Cook Like Your Grandmother

Mon, 01 Mar 2010 15:31:50 +0000

[...] Larry’s sourdough bread method? In case you missed it, Larry, the Keep It Simple Engineer, has got sourdough bread making down to [...]

By: How To Make Dehydrated Onion | How To Cook Like Your Grandmother

How To Make Dehydrated Onion | How To Cook Like Your Grandmother — Mon, 22 Feb 2010 12:01:56 +0000

[...] article is another one from Larry, the Keep It Simple Engineer, who gave us the four-part series on sourdough bread. This time it’s a great technique for helping to stock the [...]

By: Drew

Drew — Wed, 11 Nov 2009 15:11:59 +0000

Except for the politics, I am sure.

By: Stephanie

Stephanie — Wed, 11 Nov 2009 13:17:52 +0000

I am in Texas, but I was born and raised in San Francisco. Been in South East Texas for 10 years now. Extreme differences in almost everything.

By: Drew

Drew — Tue, 10 Nov 2009 15:52:37 +0000

Frisco? For some reason I thought you were in Texas.

By: Stephanie

Stephanie — Tue, 10 Nov 2009 01:20:25 +0000

OK, as the resident San Francisco gal, I'll definitely have to try this. Thanks for the post. I'll wait for the bridge/earthquake/Niners/Giants jokes to start now.

By: Drew

Drew — Mon, 09 Nov 2009 17:00:54 +0000

No, I meant it the way I wrote it. Trust me, once you see the next three parts you'll understand. I've definitely taken more than four hours reading through and setting it up to post here. Actual hands-on time is much less than that.

By: B.Cool

B.Cool — Mon, 09 Nov 2009 16:00:00 +0000

"It probably takes longer to actually do most of these steps than to read about them." Did you mean vice versa, Drew, or did I read it wrong…(:D Now I'll go finish reading the rest of the article… bread sure does look great!

By: Drew

Drew — Mon, 09 Nov 2009 15:15:02 +0000

Jonica, they don't have to be glass, but if you're going to keep a starter in the fridge for a week, that's a lot of time to pick up any smells that may have stuck to the plastic. It's just easier to make sure glass is completely clean before adding the live culture to it.

It doesn't have to be glass, though. I like stoneware. Anything with a smooth, non-porous surface.