The New KA Sourdough Bowl

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sawhorseray

Legendary Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Oct 17, 2014
7,974
12,912
Gilbert, AZ
Being a San Francisco native I grew up enjoying the best sourdough on the planet. I quit trying to make a loaf of sourdough bread years ago after repeated failures, always came out poorly, at best. Long story short, wife loves the stuff and misses it since we moved to AZ almost five years ago. Jan found this new offering from Kitchen Aid, a bowl that attaches to their stand mixer, makes the dough and then the loaf bakes in the bowl, nothing short of a modern day miracle. The bowl usually sells for $130, Jan grabbed it on sale for $99 from Kohl's and even had another twenty bucks off in free shopping. After developing a jar of starter I clicked on the KA website and found everything I needed to know right here:


I followed directions for the loaf to a "TEE", supervisor was right at my shoulder. Start to finish took around seven hours, didn't miss a step, used the KA dough recipe too. The moment we popped the loaf out of the oven we knew this was the way to go, a raging success!

DSCN0482.JPG


No pockets on the slice, rich sourdough flavor, pretty darned happy!

DSCN0483.JPG


Best of all was the French toast, breakfast would have made the Bear real happy, was his favorite

DSCN0471.JPG


Well that's about a wrap. If you like sourdough bread but have had issues making it in the past this is a great way to go. The only issue I can see is that it makes a great loaf of sourdough bread every time, we're two for two. Thanks for lookin' in! RAY
 
Yep thats a breakfast that would have made Bear happy, and a Jim. Got my SD starter from Rick and got everything I need to get it started....Just got to get the time to do it. But that loaf may be the kick start I need....looks mighty good.

Jim
 
  • Like
Reactions: sawhorseray
Nice...Looks great How was the taste with the yeast and starter.
It wasn't "Bay Area" good Rick, tho it was the best by far we've had since moving here. I see King Arthur suggests using a bit of pumpernickel flour to attain a bit more tang flavor in the loaf. I'll most likely give that a shot to see what the outcome is, probably try a few different ingredient recipes. I just don't have your sourdough making talent, then again, not a whole lot of folks do. Thanks for the Like, I appreciate it. RAY
 
That’s some great looking bread Ray. Thanks for sharing the information.
Thanks Edge, figured it was time to post something other than jokes. This was new to me and made things pretty easy, happy wife, happy life! Thanks for the Like! RAY


Yep thats a breakfast that would have made Bear happy, and a Jim. Got my SD starter from Rick and got everything I need to get it started....Just got to get the time to do it. But that loaf may be the kick start I need....looks mighty good. Jim
Hell Jim, if you have Rick looking out for you you're in good hands. I got a few tips from chopsaw chopsaw Rich that helped me out but there's so many steps to remember the normal way I always end up forgetting something. This was easy, and I love easy! Thanks for the Like Jim, much appreciated. RAY
 
I use Citric Acid (Sour Salt) to make it tangier. Think it was in a King Arthur recipe.
Thanks Bruce! I reckon there's a ton of recipes out there, I'm seeing the use of pumpernickel and rye flour in some. I'll most likely find one I love and stick with it just like I did with sausage making. Thanks for the Like, I appreciate it. RAY
 
Boy Howdy Ray ! That looks great . I like that bowl , and I can't see anything wrong with the addition of yeast . I do most of mine the same way . I'm just not always ready when the starter is at peak .

I baked one off today , have one fermenting in the fridge , one proofing in the fridge ( for tomorrow ) and I'm doing the stretching , folding thing on a mix of rye . It will go in the fridge tonight for a couple days .

That French toast looks killer , but don't forget the regular toast or grilled cheese .
End of the loaf goes to croutons for our salads . Great stuff .

Nice work Ray , thanks for posting .
 
  • Like
Reactions: sawhorseray
Boy Howdy Ray ! That looks great . I like that bowl , and I can't see anything wrong with the addition of yeast . I do most of mine the same way . I'm just not always ready when the starter is at peak .

I baked one off today , have one fermenting in the fridge , one proofing in the fridge ( for tomorrow ) and I'm doing the stretching , folding thing on a mix of rye . It will go in the fridge tonight for a couple days .

That French toast looks killer , but don't forget the regular toast or grilled cheese .
End of the loaf goes to croutons for our salads . Great stuff .

Nice work Ray , thanks for posting .
Thanks Rich! I had someone on my staff look after the starter end of this project, it's a tag-team effort. Fact is, it was the enabling pics of your sourdough loaves that put Jan on a quest to find something that would inspire me to get off my butt and make her some bread.

You need to drive over and dip some water out of the Bay . I heard that's what they use .
I always heard it had something to do with the weather and the way the fog rolls in. Kind of a long trip these days, only thing I miss about CA is the ocean and some of the fish I used to pull out of it. Thanks for the Like amigo, much appreciated! RAY
 
  • Like
Reactions: chopsaw
How did the KA bowl work for you? No sticking probs.

Some on one of the groups said their bread stuck. I can see yours did not, maybe they just didnt use it right.
 
  • Like
Reactions: sawhorseray
Nice looking bread.
I like the denser crumb as well as my wife. I usually make a fortified sour dough and in a bread loaf. Fits in the toaster better.

Thanks for the tip on the Kitchen Aid bowl. Never heard of it until now. Will have to check it out.

If you want more sour try saving some of your discard in the fridge. Wait until it gets a nice puddle of liquid (hooch) and an acrid nose (smell) which means it developed a lot of lactic acid.
Stir in the hooch and use that in your recipe instead of a fresh fed starter. I use that method when making sour dough & yeast breads.
 
  • Like
Reactions: sawhorseray
There's truth to this. Water chemistry matters. Just looked it up, AZ has HARD water. Try some bottled spring or distilled.
I grew up in Redwood City, 25 miles south of SF, nobody had water softeners back there, didn't run into hard water until you reach San Jose. We have a water softener here so it's not as much of a concern but I'll try a loaf with bottle water just to see if there's any difference. Thanks for the tip, that's what this forum is all about. RAY
 
I might need to show this to my wife, her SD bread making is up and down. Looks great, Ray...
Thanks Charles! I had to eat a little crow for the fact when my gal showed me the box I told her it was a waste of money. Lesson learned, always just let them get whatever they want, then tell them how wonderful it is. Thanks for the Like Charles, I appreciate it. RAY


How did the KA bowl work for you? No sticking probs. Some on one of the groups said their bread stuck. I can see yours did not, maybe they just didnt use it right.
We had a plastic bowl scraper about the size of a playing card Rick, wife got it from King Arthur. On the first loaf we kind of overlooked using it and it left a few specs on the side of the bowl. They baked on hard, made clean-up a lot harder than it needed to be. We used it on the second effort, tidying was easy, lesson learned, use it every time.
 
Nice looking bread.
I like the denser crumb as well as my wife. I usually make a fortified sour dough and in a bread loaf. Fits in the toaster better.

Thanks for the tip on the Kitchen Aid bowl. Never heard of it until now. Will have to check it out.

If you want more sour try saving some of your discard in the fridge. Wait until it gets a nice puddle of liquid (hooch) and an acrid nose (smell) which means it developed a lot of lactic acid.
Stir in the hooch and use that in your recipe instead of a fresh fed starter. I use that method when making sour dough & yeast breads.
Thanks John! Someone in the peanut gallery said I should use the discard for pancakes or pizza dough, easy choice, not a big fan of flap-jacks. The pizza had nice flavor but was real tough to cut thru on the bottom crust, I liked the chew, Jan not so much. Thanks for the Like, much appreciated! RAY
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky