Sourdough
-
Well I searched sourdough starter and came up empty handed so thought I’d get a thread started. I’m on day three of making my first sourdough starter ever. I was wondering if any of you here are into baking with sourdough starter?
I decided to make my own when I was reading the label on the bread we buy. Even whole-grain loafs, which you think would be comprised of just a few simple ingredients, have all sorts of additives. It will take 4 weeks before the started can be used, other than in flat breads and non-leavened baked goods. I’m excited to make our own bread and buns using these naturally occurring yeast and bacteria that we are culturing. My plan is to start making a loaf or two a week and hamburger/hotdog buns as we need them. It seems like I’m always having to find creative ideas to use up the two buns in the package that never get used. As many of you know, I also seem to consume a lot of carbs, so I may as well keep that consumption do four simple ingredients…flour, water, starter, salt.
I had some king arthur bread flower on hand (non-enriched, non bleached). So that is what i’m feeding the starter with to start, until I run out. I’ll probably switch to a whole grain, unbleached flour at that point. So far the process has been pretty simple to get going.
-
Well I searched sourdough starter and came up empty handed so thought I’d get a thread started. I’m on day three of making my first sourdough starter ever. I was wondering if any of you here are into baking with sourdough starter?
I decided to make my own when I was reading the label on the bread we buy. Even whole-grain loafs, which you think would be comprised of just a few simple ingredients, have all sorts of additives. It will take 4 weeks before the started can be used, other than in flat breads and non-leavened baked goods. I’m excited to make our own bread and buns using these naturally occurring yeast and bacteria that we are culturing. My plan is to start making a loaf or two a week and hamburger/hotdog buns as we need them. It seems like I’m always having to find creative ideas to use up the two buns in the package that never get used. As many of you know, I also seem to consume a lot of carbs, so I may as well keep that consumption do four simple ingredients…flour, water, starter, salt.
I had some king arthur bread flower on hand (non-enriched, non bleached). So that is what i’m feeding the starter with to start, until I run out. I’ll probably switch to a whole grain, unbleached flour at that point. So far the process has been pretty simple to get going.
I have used this recipe for 12 years and it has never failed to produce outstanding results. Naturally the longer the starter is kept alive the more unique it will become to your specific area as all of our wild yeast vary slightly.
-
I have ground whole wheat myself and used and to make this, but you have to add additional gluten or it will be flat compared to the breads we are used to. Whole wheat includes the fiber so it will not rise like the refined flour we buy, but you can either buy the gluten or produce it yourself and have a whole wheat loaf that is fluffy and beautiful.
-
I have used this recipe for 12 years and it has never failed to produce outstanding results. Naturally the longer the starter is kept alive the more unique it will become to your specific area as all of our wild yeast vary slightly.
-
Hi Guys. Starting a sourdough from scratch can be hit or miss and can vary all over the place in terms of flavor. I maintain 2 starters that I use for different types of breads and a few recipes that I combine both.
I believe that the best way to begin a sourdough starter is to get either a live starter from someone, or a dried starter. A dry starter will take about 7 to 10 days to be ready to bake. It is very easy to develop a starter from a dry state. Starters have even been revived from ancient pyramids.
I would be happy to send a dry starter along with instructions to begin a live culture to anyone who would like. Just send me your address.
I usually bake about 2 - 3 times a week. Can have a dry culture ready to mail in about 3 days. I make about 20 types of sourdough breads and buns along with pancakes and waffles. It is good to have several recipes, both for the starter as well as for the spent starter. You will always have more than enough.
Anyone that has a specific recipe they are interested in, just say so. I may have one that will work and would be happy to post.
Chef I agree on getting starter. I got my starter from a baker, who got it from someoneelse. Its great to keep it going. Think about the history involved in this tasty little science experiment. I think you would be surprised at the bakers who are willing to share.
-
I cheated and ordered starter from King Arthur in 2020 and it worked great. Kept me busy for a year and a half until I fubar it and it went bad. Just thinking about starting up again thanks to your post! Thanks
finn nothing wrong with that.
-
Hi Guys. Starting a sourdough from scratch can be hit or miss and can vary all over the place in terms of flavor. I maintain 2 starters that I use for different types of breads and a few recipes that I combine both.
I believe that the best way to begin a sourdough starter is to get either a live starter from someone, or a dried starter. A dry starter will take about 7 to 10 days to be ready to bake. It is very easy to develop a starter from a dry state. Starters have even been revived from ancient pyramids.
I would be happy to send a dry starter along with instructions to begin a live culture to anyone who would like. Just send me your address.
I usually bake about 2 - 3 times a week. Can have a dry culture ready to mail in about 3 days. I make about 20 types of sourdough breads and buns along with pancakes and waffles. It is good to have several recipes, both for the starter as well as for the spent starter. You will always have more than enough.
Anyone that has a specific recipe they are interested in, just say so. I may have one that will work and would be happy to post.
Chef Thanks! My wife has gotten back into baking breads, I will PM you.
-
I never could get my starter to really bulk up. It would bubble and rise about 25% but wouldn’t double up so I found a friend who had some starter. Took a swing at my first loaf, using her starter, and I think it turned out well. It’s quite a process but mostly is just a bunch of waiting and gentle handling. Sounds like marriage to me :). The end result was worth the time invested, which again sounds like marriage to me! I didn’t get to enjoy this loaf, as I gave it to my brother and his family to enjoy. I ate the slightly less prettier one that I tried cutting a design on using a dull razor blade.
Matt W.
-
How did it taste. Pretty is important but long term the taste is the goal imo.
-
samspade tase was good. Had nice big air pockets and a good rise. It’s 25% whole grain and 75% hydration. Her starter is a little less tangy than what I’m used to but it was still very good.
-
Great thread, just found. I bake bread every 2 to 3 days, usually sourdough. It does take a long rise. Sometimes I make a Sourdough sponge of 75% total flour for recipe, let it rise and foam in fridge overnight for flavor, then finish adding flour and water to final dough next day and add a tsp yeast for a quick final rise.
-
I never could get my starter to really bulk up. It would bubble and rise about 25% but wouldn’t double up so I found a friend who had some starter. Took a swing at my first loaf, using her starter, and I think it turned out well. It’s quite a process but mostly is just a bunch of waiting and gentle handling. Sounds like marriage to me :). The end result was worth the time invested, which again sounds like marriage to me! I didn’t get to enjoy this loaf, as I gave it to my brother and his family to enjoy. I ate the slightly less prettier one that I tried cutting a design on using a dull razor blade.
-
Very good looking loaves! I love sourdough!
-
I never could get my starter to really bulk up. It would bubble and rise about 25% but wouldn’t double up so I found a friend who had some starter. Took a swing at my first loaf, using her starter, and I think it turned out well. It’s quite a process but mostly is just a bunch of waiting and gentle handling. Sounds like marriage to me :). The end result was worth the time invested, which again sounds like marriage to me! I didn’t get to enjoy this loaf, as I gave it to my brother and his family to enjoy. I ate the slightly less prettier one that I tried cutting a design on using a dull razor blade.
RafterW If you like to slash your breads before baking you can find a bread lame on Amazon for $6-7. It uses double edged razor blades and has a nice handle so you won’t cut yourself. It even comes with some double edged blades which can be difficult to find now days
-
You guys and the fresh baked bread is looking so good, great job to both of you.
-
RafterW and Dave in AZ great looking breads, sourdough is a lesson in patience
-
Well I searched sourdough starter and came up empty handed so thought I’d get a thread started. I’m on day three of making my first sourdough starter ever. I was wondering if any of you here are into baking with sourdough starter?
I decided to make my own when I was reading the label on the bread we buy. Even whole-grain loafs, which you think would be comprised of just a few simple ingredients, have all sorts of additives. It will take 4 weeks before the started can be used, other than in flat breads and non-leavened baked goods. I’m excited to make our own bread and buns using these naturally occurring yeast and bacteria that we are culturing. My plan is to start making a loaf or two a week and hamburger/hotdog buns as we need them. It seems like I’m always having to find creative ideas to use up the two buns in the package that never get used. As many of you know, I also seem to consume a lot of carbs, so I may as well keep that consumption do four simple ingredients…flour, water, starter, salt.
I had some king arthur bread flower on hand (non-enriched, non bleached). So that is what i’m feeding the starter with to start, until I run out. I’ll probably switch to a whole grain, unbleached flour at that point. So far the process has been pretty simple to get going.
RafterW nice looking first loaves, rafter!
-
Dave in AZ those are just beautiful
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
