Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. General
  5. Sourdough

Sourdough

Scheduled Pinned Locked Moved General
49 Posts 16 Posters 5.3k Views 14 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • mrobisrM mrobisr

    Dave in AZ That bread looks amazing.

    Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ
    Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
    wrote on last edited by
    #39

    mrobisr thx much! If it was freeform, it wouldn’t be so tall, I make a pretty slack dough. But I have a ceramic loaf pan, Pampered Chef I guess, that lets the dough really climb the sides and get height even though it isnt stiff. I get better holes and faster rise with a loose dough 😉

    I love the baguette, but it isn’t as useful for my kid’s lunches, and I gain weight eating them heh.

    I have a series of Sourdough starter growth pics I should post, saw some other posts here asking about making a starter.

    1 Reply Last reply
    1
    • Dave in AZD Offline
      Dave in AZD Offline
      Dave in AZ
      Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
      wrote on last edited by
      #40

      Rye Sourdough bread

      20220429_193426.jpg 20220429_193100.jpg
      Wanted to make some rye bread for reubens a week ago. Searched all over, ended up ordering King Arthur medium Rye flour from Amazon, 3 lbs and the best price I found anywhere. And it showed up at my door 3 hours later!! Wow, I was impressed.

      I used about 50% rye flour and 50% bread flour. Made a runny sponge with the bread flour and all the water, and almost half cup of my sourdough starter. Also the liquid from on top the starter for flavour. Let that get foaming well for 5 hrs, then added the rye, molasses, 2t caraway seeds, salt, and some yeast to make the dough. Rose 45min, formed in ceramic loaf pan, rose 1 hr more. Baked 350 for 35min to 205f internal, buttered top.

      Tastes great with butter and orange marmalade from my trees!

      mrobisrM GWG8541G cdavisC 3 Replies Last reply
      6
      • Dave in AZD Dave in AZ

        Rye Sourdough bread

        20220429_193426.jpg 20220429_193100.jpg
        Wanted to make some rye bread for reubens a week ago. Searched all over, ended up ordering King Arthur medium Rye flour from Amazon, 3 lbs and the best price I found anywhere. And it showed up at my door 3 hours later!! Wow, I was impressed.

        I used about 50% rye flour and 50% bread flour. Made a runny sponge with the bread flour and all the water, and almost half cup of my sourdough starter. Also the liquid from on top the starter for flavour. Let that get foaming well for 5 hrs, then added the rye, molasses, 2t caraway seeds, salt, and some yeast to make the dough. Rose 45min, formed in ceramic loaf pan, rose 1 hr more. Baked 350 for 35min to 205f internal, buttered top.

        Tastes great with butter and orange marmalade from my trees!

        mrobisrM Offline
        mrobisrM Offline
        mrobisr
        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
        wrote on last edited by
        #41

        Dave in AZ Wow that sounds and looks so delicious!

        1 Reply Last reply
        1
        • Dave in AZD Dave in AZ

          Rye Sourdough bread

          20220429_193426.jpg 20220429_193100.jpg
          Wanted to make some rye bread for reubens a week ago. Searched all over, ended up ordering King Arthur medium Rye flour from Amazon, 3 lbs and the best price I found anywhere. And it showed up at my door 3 hours later!! Wow, I was impressed.

          I used about 50% rye flour and 50% bread flour. Made a runny sponge with the bread flour and all the water, and almost half cup of my sourdough starter. Also the liquid from on top the starter for flavour. Let that get foaming well for 5 hrs, then added the rye, molasses, 2t caraway seeds, salt, and some yeast to make the dough. Rose 45min, formed in ceramic loaf pan, rose 1 hr more. Baked 350 for 35min to 205f internal, buttered top.

          Tastes great with butter and orange marmalade from my trees!

          GWG8541G Offline
          GWG8541G Offline
          GWG8541
          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
          wrote on last edited by
          #42

          Dave in AZ nice

          “You never really die until you end up on the wall at a Cracker Barrel”

          1 Reply Last reply
          0
          • Dave in AZD Dave in AZ

            Rye Sourdough bread

            20220429_193426.jpg 20220429_193100.jpg
            Wanted to make some rye bread for reubens a week ago. Searched all over, ended up ordering King Arthur medium Rye flour from Amazon, 3 lbs and the best price I found anywhere. And it showed up at my door 3 hours later!! Wow, I was impressed.

            I used about 50% rye flour and 50% bread flour. Made a runny sponge with the bread flour and all the water, and almost half cup of my sourdough starter. Also the liquid from on top the starter for flavour. Let that get foaming well for 5 hrs, then added the rye, molasses, 2t caraway seeds, salt, and some yeast to make the dough. Rose 45min, formed in ceramic loaf pan, rose 1 hr more. Baked 350 for 35min to 205f internal, buttered top.

            Tastes great with butter and orange marmalade from my trees!

            cdavisC Offline
            cdavisC Offline
            cdavis
            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
            wrote on last edited by
            #43

            Dave in AZ man that looks great.

            Dave in AZD 1 Reply Last reply
            0
            • cdavisC cdavis

              Dave in AZ man that looks great.

              Dave in AZD Offline
              Dave in AZD Offline
              Dave in AZ
              Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
              wrote on last edited by
              #44

              cdavis thx for all your nice comments! 😉

              cdavisC 1 Reply Last reply
              0
              • Dave in AZD Dave in AZ

                cdavis thx for all your nice comments! 😉

                cdavisC Offline
                cdavisC Offline
                cdavis
                Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                wrote on last edited by
                #45

                Dave in AZ well deserved 👏

                1 Reply Last reply
                0
                • Ted FrodymaT Offline
                  Ted FrodymaT Offline
                  Ted Frodyma
                  Rec Tec
                  wrote on last edited by
                  #46

                  That looks terrific!

                  1 Reply Last reply
                  0
                  • Dave in AZD Offline
                    Dave in AZD Offline
                    Dave in AZ
                    Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
                    wrote on last edited by
                    #47

                    Sourdough hotdog and hamburger buns for 4th of July grill.
                    20220704_140502.jpg

                    C Ted FrodymaT 2 Replies Last reply
                    4
                    • Dave in AZD Dave in AZ

                      Sourdough hotdog and hamburger buns for 4th of July grill.
                      20220704_140502.jpg

                      C Offline
                      C Offline
                      calldoctoday
                      Team Blue Power User Regular Contributors
                      wrote on last edited by
                      #48

                      Dave in AZ That looks wonderful. I am going to have to get Andrew started on some of that sour dough. Did you say you had a started recipe?

                      1 Reply Last reply
                      0
                      • Dave in AZD Dave in AZ

                        Sourdough hotdog and hamburger buns for 4th of July grill.
                        20220704_140502.jpg

                        Ted FrodymaT Offline
                        Ted FrodymaT Offline
                        Ted Frodyma
                        Rec Tec
                        wrote on last edited by
                        #49

                        Dave in AZ Whoa…that looks wonderful! That’s what I wish we would have had on the 4th!

                        1 Reply Last reply
                        0

                        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 Login
                        Reply
                        • Reply as topic
                        Log in to reply
                        • Oldest to Newest
                        • Newest to Oldest
                        • Most Votes


                        Sponsored By:

                        Sponsored By Walton's Inc

                        Sponsored By:

                        Sponsored By Walton's
                        Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                        Meatgistics
                        X

                        Register Now For Complete Access To Meatgistics!

                        Sign In Register
                        • Login

                        • Don't have an account? Register

                        • Login or register to search.
                        • First post
                          Last post
                        0
                        • Home
                        • Walton's
                          • Home
                          • Seasonings
                          • Casings
                          • Packaging
                          • Supplies
                          • Equipment
                          • Smoking/Grilling
                          • Sales
                          • Giveaways
                        • About Us
                        • Topics
                          • Unread
                          • Recent
                          • Random
                          • Popular Monthly
                          • Popular All-Time
                          • Unsolved
                          • Solved
                        • Events
                        • FAQ
                        • Conv Chart
                          • Seasonings
                          • Cures
                          • Additives