kelbro
Alfred Spatchcock
At 70° you might need to wait closer to 24 hrs. or use warmer water in your feedings. If it's alive, it will rise, it just takes longer under 75-80°. You'll observe the same thing waiting for your loaves to rise.
2 Starters started.
- Thread starter natenaaron
- Start date
In a way that is easier so that is awesome ... so the recipe might be just pretend I am on day 1-2 but stretch it out for say 2 weeks rather than 7 days?
i am starting day 5 of this at 10 pm today
Sourdough Starter
This is the tried-and-true method we use for making sourdough starter here at King Arthur, and we feel you'll have success with our sourdough starter recipe.
regards
avi
- Thread starter
- #83
Day 4 is just the beginning. It took mine 10 days. My house was cold and it did not really take off until I warned things up a little. I put the jars (I had two going, hence the title) in a pan of warm water. But this was after Day 10. Holy cow it took off. I was feeding half whole-wheat and half AP.
This is a marathon not a race. I fed mine last night and holy cow it’s boozey thick and happy.
This is a marathon not a race. I fed mine last night and holy cow it’s boozey thick and happy.
Awesome super appreciated ! Ill keep to the 12 hr schedule for now ..
The other idea is had was to warm the water to 80 or so just to wake it up a bit but may try the water bath after a week or so as well.
regards
avi
Hows your starter looking? I left mine for a 18 hrs or so just for random and it turned super liquid (also the house is now 76ish or so with spring in the air .. ) so I think its all perking up finally
Definitely no doubling ..
Actually while not making sourdough I am using leftovers as a part flour/water substitute for baked bread (so yeast is still involved ) and it definitely makes the bread crazy good..
regards
Avi
Definitely no doubling ..
Actually while not making sourdough I am using leftovers as a part flour/water substitute for baked bread (so yeast is still involved ) and it definitely makes the bread crazy good..
regards
Avi
I did my first loaf today. I am by no means a baker so overall I'm pleased enough with how it came out, although now that I've cut into it I feel like I could have left it in the oven a couple more minutes.
Looks great.
Rockin! I can smell that bread! Bubbles look great!
I can see you don't have the cast iron Dutch oven either, but that gives me an idea ...
AA
I don’t; I thought about trying to use separate cast iron skillets for a top/bottom, but the Dutch oven just seemed easier
kelbro
Alfred Spatchcock
That bread looks really good. Starter too. It's wonderful when it all comes together.
I have a small loaf proofing in the frig right now.
I have a small loaf proofing in the frig right now.
kelbro
Alfred Spatchcock
Overnight proofs make for a more spongy, flavorful crumb and I usually lower the oven temp to 450 for a softer crust.
I once read that sourdough fermentation turns the carbs into probiotics. I'm going with that!
I once read that sourdough fermentation turns the carbs into probiotics. I'm going with that!
I havnt seen here what to do once you have great starter, you know when it has aged and has a real sourdough taste.
And what I mean is how to preserve it......Once you are real happy with the starter, follow the link below.
www.kingarthurflour.com
I also have some 1849 oregon trail starter to resurrect, now the wife is off, house to myself , I can bake to my hearts content and not worry a few containers being out
And what I mean is how to preserve it......Once you are real happy with the starter, follow the link below.
Putting your sourdough starter on hold
Sourdough baking is endlessly fascinating, isn't it? First-time sourdough bakers, excited by the starter they've created, happily explore the huge realm of possibilities for its use. (And if you're a "newbie," we highly recommend you check out our Complete Guide: Baking with Sourdough.) More...
I also have some 1849 oregon trail starter to resurrect, now the wife is off, house to myself , I can bake to my hearts content and not worry a few containers being out
kelbro
Alfred Spatchcock
Here's one from this morning with my high rise starter. Loaf is 12.5% whole wheat / 87.5% bread flour. Waiting on it to cool before I can get a crumb pic.
Rainy morning so made a batch of dough
Was crunchy and chewey.
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Was crunchy and chewey.
Sent from my iPad using Tapatalk
kelbro
Alfred Spatchcock
Slippery slope....
Just found out that one of my cousins has my Czech grandmother's recipe for rye bread. When I was a kid, we ate that bread almost every day, if we weren't eating tortillas. Never any store-bought baked goods around our place.
Just found out that one of my cousins has my Czech grandmother's recipe for rye bread. When I was a kid, we ate that bread almost every day, if we weren't eating tortillas. Never any store-bought baked goods around our place.
I havnt seen here what to do once you have great starter, you know when it has aged and has a real sourdough taste.
And what I mean is how to preserve it......Once you are real happy with the starter, follow the link below.
Putting your sourdough starter on hold
Sourdough baking is endlessly fascinating, isn't it? First-time sourdough bakers, excited by the starter they've created, happily explore the huge realm of possibilities for its use. (And if you're a "newbie," we highly recommend you check out our Complete Guide: Baking with Sourdough.) More...
I also have some 1849 oregon trail starter to resurrect, now the wife is off, house to myself , I can bake to my hearts content and not worry a few containers being out
That is really really cool. Super appreciated!
Regards
Avi
kelbro
Alfred Spatchcock
Crumb pictures as promised...
Four days ago made a triple batch of no knead dough, made the boule on the 2nd and took the rest and made 2 loaves today, cut into one and will freeze the other.
Easy and good.
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Easy and good.
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Haven't sliced into it, but my last loaf.
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