Henry Rifle Forums

Made some starter last weekend and have been feeding it all week. Took the discard today, feed it too and if I feel lucky tomorrow morning I am going to try to make a couple loaves. First attempt with sourdough. If anyone has any suggestions I would appreciate any advice you have to give.
Thanks
Ernie

mmmmmm...sourdough...no idea how to make it but love to eat it.

I'll bet ChefDuane could help, if he sees this thread.

Im like RR I love goos sour dough bread. No clues on makin it but Id be there to eat it. Good luck I hope it comes out for you.

My son bakes his in a large Dutch Oven in the oven.
Keeps in the steam for the rise and crust.
Are you going to use package yeast also or straight native yeast?
What percent of hydration you useing.

Wondering about the bread?
Made a few loves myself.

Native yeast and 50/50 hydration. Starter did not do much and after 10 days I pitched it. Like having a new pet, feed and decrease twice a day. Got frustrated and took a break.
The recipe I was using was for half whole wheat flour and half bread flour. Thought maybe that was why it was soooo slow. Going to try again starting with the half and half then feeding with just unbleached flour. What did you use?

I just st suck with Bread flour. Did some 100% native but have as many failures as successes with that.
So usually I add enough cake yeast (bakers ratio .50%/.75%) for a slow 24 hour proof in the fridge and the form and finish out time depending a lot on weather in my kitchen.
Summer not a good season for sour dough.
My best when I could do it had a 65+% hydration.

Liking this bread thread. Thanks for keeping it "alive".

I went down the Sourdough Rabbit-hole.

My understanding of sourdough is a longer running batch that once active you can keep in the fridge and feed once a week. You then divide 12 hours prior, heavy feed at room temp and use to add to your recipe for the rise and then proof with wild yeast.
I started baking white and whole wheat breads using store yeast last winter/spring then took off the summer to get my chores done. Have been trying to get back into it but have had too much to do to take a day and bake 4-6 loaves. Everyone expects fresh bread now. Have not tried the refrigerated long rise yet. I have so much to learn.

My first successful self-made starter was from red grapes from my garden and potato water.
Sounds like your well into it.

You need steam to get oven bounce and the best crust and crumb.

I used a deep pan of water in the oven. Have a dutch oven I was going to use for the sour dough. I keep reading and trying to get a better grasp of the process. Nothing like a loaf of bread fresh out of the oven and the feeling of satisfaction after hours of preparation. I will keep trying.
Thanks for your input.
Ernie

This bread thread has interested me enough to want to learn more about sourdough. There's actually quite a bit of info available, but I found this website particularly instructive.

https://www.chiceats.com/recipe/homemad ... aka-levain

Looks like a good primer.

CT_Shooter wrote: ↑

Sun Mar 15, 2020 11:26 am

This bread thread has interested me enough to want to learn more about sourdough. There's actually quite a bit of info available, but I found this website particularly instructive.

https://www.chiceats.com/recipe/homemad ... aka-levain

Man you guys are makin me hungry for sourdough. Just told the wife we need some

Not really a fan of sour dough. Makes my jaw hurt.

Mags wrote: ↑

Sun Mar 15, 2020 12:53 pm

Not really a fan of sour dough. Makes my jaw hurt.

Yeah. It takes teeth.

All this bread talk, I'll have to get the wood fired brick oven back in working order.

CT_Shooter wrote: ↑

Sun Mar 15, 2020 11:26 am

This bread thread has interested me enough to want to learn more about sourdough. There's actually quite a bit of info available, but I found this website particularly instructive.

https://www.chiceats.com/recipe/homemad ... aka-levain

This has some good information. Think I will attempt another starter tonight, going to use whole wheat and some unbleached flour to begin.