Sourdough anyone?

[jackelope]

My wife has endometriosis and the glutens seem to make that flare up from time to time. She recently read some stuff indicating that a sourdough from a quality starter will not cause those issues. I've always wanted to take up baking bread as a hobby but never did because I'm the only one that would ever eat it, but this changes things and I'm going to try some sourdough bread. I made a starter with dark rye flour 2 days ago. Didn't rise the first night but it did the 2nd night(last night).
Any experiences or advice is appreciated. I've been reading. Sounds like you can take it as far as you want in terms of simple or complicated science experiment type stuff. I'd like to make some breads and maybe some pancakes once in a while, maybe some dutch oven sourdough muffins once in a while.
Thanks

[Stein]

It can be very easy or very hard depending on what recipe you follow.  Unfortunately, my starter got accidentally baked and I just started over again today.

Here's the bread I make, it's easy but takes a long time compared with store yeast:

I bake it in a cast iron dutch oven with lid and get amazing crust.

Sourdough pancakes are good too.

My starters usually take 5-6 days to get going really well.

[Karl Blanchard]

Sourdough pancakes are my favorite!

Don't forget to feed your start. They only get better with age.

[boatloader]

I have also recently had my interest piqued on this topic. My wife showed me an episode of the documentary by Michael Pollan called Cooked. It's on Netflix. The series has four episodes corresponding to the four elements. The bread one is the "Air" episode. If that doesn't get you jazzed on making some bread, nothing will! It also explains the difference between old style sourdough and new fangled yeast methods, and why your wife would probably be OK with the sourdough.

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[jackelope]

It can be very easy or very hard depending on what recipe you follow.  Unfortunately, my starter got accidentally baked and I just started over again today.

Here's the bread I make, it's easy but takes a long time compared with store yeast:

I bake it in a cast iron dutch oven with lid and get amazing crust.

Sourdough pancakes are good too.

My starters usually take 5-6 days to get going really well.

Did yours get baked because it was in the oven with the light on keeping warm?
I'm 100% sure that would happen to mine as well. I've got mine in a cabinet in my kitchen up high where hopefully it's a little warmer.

[pickardjw]

I used this video to get started. It definitely helped flatten the learning curve. I used a towel and bowl for the final rise but occasionally had trouble with it releasing properly, or it had way too much flour on top. Buying molds is helpful to prevent that. Cast iron is great to cook with, just make sure you have a pan of water in there to start. The moisture is critical for it to rise before the crust forms. Otherwise you'll get flat, dense bread.

ab_channel=ilovecookingireland

[jackelope]

Decided to use some discarded starter and make a loaf of bread last night. Not full blown sourdough but pretty dang delicious either way.

[Axle]

That's a beautiful loaf of bread!
I've been into sourdough for over 3 decades now and love it. I started with some starter a neighbor gave me way back then.
I mostly do pancakes but venture into the bread loafs once in a while.
It always seems to be good for the digestive system.

[Axle]

One thing I found that helps is to add some flax seed flour. It helps the sponge and the cultures do very well with some flax seed flour added.

[Stein]

It can be very easy or very hard depending on what recipe you follow.  Unfortunately, my starter got accidentally baked and I just started over again today.

Here's the bread I make, it's easy but takes a long time compared with store yeast:

I bake it in a cast iron dutch oven with lid and get amazing crust.

Sourdough pancakes are good too.

My starters usually take 5-6 days to get going really well.

Did yours get baked because it was in the oven with the light on keeping warm?
I'm 100% sure that would happen to mine as well. I've got mine in a cabinet in my kitchen up high where hopefully it's a little warmer.

No, not from the light, my kids turned it on to 450 without looking in there.  It's happened twice now.....

[pianoman9701]

I had a 1907 AK goldrush sourdough that I used for years but allowed to die in the fridge during a divorce. We made pancakes a lot, bread sometimes. Keep it fed and it'll last for a long time. Have fun.

[Stein]

I had a 1907 AK goldrush sourdough that I used for years but allowed to die in the fridge during a divorce. We made pancakes a lot, bread sometimes. Keep it fed and it'll last for a long time. Have fun.

Bummer.

I've noticed it can come back from the dead if you feed it several times over a couple days.  Mine seemed to survive long periods in the refrigerator, but didn't like 450 too well.

When you had that one, did you notice any changes over time?  (not sure how long you had it).  I have always wondered if local yeast and bacterial will out compete and eventually replace what was in there when it was brought in.

[pianoman9701]

I had a 1907 AK goldrush sourdough that I used for years but allowed to die in the fridge during a divorce. We made pancakes a lot, bread sometimes. Keep it fed and it'll last for a long time. Have fun.

Bummer.

I've noticed it can come back from the dead if you feed it several times over a couple days.  Mine seemed to survive long periods in the refrigerator, but didn't like 450 too well.

When you had that one, did you notice any changes over time?  (not sure how long you had it).  I have always wondered if local yeast and bacterial will out compete and eventually replace what was in there when it was brought in.

I actually had two. the other was San Francisco from the 1860s. They each had distinct flavors - I could tell something cooked one from the other blindfolded. They didn't change that I could tell. I did try to bring them back by feeding for a few days with no luck. I added packaged yeast and that killed it completely.

[Stein]

Interesting, the vast majority of my fermentation experience is from beer and I guess it shouldn't be a surprise that it's much different than bread.  I'm finding out sausage making is far different as well.

[jackelope]

First actual sourdough loaf for me. It looks good. Hopefully it tastes good too. Took the lid off the Dutch oven at 30 minutes and let it go another 13 minutes. I thought about letting it go a few more minutes but didn’t want to push my luck.

[Gettin Birdie]

That looks tasty, this thread inspired me to get into sourdough, just had my first pancakes this morning, delicious.  Bread is my next endeavor, I've always loved sourdough bread the best.  Is that just parchment paper? 

[jackelope]

Yeah. Parchment paper. Make it big enough so you can use it as the cradle to lower the dough into the Dutch oven and then to pull the bread out of the DO.

[bearpaw]

Looks yummy, I love sourdough stuff!

[jackelope]

[Gettin Birdie]

Cool, thanks for the pro tip!

[Timberstalker]

Looks damn good, Jack.

[Flaming Antler Outdoors]

Amazing looking!  My fav bread for making venison burger patty melts.  As for endometriosis, that's some tough sh..t for the ladies who go thru it and apparently most do or will.  PS, is your counter top made of breakfast burrito's?  Looks like egg, tillamook and bacon. 

[Dan-o]

Geez Josh,
That sourdough looks AWESOME!

[tjthebest]

This video was enlightening for me. Super simple methodology. I now keep my starter in the fridge and rarely feed it and it makes bread fine. Just takes a bit(12-24 hours) longer for the first rise.

[jackelope]

This video was enlightening for me. Super simple methodology. I now keep my starter in the fridge and rarely feed it and it makes bread fine. Just takes a bit(12-24 hours) longer for the first rise.

Ya…Mine now lives in the fridge as well now that it’s established. So much easier.
I’m making sourdough rolls for thanksgiving at my inlaws so I’ll keep it out and fed this week.

[outdoorsdad]

You guys are killin' me!  I love good sourdough.  However, I've never gotten good pancakes, they seem to loose the sour or bitter flavor that we all love so much.

You guys got any good recipes for pancakes?

[jackelope]

You guys are killin' me!  I love good sourdough.  However, I've never gotten good pancakes, they seem to loose the sour or bitter flavor that we all love so much.

You guys got any good recipes for pancakes?

This lady has been my go-to for sourdough recipes so far.

https://www.pantrymama.com/fluffy-sourdough-discard-pancakes/

[Gettin Birdie]

I think I'll try that pancake recipe next, Jackelope. Here is the one I used, basic and very sour/bitter, I had mentioned this thread and getting into sourdough randomly to a family friend and she just brought me a starter one day and a few recipes, she used to be a chef.  She gave me two "pannycakes" recipes, this one is more traditional she said, not fluffy, just sourdoughy and flat and it was.   

2 C. Starter
1 egg
2 TBLSP sugar
4 TBLSP cooking oil
1 TSP baking soda
1 TSP Salt

[jackelope]

I think I'll try that pancake recipe next, Jackelope. Here is the one I used, basic and very sour/bitter, I had mentioned this thread and getting into sourdough randomly to a family friend and she just brought me a starter one day and a few recipes, she used to be a chef.  She gave me two "pannycakes" recipes, this one is more traditional she said, not fluffy, just sourdoughy and flat and it was.   

2 C. Starter
1 egg
2 TBLSP sugar
4 TBLSP cooking oil
1 TSP baking soda
1 TSP Salt

Very sour and bitter because 2 cups of starter is a crap ton of starter, and no flour or anything is pretty much straight starter. Yuck. Sourdough is starter plus flour and water.
If you have a digital scale, measuring in grams is the most consistent way to do it.

[Gettin Birdie]

I think I'll try that pancake recipe next, Jackelope. Here is the one I used, basic and very sour/bitter, I had mentioned this thread and getting into sourdough randomly to a family friend and she just brought me a starter one day and a few recipes, she used to be a chef.  She gave me two "pannycakes" recipes, this one is more traditional she said, not fluffy, just sourdoughy and flat and it was.   

2 C. Starter
1 egg
2 TBLSP sugar
4 TBLSP cooking oil
1 TSP baking soda
1 TSP Salt

Very sour and bitter because 2 cups of starter is a crap ton of starter, and no flour or anything is pretty much straight starter. Yuck. Sourdough is starter plus flour and water.
If you have a digital scale, measuring in grams is the most consistent way to do it.

Sorry, it has flour in it already.
 
Not sure how she set me up, as I haven't had time to research much yet, but there is flour in it already.  I keep it (my starter) in the fridge in a big pickle jar, take it out the night before use to warm up and then replace 2 cups of "starter" i use with 2 cups of flour and 2 cups water to maintain it.  Whatever she did, it isn't crazy bitter or sour and tastes good.  Maybe it's just not called a starter after that?  She is an old lady from Arkansas, can never tell with her,    Hope this offered some clarification   

[outdoorsdad]

Thanks for the recipe, I'll be trying it soon.  Sour and flat is what is old school sourdough pancakes.  Baking powder/soda remove  most of that sour flavor that I'm looking for.

[jackelope]

I think I'll try that pancake recipe next, Jackelope. Here is the one I used, basic and very sour/bitter, I had mentioned this thread and getting into sourdough randomly to a family friend and she just brought me a starter one day and a few recipes, she used to be a chef.  She gave me two "pannycakes" recipes, this one is more traditional she said, not fluffy, just sourdoughy and flat and it was.   

2 C. Starter
1 egg
2 TBLSP sugar
4 TBLSP cooking oil
1 TSP baking soda
1 TSP Salt

Very sour and bitter because 2 cups of starter is a crap ton of starter, and no flour or anything is pretty much straight starter. Yuck. Sourdough is starter plus flour and water.
If you have a digital scale, measuring in grams is the most consistent way to do it.

Sorry, it has flour in it already.
 
Not sure how she set me up, as I haven't had time to research much yet, but there is flour in it already.  I keep it (my starter) in the fridge in a big pickle jar, take it out the night before use to warm up and then replace 2 cups of "starter" i use with 2 cups of flour and 2 cups water to maintain it.  Whatever she did, it isn't crazy bitter or sour and tastes good.  Maybe it's just not called a starter after that?  She is an old lady from Arkansas, can never tell with her,    Hope this offered some clarification   

That’s feeding a starter to get it going again. Putting it in the fridge makes it go dormant. On the counter you have to discard and feed every day to keep it fed and alive.

[kellama2001]

Tagging to read later

[Dhoey07]

A couple loaves we have done

[Dhoey07]

English muffins are probably my favorite to make and eat. We’ve been experimenting with different flours, blends and hydration. It’s a pretty fun hobby, and tasty too.

[Angry Perch]

Beautiful stuff Dhoey07!

[Dhoey07]

Beautiful stuff Dhoey07!

Thanks, but I can't take credit for the looks.  I make it taste good and the wife makes it look pretty 

[Angry Perch]

Beautiful stuff Dhoey07!

Thanks, but I can't take credit for the looks.  I make it taste good and the wife makes it look pretty 

A match made in heaven!

[jackelope]

I've baked a few more. The thanksgiving dinner rolls turned out pretty great. Made a loaf with everything bagel seasoning on top. Holy wow was that good.
I think I need to start exploring some different flours. I really like the color of Dhoey's loaves. I bet it's more crusty than mine too, which I'd like to work towards.

.

[Dhoey07]

I've baked a few more. The thanksgiving dinner rolls turned out pretty great. Made a loaf with everything bagel seasoning on top. Holy wow was that good.
I think I need to start exploring some different flours. I really like the color of Dhoey's loaves. I bet it's more crusty than mine too, which I'd like to work towards.

.

That loaf looks awesome.  We use King Arthur Flours for the most part.  I like a blend of whole wheat and bread flour.  I don't use a dutch oven when cooking ours, maybe that's the difference?

Thanks for starting this thread btw!

[Stein]

Dutch oven with lid on part of the time and lid off part of the time makes a huge different in the crust for sure.

[rainshadow1]

Inspired by this thread... got my first dough rising right now, about 12 days into the process. Starter smells amazing!

[Dhoey07]

Dutch oven with lid on part of the time and lid off part of the time makes a huge different in the crust for sure.

We tent with foil for the first half and uncover for the remaining time.

[jackelope]

I've baked a few more. The thanksgiving dinner rolls turned out pretty great. Made a loaf with everything bagel seasoning on top. Holy wow was that good.
I think I need to start exploring some different flours. I really like the color of Dhoey's loaves. I bet it's more crusty than mine too, which I'd like to work towards.

.

That loaf looks awesome.  We use King Arthur Flours for the most part.  I like a blend of whole wheat and bread flour.  I don't use a dutch oven when cooking ours, maybe that's the difference?

Thanks for starting this thread btw!

I'm a King Arthur user as well, but so far I've only used bread flour. I was thinking a mix. I've got rye flour too, but so far I've only used that to give the starter a kick in the ass if needed.

I use a Dutch oven....30 minutes with the lid on, 12-15 minutes with the lid off.

I use a little rice flour on the counter and in my banneton when I'm cold fermenting to prevent sticking.

[jackelope]

Just talked to a friend who sent us a loaf for a treat. He uses 90% KA bread flour, 5% rye and 5% whole wheat and gets that nice dark crust.
Mine are all 100% bread flour.

[Dhoey07]

For sandwich bread try a 25/75 mix of whole wheat to bread flour.   More dense crumb, thicker crust. 

[Woodhunter]

Trying out the new Lodge 5 quart Dutch oven, flat bottom for use in the electric oven in the kitchen.  Already have two of the Lodge Camp Dutch Ovens, with the three feet and the rimmed lid for use in the fire pit or with charcoal.  One is 6 quart, the other 8 quart.  As soon as this darn snow goes away I will try some cooking in the fire pit out in front of the barn.   

Never know what is under the lid.

   

   


   

Umm real sourdough, using a starter I brewed.



The sourdough in the photos uses a starter I brewed, took about 3 weeks for it to become  sour enough.  1/4 cup White flour, a pack of yeast, and some sugar.  Added 1/4 cup flour and a bit of warm water every other day.

Just finished mixing dough for another batch, using a starter from Fairbanks, AK.  It is rising now.

I will post more photos. Thanks guys and gals for the recipes, I will be trying out a few.

[Dan-o]

Looks awesome!

[boatloader]

I finally started messing around with this sourdough thing... Took me about 5 loaves to get it dialed. If you're a scientific, technical type and want to know what exactly is happening and the why and when of the things you need to do, I highly suggest the YouTube channel The Bread Code. It's a German guy who is an engineer by day, and he treats the bread making process like an engineer would with science experiments, flow charts, and pH meters and whatnot. I really like him!

I also found that, along with pancakes, discard pizza dough is going to play a prominent role in my family's meal planning going forward!

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