Sourdough anyone?

[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