Sourdough anyone?

[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.