Sourdough anyone?

[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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