collapse

Advertisement


Author Topic: Sourdough anyone?  (Read 8994 times)

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Sourdough anyone?
« on: October 11, 2021, 12:16:46 PM »
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

:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Stein

  • Non-Hunting Topics
  • Trade Count: (+11)
  • Explorer
  • ******
  • Join Date: Sep 2013
  • Posts: 12521
  • Location: Arlington
Re: Sourdough anyone?
« Reply #1 on: October 11, 2021, 12:21:42 PM »
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.

Online Karl Blanchard

  • Trade Count: (+22)
  • Explorer
  • ******
  • Join Date: Aug 2008
  • Posts: 10049
  • Location: Selah, WA
  • Jonathan_S hunting apparel prostaff
  • Groups: Sitka Gear Fan Boy for LIFE
Re: Sourdough anyone?
« Reply #2 on: October 11, 2021, 12:27:34 PM »
Sourdough pancakes are my favorite!

Don't forget to feed your start. They only get better with age.
It is foolish and wrong to mourn these men.  Rather, we should thank god that such men lived.  -General George S. Patton

Aaron's Profile:  http://hunting-washington.com/smf/index.php?action=profile;u=2875
Aaron's Posts:  http://hunting-washington.com/smf/index.php?action=profile;area=showposts;u=2875
Aaron's Facebook:  https://www.facebook.com/aaron.blanchard.94

Offline boatloader

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Hunter
  • ***
  • Join Date: Mar 2019
  • Posts: 248
  • Location: Tacoma
    • Matt Kanarr
Re: Sourdough anyone?
« Reply #3 on: October 11, 2021, 01:07:03 PM »
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.

Sent from my SM-G970U using Tapatalk


Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #4 on: October 11, 2021, 01:10:09 PM »
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.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline pickardjw

  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2019
  • Posts: 1457
  • Location: Pendleton, OR
Re: Sourdough anyone?
« Reply #5 on: October 11, 2021, 01:23:06 PM »
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

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #6 on: October 23, 2021, 01:32:15 PM »
Decided to use some discarded starter and make a loaf of bread last night. Not full blown sourdough but pretty dang delicious either way.






:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Axle

  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2009
  • Posts: 2088
  • Location: Issaquah
Re: Sourdough anyone?
« Reply #7 on: October 23, 2021, 02:12:14 PM »
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.
I am the man what runs with the football: Jerry Clower

Offline Axle

  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2009
  • Posts: 2088
  • Location: Issaquah
Re: Sourdough anyone?
« Reply #8 on: October 28, 2021, 08:56:18 AM »
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.
I am the man what runs with the football: Jerry Clower

Offline Stein

  • Non-Hunting Topics
  • Trade Count: (+11)
  • Explorer
  • ******
  • Join Date: Sep 2013
  • Posts: 12521
  • Location: Arlington
Re: Sourdough anyone?
« Reply #9 on: October 28, 2021, 09:19:55 AM »
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.....

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 42831
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • Apply for a loan
Re: Sourdough anyone?
« Reply #10 on: October 28, 2021, 09:55:52 AM »
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.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

Offline Stein

  • Non-Hunting Topics
  • Trade Count: (+11)
  • Explorer
  • ******
  • Join Date: Sep 2013
  • Posts: 12521
  • Location: Arlington
Re: Sourdough anyone?
« Reply #11 on: October 28, 2021, 10:15:35 AM »
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.

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 42831
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • Apply for a loan
Re: Sourdough anyone?
« Reply #12 on: October 28, 2021, 10:28:57 AM »
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.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

Offline Stein

  • Non-Hunting Topics
  • Trade Count: (+11)
  • Explorer
  • ******
  • Join Date: Sep 2013
  • Posts: 12521
  • Location: Arlington
Re: Sourdough anyone?
« Reply #13 on: October 28, 2021, 11:17:59 AM »
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.

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #14 on: November 14, 2021, 09:20:43 AM »
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.


:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Gettin Birdie

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Nov 2020
  • Posts: 203
  • Location: Central MT
Re: Sourdough anyone?
« Reply #15 on: November 14, 2021, 09:43:05 AM »
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? 

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #16 on: November 14, 2021, 09:56:31 AM »
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.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline bearpaw

  • Family, Friends, Outdoors
  • Administrator
  • Trade Count: (+10)
  • Legend
  • *****
  • Join Date: Apr 2009
  • Posts: 37052
  • Location: Idaho<->Colville
  • "Rather Be Cougar Huntin"
    • http://www.facebook.com/DaleDenney
    • Bearpaw Outfitters
  • Groups: NRA, SCI, F4WM, NWTF, IOGA, MOGA, CCOC, BBB, RMEF, WSTA, WSB
Re: Sourdough anyone?
« Reply #17 on: November 14, 2021, 10:07:04 AM »
Looks yummy, I love sourdough stuff!
Americans are systematically advocating, legislating, and voting away each others rights. Support all user groups & quit losing opportunity!

http://bearpawoutfitters.com Guided Hunts, Unguided, & Drop Camps in Idaho, Montana, Utah, and Wash. Hunts with tags available (no draw needed) for spring bear, fall bear, bison, cougar, elk, mule deer, turkey, whitetail, & wolf! http://trophymaps.com DIY Hunting Maps are also offered

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #18 on: November 14, 2021, 03:07:36 PM »
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Gettin Birdie

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Nov 2020
  • Posts: 203
  • Location: Central MT
Re: Sourdough anyone?
« Reply #19 on: November 14, 2021, 04:59:52 PM »
Cool, thanks for the pro tip!

Offline Timberstalker

  • Non-Hunting Topics
  • Trade Count: (+3)
  • Old Salt
  • ******
  • Join Date: Apr 2008
  • Posts: 9163
  • Location: Tri-Cities
  • Just one more ridge
Re: Sourdough anyone?
« Reply #20 on: November 14, 2021, 05:12:43 PM »
Looks damn good, Jack.
If you aint hunting, you aint livin'

Offline Flaming Antler Outdoors

  • Trade Count: (+2)
  • Scout
  • ****
  • Join Date: Sep 2019
  • Posts: 296
  • Location: Olympic Penninsula Hood Canal
  • 360-801-6438
Re: Sourdough anyone?
« Reply #21 on: November 14, 2021, 05:39:45 PM »
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. 
mikedavisonoutdoors UTUBE and INSTAGRAM

Online Dan-o

  • Global Moderator
  • Trade Count: (+24)
  • Explorer
  • *****
  • Join Date: Jul 2010
  • Posts: 16716
Re: Sourdough anyone?
« Reply #22 on: November 14, 2021, 06:55:49 PM »
Geez Josh,
That sourdough looks AWESOME!
Member:   Yakstrakgutp (or whatever we are)
I love the BFRO!!!
I wonder how many people will touch their nose to their screen trying to read this...

Offline tjthebest

  • Non-Hunting Topics
  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Oct 2011
  • Posts: 340
  • Location: Snoqualmie Valley
Re: Sourdough anyone?
« Reply #23 on: November 14, 2021, 08:49:06 PM »

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.
Camp Wapiti Death!

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #24 on: November 14, 2021, 08:53:29 PM »

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.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline outdoorsdad

  • Trade Count: (+7)
  • Pilgrim
  • *
  • Join Date: Mar 2008
  • Posts: 10
  • Location: Olympia
Re: Sourdough anyone?
« Reply #25 on: November 14, 2021, 09:21:33 PM »
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?

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #26 on: November 14, 2021, 10:50:25 PM »
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/
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Gettin Birdie

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Nov 2020
  • Posts: 203
  • Location: Central MT
Re: Sourdough anyone?
« Reply #27 on: November 15, 2021, 04:15:29 AM »
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

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #28 on: November 15, 2021, 08:44:21 AM »
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.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Gettin Birdie

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Nov 2020
  • Posts: 203
  • Location: Central MT
Re: Sourdough anyone?
« Reply #29 on: November 15, 2021, 05:01:01 PM »
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,  :chuckle:  Hope this offered some clarification    :dunno:

Offline outdoorsdad

  • Trade Count: (+7)
  • Pilgrim
  • *
  • Join Date: Mar 2008
  • Posts: 10
  • Location: Olympia
Re: Sourdough anyone?
« Reply #30 on: November 15, 2021, 05:51:23 PM »
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.

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #31 on: November 16, 2021, 06:24:41 PM »
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,  :chuckle:  Hope this offered some clarification    :dunno:

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.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline kellama2001

  • Global Moderator
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Jul 2015
  • Posts: 3732
  • Location: Eastern Washington
  • Everyone wants to eat-but few are willing to hunt
  • Groups: F4WM, MDF, NWTF, RMEF
Re: Sourdough anyone?
« Reply #32 on: November 16, 2021, 09:08:35 PM »
Tagging to read later
It must be a poor life that achieves freedom from fear.
-Aldo Leopold

Offline Dhoey07

  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Sep 2011
  • Posts: 3274
  • Location: Parts Unknown
    • No Facebook for this guy
Re: Sourdough anyone?
« Reply #33 on: December 14, 2021, 06:50:24 PM »
A couple loaves we have done

Offline Dhoey07

  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Sep 2011
  • Posts: 3274
  • Location: Parts Unknown
    • No Facebook for this guy
Re: Sourdough anyone?
« Reply #34 on: December 14, 2021, 06:52:28 PM »
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.

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+6)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 10111
  • Location: Sammamish/ Sequim
Re: Sourdough anyone?
« Reply #35 on: December 15, 2021, 06:06:45 AM »
Beautiful stuff Dhoey07!
Low T Beta Male
Domesticated simpy city dwelling male

Offline Dhoey07

  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Sep 2011
  • Posts: 3274
  • Location: Parts Unknown
    • No Facebook for this guy
Re: Sourdough anyone?
« Reply #36 on: December 15, 2021, 06:37:51 AM »
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  :chuckle:

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+6)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 10111
  • Location: Sammamish/ Sequim
Re: Sourdough anyone?
« Reply #37 on: December 15, 2021, 06:52:49 AM »
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  :chuckle:

A match made in heaven!
Low T Beta Male
Domesticated simpy city dwelling male

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #38 on: December 15, 2021, 08:15:03 AM »
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.

.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Dhoey07

  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Sep 2011
  • Posts: 3274
  • Location: Parts Unknown
    • No Facebook for this guy
Re: Sourdough anyone?
« Reply #39 on: December 15, 2021, 11:04:30 AM »
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!

Offline Stein

  • Non-Hunting Topics
  • Trade Count: (+11)
  • Explorer
  • ******
  • Join Date: Sep 2013
  • Posts: 12521
  • Location: Arlington
Re: Sourdough anyone?
« Reply #40 on: December 15, 2021, 11:36:15 AM »
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.

Offline rainshadow1

  • RainShadow Game Calls & Custom Knives
  • Business Sponsor
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Sep 2007
  • Posts: 3258
  • Location: Selah, WA - Sequim, WA
  • Custom Calls and Knives
    • http://www.facebook.com/pages/RainShadow-Game-Calls-Custom-Knives/133406026689512?ref=hl
    • RainShadow Game Calls & Custom Knives
Re: Sourdough anyone?
« Reply #41 on: December 15, 2021, 11:47:04 AM »
Inspired by this thread... got my first dough rising right now, about 12 days into the process. Starter smells amazing!
- - Steve
View and Purchase/Order Custom Calls!
Cougar Hunters!!! Check out Calling Products and Call-In Stories!
View the Blade Gallery, & Purchase/Order a Custom Knife!
 www.rain-shadow.com

RainShadow Game Calls & Custom Knives on Facebook

Labrador Retrievers - https://rainshadowlabradors.com

Offline Dhoey07

  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Sep 2011
  • Posts: 3274
  • Location: Parts Unknown
    • No Facebook for this guy
Re: Sourdough anyone?
« Reply #42 on: December 15, 2021, 12:03:25 PM »
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.

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #43 on: December 15, 2021, 07:19:49 PM »
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.


:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline jackelope

  • Administrator
  • Trade Count: (+27)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 49015
  • Location: Duvall, WA
  • Groups: jackelope
Re: Sourdough anyone?
« Reply #44 on: December 15, 2021, 09:05:47 PM »
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.
:fire.:

" In today's instant gratification society, more and more pressure revolves around success and the measurement of one's prowess as a hunter by inches on a score chart or field photos produced on social media. Don't fall into the trap. Hunting is-and always will be- about the hunt, the adventure, the views, and time spent with close friends and family. " Ryan Hatfield

My posts, opinions and statements do not represent those of this forum

Offline Dhoey07

  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Sep 2011
  • Posts: 3274
  • Location: Parts Unknown
    • No Facebook for this guy
Re: Sourdough anyone?
« Reply #45 on: December 16, 2021, 06:46:37 AM »
For sandwich bread try a 25/75 mix of whole wheat to bread flour.   More dense crumb, thicker crust. 

Offline Woodhunter

  • Non-Hunting Topics
  • Trade Count: (+2)
  • Hunter
  • ***
  • Join Date: Jan 2014
  • Posts: 168
  • Location: Port Angeles
Re: Sourdough anyone?
« Reply #46 on: January 03, 2022, 12:29:13 PM »
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.
« Last Edit: January 03, 2022, 12:40:37 PM by Woodhunter »

Online Dan-o

  • Global Moderator
  • Trade Count: (+24)
  • Explorer
  • *****
  • Join Date: Jul 2010
  • Posts: 16716
Re: Sourdough anyone?
« Reply #47 on: January 03, 2022, 01:30:53 PM »
Looks awesome!
Member:   Yakstrakgutp (or whatever we are)
I love the BFRO!!!
I wonder how many people will touch their nose to their screen trying to read this...

Offline boatloader

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Hunter
  • ***
  • Join Date: Mar 2019
  • Posts: 248
  • Location: Tacoma
    • Matt Kanarr
Re: Sourdough anyone?
« Reply #48 on: January 03, 2022, 01:32:02 PM »
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!

Sent from my SM-G970U using Tapatalk


 


* Advertisement

* Recent Topics

Springer 2024 Columbia River by Blacklab
[Today at 02:35:54 PM]


Springer Fishing Opportunity 3/29 & 3/30 by Blacklab
[Today at 12:48:56 PM]


Long Beach Clamming Tides by dilleytech
[Today at 12:39:19 PM]


Let’s see your best Washington buck by abhold87
[Today at 12:03:27 PM]


Bearpaw Season - Spring 2024 by bearpaw
[Today at 11:45:41 AM]


Walked a cougar down by Rainier10
[Today at 11:17:49 AM]


SB 5444 signed by Inslee on 03/26 Takes Effect on 06/06/24 by hughjorgan
[Today at 09:03:26 AM]


Average by lhrbull
[Today at 07:31:56 AM]


CVA optima V2 LR tapped hole for front sight by Remdawg
[Today at 07:09:22 AM]

SimplePortal 2.3.7 © 2008-2024, SimplePortal