Sourdough Bread

The same Starter before it’s night time feeding, Whoa! I guess I need a bigger Starter container  .

Ha. What’s your ratio 4/4/4 oz?

The same Starter before it’s night time feeding, Whoa! I guess I need a bigger Starter container  .

Ha. What’s your ratio 4/4/4 oz?

Yes Sir, that’s it.

I use a large 1qt canning jar.

I use a large 1qt canning jar.

I may need to switch it up 

Hunter make sure it’s a loose fitting cap and never fully seal it tight.  By doing so you’ll build a tremendous amount of pressure inside the jar from the carbon dioxide that’s being produced ;-) I like to use Saran Wrap loosely over the opening or just position the sealing cap of the canning jar without the screw on.

Love the sourdough posting in this thread.

I get super lazy on the daily feeding so I’ll throw my starter in the fridge to slow things down and pull it out when I’m ready for it. Makes it a lot easier if you don’t want to feed it every day. I use a 50/50 white/wheat blend.

I’m also using a Dutch oven but now I’m curious to try that bread cloche.

Here’s one I made earlier in the week.




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Here’s one I made earlier in the week.

 
Just wanna grab that serrated knife and cut myself a big slice topped with butter and jam. 

Here’s one I made earlier in the week.

 
Just wanna grab that serrated knife and cut myself a big slice topped with butter and jam. 

Now that you mention it, I think I will!

Lately, I’ve also really been enjoying grilling it in a pan with olive oil, salt, pepper, and just letting it soak up all the oil. Amazing stuff!

My first attempt at Sourdough. I used 700 Grams Organic Bread Flour and 300 Grams Organic Whole Wheat Flour at 75% Hydration. The texture is really nice and it tastes delicious. Funny how different the two Loaves look, and I obviously didn’t score them deep enough. I may need to order a couple Bannetons for proofing instead of two different sized bowls  .I’m really happy with how they turned out, especially for my first attempt. I’m looking forward to experimenting with different flour and hydrations etc.. Thanks for all the help Max!

Now we're talking. Those look yummy. Wait until you get to 85% hydration. That's my favorite texture. I just finished making another one which is on the cooling rack. You're off to a good start. As for scoring. From the low end all around to the opposite low end. Like a big smile