Sourdough

[Tallswife]

Broke out my starter this week in an effort to keep myself distracted. I think this looks pretty good. Everything Bagel seasoning in and on the bread

 

[sawyer04]

When do we eat?

 

[Tallswife]

When do we eat?

Its half gone, so if your going to eat, better get here soon.

 

[Roundball2319]

Nice loaf. Looks tasty. I make sourdough every week for my wife and I. It's a great bread.

 

[Kmcmichael]

I also make sourdough, currently traditional Jewish Rye. When I make regular I add Rosemary.
I do make it in bannetons but often use a loaf pan suspended in an indoor Dutch oven. The old style lodge pans worked but now they made them bigger.
I made a pumpkin version for Thanksgiving.

 

[Brokennock]

Broke out my starter this week in an effort to keep myself distracted. I think this looks pretty good. Everything Bagel seasoning in and on the bread View attachment 107236

Not a bread eater, but, that certainly looks good, and the everything bagel seasoning sounds good. I could be tempted, especially if toasted with lots of butter.

Thanks for sharing.

 

[upperplains]

That looks wonderful Tallswife! The last 3 attempts at getting a good starter going have been failures. I sure do love sourdough and made back when I could get it started. Very nice looking loaf on your end!

 

[William Lincoln]

Whats for Din Din? That looks great. Didn't know we had the chuckwagon chefs
working the forum. Would like to rip off a piece an dip in my cowboy chili.

 

[deerstalkert]

i have a starter that was passed down from an Alaskan gold rush miner. i can't do gluten so i use it with a pancake mix that has a bunch of other stuff mixed to resemble a real pancake. the starter seems to like it, cause when i feed it it about raises the lid off the jar.
gives the pancakes a real sourdough bite. love sourdough.

 

[jefair1]

Broke out my starter this week in an effort to keep myself distracted. I think this looks pretty good. Everything Bagel seasoning in and on the bread View attachment 107236

What's the secret to making starter? I have tried dozens of times and recipes and nothing has worked.

 

[deerstalkert]

starter is yeast actively growing in flour. find someone with a culture and get a start. or
send me your address and i will send you a start. it can be frozen and reestablished.
you just thaw and feed it new flour. IT'S ALIVE!

 

[Tallswife]

What's the secret to making starter? I have tried dozens of times and recipes and nothing has worked.

I can send you some of mine in a freeze dried state. It still works great when you get it going.

 

[Kmcmichael]

i have found that Rye flour works better when starting out. You cannot use tap water if it contains chlorine. If you are on a well it should be good. Don’t use bottled water that contains any salt. This applies to feeding also.
it is likely better to get a starter from someone.

 

[cornstalk]

I love sourdough that when you bite into it, it bites you back. And let's see that would be how many store bought loaves of sourdough? Oh yea, zero. Best 'slap your mama' sourdough I've ever had comes out of California, but neither bakery will ship to Alaska, I guess since we are another country.

We are trying to make our own, got a starter and have been growing it for six months now and boy does it grow. But the bread we've made so far is no better than store bought. Here is hoping we get there someday.

 

[Notchy Bob]

I love bread, especially sourdough, and that loaf in post #1 looks really good! About the best I can do in the bread-baking department is a form of soda bread. My wife, however sometimes makes French bread that is the real deal.

I enjoy the sense of community on this forum, with offers to share sourdough starter. You don't find that just anywhere.

Best regards,

Notchy Bob

 

[Red Owl]

I tried and failed with a starter but I think I was using tap water. It rose "sort of" I made some bread as heavy as a brick, I ate it and didn't get sick but then the started turned pink and I thought, "that doesn't look good" so I tossed it. I'm in Florida- I wonder if sourdough works here.

 

[LME]

I tried and failed with a starter but I think I was using tap water. It rose "sort of" I made some bread as heavy as a brick, I ate it and didn't get sick but then the started turned pink and I thought, "that doesn't look good" so I tossed it. I'm in Florida- I wonder if sourdough works here.

Don't let it get you down! I tried to make yeast rolls which I dearly love but I failed terribly. I can make a biscuit that is close to perfect but yeast breads I tried to make didn't turn out well?

 

[Red Owl]

Well maybe I'll try again. I really would like to get it right. I eat a lot of pancakes so I could use it about every day.

 

[Tallswife]

Well maybe I'll try again. I really would like to get it right. I eat a lot of pancakes so I could use it about every day.

There is a learning curve to sourdough. It took me several months to get what you see above right.

 

[Master Blaster]

The most common problem people seem to have with sourdough is establishing and maintaining an energetic starter. As stated above, the most important factor is the water. Bottled water or water purified by reverse osmosis seems to be essential. The worst culprit in municipal tapwater is chloramines. Sic semper panem.