@neumannaudio awesome! Let us know if you’d like some starter.
I had my starter on the counter and it exploded!
I’ve fed it and put it in a larger jar.
I’m very new to this, might try a loaf this weekend.
Haha yep the starter jars are much too small, gotta transfer it to larger jar or container and feed it. Good luck and happy baking!
I’m baking some loaves today. I’m finding turning this into a 3 day affair works pretty well for me. The loaves rise overnight in the fridge and then I just chuck em in the oven. I put rosemary in this batch. We’l see how it works out later.
I would love some. Thank you!
That’s just mean!
In the nicest way
wow! seriously good looking. Do you add water or steam?
I don’t add any water - just cook in that covered cast iron pot with lid further up in the thread. The recipe I use calls for baking covered to a certain point and I think that helps with steam/crust.
https://www.thekitchn.com/how-to-make-sourdough-bread-224367
Edit: can confirm - total awesomeness - the rosemary I added is good - will add more next time.
Okay, I’m out for multiple weeks, but when I get back in January, I’ve got to pick up a starter from someone. That bread just looks too amazing.
Sweet - we have you covered!!!
I am commandeering the name of this starter and proclaim it shall henceforth be referred to as “Doughoccracy”
You’re Welcome.
It’s about time someone did that.
Edit: I have re-titled this thread appropriately
@neumannaudio starter is in the fridge for you in jar with your name on it. I fed it before I dropped it off so should be good for a bit. Also see lots of other starter in there from @TristanL
Anyone else baking yet?
Edit: you can also make pizza dough with it…Sourdough Pizza Crust - In Jennie's Kitchen
Those are some swish looking boules my homies
If there’s any left after such a frenzy maybe I’ll try a pizza dough
There’s around 4 left in the fridge, I will take them home after tomorrow night, so grab a jar before then. @lukecyca, @SteveRoy did you pick it up yet?
Not enough!!!
Those look great!