The Doughocracy - Sourdough Starter Requests, Results, & Bread Talk

SteveRoy · January 25, 2020, 2:25am

@Janet what are we supposed to do with the starter to keep it alive?

Janet · January 25, 2020, 4:48am

1. if not using right away: keep in fridge, once a week get out of fridge and feed 1:1:1 by weight starter, flour, water. Let that do it’s thing for a few hours, then put back in fridge. Your starter will increase in volume quite a bit so make sure it’s in a bowl or jar large enough to triple in size.

2. If planning on using imminently - keep out on the counter and feed once a day (same 1:1:1) ratio.

If your starter smells slightly boozy don’t worry - that’s just the byproduct of the yeast growing. It’ll get all bubbly.

Before you bake you’ll have lots more starter than you need. That’s why @TristanL and I have been making stuff like pizza dough and foccacia to use up the excess.

Janet · January 25, 2020, 4:51am

Steve are you going to make bread? Here’s the recipe I like. I spread it over 3 days. Also if your starter has not yet been named I dub it “John Dough”.

https://www.thekitchn.com/how-to-make-sourdough-bread-224367

mike · January 25, 2020, 10:03pm

Thank you for the starter, after a few days in the fridge, I brought it out to warmth and started the feeding cycle to get it nice and active. I’m planning my first loaf pretty soon and I’ll report back with results. I don’t expect much success, but if I end up with something I want to eat, then I’ll be happy.

Looking forward to trying to refining this skill, and I’ve been reading a lot of links and watching videos on the process.

winegummo · January 25, 2020, 10:11pm

lol. i love the standard of “Can i eat it?”

I think i am right there with ya

Janet · January 25, 2020, 11:09pm

I guarantee if you follow that recipe I posted (the one from kitchn) your bread will be awesome. I am no wizard of bread and mine turned out great.

i should add - I made sourdough in the past (which was okay) but this is definitely the best starter I’ve used.

Janet · January 26, 2020, 12:56am

I’d like to try this recipe sometime soon.

winegummo · January 26, 2020, 2:43am

George has a new home and two little brothers to take to work with me on monday

Janet · January 26, 2020, 4:02am

Nice one George.

winegummo · January 26, 2020, 7:51pm

it passes the "can i eat it?‘’ test but definitley needs improvement.

Janet · January 26, 2020, 9:37pm

Very nice!

Janet · January 29, 2020, 3:01am

Made some bread this aft. Here it is with cat melon for scale. I’ve just switched to unbleached flour and like the slight difference in taste. Must buy bulk flour at Costco at some point.

mike · January 30, 2020, 7:30am

I think I did too much whole wheat flour and not enough rise, but good anyway.

Janet · January 30, 2020, 8:14am

That looks so good! Impressive!!! I bet it’s great with lentil soup.

Edit: I’m in tomorrow afternoon and bringing someone some starter. Anyone else want in?

Janet · January 30, 2020, 8:19am

Speaking of flour. Anyone know where I can find this in Van?

Janet · February 1, 2020, 9:23am

Right - John Dough (the starter) is now living with @lukecyca and @Majicj.

winegummo · February 2, 2020, 2:59am

attempt number 3. (attempt 2 will not be spoken of). from mixing to baking all in one day.

Janet · February 2, 2020, 3:59am

ooo that looks awesome!!!

SteveRoy · February 3, 2020, 1:06am

Janet · February 3, 2020, 2:09am

yay! that looks awesome! Nice crust!