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I decided to try Warf and when we got her, my daughter said "mom, you need to name her because all sourdoughs have a name!" So, we named her Frida :) She is still goopy so it will be a week or so before we can make our first loaf. Thank you! 💜
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Hi im Justin I live brother sea. With my Dog Miss Daisy. I've always wanted to make my own bread and pretty much happy with my white loafs. But also like the idea of making my own sour dough bread. Now thats a new level of phawwww. But none the less I thought I want to do this. And I record my ingredients and how the bread came out...Anyway here's some pictures, ive lots to learn. Please excuse bad grammar joys of being dislecic 🙂
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Welcome to our group Zourdough Starters Group! A space for us to connect and share with each other. Start by posting your thoughts, sharing media, or creating a poll.
jasper is released now....Im always asked what is my favorite starter out of our 19 that we archived? Well, Jasper now beats them all, in every category, from activity, to sour, to also the only one that we can take right out of the fridge and go directly into a recipe, wow, that's impressive.
Jasper is now my go to starter at home, that says alot!
Enjoy playing with him
chris
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my new favorite recipe.....will post soon to site recipes
chris
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I have recently been delighted to receive the "Black Death" starter from Zourdough and, I have to say, it is THE most active starter I've ever handled. It makes a loaf that is truly sour. I've bought sourdough bread from supermarkets before and wondered what the fuss was all about. I've made my own starters and wondered why the bread didn't taste particularly sour, but the loaves I made with Black Death, having left the levain in the fridge overnight, were really sour and it's that sourness that I'm after! I rehydrated the starter using stoneground wholemeal flour and then used strong white bread flour for the actual loaves.
Although the dough is very active in the rising stages and easily fills the large bowl I am proving it in, I haven't yet managed to get a good oven spring so, on Chris's advice, I'm going to switch to using…
Update on this: I do make a kneaded recipe (one from KA, slightly modified) though I tend to hand knead...
But one night I was baking and ended up having to run out of the house, and my almost done loaf sat in the fridge for a day and a half. Pulled it out to shape and bake, and it blew the biggest holes it's ever made? Like massive holes, beautiful gassy thing, actually ripped open despite being scored cause it expanded so much in the oven. Same everything else input wise, same taste to the loaf, but the holes...
I'll have to run a few trials to see if it's consistent, but I might have an answer? What kind of scientist would I be if I didn't try to repeat it? Oh the horror, more bread...
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on the morning when you get up...
take the one cup of starter and put into a bowl, add 1 TB sugar and 3 tsp xanthan gum, mix well and put into a 100%oven for a while, how long? until your ready to make the bread...the yeasties are multiplying fast, eating on the sugar..
Now, when ready, put the mixture into your kitchenaid mixer with the dough hook...
add 2 whole eggs
2tsp real salt, not that sea salt crap, you can if you want, but then you die because you don't get iodine which the human body needs...and I believe regular salt adds better flavor.
add 1/2 tsp creme of tarter...i have no idea why, but it works.
This recipe is a fascinating experiment in gluten-free sourdough baking! I'm intrigued by the author's emphasis on technique and the unique approach to handling the gluten-free dough. The idea of activating the starter in the oven is unconventional, but it certainly seems to work based on the results described. I'm particularly curious about the role of the cream of tartar and why the dough should resemble cookie dough in consistency. I'll definitely give this recipe a try, but I might experiment with different flours and hydration levels to see how they affect the outcome. It's great to have such a detailed best essay services online account of the process, as it provides a solid foundation for further exploration.
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ingredients
1 cup "fed" sourdough starter 1 1/2 cups to 1 2/3 cups lukewarm water, enough to make a smooth dough 5 cups Unbleached All-Purpose Flour 1 tablespoon sugar 2 1/4 teaspoons salt
1) Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3) Add the remaining ingredients: 2 cups of flour, sugar, salt/ Knead to form a smooth dough.
4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please…
If you want a more sour punch try feeding your starter unbleached rye flour a few times.
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Well, I have tried out the very interesting suggestion of giving a smoky flavour to sourdough. I used Oak Smoked Water and added some to the water quantity of my recipe. It was pretty dilute so I had a brain wave: I used Grano Arso flour (https://www.bakerybits.co.uk/molino-bongermino-stoneground-burnt-wheat-flour). My recipe uses 500g of flour so I made up a mixture of Grano Arso, Strong White Bread Flour and an 8-grain flour - roughly one third of each. I am using Jasper starter which is, by a very long chalk, the BEST starter ever. I've just tasted the loaf and I have to say it is the most wonderful, flavoursome, dark brown loaf I have ever tasted. It has a beautiful, rich, brown colour (thanks to the Grano Arso) and a great texture. I'm not sure the Oak Smoked Water added much to the mixture and it might well have been swamped by the glorious, burnt, flavour of the Grano Arso but I don't care! I am the cat that got the cream! I am going to make the next loaf with Strong White flour only + Oak Smoked Water to see if the smoky flavour is still there in the cooked loaf.
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First time experimenting with sourdough and starter. I have dubious but optimistic thoughts about Larry. This is my Day 5. Based on instructions, I decided to use the discard, wondering if it would be tasty or lead to severe poisoning.
Made pancakes using Day 9 (1/2 batch ) recipe listed on site with discard. Very concerning that it lists using active fed starter as this was not my situation. Plowed through. Added pecans and blueberries while frying. Batter a little runny. Just a bit. Will add a tablespoon flour next time.
Was completely amazed. Crisp edges. Some airy Lift. A touch of flour would have helped. A touch more salt too. But sincerely an excellent unique and wonderful taste! A keeper!!!
Now I don't really care how a bread turns out. Can happily use for pancakes weekly.
Next up is an English Muffin recipe I found online with the other bit of Day 5 discard. Again....it's meant to be used with active starter....but we'll see what happens tomorrow ( dough is resting for now).
Thank you for the pancakes recipe!!!
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Joining The Zourdough Community to share your recipes is not just about exchanging culinary ideas, but also about fostering a sense of togetherness through food. Whether you're a seasoned baker or just starting out, this platform offers a welcoming space to connect with like-minded individuals passionate about the art of baking. Just Find this supportive community eager to learn and exchange tips, tricks, and of course, recipes that elevate the humble loaf to new heights. I often Discover more than just recipes; uncover stories, techniques, and perhaps even lifelong friendships centered around a shared love for baking and breaking bread together
So that's a good idea to name her Dawn. Lol Yes I think as time goes by it will get and better. 😃