We're having fun now! The bread baking mentors of this community have been so generous with their advice and encouragement. It's starting to come together in my kitchen. I baked a sourdough no knead using notes by JMonkey and Susan this week and here is the result-
Dutch Oven Sourdough
Seeing everyone make such beautiful whole grain breads lately inspired me last weekend to finally try Jane's lovely sourdough technique (Jane's results here), with tips by JMonkey and Tomsbread as well - thanks guys!
After being graciously guided through the process of starter CPR by BWraith, I found myself with a significant (and growing) stash of starter cast-off. Thought I would save it for the next batch of dog biscuits, but a remark of Mini Oven's that the discard can be pressed into service as poolish gave me paws. (I am SO sorry...) So instead of actually making sourdough bread with my born-again starter, I took the spare and made some yeasted oatmeal bread.
Well, 5:00 Wednesday evening was first feeding time for my starters. The one on the refrigerator looked nice and bubbly after 48 hours. The one that was outside, however, was relatively dried out from being out in the wind for 2 days.
Those were the words she said, and when the lady speaks, she gets :) HAHA! Made some honey whole wheat with flax in it. We got this awesome cranberry/vanila peanut butter last week and needed something hearty to slather it on. YUM!
Have some sourdough ciabatta cooling now. Gosh...I soooo love the smell of sourdough!
This is the second bread that I've baked with my white sourdough starter and it is mmm-mmm good!
This is the Mill Loaf that is in Dan Lepard's The Handmade Loaf. Which I might add is a beautiful book!
Sourdough Ciabatta - Second Try
Sourdough Ciabatta - Firm Starter Version (loaves)
After reading all the discussions about "flour vs. micro organisms" in getting a good starter, I decided to run my own test.
I believe that the flour has all the vital nutrients that a starter needs to survive, but I also believe that the location and local flora and fauna play a part. I believe that is what makes San Francisco sourdough taste different than a Russian sourdough, which tastes different from a European sourdough.
