I've just joined as I have a great passion for sourdough bread. After a number of failed attempts, I now have a very active starter and bake with it weekly. We call it Boris, because if you give it warmth and a bit of food, it starts to froth and get agitated, just like someone we know only too well here in the UK.
I'm looking for ideas on what to do next now that I have a reliable starter and a fairly good, repeatable recipe.
So, that's me - hi and happy baking.
wanna put Boris to work eh? Any ideas which flours and what direction you want to send 'm into?
Merry Christmas!
Hi Mini oven,
Seasons greetings. I currently feed Boris with 100% hydrated mix of white wheat (50%) and 25% each of coarse ground spelt and rye flours. I feed immediately after taking him out of the fridge and removing about half of the existing starter. After about 4hrs, he has got to room temp and is easily double in size.
After using Boris in the bread recipe - essentially a 150g Boris in 850g flour(s), which can be either all white wheat or a 50% white wheat and the remainder from either of mix of whole wheat, spelt and/or rye, or all whole wheat, with about 600g water, 20g salt, I put him to sleep with a 65% flour/water mix.
So, I'm looking for something new, apart from 'regular sourdough bread'.