Sourdough chit chat

[freebs]

free sourdough starter (dried)from an 1847 Oregon Trail starter. The starter site is Carl Griffith 1847 Oregon Trail Sourdough Page They ask for an envelope with a stamp and addressed envie.

Here is a place for a freebie,it also has all the info on it!

[Saule]

Sara has a very nice, simple tutorial for sourdough starter: Sourdough Starter

This is much like the tutorial I posted earlier, a bit different in quantities of flour, but also relies on just flour and water. Those are the strongest starters.

[sprouter]

I've been keeping a starter going for about three months now, and am experimenting. I started it with a purchased dehydrated mail-order starter, and was lucky that I got it going and it hasn't failed me yet. In fact, I just popped a loaf of sourdough bread into the oven!

I've found that the sourdough starter is enough to make the bread rise as long as the flour is at least 50% white, but if there are significant amounts of heavier flour (especially rye), then I'll supplement the sourdough with a teaspoon of instant yeast.

[moasmom]

I just started my first starter 3 days ago, following the method described in the book Tartine Bread. I am very much looking forward to developing a healthy relationship with it. I think I need to name it, once it gets going.

Right now, I'm in the read and learn everything I can phase, so thanks everyone for the tips posted, and thanks to the OP for starting the discussion.

I am especially interested in hearing more about methods of using and maintaining a starter without throwing any out, in the interest of frugality.

Kara

[JoeV]

I'm new here, but not new to working with sourdough starter. Mine is currently 3 years old and I made it from a recipe on Breadtopia dot com. (I can't post url's yet) Eric has a tried & true method that has worked for many folks, and it uses pineapple juice. The history and chemistry behind this method is also there for you to read if you're so inclined.

I have a sourdough no-knead recipe and a Polish sourdough rye recipe on my website in the bread section. Check them out at Flyfishohio dot us.

Joe

[moasmom]

My starter is now 3 weeks old (50/50 AP and whole wheat flour and water) and it helped me make my first-ever loaves of sourdough over the weekend. I thorougly enjoyed the entire process (making the starter, making the leaven, mixing the dough, bulk rise, shaping, bench rest, second shaping, overnight retardation, and baking) and learned so much.

I know my next loaves will be much improved in shape and texture from all that I learned just by making my first attempt. I look forward to the journey.

I used the recipe/method from the San Francisco bakery Tartine's bread cookbook. It's a 75% hydration dough from a young leaven, not very sour, but with a very deep, complex flavor and very dark, crisp crust.

I'm a total bread nerd now.

KAra