Who bakes bread?

This is sourdough started, no yeast.
Three ingredient bread. And correct, with a Dutch oven it’s self steaming so no extra steam tray needed, but since I bake the one in the Dutch oven at the same time as the one on the stone, I use the steam tray as an extra heat deflected or the bottom of the loaf in the Dutch oven can get a little too dark and should be pulled at 20 minutes. And no, I don’t wash the tops with anything during the bake unless I’m doing rye or egg bread.
The sesame and poppy seeds, i line the baskets with before the overnight rise in the fridge so I use less flour to keep the dough from sticking to the baskets.
The seeds at a great nutty extra to the finished loaves as well.
:tu

Haven’t gone to the dark side yet....(Sourdough).... but I see it in my future. What’s a good starter ?

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Originally Posted by nessmuck

Haven’t gone to the dark side yet....(Sourdough).... but I see it in my future. What’s a good starter ?

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I use whole wheat and my girlfriend uses all purpose flour. But any grain will do, they will just behave a little differently.

I like sourdough because it takes all day, but with very little time. I put the dough together in about 10 minutes, then stretch it for a couple of minutes when I go refill my coffee, then let it sit for six hours before shaping and baking. With an instant yeast bread I always felt I needed a chunk of 3 or more hours set aside for bread.

By the way, just noticed centralmilling.com has a coupon for 25% of up to 10 items. FALLBAKING. Not sure how long it lasts.

Great video and terrific starter regimen I personally used as my springboard back into breadmaking at home.
https://youtu.be/watch?v=2FVfJTGpXnU

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Originally Posted by MikeB52

Great video and terrific starter regimen I personally used as my springboard back into breadmaking at home.
https://youtu.be/watch?v=2FVfJTGpXnU

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That video is unavailable....Got another one...thanks

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Originally Posted by nessmuck

That video is unavailable....Got another one...thanks

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Try this: http://www.ilovecooking.ie/features/...-patrick-ryan/

It worked for me.

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Originally Posted by nessmuck

That video is unavailable....Got another one...thanks

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Pretty much every method is going to be equal parts flour and water sitting on the counter with variations of feeding schedules once or twice a day. I used bake with Jack on youtube. With eventual success.

If I were to do it again, I would find a low, or zero, discard method and start it up. But, what seems to trip most people up is that the first couple of days a bad beastie will be growing like hotcakes. Then around day 3 an good beastie will start fighting that one and your starter will stop growing. A few days later the good beastie wins the war and everything starts growing again.

If I were you, before you start "fixing" your starter I would head over the thefreshloaf.com and read some of the "what's wrong with my starter" threads. Here is a thread where Phaz helped a lady along that may be helpful. what is going on with my starter | The Fresh Loaf

Many pages back someone shared a link to a company that sells starters.
I purchased a few to compare to my own locally started. There is a flavour difference and performance different with different starters. My point is they can be bought online and are very easy to get going. Skip the drama and just start breeding. And the rule of equal parts, by weight of flour and water works for me every time.
I now only feed 2 times a week and save wasted efffort and materials. But your culture must be well developed before you start skipping days of feeding..
Here’s one site that sells starters, but not the one I used .
https://breadtopia.com/store/sourdough-starter-dry/

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Originally Posted by MikeB52

Many pages back someone shared a link to a company that sells starters.
I purchased a few to compare to my own locally started. There is a flavour difference and performance different with different starters. My point is they can be bought online and are very easy to get going. Skip the drama and just start breeding. And the rule of equal parts, by weight of flour and water works for me every time.
I now only feed 2 times a week and save wasted efffort and materials. But your culture must be well developed before you start skipping days of feeding..
Here’s one site that sells starters, but not the one I used .
https://breadtopia.com/store/sourdough-starter-dry/

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Is this the post that you were thinking of Mike?

https://sharprazorpalace.com/plate-g...ml#post1908157