Thread: Who bakes bread?

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/

Did you keep them going? I have heard unsubstantiated rumors that eventually your own yeast will take over and drive out the purchased flavor.

We store ours in the fridge and just feed them the night before we want to use them. We made a lot of bread when we were getting them going, though. The neighbors were very happy.

I have heard it both ways. The starters that i have going still seem, to have their own distinct flavors, but it's only been about 10 months.

That’s the one. Thanks Roy!
Bought from them, good starters.
Active in three days.

Today's sourdough bake: multigrain with freshly milled whole wheat, whole rye, and whole spelt flour.

Wow,, explosions of crusty yummy ness! Well done.
And as far as flavour, mine still seem to behave and taste different,, although it could all be in my head..
And belly..

Honey Wheat sourdough sandwich loaf and a cinnamon raisin loaf. I converted the cinn raisin bread from an instant yeast recipe that used all milk and no water, so I seeded 170g bread flour and 170g milk with about 15g of my starter and let it grow on the counter over night. It worked great, tripling in size and worked as normal in the dough. The crumb slice is still pretty close to the end, but I am still working on not getting the big gap. I found a recipe that with a shaping technique I am going to try out.

Cinnamon raisin loaf, good for the pending season.
Looks tasty..

Originally Posted by MikeB52

Cinnamon raisin loaf, good for the pending season.
Looks tasty..

great for any season, you mean?

Lets us know the results. Might want to try the cinnamon raisin.

I bake twice a week, a nice plain white loaf.