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Bassman Sourdough #1 with Cheddar and Jalapeno - Page 2

post #21 of 26

How difficult is it to make a starter?

post #22 of 26
Originally Posted by daddyzaring View Post

How difficult is it to make a starter?

It's not all that difficult to make a starter.  It's just that it gets better with age.  I started this one almost 30 years ago.  To make your own, all it takes is flour, water and some time.  Just mix a cup of warm water with a cup of flour and let it set for a week stirring once or twice a day.

post #23 of 26
Thread Starter 
Originally Posted by Bassman View Post

We get the jalapeno salt from a guy right here in our little town.  I get the original smoked jalapeno in the 11 ounce jar.  Good stuff.

I highly recommend EVERYONE try this stuff!  It's great.  I've got the Galic and the Smoked, and can't tell which one I like better.


Re: the "sour"  I think you just have to play with it.  I leave mine out on the counter most of the time which I think is making a difference.


... we gotta remember, Bassman only has about a 25 year head start on us!!! YES, this stuff does get better with age.  I've had mine now since 3/10/10... I know that because I sharpied it on the top of the mason jar I keep it in.  I too like the twang of sourdough and mine is slowly getting there.  I've also heard and tried adding a little more sugar/honey to the sponge affects the twang.  I've been playing with that, but still haven't gotten to Bassman's stage yet. 


Patience, Grasshopper, PATIENCE!


Bassman is one heck of a cool dude to share this - take advantage of it!

post #24 of 26

wow, that looks tasty!!!! i have some sourdough starter, i may have to try this one of these days.

post #25 of 26
Originally Posted by WALLE View Post


And I thought you were going to ask where the bacon was!!  Dang, BC, I promise never show any naked bread again!


Hey Tracey, how 'bout this:

“Give a man a fish; you have fed him for today. Teach a man to fish; and you have fed him for a lifetime”


"Teach a man to make Bacon, and he'll make bread."


I knew you'd like that one,  


post #26 of 26

I'd like to give this recipe a try next weekend but I got to ask whats the garlic jalapeno salt? is there a recipe for it on here? 

I'm thinkin that woould make a great slider bun for some Pulled pork!

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