You may remember about my trials and tribulations in trying to establish a sourdough starter
www.smokingmeatforums.com
Well, after many more feedings I decided to try again with a different recipe.
I also wanted it to be more "sandwich" shaped than a boule or batard. So I used a 9" loaf pan and used a 2nd pan to act as a roof (just like a dutch oven).
My current rye starter doubles nicely in 3 hours
And the overnight dough now sitting in the loaf pan
And the finished product fresh out of the oven
The crust shatters perfectly and the crumb looks good (not huge but acceptable in these early attempts
Flavour is as expected.
Thanks again to all those who helped start me off on this journey
Sourdough starter help
I've tried in the past to get one going- - -without success. I still struggle. Two clean jars with a cloth 'cap' each. Fresh ground rye flour Filtered & de-chlorinated water In a 50-50 mix. Four days now and zero activity. day 1--20gm rye 20 ml water day 2-just stirred to incorporate...
www.smokingmeatforums.com
Well, after many more feedings I decided to try again with a different recipe.
I also wanted it to be more "sandwich" shaped than a boule or batard. So I used a 9" loaf pan and used a 2nd pan to act as a roof (just like a dutch oven).
My current rye starter doubles nicely in 3 hours
And the overnight dough now sitting in the loaf pan
And the finished product fresh out of the oven
The crust shatters perfectly and the crumb looks good (not huge but acceptable in these early attempts
Flavour is as expected.
Thanks again to all those who helped start me off on this journey
