Fantastic Success with my s/d starter

[voyager 663rd]

You may remember about my trials and tribulations in trying to establish a sourdough starter

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

 

[GatorAGR]

Well done! I haven't ventured into breads yet, but I am intrigued.

 

[forktender]

You may remember about my trials and tribulations in trying to establish a sourdough starter

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
View attachment 728831

And the overnight dough now sitting in the loaf pan

View attachment 728833

And the finished product fresh out of the oven

View attachment 728834

View attachment 728835

The crust shatters perfectly and the crumb looks good (not huge but acceptable in these early attempts

View attachment 728836

Flavour is as expected.

Thanks again to all those who helped start me off on this journey

Holy crap!!!
That is one kill'er look'in loaf of bread, I'd be thrilled if I could make one turn out that well.

 

[forktender]

Which recipe did you follow? please!!!

Dan.

 

[chopsaw]

Looks good !

 

[sandyut]

Thats a win! Turned out great IMO.

 

[voyager 663rd]

Which recipe did you follow? please!!!

Dan.

Easy Artisan Sourdough - Keep it Sweet Kitchen

If you’ve ever wished sourdough felt a little less mysterious and a lot more doable, this is the recipe to start with.

keepitsweetkitchen.com

 

[Fueling Around]

Looks good
Addicting isn't it?
I make my loaf breads with discard and yeast. My wife needs a softer crust.

 

[DRKsmoking]

Nice SD loaf, and I also like to make the bread loaf shape.

Well done . soon you will be trying sweets and pizza with SD, Just saying.

David

 

[chopsaw]

try again with a different recipe.

I'm not using that recipe , but that's where I landed after some hands on testing .
500 grams bread flour
350 grams water
Ripe starter 100 - 150 grams .
3 to 5 day ferment in the fridge .

That can change with the weather , and type of flour .
I also use 5 grams active yeast , and add 1/2 tsp white sugar for color .