First Sourdough

[newbrian]

So I made my first sourdough after working with my starter for over a month. I had a hard time getting the starter to the correct stage but it is finally ready. The bread was delicious, but not a lot of sourdough flavor. I'm not sure if they will get more sour as the starter ages. It was a simple starter just 60 grams each of water and flour daily.

 

[BGKYSmoker]

Nice.

 

[JLeonard]

Great looking bread. I need to get back into bread making.

Jim

 

[sawhorseray]

Looks good! I got a envelope of starter and directions for Xmas. Guess I better read up on what to do with it, present came from my wife. RAY

 

[BrianGSDTexoma]

Very nice. You should be very proud of that! Great feeling getting a good SD. I think you get more flavor from holding in fridge before baking. I try to leave at least 24 hours. I starting one today. Been a while since made one.

 

[tbern]

excellent looking loaf, nice job!!

 

[newbrian]

Very nice. You should be very proud of that! Great feeling getting a good SD. I think you get more flavor from holding in fridge before baking. I try to leave at least 24 hours. I starting one today. Been a while since made one.

are you saying, on the last proof to put it in the fridge overnight? Do you let it come to room temp the next day before baking?

 

[SmokinAl]

Awesome looking bread, especially for your first time with sourdough.
Al

 

[kelbro]

Cold retard in the fridge really helps the flavor. Your starter will get more flavorful as it ages. Could be a few months. Using a mix of rye and whole wheat with the AP flour to feed your starter also provides a good flavor base.

 

[newbrian]

Cold retard in the fridge really helps the flavor. Your starter will get more flavorful as it ages. Could be a few months. Using a mix of rye and whole wheat with the AP flour to feed your starter also provides a good flavor base.

thank you!

 

[motocrash]

Beautiful Boule!

 

[BrianGSDTexoma]

are you saying, on the last proof to put it in the fridge overnight? Do you let it come to room temp the next day before baking?

I use a Cast Iron loaf pan and after putting in pan it goes into the fridge but you should be able to do same thing with basket. Goes right from fridge to oven with steam. Here is what I do mostly now but do 100% white flour:

The Simple Sourdough Tin Loaf of Your Dreams

I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack. Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e...

bakednyc.com

 

[newbrian]

I use a Cast Iron loaf pan and after putting in pan it goes into the fridge but you should be able to do same thing with basket. Goes right from fridge to oven with steam. Here is what I do mostly now but do 100% white flour:

The Simple Sourdough Tin Loaf of Your Dreams

I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack. Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e...

bakednyc.com

Ok thanks for the link

 

[BrianGSDTexoma]

That process works great for me. If you use the recipe I just go 370 grams on water as I wet my hands when doing stretches and it gets the rest from that.

 

[Texas Cookin']

Good looking bread. I have always been interested in doing this. I may have to give it a go.

 

[bauchjw]

Awesome! Big salute to your new amazing hobby and an admirable start I’ve been obsessed with bread lately, but haven’t been as far as you. I’m tagging noboundaries as an established SMF expert with obsessive experimentation. He’ll be by soon with keen and hard earned insight. Points fit a brave and killer start, even if you aren’t happy!

 

[Steve H]

I've yet to be successful with sourdough. Really like how yours came out!

 

[Ishi]

Work of art! I need to try this! Congrats on the ride

 

[newbrian]

Awesome! Big salute to your new amazing hobby and an admirable start I’ve been obsessed with bread lately, but haven’t been as far as you. I’m tagging noboundaries as an established SMF expert with obsessive experimentation. He’ll be by soon with keen and hard earned insight. Points fit a brave and killer start, even if you aren’t happy!

I'm happy with it but just wasn't sure why I didn't get the sour flavor, but with the comments on this post I think I'm on the right track and it just takes time for the starter to get that flavor.

 

[BrianGSDTexoma]

I will also tag bregent