Getting some starter back in shape and some sourdough baked .

[chopsaw]

I went on a run of sausage making and beef grinding for the freezer . Been through 8 pork butts and 5 whole strip loins in a couple weeks .
Meanwhile my starters got pushed to the back of the fridge , neglected .
I always keep 2 jars , and one of those got moldy so I tossed it . Split the second one and started feeding on the counter . Took about 2 weeks and 3 failed boule's to get things right .
I keep the starters in the mason jars , and use the tall jar when I want to bake .
Was taking 24 hours to even show activity , the all of a sudden it took .
This was about 1 1/2 hours after feeding .

This is actually No. 4 ( the 3 before this went in the trash )
Came out pretty good . A little light on the color .

Next one up I baked 30 minutes lid on , and added some sugar
to help the color .


No. 6

7 ,

8 ,

Next batch I split . Did one jalapeno cheddar , and one plain open bake .

That small open bake came out pretty good .

Can't believe how good that Jalapeno is .

I've lost count , but I think these are 11 and 12 .

Daughter wanted some to take to a get together for gifts .
So I baked up a couple more .

Love the bags for giving and storage . Bread lasts a lot longer
in them too .

Last one . I split a batch and did a small open bake Cheddar cheese .



I did those over the course of last week . What I kept went fast .
I have one in the freezer , gave 5 away .
Might get some mixed up today .

 

[Fueling Around]

Outstanding Rich

I've been trying to get my starter going too. It would show good and then go flat. Tossed the first batch as it got really sour. The lactic acid suppressed the yeast.
Second try did the same quick start then back to flat for a week then a feeding of straight bran mixed in the flour got it rolling. Will make a couple of boules for the get together next weekend.

I need to feed it as it already deflated from the top of the jar

 

[mushroomboots]

I went on a run of sausage making and beef grinding for the freezer . Been through 8 pork butts and 5 whole strip loins in a couple weeks .
Meanwhile my starters got pushed to the back of the fridge , neglected .
I always keep 2 jars , and one of those got moldy so I tossed it . Split the second one and started feeding on the counter . Took about 2 weeks and 3 failed boule's to get things right .
I keep the starters in the mason jars , and use the tall jar when I want to bake .
Was taking 24 hours to even show activity , the all of a sudden it took .
This was about 1 1/2 hours after feeding .
View attachment 708401
This is actually No. 4 ( the 3 before this went in the trash )
Came out pretty good . A little light on the color .
View attachment 708400
Next one up I baked 30 minutes lid on , and added some sugar
to help the color .
View attachment 708402
View attachment 708403
No. 6
View attachment 708404
7 ,
View attachment 708405
8 ,
View attachment 708406
Next batch I split . Did one jalapeno cheddar , and one plain open bake .
View attachment 708407
That small open bake came out pretty good .
View attachment 708410
Can't believe how good that Jalapeno is .
View attachment 708411
I've lost count , but I think these are 11 and 12 .
View attachment 708412
Daughter wanted some to take to a get together for gifts .
So I baked up a couple more .
View attachment 708413
Love the bags for giving and storage . Bread lasts a lot longer
in them too .
View attachment 708409
Last one . I split a batch and did a small open bake Cheddar cheese .
View attachment 708415
View attachment 708416

I did those over the course of last week . What I kept went fast .
I have one in the freezer , gave 5 away .
Might get some mixed up today .

Man, that is some beautiful bread, and you are prolific! How did you learn to do it so well?

 

[chopsaw]

Outstanding Rich

Thanks bud .

I need to feed it as it already deflated from the top of the jar

I keep mine in the fridge . I'll go a week or more between feeding when I'm not using them .
Then I get them out and feed a couple times with no discard .
When I want to bake I build it in another jar . Feed the night before and fridge , then the next morning I get it out . When it starts to warm it takes off .

Thanks for looking .

 

[JckDanls 07]

So Rick sent me some dry starter... Being trying to read up and figure this game out... the more I read the more confused I get...

Fueling Around .. Be ready for some brain picking this weekend...

 

[chopsaw]

So Rick sent me some dry starter... Being trying to read up and figure this game out... the more I read the more confused I get...

I was there . First thing is to realize you have to really mess up to kill a starter . People think it's done , when It's not . That includes me .
Hardest thing for me was to get the starter built up and know what to do from there .
I do an " adjusted " method , because I'm never ready when the starter is .

 

[Fueling Around]

Thanks bud .

I keep mine in the fridge . I'll go a week or more between feeding when I'm not using them .
Then I get them out and feed a couple times with no discard .
When I want to bake I build it in another jar . Feed the night before and fridge , then the next morning I get it out . When it starts to warm it takes off .

Thanks for looking .

I keep it in the fridge unless I'm in the baking mode. Then it sits outside to get nice and active.

So Rick sent me some dry starter... Being trying to read up and figure this game out... the more I read the more confused I get...

Fueling Around .. Be ready for some brain picking this weekend...

I'll pack some secret ingredients to give it a big kick start.

 

[jcam222]

Looks amazing Rich. Will make some good eating and nice gifts for sure.

 

[chopsaw]

that is some beautiful bread,

Thanks .

you are prolific

No reason to call me names .

How did you learn to do it so well?

Just lucky .

 

[BGKYSmoker]

Rich

Very nice breads.

 

[chopsaw]

Looks amazing

Thanks Jeff .

make some good eating and nice gifts for sure.

The jalapeno cheddar makes a great grilled cheese sandwich .

 

[BrianGSDTexoma]

Those some good looking loafs Rich.

 

[chopsaw]

Very nice breads.

Great chew and crust on all of them . I fed with KA bread flour and they took off . I was using a mix of whole wheat and AP . Changed the water from the stuff you showed me to " natural spring " Not sure what made a difference .
I know when the starter is right , because it gets that sweet vanilla / pastry smell to it .
Timer just went off . Lid off , back in at 400 .

Thanks for the comment . BTW , the above is Bob's artisan bread flour .

 

[chopsaw]

Those some good looking loafs

Thanks Brian . Appreciate the comment . Smells good in here right now .
Snow a bit and 27 degrees . Good day to stay inside .

 

[BrianGSDTexoma]

Thanks Brian . Appreciate the comment . Smells good in here right now .
Snow a bit and 27 degrees . Good day to stay inside .

We been having some pretty good weather here in North Texas. Need to lay off bread for a while but the jalapeno cheddar sour dough is on my list. Corned beef ready when I get a chance. Not sure yet how I going to cook it? Just finished up with a spirit run. These are not much fun anymore but I love the rewards! Need to get some apple pie made for Christmas. Hard to do that one low carb though.

 

[BGKYSmoker]

Looks good Rich

The bobs artisan is good flour.
I picked up 25 lbs while in TX.