My second run at sourdough

[chef k-dude]

Worked out real good, not bad for a newbie. I dont know what I'm doing yet with scoring the top, but the pattern I did let the loaf rise nicely so maybe that's the ticket!

Sun-dried tomato, EVOO and just a hint of herbs de provence. No-knead recipe.

 

[pi guy]

Wife just started her sourdough journey a couple months ago. She's had great success with it. Baking a jalepno cheddar loaf today as a matter of fact.

Keep it up, it seems to be a fun (and tasty) hobby! Nice work!

 

[DRKsmoking]

but the pattern I did let the loaf rise nicely

looks good to me , and I'm with you . New to the whole thing also.

Had to put it away for a week or two. Eating way too much , and loving it.

David

 

[Astralogics]

Looks like a great attempt to me!

 

[sandyut]

Looks like you got the hang of it. Looks good from here

 

[GatorAGR]

Dang! That looks awesome and only your second attempt. Way to go!

 

[chef k-dude]

looks good to me , and I'm with you . New to the whole thing also.

Had to put it away for a week or two. Eating way too much , and loving it.

David

Right there with you. It's not been the bread as much as the starter discard that's been jacking up our carb load. I feed the starter about every week and a half now, trying to let it go a little longer each time but hate to throw the discard away. A member here told me they let theirs go for as long as a couple months without feeding, so I'm trying to find the balance between the every week it seems like is the standard instructions, and that. Be nice to only do it every month or two.

I fed it today after probably 10-12 days and before I knew it, it was lava flowing out of the jar on the counter! It's alive! We did burn our last fire this morning for the season so it was probably 75 in the kitchen.

At some point I want to try the discard pasta and pizza dough...I'll wait till next soup season to try the dumplings...but yea, hard to keep the carbs down like this

 

[Fueling Around]

Looks good from here.

I haven't gotten the scoring (lahm) figured out either.
I don't make a boule very often anymore. Mostly make sandwich bread for the toaster

Now you need to starve your starter to develop the lactic. I leave it on the counter and feed every day and 1/2.

I use up most of my discard making loaves and rolls.

 

[Redicans]

looks good to me , and I'm with you . New to the whole thing also.

Had to put it away for a week or two. Eating way too much , and loving it.

David

I hear you on that! I love it but just can't be eating that much bread, Hahaha!

 

[DRKsmoking]

Right there with you. It's not been the bread as much as the starter discard that's been jacking up our carb load. I feed the starter about every week and a half now, trying to let it go a little longer each time but hate to throw the discard away. A member here told me they let theirs go for as long as a couple months without feeding, so I'm trying to find the balance between the every week it seems like is the standard instructions, and that. Be nice to only do it every month or two.

I fed it today after probably 10-12 days and before I knew it, it was lava flowing out of the jar on the counter! It's alive! We did burn our last fire this morning for the season so it was probably 75 in the kitchen.

At some point I want to try the discard pasta and pizza dough...I'll wait till next soup season to try the dumplings...but yea, hard to keep the carbs down like this

I know what you mean Ken.
I have been putting mine in the fridge , and that slows it down for me. Will bring it out a day or so before I need it , and start the feeding again.

Funny about the Lava flow, I really have not used the discard yet.

David

 

[DRKsmoking]

I hear you on that! I love it but just can't be eating that much bread, Hahaha!

Yes Sean, if I make it , I will eat it , I just pulled out the extra Hot cross buns ( 12 ) I made few weeks ago out of the freezer. And yes I ate most of them. Dam I have to stop. LOL

David