pulled some sourdough out of the oven just now

[RedMacGregor]

and it's GOOOOOOD

i love a good slice of sourdough, makes the house smell awesome too

[Liandri]

Slice it open and take a picture, I wanna see how moist it is.

[Premium Parrots]

Hey Red Mac NO POSTING FOOD PORN on this site please.

[RedMacGregor]

[Premium Parrots]

damit....I warned you bud............now I need some butter!!

[Bigblue1]

that looks fantabulous. Recipe please..... I'm serious I love baking but just got into bread.... I make a mean baguette already.... Please post the recipe or P.M. me if you like.....

[RedMacGregor]

recipe?

sure..

salt, flour, water..

hehhe

i maintain a sourdough starter, which is just flour & water.

70% hydration (70% water to flour by weight) salt to taste (palmful)

[Bigblue1]

recipe?

sure..

salt, flour, water..

hehhe

i maintain a sourdough starter, which is just flour & water.

70% hydration (70% water to flour by weight) salt to taste (palmful)

Is it a special yeast to make it "sour dough"

[RedMacGregor]

recipe?

sure..

salt, flour, water..

hehhe

i maintain a sourdough starter, which is just flour & water.

70% hydration (70% water to flour by weight) salt to taste (palmful)

Is it a special yeast to make it "sour dough"

nope, sourdough starter is just flour and water than has started to ferment, raising the acidity & beneficial bacteria levels to the point that it will leaven the bread itself.

http://samartha.net/SD

it's how your great great grandparents made bread back before they understood the concept of yeast

[Bigblue1]

Well that lin isn't working but it's ok. I think I have enough info to get started for now... Thanks Red for enlightening me and giving me something to do( and keep my mind busy) while I deal with Today.......

[Bigblue1]

Ok I got my starter going.... will post the progress.... thanks again Red

[bakerbarber]

Red -very nice work!

I really am a baker. We keep a starter going. Ours is 104 years old.

Well it's been maintained that long.

The truth of it is every area of the world has different bacteria strains and environments that balance with the yeast to create a unique sour.

That's why even if you steal a bit of sour from a San Francisco baker and get it to Manhattan in a week or so you would not have bread that tasted the same.

I'm impressed that you have the diligence to maintain your mother dough.

It scares me that so many modern commercial baking companies are turning to acids and enzymes to speed up the baking process and eliminate fermentation.

Some have even experimented with adding the flavors and conditioners of fermentation, AND, grain alcohol to eliminate all but the proof that occurs before baking.

for the non-bakers~(proof is= to rise by leavening) or your proof that you bought good yeast. :P

[Slydel]

My wife keeps trying to kill our starter. The first one seemed to go south. How do we know if it does go bad? Her second try has been even less successful because she tries to keep it away from the dogs by keeping it in the oven during the initial 48 hour period. The oven has been turned on twice since then and the starter had been forgotten about each time for several minutes each time! Maybe we will end up with a really unique starter. She has had some really nice 100% whole wheat loaves that have turned out great (no extra gluten here boys and girls). Hope to be getting some of that again soon.

[Bigblue1]

well guys I am going to use this website to make my first http://www.exploratorium.edu/cooking...sourdough.html
Any thoughts?

[RedMacGregor]

i've had better luck with organic stone ground rye flour to start the starter, then feeding it with white flour...

make sure you're not using chlorinated water...