New because I experimented with sourdough in the past and had variable success. New because I now have a book by someone I have great confidence in; enough so that I'm willing to give it another go. (See this book review post for information on that.)
My starter took about five days to take off.
I've been following Kate's instructions since.
One of the things I'm learning is how to use the "discard," i.e. the starter that is removed at feeding time. My first baking project was Kate's Sourdough Crackers (page 208).
I've made these a couple of times (they're wonderful as a snack with sliced cheese or with soup). I've also made pancakes with some of the discard (but forgot to take a picture).
Then I tried a loaf of bread. This one is Kate's "45% Pre-Ferment" bread (page 76)
I admit it's a little wonky, but look at how nicely it rose!
There is so much good information in Kate's book. My first read-through was overwhelming, but after a few experiments and re-reading, it's starting to make sense, i.e., I see how it applies to what I'm doing.
I'm off to a good start.
I love sourdough bread, but haven’t tried to make it. Yours looks delicious! RHill, TX
ReplyDeleteRHill, it's really not that hard! It just requires fitting in to one's routine. I love that I don't need to buy yeast to make good bread.
DeleteOur started is a couple years old now and was starting to get a bit sour so we saved just a little bit, gave it's home a really good washing and then grew it back again. MUCH better. My wife just got done baking three or four loaves of bread and several pizza crusts with it last week and four pans of cinnamon rolls this weekend due to an event happening this coming week.
ReplyDeleteEd, that's exactly what Kate recommends, to use just a little of the old with fresh new flour and water. I appreciate learning how to keep a starter fresh and going strong.
DeleteLeigh, you encourage me to actually read the book, which has been sitting patiently on my coffee table (!). Hopefully now that travel plans are much less something I have to worry about, I can dig in.
ReplyDeleteTB, I found all the information overwhelming at first, but it's starting to fit together now that I'm experimenting. I still have a way to go to be knowledgeable, but it's a fun thing to learn.
DeleteFollowing your progress with interest. I've never been successful in making SD bread.
ReplyDeleteBTW the waxed bread bags are no better than plastic....Disappointing.
Rosalea, thanks for the update on the bread bags. I'm guessing the only way to keep bread fresh is to vacuum seal it(!) Not sure if anybody does that though.
DeleteSourdough has been on my try-it list for a few years, and every year I put it off and just buy it. We found organic crackers a month or so ago. It's been nice to at least try them before making a dive into making it myself. It's still on my list, but I'll watch your progress for now. Looks great by the way.
ReplyDeleteKristina, crackers are really nice for snacks, soups, and salads, aren't they? I'm going to try making a big batch and then vacuum sealing them for future use.
DeleteNice looking starter and bread. Using the discard always feels like a bonus to me.
ReplyDeleteNina, I agree. No sense wasting anything. I've learned it can be used for a lot of things, so that's a bonus.
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