Thanks, and progress....

I just signed up today to say a quick "thanks" to all of you who freely exchange ideas, share recipes & techniques, and just generally encourage each other (newb and expert alike) in this sourdough journey.

 

I have baked bread off and on over the years, and even had a run with sourdough several years ago when the no-knead recipe in the NY Times (and elsewhere, I'm sure) was all the buzz.  I'd like to say that my first foray was successful, but admittedly, I didn't explore much, and it didn't last long (the bread was mighty good, though!!)

 

Well, for some reason I started poking around the Internet looking for some information about making bread, and I ended up here.  After spending some time perusing blogs, forum posts, etc., I was charged up to give sourdough bread baking another run.  So, I got going with a starter about four days ago, which, as of this afternoon, looked like this:

 RichG starter day four

I'm going to bake my first loaf tomorrow, using a simple recipe for no-knead sourdough that uses my starter instead of commercial yeast.  The ingredients (3 cups bread flour, 1/2 cup whole wheat flour, 1.5 tsp salt, 1 1/2 cup water, and 1/4 cup starter) are mixed up and settled in for a long rest/autolyse/proof.  Will get going with it again tomorrow, and hopefully post a picture of some beautiful bread.

 

Thanks for providing me with some inspiration to dive back in head first!!

 

Rich G.

4 comments

Welcome Rich, best of luck with your first bake! I'm sure it'll turn out great.

 

Let us know how it goes

 

Best

 

Rob

Thanks, Rob.

I think I jumped the gun a bit, and my starter, while doing well, was not quite ready for me to test it in battle.  I ended up scrapping that first loaf, and am planning to baby my starter through this next week before trying to use it to raise bread.

I have a yeasted boule formed and ready to bake later (holding it in the refrigerator until it matches up with MY time line.) ;)

Sourdough = patience, right?  :)

 

Rich

Yes, I'd say it's a little optimistic to bake with a 4-day-old starter. I'd say you probably need about 2 weeks to be sure it's stable. But best of luck with your next loaf!

Merrid-

Yes, the more I think about it, I was definitely too anxious.  I've been feeding my starter diligently, and, while it smells great with lots of little bubbles, it isn't yet what I would call vigorous/active.  I think that the ambient temps are probably playing a bit of a role with that, and I've found a warmer place to keep it.  I won't really have a chance to bake for a couple of weeks, so I won't be tempted to rush things sooner than my starter is ready.

I did get to practice some of my procedures (kneading, proofing, shaping, transfer, etc.) with my yeasted loaf that I cooked over the weekend, so not all was lost.  ....And, the bread turned out well, too (if not sour in any way.)  :)

Thanks for the reinforcement and encouragement.

R