Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Breadmakers [sourdough]
Options
wobin
Posts: 211
Found this neat site where you can get some 200 year old starter for a stamped self addressed envelope. Search around the site, good photos and recipes.[p]http://home.att.net/~carlsfriends/
Comments
-
-
Tom B. (EggSport),
did you get the started from the above source? that bread looks divine. Penny
-
penfresh,
Don't know if he did or not, but hey, it's only 39 cents. My envelope is in the mail. I grew up on sourdough so I'll report back in about a month or so.
-
penfresh,[p] Sorry ... late getting back ... yes, I tried several commercial sourdough starters and then the Oregon Trail offer. I actually still have 1/2 of it in the freezer. Local wild yeasts have surely changed it over time, but I get a very 'healthy' (7 to 10 days) refresh. I usually keep almost 2 lbs in my container in the fridge .... I segregate 1 lb starter, add 8 oz (50%) water, mix thoroughly ... then add 8 oz (50%) bread or high protein flour. That gets stirred thoroughly and back into the container for 4 hours (near 80*F) ... then back into fridge. Even when I travel or get busy (lazy) it refreshes nicely after 4 weeks. [p]BTW, the remaining starter gets refreshed at a different ratio (water/flour) a T of gray salt, feeds for 4 hours, into fridge, and makes an excellent pizza dough.[p]You can Google Thom Leonard to find out more about his baking, but I use his Country French formula and cook these two loaves at least once per month. An outstanding text is 'Artisan Baking Acros America' by Maggie Glezer. Thom's formula and pics are in there along with his Calamata olive version ...... YUM![p]Regards,
Tom B EggSport)
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum