Classic Sourdoughs

BBQBluesStringer

First the disclaimer... I am not affiliated in any way with this company; just a satisfied repeat customer. I know many of you like to experiment with baking in the egg, especially pizza, so I thought I would share this site with you in hopes that you will take your bread and pizza baking to a new level.[p]This site offers an excellent book on true sourdough baking, and pure sourdough starter cultures from around the world. I just ordered a refresher of the true San Francisco strain, and two pure strains from Italy to bake Italian country breads and PIZZA! Let me tell ya... once you go sourdough, you'll never look at a jar of Red Star again! There ain't nuthin like it!
[ul][li]Classic Sourdough[/ul]

Puj

BBQBluesStringer,[p]Glad to see that you brought this up. It's one of many good sites.[p]... and there's nothing like one's own sourdough![p]Puj

Chef Arnoldi

BBQBluesStringer, thanks - now that was a costly posting :>))
i just placed an order for several cultures

Dave

BBQBluesStringer,
I too am glad you posted the sourdough information. Which cultures have you used? I ordered the one from France.
Thanks Dave

BBQBluesStringer

Dave,
I have used the original San Francisco and the Tazmanian. Both are outstanding and full of flavor. I might just have to call and see if I can add the French culture to my order.

mollyshark

BBQBluesStringer,[p]What difference in flavor did you see between the culture types? (forget France..I wouldn't order anything from France if I were wasting away).[p]mShark

Bobby-Q

BBQBluesStringer,
You should only have to order each one once if you maintain the starter. They do reccomend you make a starter out of these right?

BBQBluesStringer

Bobby-Q,
You are correct. These are starter cultures that you can maintain forever. When I moved, I opted not to try and transport mine, so I let them die.

EggMaster

BBQBluesStringer,
Do you have to feed it everyday to keep it going?

katman

BBQBluesStringer,
Gret site--thanks for posting. Gonna have to try the Taz!

BBQBluesStringer

EggMaster,
No, once a week, or when you use it is more than sufficient. You can let it go for weeks in the fridge as long as you feed it before your next use.

EggMaster

BBQBluesStringer,
Can you overfeed it?

BBQBluesStringer

EggMaster,
Yes. You will know you've overfed when you see the dough in a puddle in the bottom of your refrigerator.

EggMaster

BBQBluesStringer,
Thanks for all the info. My wife(shes the bread maker)and I made our first sourdough last week from a starter bought from a kitchen store. It turned out pretty good but next loaf should be better. We bought some better flour. What is your setup procedure for baking your bread in the egg. I used a pizza stone placed on a raised grid @ 400f but the bottom got a bit to dark before it was done.

Topo Gigio

BBQBluesStringer,[p]Here's a link I found interesting. Make your own starter.[p]

[ul][li]Sour Dough[/ul]

Pakak

This almost sounds like a Tamagotchi (virtual pet) for adults.

BBQBluesStringer

mollyshark,
The Taz was fairly subtle, while the San Francisco had a pronounce sour flavor.

Unknown

EggMaster,[p]Your setup can be made to do a great job assuming that you are using the large Egg with baking. Get yourself a Round taperd sided deep pie pan that doesn't measure over about 12" on the outside diameter and place on the lower grid in the center. I would also suggest that you lower the temp to about 375 degrees for your hearth baking. [p]Your problem is the the temp under the stone is much higher than above the stone. The taper sided pie pan on the lower grid will force the heat out to the sides of the cooker equally and before it reaches the hearth stone where it will travel up the sides of the cooker and then back down on top of your hearth which will balance out your baking.[p]If you are using any other size Egg, e-mail me and I will get you information on how to bake on them as well. [p]Dave

EggMaster

Old Dave,
I am using a large egg. I think the wife will have dough ready for tonight so I will try the pie pan and the lower temp. Thanks for the tip. So far my worst attempt on the egg has been better than what we usually do in the oven. We made some deliscious pumpernickel for rueben sandwiches last week.