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Sourdough sponge
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Hoss
Posts: 14,600
I think this is the sponge I've been lookin for.What do you bread bakers think??? :huh: This is BY FAR the most frothy/active so far.
Comments
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Hoss, I have made sourdough bread as we call it. You have got it right. I have seen recipes that call for from 1/3 to a cup of that starter. Don't forget to "feed" it a time or two a week and it will last forever.
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Thanks.I've been at it a couple of weeks and this looks more like an ACTIVE sponge than any of the rest.
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Not yet...but close. Real close. Patience grasshopper.
You want the top nearly covered in those little bubbles. -
This has only been gettin happy for about 3 hours.I'm gonna let it go all nite.Thoughts?
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Is that your starter or your sponge.
If it's your sponge then let it sit and get happy all night and you should be ready to go. -
It is the sponge.Thanks.I fed the refridgerated starter and decided to let it sit out at room temp a few more days.I'll feed it every day or so for another week and see if it gets stronger.I think I may have moved it to the fridge too quickly. I only went about 5 or 6 days before refridgerating it.
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Hoss, It looks like you have got enough room in the bowl for expansion. However you might want to set the bowl in something to catch any spill over if it happens. It only happened to me onece but it was a hell of a mess down the front of the cabinets. Boss lady was... well you know. Good luck. Poost a pcture of the finished product.
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Thanks.I had been using a huge bowl and it never expanded much.Then again the other sponge was not nearly as active as this.
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Looks like you got it bubbling good. I may learn form you and give it go sometime. I got a little ways to go because I'm still learning pizza dough and Uncle Fidel has not released me for that yet. One cook at a time and we'll keep learning.
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Thanks Tim.ANY day one does not learn something,is a wasted day.
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you got that right.
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Not meant to be a dumb question: What is the difference or better yet, what is a SPONGE and what is a STARTER ?
Lately I have been seeing the Term Sponge.
Thanks.
Gary -
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One of the things I learned in the last recipe I did - if a bit of the starter floats in water - it's ready to go.
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That is an interesting article. Thanks Hoss. May just have to start making sour dough bread.Dave San Jose, CA The Duke of Loney
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I'm jell-us. I think your good to go! :woohoo:
Tip; 5 ice cubes in a pan over indirect setup will make steam for a crusty bread.
Have fun! -
Ice cubes huh? Interesting idea. I was under the (perhaps mistaken) impression that you wanted a quick blast of steam.
I've been putting a small cast iron skillet directly on the lump and tossing a few ounces of water into that pan right when I put the bread on the stone and the shutting the dome. -
Very cool Hoss
Going to get a starter going today.
Thanks for the link, lots of good ideas
Shane -
You bet, well steam during the first 10 minutes is better for me so I put the ice in and the steam last a little longer than the same amount as liquid. Another tip is to cover the bread the first 10 minutes to trap moisture coming off the bread, such as a Dutch oven with lid on then uncover the last 20 minutes. A few ice cubes works for me, simple.
Now you and Hoss got me thinking bread...perhaps tomorrow because today is marinated de-boned leg o lamb! -
Thanks Clay.
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It's a lot of fun to play around with.I have done the no kneads and others but they just don't have the flavor like sourdough.
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