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Very happy sourdough starter -- What to make first?

Sweet100s
Sweet100s Posts: 553
edited March 2016 in EggHead Forum
I now have very happy sourdough starter.   It's an interesting creature..  
The bubbles started as the directions indicated after hour 24.
I've been feeding it equal parts all purpose flour and warm water every 12 hours for a week.

I have zero experience making bread other than watching family do it at holidays.
I do have a KitchenAid stand mixer with a dough hook only, but am not averse to kneading myself...

What should I try first? 




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Comments

  • Focker
    Focker Posts: 8,364
    edited March 2016
    Pancakes, waffles would be a nice place to start.  One of my favorite uses with the discarded starter when feeding.  

    Bake a loaf with the well fed active stuff. 

    You can dehydrate some on parchment spread thin, in the oven with only the light on.   When it dries, pulse in the food processor, bag, and put in the freezer.  Nice to share with others, and have a backup.

    Have fun with it.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Sweet100s
    Sweet100s Posts: 553
    @Focker , I just made a batch of sweet potato pancakes.  But sending me in that direction made me discover a sourdough biscuit recipe.  I'll give that a try.

    And will definitely dry some on parchment.  Christmas presents ! 

    I do need to do something today.  Can't put it off any longer.
    Suddenly my cup runneth over...
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Are you keeping your starter at 100% hydration?
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Sweet100s
    Sweet100s Posts: 553
    @Thatgrimguy
    >>     Are you keeping your starter at 100% hydration?

    Yes.  I was following the directions and feeding it
    1 Table all purpose flour
    1 Table water 85 - 90 degrees
    (Table = tablespoon)

    Someone told me that wasn't enough, and to feed in equal parts by weight not volume,  so I switched to 
    50 g flour
    50 g water
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Flour should always be measured by weight, not volume.  Even if you are careful, it is easy to get a 25-30% variance when measuring by volume.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • NDG
    NDG Posts: 2,435
    THIS NO Knead Sourdough will NOT dissapoint . . . video is nice to walk you through as well.

    http://breadtopia.com/sourdough-no-knead-bread/

     
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • westernbbq
    westernbbq Posts: 2,490
    PIZZA DOUGH, PIZZA DOUGH, PIZZA DOUGH!
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