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Sourdough help
Any one out there in egg land able to assist me? Looking to start making sour dough breads, and looking for a well established starter to use.
Will absolutely pay for your time and troubles, and for shipping cost.
Brandon - Ohio
Comments
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A great thread here- it is easy to start your own
https://eggheadforum.com/discussion/1206737/wild-yeast/p1
Visalia, Ca @lkapigian -
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You can get one started in no time or I can dry some of mine and mail it to you--half the fun is starting your own and watch it mature---filtered water flour and time
Visalia, Ca @lkapigian -
I’ll give those a read and attempt making my own first. I’ll reach out if I don’t have luck. I appreciate offering to help!
Brandon - Ohio
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I dunno if you will end up like me or not but I went full force with the whole sourdough thing. Bought special bowls for resting, etc. I've used them 3 times in 9 months. Making sourdough is a freakin pain unless you have the time day in and day out to babysit your starter. Not to mention the time it takes to actually make a loaf. Have fun. Its worth trying a few times but its not something I will be doing regularly in the future. Not meaning to burst your bubble. Just giving you a word of caution at the start.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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is some truth to that, I have found my starter is OK going weeks in between feedings with no issue so that makes things a lot easier than "oh crap, forgot to feed the starter"
Then when I am ready, I plan a few days ahead and it is all good, I think I stopped weekley feedings a year ago and probably average once a month now
Visalia, Ca @lkapigian -
Start your own with rye flour, make sure you get a scale and if you don’t want to feed daily the fridge is your friend
In the bush just East of Cambridge,Ontario -
Patience, little grasshopper, patience 😀
I’ve been baking sourdough for 2 years now (I think) and actually find it more easy paced than baking with commercial yeast. A loaf can take a few hours to make , or a few days, you decide.
If I want to speed things up, I use more levain and let it bulk rise in the oven with the light on. If I need to put things on hold, it goes in the fridge. Starter is kept in the fridge, and gets fed about every 2 weeks. I usually bake a loaf on the weekends, and have bread for the week. I think I’ve eaten 1 store bought loaf of bread in the past year.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Agreed with @caliking it takes patience and process refinement until you get what where you want to go. I turned out this loaf last weekend after about 5 months of trial and error. It was my best yet.
Mankato, MN - LBGE -
also happy to dry out some critters and send them along if you need something to start with.
go for it. 4 ingredients (flour, water, salt, starter), used in a formula. timing, handling and shaping, baking can all be messed around with, and you can definitely make bread better than anything in the store.
as i always say, if @caliking can do it, i can maybe do it with a lot of practice
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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