re: Sourdough Bread Eaters

quote:

---

Do you use AP flour, unbleached for the feeding?

---

Either will work. I use a blend of 70:25:5 of AP/Wheat/Rye as my feed when reviving my starter after a period in the fridge. Same as you, I might make a loaf about every other week.

I will save the discard as I feed the starter and use it to make pancake batter, crumpets, English muffins and even focaccia or an occasional pizza crust. Although usually I'll just make yeast versions of those.

It takes some planning to bake sourdough. If you have time take the starter out of the refrigerator say the morning before you bake and feed it well. Then discard and feed again later that night to use the next day.

Once it gets to be a really mature starter you can take it straight from refrigerator and make a starter. You just want it to, for lack of a better way to say it, be alive. Bubbling, brewing, rising, falling etc…

I use for the most part, 50% white (any kind will work-use whatever you want to use up) 50% whole wheat. Buy a five pound bag of each and blend together and put in a container. Then no need to measure both.

My whole wheats are fresh milled so I can use more flour to make a stiff starter pretty easy since it takes the water well.

Just buy the King Arthur bread flour and the King Arthur Whole Wheat flour. They are both great flours, not bleached, bromated or enriched.

Try for a bread 70% white and 30% whole wheat. It’s a great percentage and a great tasting bread.

And if you are having problems with it being a slack dough I suggest trying 65% hydration. It’s a great starting point for beginners and using new different flours. It will keep your dough stiffer and easier to work with -much less sticky. Then you can gradually work your hydration % up as you go along the journey.

Post your results. We need more photos in the thread.

Just stopped by the artists loft and got the same one, will definitely be back

[img]Mother of god that sounds incredible. Not in BR this weekend but please let us know next time you have it.[/img]

Next Saturday. It goes fast.

And it’s a good one. A few ways I’ve used it.

Slice, drizzle with olive oil Parmesan and put under the broiler

Toast and put a couple over easy runny eggs on top.

Toast it and spread some fresh ricotta pretty thick on it and nice bit of cracked black pepper. That’s a favorite late night snack for me.

A friend makes a great savory bread pudding with it and dusts the top with Parmesan before baking.

I put Parmesan on the top before I bake it too. Just a bit more flavor. It’s a cool bread.

going to try and stop by early.

looks amazing. How much you sell your bread for?

Well I provide the bread and he makes it. And it’s a great way to use the bread.

We tried your pimento cheese spread today, very good, loved the light smokey taste that doesn't overpower the cheese, I hope you keep that in your products line.

I'm hooked on the rye, breads have been on my banned list since I was diagnosed the diabetes 5 years ago, but when I have sour dough, my glucose only goes up slightly. I searched for info about and found that SD bread is absorbed differently and does not spike glucose.

Here is a link to an article about it:

Sour Dough effect on Glucose

If you are diabetic, you no longer have to limit yourself to nasty "low carb"
breads.

quote:

---

Also, I got several egg rolls from the lady seling Thai food. Probably some of the best egg rolls in Baton Rouge. Not kidding

---

And for $2.00. An absolute steal. Homemade.

She has only word of mouth following. Zero social media and she packs them in.

She cooked at Rama for a long time. She sends out a text on Friday with her menu to her regulars but it’s written in Thai. I was like WTF? So her husband Mike sends it to us English speakers.

I’ve got a pop up on February 14 in front of McLavy and Paper and Things for Valentine’s Day. I’ll have the black chocolate cherry sourdough and picking a few others that would do well.

Thats next to Calvin’s -should be a good spot. Then Merry Market first weekend of March 7 and 8 at Lamar Dixon, always a good market, then I’ve got a few other things cooking I’ll post about too.

Let me know how her starter works. It’s good and ripe because I had two more I forgot in the bag and didn’t put in the refrigerator and when I left they had blown up from fermentation. Had to hose the bag out.

That looks great! Good color and crumb. Nice rise. I would demolish it.

Keep it up and keep posting results. The world needs more people like you making good bread.

I like the round boules too. I have a few dozen boule baskets and need to make some. It’s been a while since I have.

Very nice.