Sourdough Baking

Are there any other SD bakers here? I enjoy baking a robust bread and serving it with good food and wine to family and friends. Also enjoy sharing recipes and experiences with others, so chime in!

Welcome Deb!

I am not much of a baker, but cruise the threads here out of lust and envy. Our primo baker is Celia. Check out this past thread and you'll get an eyeful of the many talented folks here.

Post Your Food Photos !
1 ... 17, 18, 19Attachment(s) by celia on Sun Apr 06, 2008 7:06 pm

JuliaB

PS. I am not sure how to make that a link right to the post, but if you scroll back in the Kitchen Forum for it, you should find it easily enough.

Thanks, I will do that! And thanks for the welcome!

I have six different types of sourdough starter and make everything from waffles to bread.

You sound like me. I almost need a fridge just for my starters. And I'm starting a new one that I just got from Sourdoughs International - Australian Tasmanian Devil starter. Supposed to be extremely flavorful.

Oooh, another baker, cooool...

Welcome Deb! I have three loaves of 100% wholemeal sourdough rising as I type. They've bulk proved overnight, at 80% hydration, and I'm quite excited, as I have a new lame to slash them with. There's currently a slashed bread bakeoff at http://www.sourdough.com.au (lots of mad mad sourdough bakers there - you should join us).

I'm using a "San Francisco" starter that I purchased from http://www.northwestsourdough.com . I don't know how you and Larry manage so many starters. I started with four, cut down to two, and now just the one. I found with lots of starters I was feeding and throwing out too much! I bake two to three times a week, mostly mixed flours (spelt, rye, wholemeal, kamut mixed with white bread flour). What sort of breads do you make, Deb? It's nice to have another sourdough baker around here - Duane J is also around somewhere, and he makes the most gorgeous breads in a Kooker.

Celia

Hi Celia, and thank you for the welcome and the invitation. I got excited looking at the website you posted and I did join!

I want to get back now to the site because there is a lot more still to look through. Looks like a great group of people and recipes and videos - lots to do and experience. And it's great to find fellow SD bakers here! Do you have an all-time favorite bread, or are you like me and it just depends on the season and the purpose of the bread or waffles or whatever?

Funny, because I never tire of talking baking or wine, though some folks might get tired of ME.

Deb, I'm currently besotted with organic spelt flour. I make bread breads, I don't tend to venture into sourdough waffles or pancakes much. I've experimented with making sourdough bagels, and a little while back I posted a recipe for our sourdough focaccia, which is a staple for school lunches.

Please, talk all you like about sourdough breads, I for one won't get sick of it!