Sourdough: success!

[MalleusMaleficarum]

1. Get a big glass container and put a thin kitchen towel over the top. Store in a window sill where it's warm.
2. Add 3/4 cup flour, 1/2 cup warm water to it once a day, stir it up real good and leave it until next time.
3. Repeat for about a week.

 

That's all I did, and now it's something I can make little sourdough pancakes out of.

 

Tastes amazing.

[Waanie]

Wow, that sounds amazing!

[MalleusMaleficarum]

Current battle is to learn how to actually knead it, let it rise and bake it like proper bread. This book I got on the topic is really good.

[El Exorcisto]

I was HUGE into baking bread for a while. I made my starter out of dregs from a homebrewed, spontaneously fermented Lambic. I always did rolls and baguettes instead of slicing loaves. My starter made for incredible crust and elastic crumb, so I wanted to capitalize on it. If you haven't tried using some rye flour in your dough, you are doing yourself a disservice. About 20% was my sweet spot.

 

My dad experimented with keeping his dough in a plastic tub and "kneading" it with a rubber spatula run around the sides of the tub. It made some pretty long gluten chains and the holes he had in his crumb were big enough to park a car inside. I got out of baking bread when I picked up the iron, so I never had a chance to work on the method.