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anyone here make the sourdoughs?

GPzPop

GPzPop

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AMA #3295113
I am still a newby at crafting sourdough loaves,

I measure ingredients proportions by weight
bake loaves in a cast iron dutch oven (parchement paper liners)

my two biggest issues :
a) no formal guidance in kneading the dough
b) lacking the patience to let the loaves rise fully (oops)

bring the comments
anyone have any tips and tricks ?
 

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When I left the Bay Area in 2021, I missed the bread out there so much, I decided to learn how to do it. We have stopped buying bread and only have sourdough in the house. It’s just two of us so loaf usually lasts us 10-14 days.

After playing with a few, here’s the recipe that I use the most:

520g bread flour
12g salt
3G garlic powder

385g warm water
75g sourdough starter

Mix until shaggy.
Rest on hour, then do 3 stretch and pulls spaced 30 minutes apart.

Let proof until doubled in size. I typically proof in my oven with the light on overnight (9p-7a). Then shape and proof another hour. I will place it in the fridge while preheating the oven to 425 (with dutch oven inside).

Reshape and score the bread, then place inside the dutch oven.

Cook for 20 min with lid on and 40 min uncovered.
 
My wife has made sourdough for decades and used to use the Kitchenaid.

No more, it's now a two day "hands only" procedure much like this.

centralmilling.com

Classic Sourdough Bread // Central Milling

This sourdough bread formula will yield 2 beautiful loaves of sourdough – just like the one you’ve been drooling over on your social media feeds. As with any sourdough, there... Read more »
centralmilling.com centralmilling.com
 
GPzPop said:
I am still a newby at crafting sourdough loaves,

I measure ingredients proportions by weight
bake loaves in a cast iron dutch oven (parchement paper liners)

my two biggest issues :
a) no formal guidance in kneading the dough
b) lacking the patience to let the loaves rise fully (oops)

bring the comments
anyone have any tips and tricks ?
Click to expand...
Nice!!! I think you are 90% there, your crust is probably pretty thick right? Are you using a banneton basket for proofing or just a bowl?
Definitely get a first proofing kind when you are doing the folding outside the fridge but then you can get a second and much higher proofing with 1-3 days in the fridge. (The longer you hold it in the fridge the more sour the taste will be)

My folding technique is now down to grabbing from the side and pinching into the middle, rotate the bowl slightly and then repeat.

Fold aggressively for more structure in the bread so when you score for baking it will hold shape and rise more!!!

Feeding the starter and getting good timing on when its ready to be used it KEY for a good dough rise!
 
GPzPop... thanks for the reminder, I need to feed my "Rocklin".
There will be sourdough pancakes tomorrow from the discard.

Here's recipe:
Note: If you don't want to make that much "batter" just use 1/2 of the ingredients except for the egg and 1 cup of starter.

Sourdough Pancakes
Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup sourdough discard at room temperature
• 1 1/2 cups 2% milk at room temperature (If batter is too thick add about 1/4C milk. Also, try using buttermilk versus 2% or regular milk.)
• 1 large egg, beaten at room temperature
• 2 tablespoons vegetable oil

Instructions
• In a large bowl, whisk together the flour, baking powder and baking soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined.
It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
• Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
• Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top, then gently flip the pancake.
• Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
• Serve warm with butter and maple syrup.
 
Last edited:
Don't forget. You need ocean air for the right taste,
 
littlebeast said:
i make all of my own sourdough. what do you want to know?
Click to expand...
Say, I just realized - I love you! :love: Since retiring I have created three starters but gave up on all of them - lazy? By nature I am very patient. I can't explain why I don't have the patience to commit to sourdough. Years ago I did, keeping my starter alive for a good few years. I think I need to learn to wrap my head around the fact that I have all the time in the world to do what I want every day when I wake up.
 
GPzPop said:
I am still a newby at crafting sourdough loaves,

I measure ingredients proportions by weight
bake loaves in a cast iron dutch oven (parchement paper liners)

my two biggest issues :
a) no formal guidance in kneading the dough
b) lacking the patience to let the loaves rise fully (oops)

bring the comments
anyone have any tips and tricks ?
Click to expand...
They look fantastic!
 
FLH03RIDER said:
GPzPop... thanks for the reminder, I need to feed my "Rocklin".
There will be sourdough pancakes tomorrow from the discard.

Here's recipe:
Note: If you don't want to make that much "batter" just use 1/2 of the ingredients except for the egg and 1 cup of starter.

Sourdough Pancakes
Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup sourdough discard at room temperature
• 1 1/2 cups 2% milk at room temperature (If batter is too thick add about 1/4C milk. Also, try using buttermilk versus 2% or regular milk.)
• 1 large egg, beaten at room temperature
• 2 tablespoons vegetable oil

Instructions
• In a large bowl, whisk together the flour, baking powder and baking soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined.
It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
• Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
• Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top, then gently flip the pancake.
• Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
• Serve warm with butter and maple syrup.
Click to expand...
I made this recipe tonight and it was absolutely delicious! Thanks!
 
When you pull it out of the dutch oven onto a cooling rack, there is a slight 'crackle' you can hear for 10-15mins.... Soo soothing
 
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