I just started experimenting with sourdough and I've made a couple and I want to start making sourdough in large batches to sell I need help with a large batch recipe and tips on keeping a large starter going along with any other advice I can get on how to make large batches of sourdough successfully
Introductions and Ideas
Please introduce yourself and give us your feedback on the site!
Hello all. My name’s Roy and I am new to this site.
I have an opportunity to open a stall in a food market this summer and am trying to perfect my food. I will be selling ‘pockets’, like a sandwich. I would like your help to make the perfect pocket bread. I’m thinking a cross between a brioche and an empanada. As I’m only a basic baker I suppose my biggest question is, is it possible to create something that’s halfway between a pastry and a bread? Thanks for reading, look forward to my replies!
Hello! I am new to this website, and relatively new to bread baking. As you can see in the photo, I have had good results with Susan's Simple Sourdough from her blog entry dated 9/2009. I am baking in a 3.6 quart enamel-on steel shellfish pot, which is easier for me to handle than cast iron (arthritic hands). I lined the bottom with a round cut from a silicone baking mat and the bottoms of the loaves have been perfect.
I found this forum yesterday, I probably will not be able to add much content but will be here reading. Is there a way to pay a fee to remove the adds?
Hello, Wonderful Helpful People!
I'm a new bread baker (May I call myself a bread baker even though there's only two kinds of non-sourdough yeast breads I've become fairly good at making?) in North Carolina, and though I've made a couple of posts before, I've never introduced myself.
I've been lurking on TFL for quite a while, because this is a wonderful community. I've killed a couple of sourdough starters over the years, and made only one fairly good sourdough loaf. I need to do a lot more practice on sourdough, and hope to in the coming months and years.
just saying hi
40 years old and been baking for 15 years
bake bread weekly and enjoy sourdough baking
also am a homebrewer and make malt my own barley,rye and wheat
i use malt in almost all my bread recipes
anyhow glad to be here and hope to expand on my baking pastime
Hello from Idaho! I've baked many things for many years, but I'm relatively new to sourdough. I had a good starter that got lazy after a move, and now I can't seem to wake it up and get it out of bed. I've tried just about everything, and I'm thinking about scrapping it and starting again from scratch. I decided to search on the web for answers to my issue and I found this site. So glad I did! My wife thinks I'm obsessed with this, so it's nice to find fellow travelers on the same path.
I've been baking bread for lots of years and used lots of different methods and ingredients. I'm always after new ideas.
For regular baking, this is roughly what I do:
Our regular loaf for sandwiches and toast during the week is a large wholemeal loaf made with fresh milled organic wheat and a little unbleached white flour. I start it in a bread machine and finish it in a tin.
On the weekends I often do white rolls or something else that's a treat.
I've been cooking/baking since college but only recently really got into the bread making thing. I've had some early success with yeast breads:
But, having grown up in Northern California, I crave that San Francisco Sourdough tang. After a few misfires, I got a starter that seemed to be behaving:
Just joined. I am just starting baking at 64, as I near retirement. Mom cooked day in, day out. I'll never be mom, but I'm looking forward to learning!
My first sourdough was terrible - I use one loaf as a paperweight, and the other to hide a door key under, in the front yard...
But, live and learn!
I currently have 3 starters going - one that I started several weeks ago, one that I started several days ago, and one using white whole wheat flour.