Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.
First of all let me tell you all that my username is supposed to be ironic :)
I have joined the forum because I can't bake.
I am a fairly decent cook and I continously change and adapt recipes.
I tried the same thing baking... Big Mistake...Huge! But I guess you all already know that.
Thanks for all the help I have gotten browsing this site already.
I have been making bread by hand for about a year and decided to get some starter when I heard about Carl's 1847 Oregon Trail starter.
Today I made my first sourdough bread! The starter had been bubbling for almost 11 days now, so I decided to give it a try. At first it didn't rise much. I guess I simply didn't knead it properly in the beginning, but by the time it came out of the oven there was a queue waiting to take a bite out of it. I got the recipe from here.
Here's the loaf when it came out:
Because I had failed so many times to make a loaf of bread that I thought was worthy of serving to my friends and family I decided to reduce the size of my bread recipes to avoid wasting so many ingredients. This loaf, the first I've ever made that I have any sense of pride in, is a "loaf for two" made with a scant 127 grams of flour, 89 grams water, 2.5 grams yeast, 2.5 grams salt, and an egg wash even got kudos from the LOML.
It was a real confidence builder.
I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.
I made a 70% hydration flour/yeast/salt/water bread today. Everything was weighed and I came up with the following:
300g flour (100%)
210g water (70%)
6g active dry yeast (2%)
6g salt (2%)
This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.
I've been making my own bread now for about half a year. The italian bread over in the Favorite Recipes is probably the most difficult I've done. I have some other main stay recipes that I use for white/wheat loaves but what I really want to make is sourdough.
So after checking my calendar and making sure I'm not traveling anywhere I started my starter.
The starter I'm using is a Amish friendship starter. May or may not be the best but I had all the ingredients at the house.