Hi all. I had a previous post on here with my first sourdough bread - Vermont Sourdough from JH.
As mentioned before, I was happy with most aspects of the bread, just wish it had a more sour flavour. It was barely detectable.
I just received my packet of San Francisco Sourdough Starter from Sourdough International. The instructions call for a proofing box for the first five days. Is this absolutely necessary? I have a Styrofoam cooler but don't want to have to run to the hardware store and get the light socket, etc. Anyone have luck growing this starter without constructing the proofing box? I don't want to experiment with this starter since it's pricey.
Thanks for your input!
Trish
There is a very well regarded Artisan Bakery in Western Australia.
The bakery is called New Norcia and its claim to fame, beside its excellent bread, is that the bakery operates under an agreement with the New Norcia Benedictine community, 133km north-east of Perth, Western Australia.
http://www.newnorciabaker.com.au/index.htm
A much prized recipe has been placed on the ABC Perth webite.
Kingsley Sullivan from New Norcia Bakery shared his sourdough recipe.
Janedo currently has a nice entry on her blog about sourdough starter feeding and sourdough baking during the heat of Summer. (It's in French, and I haven't checked the English version.)
Anyway, Jane offers some good things to think about as the weather heats up. (It's 106F where I am today.)
Here is a link:
http://aulevain.canalblog.com/archives/2009/06/22/14168757.html
Enjoy!
David
