New with Sour Dough- Please help!
Hi, I am a new mom to a 2 week old sour dough starter! I used a wheat flour/pineapple juice starter recipe from this site. The starter is very active and "yeasty" smelling now. I've not refrigerated it yet, but the last couple days didn't throw any out, just added flour and water to begin making more starter so I can make bread.
I'd really like to be able to bake fresh bread for lunch. Since sour dough bread takes longer to rise, could I let it raise overnight, form loaves in the morning and bake around 11:30 or so? Would I need to put the dough in the fridge overnight?
We like a tall loaf with a light colored, soft crust and texture that is good for sandwiches. I have lots of metal loaf pans that I purchased from a bread bakery when it closed. They are about 9 x 5, non-stick finish, and have a few small holes in the bottom of the pan for steam escape. I would prefer using these pans for our loaves instead of the round or free form type loaf. I'd also like to make 2 (maybe three) loaves at a time or maybe 2 loaves of bread and 1 pan of cinnimon rolls :)
Could you please give me information and recipes, or links to them, that would produce this type bread? J also have a Kitchen Aid Mixer if that is required for mixing (not sure whether it is good to use or not). Just so you know I'm not a total bread baking newbie, I made sourdough bread years ago from a "Herman" recipe that I fed sugar, water, potato flakes (and maybe flour, can't remember). I didn't buy any kind of bread for over a year, used this recipe for sandwich bread and rolls. We loved it! But...I have no idea what happened to the recipe so I'm starting over with this new type of starter. However, I've forgotten most of what I knew about bread making since it's been about 20 years!
My starter and I are ready to begin...waiting for your input!