The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

So many recipes, so little time!!!

sb158's picture

So many recipes, so little time!!!

I've been lurking this board a week or so, maybe; thought it was about time I introduced myself. Been baking bread since my kids were little; now my grandsons are almost grown...sigh. I use either a Kitchnaid or a bread machine, depending on time and recipe. Baked myself right out of yeast, so decided to make a sourdough starter until I can get to Sam's and buy more.

Every one of the recipes from this board has been a winner; so glad I found you!

Happy baking, all...


SallyBR's picture

Welcome!   This forum is a great place, I am sure you will get your sourdough baking up to speed, and if you have troubles, lots of experienced bakers can help you out...

Have you picked a recipe for your first sourdough bread yet?

sb158's picture

I've been using it already! I guess, in really thinking about it, it's been longer than a week; more like closer to a month, I guess. I've used the starter with the Blueberry Cheese Braid (YUM), Sourdough English Muffins (grandson loved the home made Egg McMuffins), a couple of tries at txfarmer's Pan de Mie (everybody's overwhelming favorite so far), and a few others. Last night I mixed up the dough for Floyd's Cinnamon Raisin Oatmeal Bread, but stuck it in the fridge overnight cuz it got too late. Just now had time to take it out and get on with it. The dough looks good; will shape and bake in about an hour.

I found a milk/yogurt starter in a bread machine book; I know the purists say you should try to catch a wild one. I live in an agricultural area with lots of dust and agricultural chemicals in the air and didn't really want that gunk in my bread, too! I went with something I could control a bit better. The starter began as milk, yogurt, flour, but I've since fed it potato water, filtered water, milk, AP as well as rye and WW flour, and even the occasional little blob of leftover mashed potatoes. It's very lively and works great!

I was using the sponge method, letting a portion of the recipe's flour and liquid ferment a while before proceeding, but another old bread machine book recommended the batter method. The author  suggested taking out 1 1/2 cups of starter, feeding it 1 1/2 cups of flour and equal liquid by weight, letting that ferment, and using the amount you need for your recipe. Return the excess to the starter in the fridge. So far, it has worked exceptionally well.

Gotta go, time to get on with my bread!


SallyBR's picture

I've got TxFarmer pain de mie with sourdough on my endless list of breads to make....  as you said so well, so many recipes, so little time!


glad you are already having fun with the starter!

highwaymanco's picture

your local bacteria thoughts...

i have only been really bakin bread for about a month and a half and enjoyed makin my own cultures (sours)

i have one i started with just purified water

one i started with pineallpe juice and

another i bought on a recent hunting trip to the coast of oregon (and flew home with it in my checked luggage...that was intesting)

they are all doin well...

i don't want to siderail this conversation (not my intention)


after you feed your starter numerous times in "your" environment...

doesn't it pretty much take on the characteristics and endemics of your home/region ????