The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Favorite Sourdough

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R.Acosta's picture
R.Acosta

Favorite Sourdough

Hello everyone!

Now that my starter is nice and vigorous I'm wanting to experiment with a variety of different breads.  So my question for all of you is, what's your favorite sourdough that you've made?

Also, on a side note: Are there any members of TFL in Georgia? Specifically the CSRA area, I'd love to connect with some local bread bakers :)

goodforbusiness's picture
goodforbusiness

 

 

wayne on FLUKE's picture
wayne on FLUKE

I suggest you start with Teresa's  Basic White Sourdough using 100% Hydration Starter

I usually bake it in a Romertopf clay baker and slice for sandwiches.

Once you have that mastered move on to David's San Joaquin Sourdough and whatever suits your fancy.

wayne

KMIAA's picture
KMIAA

I live in Georgia but do not know what CSRA Area is.  Can you explain.  I'm originally from NYS

mrfrost's picture
mrfrost

Central Savannah River Area(Augusta, GA and surrounding area).

Azazello's picture
Azazello

I like Dan Lepard's Mill Loaf. It's not difficult to make and is delicious; a big return of flavour for the little effort it takes.

This blogger has set out the recipe here but halve the quantities if you only want to make one loaf.

http://gillthepainter.blogspot.com/2009/03/dan-lepard-mill-loaf.html

I'd get his book The Handmade Loaf (its UK title, may be different in the US) as it's got some cracking breads in it, sourdough or otherwise.

R.Acosta's picture
R.Acosta

Thanks! We eat a lot of bread here so the two is probably perfect.

KMIAA's picture
KMIAA

for letting me know what CSRA means.  I live outside of Athens, GA

placebo's picture
placebo

I like Nancy Silverton's basic white country loaf. The recipe is in her book The Bread from the La Brea Bakery. Every time I've made it for others, it's gotten rave reviews.

dabrownman's picture
dabrownman

David Snyder's Pugliese Capriccioso latest version very much.  I did add a little rye and WW to it if I remember correctly.  It is proofed and baked upside down with no slash. I also like his San Joaquin and Country Sourdough too.  Brother Glenn Snyder's Country SD is also very good and, to break the family Snyder list, Pierre Nury's Rustic Country Sourdough is good too. I have to admit putting a little more rye, WW, spelt or  (not much maybe 50 g per loaf) into all of them for personal taste and a deeper SD flavor.

Marlowe's picture
Marlowe

I tried this method with KA bread flour (+ a bit of wheat flour)  and was very pleased with the outcome.  Check it out.

http://www.thefreshloaf.com/node/9346/123-easy-formula-sourdough-bread

Also the recipes in Discovering Sourdough (Teresa's book) are good place to start.  I like the Extra Sour Sourdough recipe in the second volume.