Congratulations on your starter!

The simple answer (in order) would be possibly (with a fair amount of adaptation)...and yes!

Apart from the excellent recipes on this site, please do check out some of the resources maintained by some of our resident sourdough experts. For example:

http://www.sourdoughhome.com/recipes.html (Mike Avery's site)

http://www.wildyeastblog.com (Susan 'Wild Yeast' site )

As for a basic sourdough, I'd recommend anything from a 15 to 30% (baker's percentage) starter component in the recipe. If that's more starter then you can spare, then you might want to consider an 'intermediate build'...this is just like using biga or poolish in a recipe - a preferment you can make the day before, using a small original amount of starter. After it has matured you typically use all of it in the final dough mix.

65% hydration sounds great for a basic white sourdough but maybe a little on the dry side if you're working with high gluten wholegrain flours.

Have fun, and let us know how things go.

Cheers

FP

richawatt, why don't you try what I call Susan's Loaf because Susan of San Diego told me about it and it is the one I go back to time after time. Refresh your starter the night before and start the bread late morning or early afternoon. To 3/4c starter add 3/4c water and whisk together. Add 2 1/2c bread flour, 2 tspns oil and 1 1/4 tspns salt. mix well and let sit covered for 30 minutes. Stretch and fold 3-4 times at 30 minute intervals. Let double. Shape boule, place in well floured (I use rice flour) banneton and place in the refrigerator overnight. Let warm up for 2 hours, preheat the oven to 500* either with a stone or a heavy baking sheet. Gently turn the loaf onto parchment paper, slash and slide it onto the heated stone. Cover with a large stainless steel bowl rinsed in hot water and reduce the heat to 450*. Remove the bowl after 20 minutes, bake until brown (usually 15 minutes), give it another 5 minutes until dark brown and internal temp. is 205*. As so many of the more expert bakers on TFL say, make the same loaf over and over until you know how the dough should feel and then move on to other breads. Hope you will try this - it's a winner! A.

AnnieT, Thanks for the suggestion.  I made it yesterday and it is the niceset looking loaf of sourdough I've made yet.  It smells great, sweet when it came out of the oven and tangy now - we'll taste it later today.

I don't have a stainless bowl, so I used a Pyrex dish.  The fun part is you can watch it rise through the glass.  I've never used a cloche, this worked well, I like not trying to get steam.

Marni

So I just tried this recipe and it seems to result in a HIGHLY dry dough. By my calculations (I weighed all the ingredients out as I measured them) this results in about a 28% hydration dough:

.75 c 100% starter

.75 c water

2.5 c flour

2 tsp oil

1.25 tsp salt

= 1.125 c water + 2.875 c flour, or 28% hydration dough

I ended up with an unworkable dough, so I added another 85g of water to bring the total hydration up to 65% and I'm hoping for the best. Can someone please confirm these measurements for me? I just can't understand how 3/4 c of water is enough for a sourdough.

I'm much better at algebra than baking.

1.125 cups of water is 9 ounces. 2.875 cups of flour is maybe 11 1/2 to 12 1/4 ounces, maybe a good bit more if its really packed in.   9/12=75% hydration

I guess that's why people like to have recipes by weight instead of volume.  I expect the original recipe's 2.5 cups of flour was more like 10-10 1/2 ounces instead of the nearly 13 ounces you have.