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I will admit right here and now that I have been a BAD sourdough caretaker! My sourdough starter spent most of the summer in the fridge being fed intermittently. But now there's snow on the ground and I wanted some sourdough pancakes so that I could sample some home made wild raspberry syrup. My starter was like "whatever...", so I figured that since I use sourdough starter for flavor rather than rising power for pancakes, I'd give it a shot. And they were delicious pancakes and the raspberry syrup was to die for, but I noticed that my starter had very little action to it.

Lately I've been so focused on baking what I know consistently and well that I haven't tried new things.   Fortunately I am still a regular browser (if less frequent commenter) on TFL and there is a lot of new out there.   Josh (golgi170) has been posting one interesting bread after another, and I haven't had a chance to start let alone catch up.   Yesterday I decided to try his Sprouted Wheat Levain, that of the beautiful ear.    Wh

Finally I have been able to bake something decent using my starter. I think Im getting there. 

Saludos!!

Here some fotos of the Norwich Sourdough following the next recipe http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/

Just to say, flavor, crust and crumb, delicious!!

GyG

I'm new to this site, just found it yesterday while I was surfing around looking for sourdough ideas while my yeast bread rolls were rising. Love the site and now on to my comparison.

I made a batch of my favorite white bread yeast rolls. I wanted to see how different scoring and glazing would affect the crust of the rolls. Specifically, I'm looking for a very tender crust that's easy to chew without messing with the texture of the actual bread.

Spelt Squares
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total flour: 924 (86% spelt, 14% white) with an extra build this can be 100% spelt if desired
total h20: 715 (77% hydration)

Levain: 6-8 hours
60 White Starter (100%)
100 Bread Flour
38 Spelt
138 H20
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336 (168 prefermented flour

Dough:
756 g Spelt
547 g h20 (hold back 100 g)
20 g Salt
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1323
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Cramique 

Cramique (Fr) or Kramiek (Dutch) is the name given to a type of rich, sweet breakfast bread with raisins such as sold in traditional bakeries in Belgium.  The following is the traditional recipe such as it’s been used for the past 100 years or so.  Some variants exist and I’ll briefly mention those at the end of the recipe. 

Following on from the visit by Ross and Janice to Challenger Institute for an evening "Introduction to Sourdough" i had asked Ross to bring me a sample of his sour dough culture  so that i might give it a run.

The dough was a 5O% Wholemeal dough that i mixed and allowed a bulk ferment in the cool room overnight and took around 24 hours after mixing,  No stretch and folds  were administered any way it felt good to  quite good to handle although a little sticky but a bit of semolina and flour took care of those problems.

Winds of Change

Things haven’t been changing much for me in the last couple of years, and it seemed at some point that I was stuck in an unfulfilling clerical/office Job for the rest of my life. Lately, I’ve been witnessing changes in my life; the winds of change have finally blown. Pondering for over a year now on how to change my career, I decided to join an amateur course on Pastry in a culinary institute in Dubai.

Here are some more photos of my 2Kg loaf:

Details of the challenge are here:

http://www.thefreshloaf.com/node/34915/challenge-all-multigrain-breads-fans

and my formula and process description are here: