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So I found the bottom of a DO at the local antique shop ... $25.

I decided to use it immediately, so I made some dough. It's my usual, modified BBA SD recipe, this time to 82% hydration.

Preferment: 13 oz a 100% hydration (it may have been a bit more or less, my scale hiccuped)

Flour:

KAF BF: 4.25 oz

KAF White WW: 5 oz

KAF AP: 5 oz

Rye: 2 oz

Sprouted Wheat Flour: 3 oz

Corn meal: 1 oz

Water: 17.45 oz

Salt: 0.55 oz

...after two months test-baking rye breads, some of whose recipe addled my brain, to just bake my familiar weekly sourdough.

This is essentially Vermont sourdough from Hamelman's Bread with 11 percent less levain, and 15 hours retard at 55°F.

David G

This was sort of a last minute, random idea loaf that turned out really, really well!  Gotta love fermentation...

The formula:

Many loaves for friends this weekend! My most consuming experiments were with 1) loooooong room temperature autolyse, and 2) pate fermentee as all of the leaven in a loaf. Unfortunately, I don't have crumb pictures for all loaves. The plight of the gifted loaf. 

For this dark chocolate chunk levain, I did a 12-hour autolyse of only flour and water, added levain at 5% of the total weight, carried out a 12-hour room-temperature bulk fermentation, retarded for 12 more hours, shaped and proofed in the refrigerator for another 10 hours:

I tried this recipe yesterday which I found on the popular German site Pötzblog (http://www.ploetzblog.de/2014/08/02/leserwunsch-dunkles-bauernbrot-no-knead/),

essentially a sourdough wheat/rye mix. The author says it is one most of the most read recipes.

I made 2 loaves one in the dutch oven the other one a cloche. I was very pleasantly surprised.

My wife and I ate almost half of a loaf this morning for breakfast.

Tom.

Okay you guys, I've done it! It wasn't even three weeks ago that Sourdough was a foreign idea to me. Thanks to everyone on the site for all kinds of lovely information, finally I'm turning out some happy, happy loaves.

My starter has since turned into three little guys. I feed "Bananas" (he smells like bananas) with whole wheat flour, another one (name to be determined) with rye and whole wheat, and "Pablo Le Mon" (he used to live in a Lemonade pitcher) I feed with whole wheat and white flour.

All is well, they produce nice country sourdough loaves together. 

This is one of my first attempts to bake a decent baguette in my 120 € oven (+stone) with the cheapest flour I could get here in Amsterdam.

This is the formula:

- 1000 g flour
- 750 g water
- 7 g fresh yeast
- 20 g salt

one's got to resort to commercial yeast. This weekend's bake is a chocolate bread with pieces of valrhona bittersweet chocolates mixed into the dough. Oh and with some spelt flour...why not? Bake in a le creuset french oven

And I thought the potato porridge was creamy.  

I got rolled oats from Lonesome Stone Milling (where I get my flour), and soaked them in water for about a day and a half, changing the water once.  After this brief fermentation, the oats started to smell just faintly sweet.  I cooked them at a simmer for about 20 minutes, seasoned with salt to taste, pulled them from the heat, and let them sit from the morning until adding them in after autolyse.  

The formula: